For a Georgia chef, the only thing better than a cheese straw is one stuffed with pimento cheese

Cast-iron fried oysters

An Appalachian custard stand classic

A Southern-style appetizer

A winter party favorite

How to prepare the most infamous of party apps — the cheese ball

Savannah chef Mashama Bailey’s pickled chowchow celebrates the earthy pucker of fresh green tomatoes

A very Southern twist on an Andalusian classic

The star of A Chef’s Life shares her simple yet refined sausage and pimento dip

Local ingredients plus savory cheese straws equal one addictive nosh

A take on hot sauce straight from Puerto Rico and the Virgin Islands

Chef Hugh Acheson shares his recipe for a classic party dip

A Southern roadside classic with Indian flair

A modern version of the ancient green salsas made by the Zapotecs in Oaxaca

A crunchy layer of tortilla chips can be a vehicle for just about any ingredient you can imagine

The James Beard Award-winning chef shares a recipe from his new cookbook

Expert tricks for preparing a perfectly crispy snack

A breakthrough approach to deviled eggs

Perfect hush puppies the Georgia way

A snack from the Mississippi Delta

Nobody knows crab cakes like a Marylander

A tasty, messy Louisiana favorite

A boozy cousin of pimento cheese

Why you shouldn’t get too tricky with pimento cheese

A recipe from the pimento cheeseburger capital of the South

Beat the heat with quick and easy pickles

A grown-up version of the author’s dove breast Triscuit

A riff on classic Mediterranean brandade, turned Southern with the addition of hickory smoked catfish

For an unbeatable summertime snack, try mixing creamy pimento into your biscuit dough

Chef Bryan Caswell’s spin on the Cajun classic

Get Roth Farms’ recipe

A throwback appetizer with plenty of garden-fresh flavor

A party starter worth celebrating

Pickled Southern staples, from chef Hugh Acheson

A recipe for albóndigas de chile ancho

One Houston chef’s riff on a childhood favorite