Mains

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? With chicken, pork, and beef—or whatever you have in the freezer

A holiday ham recipe rooted in Southern tradition

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

Roasted Grassroots Farm Chicken with Salmoriglio

Just don’t skimp on the fat in the roux

Louisville chef Annie Pettry’s riff on chicken and dumplings blends Southern comfort with unexpected flavors

A tangy-sweet upgrade to traditional holiday ham—biscuits included

Manna Sandwiches: A divine mystery with a devoted local following