Mains

A new cookbook shows how to upgrade the beloved Southern side dish to a hearty main event

Make like Hemingway and fry fresh-caught fish stuffed with salty ham

Golden-fried ham cakes—a Basque dish any Southerner is sure to love

The spicy tomato blend can provide the base for much more than cocktails—just ask Nashville chef Maneet Chauan

Turn yesterday’s side dish into tonight’s supper with this recipe from Atlanta chef Todd Richards

Two farmers’ market standouts come together in this savory summer favorite

Pimento cheese, collard greens, fried chicken, and pickles make an appearance in this monster sandwich

Chef Todd Richards blends two Southern classics for a sweet and savory treat

You’ll need brisket, your favorite cast-iron skillet, Duke’s mayonnaise, and then maybe a nap

Chef Virginia Willis on how to save the cookout when the weather won’t cooperate

Great day gigging? Make a great dinner to match: fresh fish sautéed in olive oil, lemon, and oregano

Eggs and creamy gravy, all in one easy-bake breakfast dish

Potatoes, corn, and crawfish come together in one crowd-pleasing side

A scaled-down version of a seafood party spread

A Southern classic with a spicy kick

A hearty crowd-pleaser, inspired by the jazz pioneer Charlie Parker

A crab, shrimp, and chicken sausage take on the classic stew

Taking inspiration from her culinary heritage, Erika Council makes pancakes worth flipping for

This flavor-packed soup from chef Hugh Acheson is ready when you are

Chef Hugh Acheson’s easy-to-make take on this rich, hearty meal rises to the top