Mains

Chef Nicolas Lebas upgrades the fall bird with cornflakes, an apple slaw stuffing, and a red bell pepper glaze

The James Beard Award–winning pastry chef Kelly Fields really loves pancakes. One bite of their recipe, and you’ll absolutely understand why

The Garden & Gun Club specialty is Southern comfort food at its best—and a hearty dish for chilly nights

The Maryland chef Jordan Lloyd shares his best at-home crab tips and recipe

A kicked-up take on a one-pot mainstay

With a dash of curry powder and a swirl of coconut milk, the Garden & Gun Club chef puts a Bay Area–spin on the Southern staple

A perfect pregame meal for those noontime kick-offs

An at-home hack for that hours-on-the-smoker flavor

The Garden & Gun Club executive chef shares her secrets to a rich, indulgent sandwich with all the trimmings

A Houston couple shares a recipe that works for the catch—or bycatch—of any day

Garden & Gun Club’s Gina Lee shares her recipe for the classic New Orleans dish

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