Southern/Soul Food

Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan ...

 Cocktail Tips from F&W Editors

At Abattoir in Atlanta, chef Joshua Hopkins uses Sharifi's saffron and Aleppo pepper in this decadent, Carolina-style...

Okra is popular in Southern cooking; Kevin Gillespie roasts it with Indian spices like cumin. The crispy okra is deli...

Old-school Southern cooks prepare grits with an abundance of butter and cheddar. To make the dish less heavy, Grace P...

This amazing cake comes from chef Ann Cashion of Washington, DC, restaurant Johnny's Half Shell.

"This is an easy way to bring height-of-summer cookout mojo to our favorite vegetables without fussing with a cha...

John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn brea...

 Bobby Flay: Grilled Corn

It's not easy to make a healthy crisp: The topping always has lots of butter and sugar. John Currence makes his streu...

Corn relish provides all the seasoning required for this slightly sweet corn bread. The relish also adds heft, making...

At Trummer's on Main in Clifton, Virginia, Clayton Miller makes a highly seasoned, Indian-inflected tomato jam with g...

With this buttermilk-soaked version, F&W’s Grace Parisi has perfected fried chicken.  Tips from the F&...

For this rich tiramisu, Jason McCullar first makes a ginger-spiced cake using a recipe from Steen's syrup, a Louisian...

Jason McCullar reinvents shrimp remoulade, the classic New Orleans cocktail-party dish. Instead of tossing his vermou...