Southern

All we are saying, is give turnips a chance.

A hearty blend of chicken, rice, fresh herbs, and a grandmother’s love.

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.

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.

Fresh orange juice, luxurious cocoa powder, and crunchy benne seeds transform fish fillets in Nicole A. Taylor’s genius recipe.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.

Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.

Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.

This barbecue chicken has the crackliest, stickiest skin.

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

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

Featuring cornmeal AND fresh corn kernels.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

Having a ton of people over? Here's your dinner plan.

Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.