Mains

Lime-steeped shrimp come together with cucumbers, onions, and a drizzle of jalapeño vinegar sauce

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

Green garlic and fresh herbs star in a refreshing family-style dish

Get restaurant-worthy results every time with this easy, ingenious method from Chattanooga chef Joe Milenkovic

The lauded chef shares a Portuguese rice dish from his new 34 Restaurant & Bar in New Orleans

An unfussy, tried-and-true crowd-pleaser from Michael Kramer’s new cookbook, Jianna

Topped with creamy mascarpone cheese and a sprinkle of Grana Padano

Breast fillets, salt, fruit, and cast-iron add up to one crowd-pleasing appetizer

Spice up your luck for the New Year

Inspired by a recipe from the chef’s grandmother, this creamy, aromatic porridge is a warming meal for when the temperature drops

Chef Meg Gray of Tujague’s in New Orleans has devised the perfect day-after brunch treat

Fresh quahogs—and a secret ingredient—make a clam dunk dinner

Charleston’s Beautiful South shares an inspired recipe

Low and slow is the way to go this Thanksgiving, says the Puckett’s proprietor

An outdoor fryer cooks the best bird, says the Nashville restaurateur—and also fires up the party

The longtime caterer and restaurateur knows that roasting still rules—but you may be roasting wrong

Food for thought—and a trio of recipes—from seasoned Nashville restaurateurs

Replicate this smoked, thick-sliced winner from Tennessee’s Puckett’s Restaurant

Courtesy of Amy Bruni’s Food to Die For cookbook

No smoker required for Kelsey Barnard Clark’s tailgate-ready entree