Ten new offerings for your kitchen, from some of the brightest culinary stars in the region, and beyond

In his new cookbook, Athens-based chef Hugh Acheson makes the case for high-tech takes on classic Southern recipes

With The Jemima Code, the author and scholar gave centuries of African American cooks their due. Now, with her new cookbook, Jubilee, she’s inviting everyone to eat

Chef Ricky Moore’s Saltbox Seafood has become a Durham institution. Now, with his new cookbook, he’s sharing the love with the rest of the South, too

Four new releases shake up the region’s culinary traditions

A remarkable collection inspires the shelves inside a civil rights landmark

A writer blends the flavors of her Puerto-Rico-to-Georgia childhood in a new cookbook

Rick Ellis shares two favorite desserts from his vintage Southern cookbook collection

Rick Ellis’s hundreds of cookbooks preserve the South’s history one recipe at a time

Three recipes to kick-start your day from the Lone Star State

A season’s worth of new kitchen companions serve up a gumbo of great Southern flavors

Chef John Currence’s ultimate one-dish breakfast

G&G celebrates the launch of The Southerner’s Cookbook: Recipes, Wisdom, and Stories from the Editors of Garden & Gun

A country ham-spiked version of a warm-weather side

A light, crumbly breakfast treat

Chef Hugh Acheson shares his recipe for a classic party dip

Bacon, sausage, and barbecue sauce combine for a one-of-a-kind dish

The James Beard Award-winning chef shares a recipe from his new cookbook

Campfire Barbecue Beans

Chili and tortilla chips from the Lone Star State