Sides

A Chesapeake chef brings a lost recipe back to life

Butter beans and bacon blend with tarragon and cream in a Georgia chef’s French-accented succotash

With the right ingredients, these are lighter and paler than their buttery counterparts, rising like afternoon clouds and exhaling buttermilk steam

From pickles to slaw, kohlrabi makes an unexpected — and extra-crisp — substitute for cabbage

“You got pears out of a deviled egg tray with cheese and mayo or you didn’t get pears at all”

A twist on a Southern classic

He always saved a biscuit for her, and she joked that she’d marry him if he kept it up

Rick’s Buttermilk Biscuits and Milk Punch

Try this recipe from Garden & Gun’s The Southerner’s Cookbook

A flavorful sauce for oysters on the half shell

If you like sauerkraut, chances are you’ll like sour corn

Butter Bean Salad with Shrimp

A perfect Southern match

A throwback appetizer with plenty of garden-fresh flavor

Savannah chef Mashama Bailey’s pickled chowchow celebrates the earthy pucker of fresh green tomatoes

Celebrate the season with this summertime side dish

An old-fashioned favorite

Chef Mike Moore’s favorite family recipes

A country ham-spiked version of a warm-weather side

A light, crumbly breakfast treat