Southern

We’re hearing that this red velvet cake recipe with its mascarpone and cream cheese frosting surpasses all other renditions. Judge for yourself.

• (3)
• 1 H
• 2 H
• 32

For years, Egg Shop’s fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-frizzled fried chicken amazingness. And here’s how you can make it.

• (1)
• 1 H, 15 M
• 1 D, 2 H
• 2

A Southern classic, pickled shrimp are subtly flavored with herbs and spices in a nuanced way. So much so you’ll be wondering where these have been your entire life.

• Quick Glance
• 35 M
• 8 H, 40 M
• 0

Classic fried chicken is reimagined with a shatteringly crisp, delicate crust that usurps the usual thick breading. Flaky, buttery biscuits are requisite. Honey and pickles strongly encouraged.

• Quick Glance
• 40 M
• 1 H, 20 M
• 0

Mint. Muddled. Mine. When we’ve got this gin-based mojito on our minds, those are about the only words we can muster. Well, maybe add “More.”

• (1)
• 5 M
• 5 M
• 12

This blissfully crunchy, irreverently easy, crazily unconventional coating is everything we never knew we wanted in fried chicken.

• Quick Glance
• 25 M
• 35 M
• 0

Confession. This isn’t exactly ice cream. Yet it’s not frozen yogurt, either. It falls somewhere blissfully in between with its not-too-sweet creaminess. And no ice cream maker required.

• (1)
• 20 M
• 40 M
• 6

Properly airy and messily delicious, these peach souffles are an elegant (yet easy) ending to any summer supper. Or heck, perhaps just have these for supper.

• (2)
• 20 M
• 30 M
• 6

No, not New England clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder that lets the clamminess come through. No complaints here.

• (1)
• 30 M
• 2 H
• 6

Tender, juicy meat. Shatteringly crisp skin. And made from ingredients we bet you already have in the house. You’re welcome.

• Quick Glance
• 30 M
• 1 H
• 0