The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it.
Bacon, sausage, and barbecue sauce combine for a one-of-a-kind dish.
A cast-iron skillet is essential for Banks White’s take on the original field feast.
Cast-Iron Skillet Chocolate Chip Cookie
Yes, your cast-iron skillet is also a great baking sheet—just smaller, and with sides. So why not bake a giant cookie in it?
Filled with rich apple butter, this rustic Appalachian cake is worthy of a regular spot at the dessert table.
You’ll need brisket, your favorite cast-iron skillet, Duke’s mayonnaise, and then maybe a nap.
Great day gigging? Make a great dinner to match: fresh fish sautéed in olive oil, lemon, and oregano.
Country Ham and True Sawmill Gravy
Just add warm buttermilk biscuits to finish off this Southern classic.
Cast-Iron-Seared Duck Breasts with Orange-Ginger Marmalade
This sweet and savory duck crostini will elevate your wild game cooking game.
Ashley Christensen’s Fried Chicken
Raleigh’s star chef shares her top five tips and coveted recipe.
Chicken-Fried Oysters with Garlic-Dill Pickle Sauce
Give your oysters the cast-iron treatment for the ultimate golden brown crunch.
Fried Okra, Fried Green Tomatoes & Fried Pickle Chips
The best ways to fry up your favorite Southern vegetables.
Tomato Grilled Cheese With Beer and Bacon Marmalade
Chef David Bancroft offers an update on the classic tomato-and-white-bread sandwich.
Spicy-sweet and a little bit tart, Jezebel sauce—done right—is a cook’s best friend.
Chef Ouita Michel serves a versatile version of an Appalachian classic.
Hearty handheld bites that have become a Louisiana tradition.
Pineapple Upside-Down Cornmeal Cake
A cornmeal twist on everyone’s favorite down-home dessert.
Award-winning chef Chris Shepherd shares a recipe that was born out of leftovers.
Chef BJ Dennis combines two staples of Gullah/Geechee cuisine to create a classic Lowcountry dish.
If there’s any secret, it’s not so much an ingredient as a technique.
Classic sauced wings meet blazing-hot cast iron for a double whammy of goodness that’s ideal for a game day spread.
Golden, crisp but not crunchy, and lightly seasoned with a little cayenne kick, this is fried chicken in its most fundamental form.
Strawberries come early in Louisiana, and New Orleans pastry chef Kelly Fields makes the most of them in her one-skillet dessert.
Heirloom Tomato Salad with Grilled Peaches
Celebrate the season with this summertime side dish.
Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it.
Karl Worley’s Family Reserve Biscuits
The Biscuit Love chef shares his go-to recipe.
Blueberries’ wilder cousins make the perfect surprise ending to any summer meal.
Chicken-Fried Steak the Lone Star State Way
How does a Texas chef do the Southern classic? Bigger and better, of course.
Put the catch of the day on the breakfast table with chef Whitney Otawka’s spin on a coastal classic.
Chef Donald Link shares his take on a tasty, messy Louisiana favorite.
Wild game cooking master Hank Shaw turns venison into comfort food.
Spicy Pickle Chicken Salad with Chicken Skin Crackers
Try out this Southern classic with a spicy kick.
Applewood-Bacon-Wrapped Venison Loin
A versatile venison recipe from chef Walter Bundy.
Okra Pilau (aka Limpin’ Susan)
Toni Tipton-Martin gives the classic combination of rice and okra a gentle lift.
Sean Brock’s Ol’ Fuskie Crab Rice
The Nashville-based chef pays tribute to the Lowcountry cuisine that inspired him.
This comforting staple brings a taste of summer to the fall table.
Pan-Fried Artichoke Heart Salad
Salty olives, crispy browned garlic, and loads of caramelized onions elevate this flavor-packed dish.
April McGreger gives Southern flair to the traditional Hanukkah dish that’s perfect year-round.
Edna Lewis’s Fried Soft-Shell Crabs
A simple and classic softie recipe, from the newly re-released cookbook by the grande dame of Southern cooking.
Fish Collar Cutlets with Herbed Mayonnaise
A whole-fish chef shares the secrets to a once-forgotten but newly prized cut.
Ginger and Collard Green Fried Rice
Turn yesterday’s side dish into tonight’s supper with this recipe from Atlanta chef Todd Richards.
Make like Hemingway and fry fresh-caught fish stuffed with salty ham.
Author and TV fixture Carla Hall shares her take on the Lowcountry classic, one of 145 recipes from her book.
Shrimp and Grits with Grits Crust and Shrimp Butter
Chef and author Todd Richards shares an elevated take on battered shrimp.
Ham and Cheese Stuffed Fried Pork Chops
Asheville chef Katie Button turns a beloved, kid-friendly Spanish snack into an adult-pleasing meal.
Pan-Roasted Chicken Breasts with Semolina Dumplings
Louisville chef Annie Pettry’s riff on chicken and dumplings blends Southern comfort with unexpected flavors.
Pan-seared trout and tender spring vegetables combine for a quick and sensational skillet meal.
Vivian Howard’s Apple and Country Ham Hand Pies
The Kinston, North Carolina, chef puts a porky spin on a beloved treat.
