Jesse Houston’s Mighty Fine Deviled Eggs
The Jackson, Mississippi, chef shares his recipe for a Southern classic.
Photo: courtesy of Fine & Dandy
The freshest berries make this stunning blue-ribbon pie sunshine by the slice.
Photo: Andrew Thomas Lee
Deviled Ham with Biscuit Crackers
A balanced blend of house-smoked city ham, with local country ham, and a full spectrum of pork-friendly flavors: mustard, scallions, parsley, sorghum syrup, and more.
Photo: Brennan Wesley
Jammy Mignonette Marinated Eggs
Southern-style pickled eggs get an upgrade with black pepper and shallots (a heady nod to oyster’s best friend, mignonette), plus garlic, olive oil, smoked almonds and flaky sea salt.
Photo: Lauren McDuffie
Think cheese straws couldn’t possibly taste any better? Try stuffing them with pimento cheese.
Photo: Johnny Autry
Springy herbs and balanced acidity make this dressing perfect for drizzling over a salad or as a dip for veggies and potato wedges.
Photo: Courtesy of Dancing Bear Appalachian Bistro
This effervescent vodka, lemon, and basil cocktail comes straight out of the Mississippi Delta.
Mix creamy pimento into your biscuit dough for an unbeatable springtime snack.
Photo: Margaret Houston
The Golden Girls were always gathering around a cheesecake. Bakers and authors Chris Taylor and Paul Arguin wanted to pay tribute to the ladies of their favorite show, and do so in this berry cheesecake with a nutty crust.
Photo: Andrew Thomas Lee
These golden-fried ham cakes are a Basque dish any Southerner is sure to love.
Photo: Simon Bajada
Kick up the Easter classic with a drop of sriracha and bacon fat.
Photo: Peter Frank Edwards
Served over grits, grillades are typically a breakfast or brunch meal. Over rice, they’re dinner. Either way, they’re the perfect Creole dish.
Photo: Peter Frank Edwards
Blend the authentically rugged flavor of country ham with the sweetness and more-moist texture of city ham using the South’s favorite beverage.
Photo: Peter Frank Edwards
The gardener at England’s Great Dixter freshens risotto with one of the first signs of spring, a trick he learned from a Texas friend.
Photo: ANDREW MONTGOMERY
This variation on the classic pie might be one of the most Southern dessert pairings ever—courtesy of Raleigh, North Carolina, chef Debbie Moose.
Photo: Hélene Dujardin
Complete this spicy mayonnaise-swaddled chicken salad with crispy chicken skin crackers.
Photo: Peter Frank Edwards
When Asheville, North Carolina, chef Katie Button opened her elementary-school lunch box, this flavor-packed salad was often waiting inside—a homemade gift from her mother.
Photo: Margaret Houston
Spring Bourbon Tonic: The Queen Bee
Bourbon gets the brunch treatment with this refreshing cocktail from Atlanta’s One Eared Stag.
Photo: Mia Yakel
Sweet, slightly creamy, and with an extra herbal punch from fresh dill, this salad makes for a fine, refreshing accompaniment to any meal.
Photo: Margaret Houston | Food Styling: Phillip Rhodes
A Sweet Spring Cake with a Surprising Secret
The Kentucky chef Sara Bradley’s veggie-infused dessert.
Photo: COURTESY OF FREIGHT HOUSE
Trade bacon grease for lard in a standard biscuit recipe, and the bacon’ll be in the biscuit. (But you can always sneak a few slices, too.)
Photo: Jacqueline Stofsick
Spring Herb Deviled Eggs in the Shell
Using two separate and seasoned mediums from the yolk and the white, chef Anne Quatrano layers the finished recipe inside a hollowed eggshell for neat consumption.
Photo: Johnny Autry
Glazed Ham with Buttermilk Drop Biscuits
This tangy-sweet upgrade to traditional holiday ham gets its bite from a mustard, brown sugar, and vinegar glaze.
Photo: Johnny Autry
Zucchini bread has been a regular as a teacher gift, a potluck offering, and a welcome-to-the-neighborhood present for about as long as people have been overwhelmed by a garden full of zucchini. To give it a Southern touch, don’t skip the chopped pecans.
Photo: Phillip Rhodes
Know where to look, and you’ll find Fruit Tea on menus all over Nashville. It’s a concoction of brewed sweet tea with orange juice, lemon, and sometimes other fruit juices, served in everything from crystal glasses to plastic cups, and livened up with cinnamon, sprigs of mint, or floating discs of lemon. Here’s how to make your own at home.
Photo: Jacqueline Stofsick
These nut-studded rolls reach next-level deliciousness with a glaze of sugar, whipping cream, and praline liqueur.
Photo: Sandy Wilson
Mac & Cheese with Potato Chip Crust
Top this classic, cheesy comfort food with crispy can’t-eat-just-one homemade potato chips.
Photo: Johnny Autry
High Hampton’s pastry chef shares her recipe—and a step-by-step video.
Meringue clouds studded with hunks of pecan, this classic Southern treat is bound to trigger a few sweet memories, especially among Southerners of a certain age.
This cake keeps well—deepening in flavor if allowed to sit for a day—so make ahead and you’ll have one less thing to fuss with as your guests arrive.
Photo: Margaret Houston
Barrel-Aged Pineapple Mezcal Cocktail
Set the punch bowl aside and serve up your very own cask-aged cocktail.
Photo: Johnny Autry
Homemade tartar sauce gives these crispy Southern-style appetizers a little something extra.
Photo: Marni Rothschild
In North Carolina, few treats provoke as many fond memories as Moravian Sugar Cake, a coffee cake with dimples that collect a molten topping of butter, sugar, and cinnamon in shimmering pools. This take on the traditional Moravian cake comes from Dewey’s Bakery, a Winston-Salem institution.
Featured in Vera Stewart’s newest cookbook, these party bites are a crowd-pleaser: “People cannot get enough of that filling, and nobody would ever dream that it was carrots,” she says.
Photo: Peter Frank Edwards
Best served ice cold, Bryan Voltaggio’s potato salad incorporates all the things we love about deviled eggs in a refreshing family-style side.
Photo: Ed Anderson
Justin Burdett of Local Provisions elevates classic pear salad by topping champagne-poached pears with homemade mayonnaise and high-quality cheddar.
Photo: Johnny Autry
Long before key lime pie became a national star, this citrus dessert had already staked a claim as a Florida favorite.
Photo: Johnny Autry
A refreshing, herby vinaigrette livens up lady peas for this bright side dish, which can be made with any of your favorite field peas.
Photo: Amber Wilson
Honeysuckle vodka joins grapefruit, Aperol and champagne for an easy like Sunday morning thirst-quencher that raises the bar.
While the consistency of this carrot cake from Atlanta chef Asha Gomez will be familiar, a closer look at the moist crumbs reveals tiny hints of cardamom and clove.
Photo: Evan Sung
Butter beans and bacon blend with tarragon and cream for a French-accented succotash from Georgia chef Jennifer Hill Booker.
Photo: Johnny Autry
An after-church classic, Travis Milton’s recipe for pea salad adds water chestnuts for the extra crunch.
Photo: Lucy Cuneo
If you like your cornbread sweet, fine. But then call it what it is—a cake.
Photo: BRYAN GARDNER
Pineapple Upside-Down Cornmeal Cake
Inspired by trips to the Bahamas, this caramelized, coconut-laced dessert stays true to its Southern roots, too.
Photo: Johnny Autry
Turn fresh fruit into a simple and homey pan of sweet biscuits baked atop a juicy mix of berries, sugar, and a little lemon zest.
Photo: Johnny Autry
Blondies with Pecan Praline Sauce
This classic treat gets a butterscotch makeover drizzled with Southern sweetness.
Photo: Peter Frank Edwards
Chive and Cheddar Ham Biscuits with Honey Mustard
This holiday dish highlights the ham’s salty richness with tangy sweet mustard and pillowy chive and cheddar-flecked homemade biscuits.
This take on the cool classic pays tribute to the lemon icebox pie served at Clancy’s, a white-tablecloth neighborhood establishment in New Orleans.
