Southern

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.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Today's foodcast episode is all about the best eating day of the year: July 4th.

This week, we're going deep on vegetables with two Southern chefs who know 'em best.

Today's episode brings us to the Charleston Wine + Food festival, where we catch up with southern chef Sean Brock.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

When designer Natalie Chanin and artist Butch Anthony throw a dinner for friends on their rural Alabama farm, it’s a rip-roaring affair that burns long into the night.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.

The best way to transport this peach crisp is right in the pan, snug in a box.

We spoke with professor David S. Shields, author of Southern Provisions, a book detailing efforts to revive Southern cuisine's most delicious extinct fruits, vegetables, and grains.

In this episode of the Bon Appétit Foodcast, host and editor-in-chief Adam Rapoport talks all things Southern with chefs Kevin Gillespie (Gunshow) and Edward Lee (610 Magnolia, MilkWood).

For years, Asheville has been craft beer nirvana. Now, thanks to homegrown and new-to-town chefs, it’s the food that’s leading the way.

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

This recipe doesn't make sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.

A colorful look at tailgating culture—and the food that represents it—in the American South.

Tailgating in the American South isn’t an excuse to eat and drink—it’s religion. Brett Martin goes to church in Oxford, Mississippi, and discovers fried alligator nuggets, a smoker made from a keg, and a carnival scene where food matters as much as who wins.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.