Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
David practices proper Southern gentility by whipping up batch after batch of that good old-fashioned party must, pimento cheese.
We could blather on and on and on about this surprising riff on a Southern classic, but you best experience it for yourself.
Yup. You can make your own chunks of porcine indulgence with nothing more than thickly sliced bacon and a sturdy skillet.
These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don’t disappoint.
You’ve not “made it” until you’ve an eponymous cocktail all your own. Witness the Fatty Daddy, a sweetly surprising number that packs a punch, just like our own dear David.
Boozy bananas are lavished with brown sugar, butter, brandy, and coconut cream in this outrageous riff on a Southern classic.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
This stealthily healthy mash delivers the color of fall foliage right to your table—and just may make you reconsider why you think you don’t like root vegetables.
This rustic yet refined side, inspired by an Alain Ducasse dish, simmers cool-weather veggies to create something that tastes marvelously, uh, unhealthier than it is.
Call some friends, set a pot of water to boil, and chill some beer. There’s mudbugs to be had.
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