Party Bites

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

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

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

Atlanta chef Kevin Gillespie—whose newest restaurant, Gamechanger, is located inside Mercedes-Benz Stadium—shares his riff on pigs in a blanket

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

Melty cheese dip amped up, Louisiana style

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

A mile-high spin on the Southern classic

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