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

Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it

After the holidays, the Atlanta chef simmers a rich, fragrant broth as the base for turkey pho

A straightforward whiskey drink flavored with a hint of bitters, a little sugar, and a whiff of absinthe

A solid roster of quality homemade condiments

An old-fashioned favorite becomes a craft cocktail

The most soul-satisfying—and least expensive—dinner in the Southern-food canon

Chef Bryan Caswell’s spin on the Cajun classic

Morning, meet happy hour

A hearty stew served with twice-fried Saltine crackers

Greg Best shares a Georgia-inspired take on the classic G&T

Ice and fire, courtesy of chile-infused honey, come together in this bourbon-based sipper

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

Nashville chef Tandy Wilson shares his family recipe for a fall favorite

Boiled sugarcane juice adds sweet and smoky flavor to grilled pork chops in this recipe from New Orleans chef Isaac Toups

Inspired by his father, chef Jean-Paul Bourgeois shares his recipe for rabbit sauce piquante

For a Georgia chef, the only thing better than a cheese straw is one stuffed with pimento cheese

This rich, chocolaty dessert drink is an after-dinner indulgence well worth rediscovering

Biscuit dough spiked with flavorful beer cheese makes for a great comfort-food pairing

A Southern classic treat

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

This drink fueled the mid-twentieth-century tiki craze. But the original recipe was lost for decades—until a New Orleans cocktail historian decoded it

A weekend-worthy sauce from Hank Shaw

Need an antidote to the brown and bitter cocktail?

You’ll need brisket, your favorite cast-iron skillet, Duke’s mayonnaise, and then maybe a nap

For an unbeatable summertime snack, try mixing creamy pimento into your biscuit dough

Cultured Butter and Buttermilk

Get the recipe for this Southern favorite

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