17 Recipes to Make for the Kentucky Derby

To make this Derby Day favorite, you'll need mint, simple syrup, bourbon, and finally, crushed ice. Equipment-wise, make sure to have a chilled julep cup or fizz glass on hand, as well as a muddler and a swizzle stick or bar spoon for mixing the drink.

Cookbook author and TV host Padma Lakshmi uses rose syrup in this lovely pink-hued punch—"I love the floral accent and the frilly pink tinge it gives mixed drinks," she says. The punch comes together in just 10 minutes, so it's a perfect low-lift option for entertaining.

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail. As you shake the blackberries in a cocktail shaker along with the other ingredients, they'll also impart their vibrant color to the drink.

Chef Ford Fry's deviled eggs get their terrific flavor from goat cheese, Dijon mustard, and cornichons, plus a topping of country ham. Finish the hors d'oeuvre off with a sprinkle of fresh chives.

Chef Lincoln Carson mixes pimiento cheese into the batter for these savory muffins, so you get cheesy, peppery flavors in every bite. Serve them with butter, or double down on the pimiento flavor and serve with more pimiento cheese on the side.

These nuts are an endlessly delightful combination of sweet, spicy, sticky, and crunchy. If you'd like to make them in advance, they can be stored in an airtight container for up to one week.

Pimiento cheese—the simple combination of grated cheddar cheese with mayonnaise and pimiento peppers—is a Southern staple often served on crackers or vegetables. The key to making the best pimiento cheese is top-quality sharp cheddar. But photographer and writer Angie Mosier says her personal secret is using sweet onions like Vidalia or Walla Walla.

Chef Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic. The cheese can be refrigerated for up to one week in an airtight container, while the crackers can be stored in an airtight container overnight.

Pimiento cheese is an iconic snack in the South, and beloved all over. For this vegan version, sweet pimientos stud a creamy and savory base made with extra-firm tofu. The pickle brine and apple cider vinegar lend an acidic brightness to the mixture, while nutritional yeast and miso provide deep umami notes that keep you coming back for more. Be sure to chill this spread for at least two hours to let the flavors meld and achieve the right consistency. Serve it with fried saltines, pickled green tomatoes, and fresh celery.

Chef Scott Peacock got this delectable biscuit recipe from Edna Lewis, the legendary Southern cook and his mentor. The biscuits use buttermilk and cold lard (or vegetable shortening) in the dough—the results are so good that we named them as one of our 40 Best Recipes in 2018.

This fun take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment. You only need a few ingredients to make them—all-butter puff pastry, an egg yolk mixed with some water (for brushing), andouille sausage, Major Grey's chutney, and whole-grain mustard. They'll be done in under an hour.

The Kentucky Hot Brown is a classic open-faced sandwich beloved in Kentucky. It was created by Fred Schmidt in 1926 at the Brown Hotel in Louisville and features thick Texas toast topped with slices of roast turkey, tomato, and bacon, and doused with Mornay sauce. Here, we took the essential components of a Hot Brown and combined them for an untraditional macaroni and cheese with the soul of the original. The halved cherry tomatoes add pops of brightness to each bite of pasta coated in the rich, creamy sauce, while a crunchy bacon and bread topping nod to the dish's origins. Be careful while cooking the Mornay sauce; keep the whisk in contact with the bottom of the pot while whisking to ensure that the sauce doesn't get lumpy or scorched.

Distributing small chunks of cheddar and Colby cheeses throughout this macaroni and cheese gives it a perfect hit of flavor and fabulous gooey texture. The end result is a bubbling, golden dish of cheesy pasta that you'll want to make again and again.

Star chef Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the beloved Louisville classic. If you'd like to get a head-start on the recipe, you can make the sauce one day in advance, refrigerate it overnight, and then re-warm it before serving.

This fried chicken from chef Shaun Doty of Bantam + Biddy in Atlanta is a no-fail, no-fuss version of classic fried chicken with a perfectly crunchy seasoned crust (the trick is the cornstarch) and juicy meat. If you want to serve wine with the dish, try pairing the chicken with Champagne, Lambrusco, or Pinot Noir.

Cookbook author and pastry chef David Leibovitz's Chocolate Pecan Pie with Bourbon is everything you want in a dessert. The all-butter pie crust is a cinch to throw together thanks to your food processor, and the dough can be made weeks or months in advance and frozen, if you'd like to get ahead. A nip of sweet, caramel-scented bourbon adds depth to the traditional super-sweet filling; chocolate levels it up with its rich texture and just a hint of balancing bitterness. Leave some of the pecans whole to give this classic a slightly more refined look.

This towering dessert is made with deep red cake layers and plenty of cream cheese frosting. Unsweetened cocoa powder and red food coloring give the cake its signature hue.