Southern/Soul Food

Seasoned with black pepper and a sprinkling of Maldon sea salt, the warm biscuits are delicious sandwiching a fried e...

This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...

Anya Fernald likes to fry rabbit with a crunchy, lightly spiced coating. To add a little more crunch, throw a bit mor...

Top Chef star Dale Talde serves his outstanding, crispy fried steak with a richly flavored gravy spiked with curry po...

Chicken-fried chicken livers are tossed with crisp bacon, tangy watercress and pickled onions in this piquant one-dis...

The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish...

Vidalia onion soufflé was a fixture at Thanksgiving and Christmas meals in Sarah Simmons’s home when she was gro...

A cast-iron skillet produces a crispy brown crust on this corn bread, though cake pans will work, too. This quick bre...

When F&W gave our market basket challenge to Top Chef Season 5 contestant Jeff McInnis, the owner of Miami’s Sout...

This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.

The secret to this salad is using big, juicy sweet onions like the Vidalias that Linton Hopkins favors, which get nic...

“Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too,” Linton Hopkins says. “To mak...

Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" ...

Even though Linton Hopkins’s stew is full of shrimp and sausage, the best part is the delicate lima beans, a Southern...

“Coconut connects with my African roots,” says Ethiopian-born Marcus Samuelsson about a key ingredient in F&W’s C...

Michel Nischan’s supermoist beet cake is layered with a silky, rich whiskey custard.

"I don't think a cuisine should ever stop growing," says Hugh Acheson. In this updated version of creamed...

"This butter bean gratin is based on an amazing flageolet bean gratin that one of my mentors, Frank Stitt, makes....

Boiled salad dressings—which aren't actually boiled but heated gently in a double boiler—are butter-based vinaigrette...

"The perfect biscuit dough just barely comes together," says Hugh Acheson. "After it's lightly rolled...