Heirloom Tomato Salad with Green Goddess Buttermilk Dressing
The South’s tomatoes don’t just have great names—Arkansas Travelers, Spear’s Tennessee Greens, Mortgage Lifters, Cherokee Purples—they also have amazing flavors. Let them shine in this summer salad.
photo: Peter Frank Edwards
Simple Slice-and-Bake Cheese Wafers
Look at these snacks as the cheese straw’s good-time, slice-and-bake cousin. Keep a log of cheese wafer dough in the fridge and have a savory appetizer at a moment’s notice.
photo: Peter Frank Edwards
Three Variations on Pimento Cheese
Look, we get it—why mess with something as perfect as pimento cheese? But these three riffs on the pâté of the South—spicy pickle, country ham, and charred onion & pecan—give the classic recipe an extra kick.
photo: Peter Frank Edwards
This simple but magical combination of buttery crackers and crispy bacon might be the easiest and arguably best appetizer ever.
photo: Chris Granger
This cool summer bite is a mainstay from Easter to Labor Day. Our kicked-up version of the classic comes complete with bacon fat and sriracha.
photo: Peter Frank Edwards
Chef Vivian Howard’s take on the cheese ball will have your guests hovering around the appetizer table all night.
photo: Rex Miller
photo: Margaret Houston
Tang—yes, that Tang—is the secret ingredient in this ice-cold cocktail.
photo: Stephen Devries
Freeze this bourbon sipper in a zip-top plastic bag for an on-the-go frozen drink that’ll keep your beers cold in the cooler, too.
photo: Margaret Houston
Tomatoes two ways—fresh and pickled—star in chef Edward Lee’s ode to a Southern summer staple.
photo: Johnny Autry
There’s a reason these twists on the hot dog are an Appalachian custard stand classic.
photo: Johnny Autry
This make-ahead side gets heat—and plenty of it—from two sources: yellow mustard’s sharpness and as much red pepper as you dare. Try it on hot dogs and burgers as an amped-up condiment, too.
photo: Peter Frank Edwards
Cane Syrup & Spice-Rubbed Beef Tenderloin
Fire up the grill: In this smoky-sweet dish, cane syrup anchors a rub that’s paired with the king of beef cuts.
photo: Peter Frank Edwards
Frogmore Stew (AKA Lowcountry Boil)
If you can boil water, you can make Frogmore Stew—which makes this summer classic one of the most low-stress (and delicious) ways to feed a crowd.
photo: Peter Frank Edwards
A constellation of other summer-garden stars complement classic Southern peas: tomato, jalapeño, and a medley of herbs.
photo: Peter Frank Edwards
Perfectly Fried Catfish with Whiskey Tartar Sauce
Frying seafood is a skill every Southern cook should master, and the only thing better than chef Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it.
photo: Peter Frank Edwards
Cast-Iron Skillet Blueberry Cobbler
Fresh blueberries get the cast-iron treatment in this easier-than-pie summer dessert.
photo: Johnny Autry
Simple and engaging whether scooped into bowls or served in slices, icebox desserts are the lazy cook’s alternative to ice cream—and this standout version is a busy host’s best friend.
photo: Johnny Autry
Sure, a chin-soaking bite of a just-picked peach is hard to top, but nothing cools down a sultry day better than homemade peach ice cream.
photo: Peter Frank Edwards
Strawberry-Moonshine Fried Hand Pies
Filled with fresh strawberries and a dash of moonshine, these home-fried pies are a sweet taste of summer.
photo: Peter Frank Edwards
