CHESAPEAKE OYSTER STEW
Baltimore chef Dylan Salmon’s time-tested take on an Eastern Shore tradition includes a simple blend of cream, celery, and oysters.
Photo: JOHNNY AUTRY
This year, Birmingham’s Dolester Miles was named America’s best pastry chef. Try her sweet potato pie, and you’ll see why.
Photo: Johnny Autry
A nearly forgotten South Carolina favorite made with freshwater fish, a tomato-curry broth, and yes, a hint of fresh pine.
Photo: PETER FRANK EDWARDS
A game-day classic loaded with signature venison chili. Just don’t skimp on the fat in the roux—that’s where the chili gets its smooth texture and rich, full-bodied flavor.
Photo: ERIC SAVAGE
Just two ingredients, plus a few flavorings, are all you need for classic Kentucky beer cheese dip.
Photo: MARGARET HOUSTON
Any cook worth his or her mesquite-smoked salt needs a reliable recipe for Texas-style chili. This one includes lime juice, Aleppo pepper, and Tabasco.
Award-winning Texas chef Chris Shepherd shares a recipe that was born out of leftovers.
Photo: PETER FRANK EDWARDS
North Carolina’s answer to Nashville hot chicken, compliments of Old Etowah Smokehouse’s Mike Moore.
Photo: JOHNNY AUTRY
East meets South in this enduring dish. “It is the complex range of India-influenced spices that distinguishes this [recipe],” says Atlanta chef Steven Satterfield.
Photo: JOHNNY AUTRY
The humble chicken potpie rises to new heights, thanks to this recipe’s cornmeal-infused crust.
Photo: JOHNNY AUTRY
Potpies gone wild! For a surprising twist on the original, look to the region’s fall bounty of mushrooms.
Photo: JOHNNY AUTRY
HAM AND CHEESE STUFFED FRIED PORK CHOPS
Asheville chef Katie Button turns a beloved, kid-friendly Spanish snack into an adult-pleasing meal.
Photo: EVAN SUNG
JOHN LEWIS’ HATCH CHILE-CHEESE BISCUITS
To celebrate his favorite fall harvest, the expat Texan pit master puts a southwestern spin on breakfast.
Photo: BRITTANY NAILON
A weekend-worthy sauce from Hank Shaw, the blogger behind Hunter Angler Gardener Cook.
Photo: HOLLY A. HEYSER
These savory hand pies from Natchitoches, Louisiana—perhaps best known as the setting for the movie Steel Magnolias—are not unlike the empanadas of Spain and Latin America.
Photo: PETER FRANK EDWARDS
CARLA HALL’S CALLALOO COLLARD GREENS
A fiery Caribbean chile makes for one hot mess of greens.
Photo: JOHNNY AUTRY
Noodles and strips of beef in a hearty, Cajun-spiced broth, topped with hard-boiled egg and scallions.
Photo: PETER FRANK EDWARDS
Photo: SQUIRE FOX
PUMPKIN BREAD PUDDING WITH MAPLE WHIPPED CREAM
A decadent riff on the classic pumpkin bread.
Photo: SQUIRE FOX
Atlanta chef Asha Gomez shares her mother’s favorite carrot cake recipe.
Photo: EVAN SUNG
