Recipes

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

An elevated take on battered shrimp

Fry up a batch of some of the South’s finest, courtesy of North Carolina’s Hello, Sailor

Extra juicy and with a secret layer of buttery dough, chef Maya Lovelace’s cobbler is a link to home

A New Orleans classic

A Minnesota chef with Carolina bona fides shares a Southern-fried party bite

A pocket concoction from New Orleans bartender Chris Hannah

A Tarheel State–inspired twist on the classic gin and tonic

Kelley and Seaborn Whatley of PieLab in Greensboro, Alabama, share their delicious take on Apple Pie

Louisiana chef John Besh shares his favorite dish of the season

Louisville’s pre-Prohibition cocktail

A simple spin on the classic G&T

In time for the season, Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama, shares his recipe for tomato pie

A very Southern twist on an Andalusian classic

Swan House’s take on the perfect summer treat

The cozy cure-all cocktail gets an apple twist

Chatham Artillery Punch is a traditional (and potent) champagne punch from Savannah

A recipe for albóndigas de chile ancho

A recipe from Hugh Acheson’s Savannah restaurant

This crowd-pleasing casserole combines two Louisiana standards

A hauntingly good cocktail from the Hotel Monteleone in New Orleans

Fresh grapefruit and oranges with olives and herbs

Morning, meet happy hour

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

A new version of Baltimore’s classic Diamondback

A classic though underappreciated cocktail made with ginger beer, lime juice, and crème de cassis

Cultured Butter and Buttermilk

A tangy-sweet upgrade to traditional holiday ham—biscuits included

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

Get the recipe for this Southern favorite