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Anatomy of a Classic

How to Make Crawfish Étouffée

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

Food & Drink

The Simple Joy of a Perfect Whole Roast Chicken

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

Food & Drink

How to Make Classic Shrimp and Grits

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

Food & Drink

Fish Collar Cutlets with Herbed Mayonnaise

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

Food & Drink

A Salad for All Seasons

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

Food & Drink

Pork Belly, Sous Vide-style

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

Food & Drink

Sean Brock’s Ol’ Fuskie Crab Rice

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

Food & Drink

A One-Pot (and Two-Bag) Wonder

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

Food & Drink

Pickled Shrimp, Savannah-Style

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

Anatomy of a Classic

Chicken-Fried Steak the Lone-Star State Way

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

Hunt, Then Gather

David Bancroft’s Venison Country Ham

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

Hunt, Then Gather

Lowcountry Fish and Grits

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

Hunt, Then Gather

The Sportsman’s Sunday Gravy

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

Hunt, Then Gather

How to Make Peking Duck

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

Hunt, Then Gather

A Classic Cajun-Country Stew

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

Food & Drink

Grilled Peach Salad

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

Food & Drink

Chef Kristen Essig’s Big-Batch Bolognese

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

Food & Drink

The Only Tomato Pie Recipe You’ll Ever Need

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

Food & Drink

How Edna Lewis Fried Soft-Shell Crabs

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

Food & Drink

Spicy Southern Clams

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