Sydney Meers knows Southern fried chicken. Thanks to him and his grandmother Winnie Lee Johnson’s recipe, so can you. Lorraine Eaton divulges.
This recipe from the owner of the quaint and quirky Stove restaurant makes us want to say grace after the meal as well as before.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
Scandalously simple. Ethereally airy. Magical. That’s but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.
From cooking icon Edna Lewis comes an airy spoon bread which whispers, in that inimitable Southern way, to be included on tables everywhere. Even in the North.
This Southern creation is a simple affair. Just eggs, butter, sugar, and, of course, lemon, it’s a pleasantly homey dessert, perfect for any afternoon or occasion.
Mashed sweet potato gets slathered all over a marshmallow, coated in crushed corn flakes, and deep-fried until crisp. Talk about something to be thankful for….
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.
This stunning Southern belle and its dozen tiers—yup, count ‘em, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
A true Southern staple, this dish is full of creamy stone-ground grits and riddled with grated white Cheddar cheese. Pass the plate, please.
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?
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.
Ah, summer. Ah, cobbler. Those two sentiments are sort of one in the same, don’t you agree, seeing as each is easy, effortless, and always enticing?
Creamy Southern stone-ground grits are filled with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and green onion. A must-eat for grits fans.
This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.
Sassfras, ginger, nutmeg, cloves, and anise found in root beer enhance the smoky, saltiness goodness of this glazed ham. It’s is an ideal holiday meal.
This pound cake is rich with creamery butter, flecked with vanilla seeds, and sports crispy dark-brown sugary edges. A great Christmas or celebration cake.
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