Mains

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

A classic Louisiana recipe from the Brennan family of New Orleans

Chef Ann Kim brings two cultures together deliciously–on the plate and at the Garden & Gun Club in Atlanta

The chef is coming home to Alabama, with Automatic Seafood & Oysters, opening this March in Birmingham. Here’s a preview of his menu—and his favorite oyster-grilling technique

Chile flakes and a healthy pour of hot sauce bring the fire to these bivalves

A warm raisin-sherry vinaigrette tempers the strong-flavored fish

A guaranteed crowd-pleaser, courtesy of Brennan’s in New Orleans

Briny giardiniera brightens simple roasted fish

A traditional dish, just-like-grandma-made (if your grandma is a fantastic Italian cook)

Sweet seared shellfish contrast with a spirited tomato sauce

Sweet snapper steamed in parchment paper is easy to scale up for however many you want to serve

A Mediterranean take on the South’s favorite game bird

Move over basil, this wintry Southern green is the star

Whether you bring it home from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement

Czech, please. These pastries can be filled with anything, but we prefer the combo of breakfast sausage, jalapeno, and cheese

The Nashville chef shares a recipe from her newest restaurant, Chaatable: Shammii Kebabs