A beach-loving plant that has chefs going wild

Forgo the fry basket in favor of salt-baked shellfish dipped in tangy comeback sauce

Chef BJ Dennis combines two staples of Gullah Geechee cuisine to create a classic Lowcountry dish

Chef Ouita Michel serves a versatile version of an Appalachian classic

Award-winning chef Chris Shepherd shares a recipe that was born out of leftovers

Chef Travis Milton shares a recipe for an old-fashioned dessert

This summer, beat your basic G&T with this pre-Prohibition libation from the pros at Holeman & Finch

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

A Southern-style appetizer

For a surprising twist on the original, look to the region’s fall bounty of mushrooms

A perfect fall cocktail

The potent punch recipe from our October/November cover

The James Beard Award-winning chef shares a recipe from his new cookbook

Inventive new cocktails for the craft brew age

A cake worthy of a regular spot at the dessert table

Benne seeds and chile-kicked chocolate raise the bar on a traditional party-time treat

Celebrate the New Year with chef Ashley Christensen’s tasty take on peas and greens.

Fried quail gets some Nashville-style heat

An award-winning recipe

Barbecue from way down South

Try Sean Brock’s spicy version of a classic beer cocktail

A Southern Easter tradition

A light, crumbly breakfast treat

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

Bacon, sausage, and barbecue sauce combine for a one-of-a-kind dish

Chef Steven Satterfield shares a recipe full of spring flavors

Chef Hugh Acheson shares his recipe for a classic party dip

Fresh blueberries get the skillet treatment

An old-school cocktail of rye whiskey infused with rock candy and fragrant herbs and spices

A lighter riff on the classic cocktail from up-and-coming San Francisco bartender and tiki talent Martin Cate

A Lowcountry chef translates shrimp and grits

An update on the classic tomato-and-white bread sandwich

Swapping vodka for rum, New Orleans mixologist Nick Dietrich puts a Caribbean spin on the Bloody Mary

Celebrate the season with this summertime side dish

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

A throwback appetizer with plenty of garden-fresh flavor

The most classic of classic cocktails

A peanut lover’s take on the molten cake

An Asheville chef brings the campfire treat indoors

Bartenders are giving the South’s favorite nonalcoholic beverage a boozy spin