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Anatomy of a Classic

Anatomy of a Classic

A cache of heirloom seeds inspires a Mississippi chef’s take on the classic

Anatomy of a Classic

April McGreger gives Southern flair to the traditional Hanukkah dish

Anatomy of a Classic

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

Anatomy of a Classic

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

Anatomy of a Classic

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

Food & Drink

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

Anatomy of a Classic

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

Anatomy of a Classic

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

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

Cool summer soup from a Little Rock institution

Anatomy of a Classic

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

Anatomy of a Classic

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

Anatomy of a Classic

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

tomato and white bread salad

Anatomy of a Classic

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

Anatomy of a Classic

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

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

Anatomy of a Classic

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

Anatomy of a Classic

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

Anatomy of a Classic

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

Anatomy of a Classic

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