Mains

An award-winning recipe

Daube glacé is a labor-intensive dish, best reserved for special occasions

For a surprising twist on the original, look to the region’s fall bounty of mushrooms

Hybrid dishes on the menu at Atlanta’s Heirloom Market

Chef Jason Roy’s contribution to brunch

Award-winning chef Chris Shepherd shares a recipe that was born out of leftovers

Chef BJ Dennis combines two staples of Gullah Geechee cuisine to create a classic Lowcountry dish

Forgo the fry basket in favor of salt-baked shellfish dipped in tangy comeback sauce

An Italy-meets-Georgia recipe from chef Hugh Acheson

Chili and tortilla chips from the Lone Star State

The Texas chef shares a recipe from his new cookbook

Simple, seasonal and just a bit exotic

One of chef Jacques Larson’s popular menu offerings at the Obstinate Daughter

Cathel Armstrong shares his classic make-ahead crowd-pleaser

A tasty, messy Louisiana favorite

A New Orleans recipe that packs a punch

Kick off cookout season with crab on the grill

A lighter way to enjoy soft-shells

A recipe from Charleston’s Edmund’s Oast

Chef Kelly English shares his recipe for the classic sandwich