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These crunchy sautéed greens from TV chef Carla Hall get big flavor from garlic, lemon and crushed red pepper.

TV chef Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.

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

This is a slightly modernized take on the very traditional Southern chicken casserole Jennifer Nettles's mother likes to make. The recipe swaps out the usual canned cream of chicken soup in favor of a quick white sauce. A dash of hot sauce is the perfect finish.

Frozen corn and coarsely ground cornmeal to boost the flavor of this delicious and fluffy pudding.

This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.

Parboiling the sweet potatoes shortens the cooking time and keeps them moist.

Collards add a pleasant bitterness to this lush Southern interpretation of creamed spinach.

The brilliant sherry broth in this earthy recipe adds a sophisticated twist to a Southern favorite, creamy grits.

Chef John Besh says, “This is the only dish worthy of both Thanksgiving and Christmas dinner at our house.” Why? Because it’s unbelievably delicious—a bready dressing that’s spicy, crispy and nicely briny.

What's the only thing that could improve fantastic, crumbly biscuits? Bacon.

This slightly updated version of an old favorite is irresistible. And it’s incredibly fast and easy because you don’t have to make a sauce or even bake the macaroni.

Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.

This corn bread dressing includes plenty of brussels sprouts, so it’s like two classic Thanksgiving side dishes in one.

Silky pureed sweet potatoes contrast wonderfully with a sweet and crunchy pecan-cornflake topping. If you don’t have pecans or cornflakes on hand, the topping can be made with whatever nut or cereal is in the cupboard.


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