Southern

The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.

The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.

Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter. 

Spoon this Appalachian-style tomato gravy over biscuits for breakfast or meatloaf at dinner.

The peas may bring good luck, but the bacon definitely brings good flavor.

A bowlful of this Southern classic black-eyed peas dish on New Year’s Day is meant to bring you good luck all year round.

Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.

Sour cream takes the place of buttermilk in these easy flaky biscuits with sausage gravy.

This easy recipe for sweet potato pecan pie uses a frozen deep-dish pie shell and a food processor to make the mashed sweet potato pie filling.

Custardy Atlantic Beach Pie meets a favorite fruity drink in this easy-breezy dessert.

This chicken is juicy, tender, and never ever dry—thanks to the tannins in black tea, plus a sneaky pinch of baking soda.

Laced with plenty of black pepper, this bright mayo-and-vinegar-based sauce is a trademark of Alabama barbecue.

This cornbread recipe gets everything you want out of the simple sidekick: It’s easy to cut, not too sweet, and it holds together.

We’ve got three different methods, based on the type of tea you’re brewing.

These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

For the best fried green tomatoes, swap cornmeal for a crispy panko crust, then serve with a creamy sauce or tuck them into a pimento cheese sandwich.

This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.

This one-pot dish is fallback comfort food—thick black-pepper-spiked chicken stew topped with tender, fluffy dumplings. 

With its smoky sausage, herbs, and spicy Cajun seasoning, hearty red beans and rice will transport you to your favorite comfort zone.

By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.

A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

Carla Hall’s deeply savory take on potlikker is made by slowly simmering country ham with garlic and crushed red pepper flakes.