Mains
Anatomy of a Classic
Lime-steeped shrimp come together with cucumbers, onions, and a drizzle of jalapeño vinegar sauce
Recipe
Southern Soul Barbeque celebrates Georgia’s favorite onion with the help of Duke’s mayo, sun-dried tomatoes, sharp cheddar, and the world’s easiest crust
Anatomy of a Classic
Green garlic and fresh herbs star in a refreshing family-style dish
Food & Drink
Get restaurant-worthy results every time with this easy, ingenious method from Chattanooga chef Joe Milenkovic
Recipe
The lauded chef shares a Portuguese rice dish from his new 34 Restaurant & Bar in New Orleans
Recipe
An unfussy, tried-and-true crowd-pleaser from Michael Kramer’s new cookbook, Jianna
Recipe
Topped with creamy mascarpone cheese and a sprinkle of Grana Padano
The Wild South
Breast fillets, salt, fruit, and cast-iron add up to one crowd-pleasing appetizer
Anatomy of a Classic
Inspired by a recipe from the chef’s grandmother, this creamy, aromatic porridge is a warming meal for when the temperature drops
Recipe
Chef Meg Gray of Tujague’s in New Orleans has devised the perfect day-after brunch treat
What's in Season
Fresh quahogs—and a secret ingredient—make a clam dunk dinner
Recipe
Low and slow is the way to go this Thanksgiving, says the Puckett’s proprietor
Recipe
An outdoor fryer cooks the best bird, says the Nashville restaurateur—and also fires up the party
Recipe
The longtime caterer and restaurateur knows that roasting still rules—but you may be roasting wrong
Food & Drink
Food for thought—and a trio of recipes—from seasoned Nashville restaurateurs
Recipe
Replicate this smoked, thick-sliced winner from Tennessee’s Puckett’s Restaurant
Recipe
Courtesy of Amy Bruni’s Food to Die For cookbook