Food & Drink

Fall in the South: 20 Must-Try Recipes

Keep warm as the weather turns cooler with these fabulous fall favorites
View as Slideshow

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.

> Get the recipe

 

Photo: JOHNNY AUTRY

SWEET POTATO PIE 

This year, Birmingham’s Dolester Miles was named America’s best pastry chef. Try her sweet potato pie, and you’ll see why.

>Get the recipe

Photo: Johnny Autry

PINEBARK STEW

A nearly forgotten South Carolina favorite made with freshwater fish, a tomato-curry broth, and yes, a hint of fresh pine.

>Get the recipe

Photo: PETER FRANK EDWARDS

FRITO PIE, ALABAMA STYLE

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.

> Get the recipe

Photo: ERIC SAVAGE

FREIGHT HOUSE BEER CHEESE

Just two ingredients, plus a few flavorings, are all you need for classic Kentucky beer cheese dip.

> Get the recipe

Photo: MARGARET HOUSTON

TEXAS CHILI

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.

> Get the recipe

CHICKEN-FRIED SHORT RIBS

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

> Get the recipe

Photo: PETER FRANK EDWARDS

PICKLE-BRINED DIPPED CHICKEN

North Carolina’s answer to Nashville hot chicken, compliments of Old Etowah Smokehouse’s Mike Moore.

> Get the recipe 

Photo: JOHNNY AUTRY

SAVANNAH’S COUNTRY CAPTAIN

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.

> Get the recipe

Photo: JOHNNY AUTRY

CHICKEN THIGH POTPIE

The humble chicken potpie rises to new heights, thanks to this recipe’s cornmeal-infused crust.

> Get the recipe

Photo: JOHNNY AUTRY

MUSHROOM POT PIE

Potpies gone wild! For a surprising twist on the original, look to the region’s fall bounty of mushrooms.

> Get the recipe

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.

> Get the recipe

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.

>Get the recipe

Photo: BRITTANY NAILON

VENISON BOLOGNESE SAUCE

A weekend-worthy sauce from Hank Shaw, the blogger behind Hunter Angler Gardener Cook.

>Get the recipe

Photo: HOLLY A. HEYSER

NATCHITOCHES MEAT PIES

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.

>Get the recipe

Photo: PETER FRANK EDWARDS

CARLA HALL’S CALLALOO COLLARD GREENS

A fiery Caribbean chile makes for one hot mess of greens.

> Get the recipe

Photo: JOHNNY AUTRY

YAKAMEIN

Noodles and strips of beef in a hearty, Cajun-spiced broth, topped with hard-boiled egg and scallions.

>Get the recipe

Photo: PETER FRANK EDWARDS

BAKED APPLE DUMPLING

Part apple pie and part caramel-coated Halloween apple.

>Get the recipe

Photo: SQUIRE FOX

PUMPKIN BREAD PUDDING WITH MAPLE WHIPPED CREAM

A decadent riff on the classic pumpkin bread.

>Get the recipe

Photo: SQUIRE FOX

THREE SPICE CARROT CAKE

Atlanta chef Asha Gomez shares her mother’s favorite carrot cake recipe.

>Get the recipe

Photo: EVAN SUNG