“Simple.” “Sloppy and delicious.” “No-fuss.” ‘WOW!” That’s what folks are saying about this easy peasy braised pulled pork.
This Southern melding of pie and pudding is obscenely, ridiculously rich. Oh, Lord, just take us now.
An unexpected yet inspired concoction of sweet, salt, and smoke that’ll put your childhood recollections of brittle to shame.
Sweet tea. Whiskey. Lemon juice. Sounds like a sassy summertime take on a hot toddy to us.
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
Make no mistake, there are umpteen approaches to frying catfish. None is necessarily right or wrong. But this one is superlative.
We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!
Practice proper Southern gentility by whipping up a batch of that classic crowd-pleasing party must, pimento cheese.
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.)
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