Sides

How to work your favorite road trip staple onto the dinner table

A perfect partner for hot biscuits, courtesy of Suzanne Vizethann of Atlanta’s Buttermilk Kitchen

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

Chef Hugh Acheson’s new cookbook offers an updated take on the canned classic

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

Houston chef Chris Shepherd cooks up a guaranteed crowd-pleaser

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

In an excerpt from her new cookbook, Jubilee, Toni Tipton-Martin gives the classic combination of rice and okra a gentle lift

The chef’s simple recipe with each element—cast iron, corn, and buttermilk—in perfect harmony

Use this mix from Durham, North Carolina, chef Ricky Moore when you want a “Calabash-style” fish fry

This comforting staple, from the chef’s new cookbook, South, brings a taste of summer to the fall table

Washington, D.C. chef Reid Shilling gives his take on street corn that’s ripe for Fourth of July festivities—and previews his new restaurant in the Yards

Cool cukes meet Miami heat in chef Raymond Li Jr.’s surprisingly refreshing summer side

The classic dish is reimagined by Shelley Cooper of Dancing Bear Appalachian Bistro in Townsend, Tennessee

The Biscuit Love chef shares his go-to recipe

Collard greens replace cabbage in a chef’s Mississippi-influenced spin on kimchi

Move over basil, this wintry Southern green is the star

Salty olives, crispy browned garlic, and loads of caramelized onions elevate this flavor-packed dish

A Nashville chef blends two traditions in his take on the summer treat

Herbs and sea salt adorn Tomatoes Provençales