Fry up a batch of some of the South’s finest, courtesy of North Carolina’s Hello, Sailor.
Photo: Tim Robinson
Set it and forget it—chef Hugh Acheson’s no-fuss take on the classic Southern snack.
Photo: Photo courtesy of Hugh Acheson
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
The spicy tomato blend can provide the base for much more than cocktails—just ask Nashville chef Maneet Chauan.
Photo: Helene DuJardin
This easy-sipping “frosé” cocktail is your new go-to summer drink.
Photo: Lizzie Munro
Charleston, South Carolina, restaurateur Brooks Reitz shares a family secret.
Photo: Johnny Autry
Asheville chef Katie Button shares her mom’s recipe for this simple yet impressive side.
Photo: Margaret Houston
Grapefruit, Campari, and bourbon come together in this late-summer sipper.
Photo: Johnny Autry
Spiced Dark Chocolate Cherry Saltine Toffee
Virginia Willis transforms a basic cracker into a classic holiday treat.
Photo: Hélène Dujardin
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?
Photo: Courtesy of Cider Mill Press
Trade bacon grease for lard in a standard recipe, and the bacon’ll be in the biscuit.
Photo: Margaret Houston
Here, Von Diaz shares her Puerto Rican mother’s beloved cake, which uses a boxed cake mix. “I highly recommend this recipe if you need to make something quickly and easily or aren’t very comfortable baking,” she writes.
You’ll need brisket, your favorite cast-iron skillet, Duke’s mayonnaise, and then maybe a nap.
Photo: Courtesy of Revival
A decadent but easy-to-make dessert combines two Southern classics.
Photo: Marta Ortiz
Not-Quite-Classic-But-Close Soup Beans
The most soul-satisfying—and least expensive—dinner in the Southern-food canon.
Photo: Phillip Rhodes
An easy icebox dessert, in slab or round form, made entirely with ingredients you’ll find at the supermarket.
Photo: Justin Burke-Samson
A Minnesota chef with Carolina bona fides shares a Southern-fried party bite
Photo: Photo courtesy of Thomas Boemer
“Dirty rice is as common at the Cajun table as mashed potatoes and gravy is elsewhere,” says chef Isaac Toups, who shares his recipe for this Cajun mainstay.
A hearty crowd-pleaser, inspired by the jazz pioneer Charlie Parker.
Photo: Beatriz De Costa
Illustration: Michael Witte
