Anatomy of a Classic

April McGreger gives Southern flair to the traditional Hanukkah dish

How does a Texas chef do the Southern classic? Bigger and better, of course

With wood chips and ingenuity, a South Carolina chef puts a smoky spin on a classic summertime treat

Cool cukes meet Miami heat in chef Raymond Li Jr.’s surprisingly refreshing summer side

A swim in cumin-spiced sofrito and a steam in vermouth-scented broth give these clams a kick

Collard greens replace cabbage in a chef’s Mississippi-influenced spin on kimchi

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

This year, Birmingham’s Dolester Miles was named America’s best pastry chef. Try her sweet potato pie, and you’ll see why

Cool summer soup from a Little Rock institution

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