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.
A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that’s as fiesty as it appears.
Mint. Muddled. Mine. More. When we’ve got this gin-based mojito on our minds, those are about the only words we can muster.
Sweet as nectar. That’s what we think of this Southern classic, a charming stack of pineapple, coconut, bananas, and pecans aplenty.
We’re hearing that this all-natural rendition of red velvet cake surpasses the artificially dyed classic. See for yourself, grown ups.
“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who just can’t help but exclaim when they try these buttery biscuits.
Cookbook author Lisa Fain divulges a culinary legacy, one which she inherited from her father, who acquired it from his mother, who in turn learned it from her mother.
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