Though not as sweet as most, this Southern pecan pie is still traditional through and through.

• 25 M
• 2 H, 25 M
• 2

These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?

• 30 M
• 1 H, 15 M
• 3

Hello Christmas! Here milk, bourbon, vanilla, and ice cream are whirred in a food processor for a festive drink. A sprinkle of cinnamon is the crowning touch.

• 5 M
• 5 M
• 5

Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.

• Quick Glance
• 30 M
• 4 H, 30 M
• 1

Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.

• Quick Glance
• 45 M
• 1 H
• 0

Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.

• Quick Glance
• 10 M
• 15 M
• 0

Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.

• 45 M
• 2 H
• 7

This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.

• 20 M
• 20 M
• 3

These bread pudding muffins are just bread pudding baked in muffin tins for creamy, custardy, crisp-topped results.

• 15 M
• 5 H
• 4

This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.

• Quick Glance
• 30 M
• 30 M
• 0

There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.

• Quick Glance
• 30 M
• 30 M
• 0

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

• 1 H
• 1 H, 15 M
• 5