Southern

Making ribs at home can be sooooo intimidating. Pretty much every rib recipe involves hours of smoking or slow-baking. Enter Chrissy Teigen’s perfect solution: Fry the ribs!

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

Her new book “is about going deeper, about including the Vietnamese shrimpers, the Hispanic communities in Kentucky, the Hmong in North Carolina.”

A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.

A tangy, sweet sauce that belongs at your summer barbecue.

This dead-simple oat topping can be repurposed for ANY fruit. All of the fruit! Any ol’ fruit!

Refreshing! And potentially debilitating, so be careful.

Pork tenderloin gets a bad rap for being dry, but here’s how to keep it juicy when you’re grilling.

A summer grilling recipe from B’s Cracklin’ BBQ in Georgia, where juicy lemon-pepper chicken is a culinary tradition.

Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.

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

You can now make the famous dirty rice from Commander's Palace in New Orleans at home. Bring your own Mardi Gras beads.

We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.

It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time. 

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

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

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

Too many morning buns for your crowd? This recipe halves easily.

Don’t call this compote jam, but it would be quite fine on toast.

These biscuits are more sturdy than flaky, which means they won’t crumble on the way to your mouth.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.