A white bowl filled with Tennessee shrimp and grits, topped with a sprig of parsley.

Tennessee Shrimp and Grits

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

A root beer-glazed ham on a wooden cutting board with a fork and knife resting beside it.

Root Beer-Glazed Ham

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

Southern Shrimp and Grits

Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.

A person carrying a tray with a plate of beignets, two milkshakes, and a glass of water.

Beignets

Airy and yet dough at the same time, these iconic, anytime-of-day New Orleans pastries come buried beneath mounds of sweet, sweet confectioners’ sugar. All we have to say is, don’t wear black.

Two Southern pecan pies in pie plates with a bowl of whipped cream in between them.

Southern Pecan Pie

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

Christmas Dad

Bourbon Milk Punch

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.

Blue bowl of wild mushroom grits topped with an egg, parmesan cheese, and basil

Wild Mushroom Grits

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.

A table topped with five lemon-herbsaint poppers.

Lemon-Herbsaint Poppers

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.

Cake stand with a half of a lemon Doberge layer cake and a half of a chocolate Doberge layer cake

Lemon Doberge Cake

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.

A ceramic bowl filled with oyster stew with several oysters in the center and a spoon resting beside the bowl.

Oyster Stew

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