When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
This deliciously moist ham is cured in salt (a process known as corning).
Nothing says summer like fresh peach ice cream.
Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
This casserole makes a lovely addition to a brunch menu.
This rich creation is one of many recipes that are based on a beloved staple of Southern potluck cooking: cream cheese.
This delectable chocolate–nut confection is a tradition at Kentucky Derby parties across the Bluegrass State and a winning dessert for any occasion.
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
This sweet, custardlike pie is a traditional southern dessert.
For a traditional Southern pie crust, use a combination of shortening and butter.
This simple sauce—its kick comes from horseradish, lemon, and Tabasco—goes with just about any seafood.