Homesick Texan (2)
Main Course (56)
Side Dish (52)
Backyard BBQ (24)
Cocktail Party (11)
This sweet blend of liqueur and fruit juices is served at Cedar Grove Mansion Inn in Vicksburg, Mississippi.
Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper.
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Grillades are boneless medallions of veal, except when the cook substitutes bone-in "7 steaks," pork medallions, or beef tenderloin. And contrary to your French-English dictionary definition, they are never grilled.
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Fresh coconut and its sweet water are the keys to this cake, passed down from SAVEUR associate food editor Ben Mims' grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well, too.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Boiled peanuts are a classic Southern snack, eaten as hors d'oeuvres and sold at convenience stores alike.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Sodas like the Dr. Pepper in this recipe from chef Elizabeth Karmel, often sweeten barbecue sauces across the country.
This delicious Alabama sandwich is distinguished by a creamy sauce that bastes and dresses the chicken.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.