Become your own bootlegger. Start with vodka, toss in some apples and spices, and wait overnight. That’s it. Then splash it in a punch bowl, pour it into Mason jars or just keep it all to yourself and indulge in a nip once in a while.
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
Because there weren’t enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke’s. And a whole lotta other tempting things.
Typical of eastern Carolina ‘cue, this tangy sauce is exactly what you want—nay, need—for your next barbecue.
Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.
Whether you seek convention or innovation, you’ll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.
These lovely little summer gems take their crisp coating from cornmeal. As memorable as the movie named after them.
Even non-pickle eaters have been wooed by these buttermilk-soaked, hot sauce-spiked, fried-until-crisp little lovelies.
We’ve got a confession to make. This isn’t quite ice cream. Or frozen yogurt. It falls somewhere blissfully in between.
There’s cornbread. And then there’s cornbread enhanced with bacon, corn, and good ol’ bacon drippings. Just as God intended.
Plump figs are slathered with blue cheese and mascarpone cheese, wrapped in southern country ham, and grilled. Consummate finger food before the barbecue.