Party Bites

Whether you think it’s genius or gross, the butter board trend is taking TikTok by storm—and this Southern surf-n-turf masterpiece is over-the-top perfection

Soft brown-butter financiers, a French treat, get a Southern boost with peanuts

Warm, gooey pimento cheese stars in this fusion of bread and cheddar

If you love the cinnamon-and-sugar original, give this cheesy, bacon-studded version a spin

A Houston chef combines South Indian flavors and Southern seafood in one decadent spread

Wings and seven-layer dip are expected fan favorites, but this smoked fish dip made with Southern staples like Duke’s mayo and Old Bay is a Texas pitmaster’s game-day MVP

A tiny hot spot in Durham just reopened for the first time in two years with a new chef and reimagined menu

Corner store malt liquor adds a surprising kick to this creamy spin on a Southern staple

A World Series–worthy snack from Underbelly culinary director and Astros superfan Nick Fine

The perfect vessel for pimento cheese, courtesy of leftover biscuit dough

The Georgia chef shares his new Florida restaurant’s spin on the seafood classic

The Garden & Gun Club chef offers up the basics for the iconic Southern hors d’oeuvre

New Orleans chef Colleen Quarls shares her spin on a party favorite

Other dishes may come and go, but the baked grits at Birmingham’s Highlands Bar & Grill will never change—and that’s just how chef Frank Stitt likes it

A savory treat for breakfast and beyond from Arnaud’s in New Orleans

Louisville chef Jonathan Searle brings the flavor of Old Florida to his Kentucky home

Houston chef Chris Shepherd calls them “Meat Chips” in his new cookbook, Cook Like a Local. You’ll call them your new favorite dinner-party food

Korean flavors star in cookbook author Cathy Barrow’s savory take on a portable-pie tradition

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

Make a batch of traditional green tomato marmalade and cheese pennies, just like they do at Western North Carolina’s John C. Campbell Folk School