About James Villas

James Villas

James Villas is the author of nearly two dozen cookbooks, including the James Beard award-winning Pig: King of the Southern Table and his most recent title, Southern Fried. He's also the former food and wine editor of Town and Country, and his work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, and The New York Times. Born and raised in the South, Villas now lives in East Hampton, Long Island.

Southern Fried Chicken Recipe

Southern Fried Chicken Wings

Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.

  • Quick Glance
  • 45 M
  • 1 H
  • 8
Bacon Cheddar Biscuits

Bacon-Cheddar Biscuits

These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. See what we mean?

  • Quick Glance
  • 20 M
  • 45 M
  • 10
North Carolina Pulled Pork Sandwich

North Carolina Eastern-Style ’Cue

This Carolina ‘cue ‘wich draws on pork that’s quite literally falling apart tender, teased into tantalizingly tender shreds, and mopped with a vinegary sauce.

  • Quick Glance
  • 15 M
  • 7 H
  • 5
Swiss Apple, Pear, Potato, and Bacon Braise Recipe

Swiss Apple, Pear, Potato, and Bacon Braise

This recipe for a hearty Swiss potato braise is deeply flavored with German speck or slab bacon, pears, apples, and a touch of cream.

  • Quick Glance
  • 30 M
  • 1 H
  • 1
Russian Borscht Recipe

Russian Borscht

This Russian borscht is a hearty soup made with beef and bacon and, though commonly known for beets, it’s really all about the meat.

  • Quick Glance
  • 30 M
  • 3 H, 25 M
  • 0
Southern Pecan Pie Recipe

Southern Pecan Pie

Villas’ pecan pie is unlike most others as it’s not as sweet as most. But it does have the requisite fresh pecans, mellow rich filling, and tender flaky crust.

  • Quick Glance
  • 25 M
  • 2 H, 25 M
  • 0
Delaware Creamed Succotash Recipe

Delaware Creamed Succotash

For this creamed succotash, use only fresh corn and on the cob and fresh lima beans. The succotash is best served the day it’s made for best flavor.

  • Quick Glance
  • 25 M
  • 40 M
  • 0
Shrimp and Grits Recipe

Tennessee Shrimp and Grits

Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 1
Yankee Bacon and Onion Scones Recipe

Yankee Bacon and Onion Scones

Filled with bacon and onion, these savory New England scones are usually served with soups, stews, and roasted meats, but they make a great breakfast too.

  • Quick Glance
  • 30 M
  • 45 M
  • 0
Spiced Peach Shortcakes Recipe

Spiced Peach Shortcakes

This riff on classic shortcake sandwiches sliced, spiced, simmered peaches between sweet biscuits and softly whipped cream. You’re welcome.

  • Quick Glance
  • 30 M
  • 55 M
  • 0
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