Mains

An Alabama chef with New Orleans roots shares his take on classic crawfish étouffée

Sure, fried is always fantastic. But so is a whole roasted bird. Here, chef Andy Little of Nashville’s Josephine shares his tips for mouthwatering results every time

Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it

A whole-fish chef shares the secrets to a once-forgotten but newly prized cut

At the Garden & Gun Club, refreshing greens and buttermilk fried chicken provide the foundation for a dish you can make all year long

Go to bed with your thermocirculator set, and wake up to chef Hugh Acheson’s decadent main dish

In his new book, South, the Nashville-based chef pays tribute to the Lowcountry cuisine that inspired him

If you’re new to sous-vide cooking, chef Hugh Acheson’s recipe for duck breast and warm mushroom salad, from his latest cookbook, is a great place to start

In her new cookbook, Jubilee: Recipes from Two Centuries of African American Cooking, author Toni Tipton-Martin traces the history of a favorite Lowcountry dish

How does a Texas chef do the Southern classic? Bigger and better, of course

This Coca-Cola-brined, double-smoked charcuterie board standout makes an impressive holiday centerpiece—and a fine Reuben, too

Put the catch of the day on the breakfast table with chef Whitney Otawka’s spin on a coastal classic

A slow-simmering wild pig ragù that’s always worth the wait

Virginia chef Wade Truong shares his recipe for a tradition-worthy holiday centerpiece

Inspired by his father, chef Jean-Paul Bourgeois shares his recipe for rabbit sauce piquante

Chef Kevin Johnson of the Grocery in Charleston makes magic with end-of-season stone fruit

The house Bolognese sauce at Thalia, NOLA’s newest neighborhood joint, is an old-school, comforting recipe—as at-home on noodles as it is on nachos

A Birmingham, Alabama, chef makes a deep-dish take on the summertime classic

A simple and classic softie recipe, from the newly re-released cookbook by the grande dame of Southern cooking

A swim in cumin-spiced sofrito and a steam in vermouth-scented broth give these clams a kick