Southern Food

A Mediterranean-influenced take on the Creole favorite

Direct-to-your-door pantry items help keep entertaining simple this holiday season

The doyenne of Southern cooking reflects on helping to shape both the region’s cuisine and those who make it

Cook like a Southerner, and speak like one too

Twelve Southern chefs dish on their favorite meat-and-three combos, must-have cooking tools, and more

The group’s annual symposium enables food sharing and story swapping for the 20th time

Savannah has never been at the red-hot center of the culinary universe, but with serious chops, plenty of moxie, and one of the country’s hottest new restaurants, Chef Bailey is changing that—and proving that sometimes you actually can go home again

A paean to the fruit of summer

There’s nothing minor-league about the food at these five ball fields

The value of the table in the digital age

From boudin that’s gone global to a Caesar that’s all Florida to smoke-kissed chicken with an Alabama shimmer, these 2013 favorites from the hungriest man in the South are a serious helping of Dixie flavor––classic and contemporary

Atlanta’s modern meat-and-three

Spicy-sweet and a little bit tart, Jezebel sauce—done right—is a cook’s best friend

Here are John T. Edge’s top ten dishes of the year––from lardo-wrapped fish to one hell of a tomato sandwich

The Bayou Mama of Lafourche Parish is Cajun cuisine’s best-kept secret. Reservations required—if you can get one

Kentucky chef Michael Ton’s recipe works as an appetizer or a main dish

Some of the best mail-order foods in the South

A few musings—old and new—on the greatest of all Southern levelers

Indoors and out, by foot or by bike, Greenville is full of surprises

A culinary road trip through rural South Carolina in pursuit of smoke, fire, and the lost art of making barbecue hash