Party Bites

Louisville chef Jonathan Searle brings the flavor of Old Florida to his Kentucky home

Houston chef Chris Shepherd calls them “Meat Chips” in his new cookbook, Cook Like a Local. You’ll call them your new favorite dinner-party food

Korean flavors star in cookbook author Cathy Barrow’s savory take on a portable-pie tradition

In her new cookbook, Jubilee: Recipes from Two Centuries of African American Cooking, author Toni Tipton-Martin traces the history of a favorite Lowcountry dish

Make a batch of traditional green tomato marmalade and cheese pennies, just like they do at Western North Carolina’s John C. Campbell Folk School

A Birmingham, Alabama, chef makes a deep-dish take on the summertime classic

The chef is coming home to Alabama, with Automatic Seafood & Oysters, opening this March in Birmingham. Here’s a preview of his menu—and his favorite oyster-grilling technique

Atlanta chef Kevin Gillespie—whose newest restaurant, Gamechanger, is located inside Mercedes-Benz Stadium—shares his riff on pigs in a blanket

Czech, please. These pastries can be filled with anything, but we prefer the combo of breakfast sausage, jalapeno, and cheese

Melty cheese dip amped up, Louisiana style

Golden-fried ham cakes—a Basque dish any Southerner is sure to love

A mile-high spin on the Southern classic

Chef Todd Richards blends two Southern classics for a sweet and savory treat

Fry up a batch of some of the South’s finest, courtesy of North Carolina’s Hello, Sailor

How do you make a food invented in Idaho feel Southern? Wrap it in bacon and dip it in mayo

The after-hunt snack, done right

A scaled-down version of a seafood party spread

A Southern classic with a spicy kick

Classic sauced wings meet blazing-hot cast-iron for a double whammy of goodness that’s ideal for a game day spread

A Minnesota chef with Carolina bona fides shares a Southern-fried party bite