Main Dishes

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?