Anatomy of a Classic

Anatomy of a Classic
Make the Most of Soft-Shell Crab Season
Chef Brandon Sharp embraces the flavors of home in his winning ode to softies

Anatomy of a Classic
Chicken and Rice Through the Centuries
Exploring the pleasures of a time-honored pairing at the country’s largest Mexican cookbook collection

Anatomy of a Classic
Roasted Squash with a Kick
Country ham and a chili oil dressing fire up a flavorful winter side

Anatomy of a Classic
Kardea Brown’s Lowcountry Peanut Pie
The Food Network star brings the sweet in this peanut-charged pecan pie cousin

Anatomy of a Classic
Nina Compton’s Shrimp in Rundown Sauce
Caribbean flavors mingle with a dash of New Orleans in this chef’s saucy shellfish

Anatomy of a Classic
Spiced-Up Fried Catfish
A field pea chowchow brings the heat to chef Greg Collier’s catfish and grits

Anatomy of a Classic
Potato Soup for the Soul
Savory mushroom pesto elevates
the flavor in Blackberry Mountain chef Joey Edwards’s warming recipe

Anatomy of a Classic
Banana Pudding Goes International
An Italian spin on one of the South’s favorite desserts

Anatomy of a Classic
Eggplant Surprise
Fall squash salsa amps up an overlooked ingredient

Anatomy of a Classic
Building the Perfect BLT
Getting the details right adds up
to one beautiful sandwich

Anatomy of a Classic
How to Spice Up Spring Veggies
Raleigh chef Cheetie Kumar’s
ode to seasonal produce—and brighter days ahead

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