Southern

A Southern classic from Toni Tipton-Martin, 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.

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."

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.

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.

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

Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?

Because we believe awesome fried chicken is a birthright for all, we bring you this gluten-free, dairy-free, paleo-friendly bird.

Say the word "bayou," and we conjure romantic notions of swampy marshlands and, natch, Cajun fried shrimp.

This rich, buttery, unabashedly sweet Southern tradition is a twist on a classic and becomes even more indulgent with a heavy-handed drizzle of caramel glaze.

This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style 'cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.

Perfectly battered. Nicely seasoned. And easy as heck. That's how we like our fried chicken wings, thank you very much. This recipe delivers all that.

Yoohoo, you who's trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.

Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

Jambalaya just doesn't get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.

Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire.

Seafood gumbo loaded with shrimp, such as this classic Cajun recipe, screams for a cold beer and a lazy weekend afternoon dedicated to nothing but cooking.

Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.

This classic brings good luck to all who partake on New Year's Day. Or so says Southern tradition. We can't vouch for that, but we can vouch for it's ability to bring sated appetites.

Ah, sassafras. It plays oh so nicely with ginger, nutmeg, cloves, and anise to enhance the smoky, salty goodness of glazed ham.