
Pan-Roasted Chicken Breasts with Semolina Dumplings
Louisville chef Annie Pettry’s riff on chicken and dumplings blends Southern comfort with unexpected flavors
Award-winning chef Chris Shepherd shares a recipe that was born out of leftovers
Break out the napkins for garlic-butter-drenched crabs
Pan-seared trout and tender spring vegetables combine for a quick and sensational skillet meal
Louisville chef Annie Pettry’s riff on chicken and dumplings blends Southern comfort with unexpected flavors
Chef John Currence’s ultimate one-dish breakfast
Chef BJ Dennis combines two staples of Gullah Geechee cuisine to create a classic Lowcountry dish
Chef Linton Hopkins’ recipe for lightly coated oysters fried to a crisp
A Southern mountain take on a Swiss classic
Just don’t skimp on the fat in the roux
A spring recipe from chef Steven Satterfield
A hearty stew served with twice-fried Saltine crackers
Chef Kelly English shares his recipe for the classic sandwich
Chef Jason Roy’s contribution to brunch
Celebrate the season with Frogmore Stew
A versatile venison recipe
A recipe from Charleston’s Edmund’s Oast
Trout Lox
The original field feast
A sweet and savory duck crostini
The humble chicken potpie rises to new heights
An Appalachian custard stand classic
Manna Sandwiches: A divine mystery with a devoted local following
In time for the season, Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama, shares his recipe for tomato pie
Wild game cooking master Hank Shaw turns venison into comfort food
Turn your Thursday bird into a Friday feast
Louisiana chef John Besh shares his favorite dish of the season
The South’s original hunt camp staple
An unconventional secret to perfectly crispy fried chicken
Chef Mike Moore’s favorite family recipes
Upping the ante on the traditional fish fry
Simple, seasonal and just a bit exotic
A tangy-sweet upgrade to traditional holiday ham—biscuits included
Asheville chef Katie Button turns a beloved, kid-friendly Spanish snack into an adult-pleasing meal
Fried quail gets some Nashville-style heat
The most important trick: Don’t simmer the life out of the greens
A New Orleans classic
Martin County Chicken Mull
Hybrid dishes on the menu at Atlanta’s Heirloom Market
Nobody knows crab cakes like a Marylander
Bacon, sausage, and barbecue sauce combine for a one-of-a-kind dish
Barbecue from way down South
A tasty, messy Louisiana favorite
East meets South in this enduring Southern dish
You’ve bagged the birds. Here’s how to cook them up right.
This crowd-pleasing casserole combines two Louisiana standards
Chef Justin Devillier shares his favorite recipe for baked oysters
Chef Bryan Caswell’s recipe for oysters Rockefeller
A boozy cousin of pimento cheese
Vietnamese via New Orleans
Try this simple recipe for Benedictine spread, a Louisville favorite
Comfort food for the Creole soul
A Chinese-accented take on a Lowcountry favorite
Chef Steven Satterfield shares a recipe full of spring flavors
Forgo the fry basket in favor of salt-baked shellfish dipped in tangy comeback sauce
A New Orleans recipe that packs a punch
Kick off cookout season with crab on the grill
A lighter way to enjoy soft-shells
Asheville Chef Elliott Moss’s childhood favorite
A sweet secret from the Ozarks
How do you burgoo?
Books
In a new book, writers pay homage to his words. Read an exclusive excerpt here
Food & Drink
The Southern pitmasters share a few rules of thumb
Arts & Culture
A Tiger wide receiver scores big on SportsCenter—with his singing voice