Southern/Soul Food

Chilled jellied salads were popular on hot days in '60s-era Mississippi, and they were often a centerpiece at ladies'...

The Help's ending hinges on a secret involving Minny's famous chocolate pie. Newspaper columnist Lee Ann Flem...

This is Jennifer Nettles's great-grandmother Mildred's coconut pie, called "impossible" because it se...

This is a slightly modernized take on the very traditional Southern chicken casserole Jennifer Nettles's mother l...

"It used to be that our members didn't really want organ meats, tongue or oxtail," Kristin Kimball recall...

"I grew up in North Carolina, and a lot of the foods that we ate as kids, like okra and collard greens, are reall...

At Café Boulud, pastry sous chef Ashley Church tops pecan pie with chiboust pastry cream. A simple substitute: w...

Because Tyler Florence wanted Wayfare Tavern to feel like a century-old San Francisco institution, he researched menu...

"I admit that nothing can stand in for good fried chicken," says John Currence. "But this is a hell of an...

 Cocktail Tips from F&W Editors

Bill Bowick, co-owner of Charleston's Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake ...

Most supermarkets sell pickled tomatoes, but those can’t compare to these supereasy homemade ones. Slicing the tomato...

Coffee is the key ingredient in redeye gravy—hence the name. Grace Parisi adds a hint of it here to give the sau...

To create this outstanding sandwich, Matt Neal rubs pork shoulder with an herb-and-garlic mixture and then slow-roast...

This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich...