Mains

The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it

The perfect Creole brunch dish

You can’t do better than a batch of the good stuff

A day-after Thanksgiving snack

North Carolina’s answer to Nashville hot chicken

A Chinese-accented take on a Lowcountry favorite

Break out the napkins for garlic-butter-drenched crabs

Chef John Currence’s ultimate one-dish breakfast

A hearty stew served with twice-fried Saltine crackers

An Indian riff on a traditional hoecake

Collards and chickpeas take center stage in this recipe from Asheville chef Katie Button

Asheville chef Katie Button turns a beloved, kid-friendly Spanish snack into an adult-pleasing meal

A weekend-worthy sauce from Hank Shaw

Wild game cooking master Hank Shaw turns venison into comfort food

A Southern mountain take on a Swiss classic

An Appalachian custard stand classic

Fire up the grill with a recipe from The Southerner’s Cookbook

How do you burgoo?

A holiday ham recipe rooted in Southern tradition

Pan-seared trout and tender spring vegetables combine for a quick and sensational skillet meal