Southern

Shortening makes for the flakiest pie crust. But you won’t miss the buttery flavor—there’s plenty in the filling.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.

Rose's Luxury chef Aaron Silverman combined his buttermilk biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”

How does the fried chicken from Rose's Luxury achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”

Waste not, watermelon lovers: This Southern pickle deserves a spot in your fridge. It's great alongside grilled pork chops, but we'd happily snack on it right out of the jar.

Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina.

This julep riff from Bobby Flay tastes fresh and not too sweet.

To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes. Get the full fried chicken biscuit sandwich recipe served at Pies-N-Thighs restaurant in Brooklyn, New York, here!

Roasted fresh ham, biscuits and buttermilk-lemon pie make this the ultimate Southern menu for Christmas dinner

Chef Joseph Lenn from Blackberry Farm shows you how to bring a little down home Southern soul to your Thanksgiving sides with ingredients like country ham, sorghum, benne seeds, and butter (duh)

Collard greens, bourbon, bacon, cornbread, and chess pie make this the ultimate Southern menu for Thanksgiving dinner

At the Southern Foodways Alliance symposium, the storied desserts faced off—via the NYT's Kim Severson and CNN's Kat Kinsman. For whom was victory sweet?

How to make and serve a variety of Southern-style pickles and dips

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

We love the way this recipe revamps a standard BLT.

Chef Gabrielle Hamilton road-trips across the South, getting herself invited into people's kitchens in her search for the soul of the home cook

Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.