Anatomy of a Classic

Extra juicy and with a secret layer of buttery dough, chef Maya Lovelace’s cobbler is a link to home

The Kinston, North Carolina chef puts a porky spin on a beloved treat

Two San Antonio chefs whose dishes dive deep into Mexican culinary history share their recipe for the ultimate family taco night

Tomatoes two ways—fresh and pickled—star in chef Edward Lee’s ode to a Southern summer staple

The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it

For a Georgia chef, the only thing better than a cheese straw is one stuffed with pimento cheese

A Kentucky chef crafts an exotic yet familiar spin on a Southern stalwart

A Tennessee chef transforms classic Southern creamed corn into a sweet but not too sweet summer dessert

Butter beans and bacon blend with tarragon and cream in a Georgia chef’s French-accented succotash

Pan-seared trout and tender spring vegetables combine for a quick and sensational skillet meal

Louisville chef Annie Pettry’s riff on chicken and dumplings blends Southern comfort with unexpected flavors

A tangy-sweet upgrade to traditional holiday ham—biscuits included

A peanut lover’s take on the molten cake

A Lowcountry chef translates shrimp and grits

Fresh blueberries get the skillet treatment

Barbecue from way down South

Fried quail gets some Nashville-style heat

Benne seeds and chile-kicked chocolate raise the bar on a traditional party-time treat

For a surprising twist on the original, look to the region’s fall bounty of mushrooms

This icebox dessert is a busy host’s best friend