Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.
A deep, dark-as-night, fudgy-as-heck, bittersweet cake that’s a deserving dessert for any dinner party. Chocoholics, you’re welcome.
The only thing this quick bread—made savory with pungent blue cheese, sweet pecans, and plenty black pepper—wants for is a bottle of white wine.
Beignets tend to conjure thoughts of New Orleans and the French Quarter and confectioners’ sugar galore. Not these savory babies.
Plump figs are slathered with blue cheese and mascarpone cheese, wrapped in southern country ham, and grilled. A perfect finger food before the barbecue.
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
A dense, sweet, rich, buttery pound cake becomes even more indulgent, if you dare, with a heavy-handed drizzle of caramel glaze.
These baking powder biscuits morph boring pantry staples into stunningly tender, buttery, pull-apart biscuits that scream to be eaten hot from the oven.
This riff on bread salad recipe has a sturdy texture thanks to cornbread and a sweet heat thanks to honey and chipotle chiles.
Though not as sweet as most, this Southern pecan pie is still traditional through and through.
Yup, you’re allowed to eat this cake for breakfast. See, there’s wholesome oatmeal beneath all that coconut and butter.
Different dough, but the same gooey goodness is found in these homemade sticky biscuits sprinkled with cinnamon sugar and baked over pecan syrup.
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.
Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.
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