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

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

A breakthrough approach to deviled eggs

A homemade take on Mardi Gras’s marshmallow treat

Crisp and tangy, fried green tomatoes are the ultimate Southern comfort food

An unconventional secret to perfectly crispy fried chicken