Anatomy of a Classic

Anatomy of a Classic
Super Texas-Style Soup Beans
A kicked-up take on a one-pot mainstay

Anatomy of a Classic
Roasted Butternut Squash with Tomato-Ginger Gravy
Chef Asha Gomez gives butternut squash a flavorful upgrade

Anatomy of a Classic
Fried Matchstick Okra
A cache of heirloom seeds inspires a Mississippi chef’s take on the classic

Anatomy of a Classic
A Whole Latke Love
April McGreger gives Southern flair to the traditional Hanukkah dish

Anatomy of a Classic
Chicken-Fried Steak the Lone-Star State Way
How does a Texas chef do the Southern classic? Bigger and better, of course

Anatomy of a Classic
Smoked Vanilla Ice Cream
With wood chips and ingenuity, a South Carolina chef puts a smoky spin on a classic summertime treat

Anatomy of a Classic
Smashed Szechuan Cucumber Salad
Cool cukes meet Miami heat in chef Raymond Li Jr.’s surprisingly refreshing summer side

Food & Drink
Spicy Southern Clams
A swim in cumin-spiced sofrito and a steam in vermouth-scented broth give these clams a kick

Anatomy of a Classic
Collard Kimchi
Collard greens replace cabbage in a chef’s Mississippi-influenced spin on kimchi

Anatomy of a Classic
DIY Duck Pastrami
Whether you bring it home from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement

Anatomy of a Classic
Sweet Potato Pie, Perfected
This year, Birmingham’s Dolester Miles was named America’s best pastry chef. Try her sweet potato pie, and you’ll see why

Anatomy of a Classic
Watermelon Gazpacho
Cool summer soup from a Little Rock institution

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

Anatomy of a Classic
Vivian Howard’s Apple and Country Ham Hand Pies
The Kinston, North Carolina chef puts a porky spin on a beloved treat

Anatomy of a Classic
Grilled Rib-Eye Tacos
Two San Antonio chefs whose dishes dive deep into Mexican culinary history share their recipe for the ultimate family taco night

Anatomy of a Classic
Tomato and White Bread Salad with Mayonnaise Dressing
Tomatoes two ways—fresh and pickled—star in chef Edward Lee’s ode to a Southern summer staple

Anatomy of a Classic
How to Make Perfectly Fried Catfish
The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it

Anatomy of a Classic
Swanee Bites: Pimento Cheese Straws
For a Georgia chef, the only thing better than a cheese straw is one stuffed with pimento cheese

Anatomy of a Classic
Hoppin’ John Biryani
A Kentucky chef crafts an exotic yet familiar spin on a Southern stalwart

Anatomy of a Classic
Sweet Corn Frozen Custard
A Tennessee chef transforms classic Southern creamed corn into a sweet but not too sweet summer dessert