World Recipes

Buttermilk-brined, seasoned-flour-coated, deep-fried chicken — America's icon.

Buttermilk-brined chicken dredged in seasoned flour and fried to a shattering golden crust.

Whole packer brisket rubbed with salt and pepper, smoked low and slow over post oak for 12-16 hours.

Custard-based baked macaroni with multiple cheeses and eggs, a soul food cornerstone fundamentally different from bechamel-based versions.

Southern fried chicken brushed with a fiery cayenne-lard paste and served on white bread with pickles.

Slow-smoked pork shoulder shredded and sauced — American BBQ at its best.

Pork shoulder smoked until fall-apart tender, pulled and dressed with vinegar-based sauce.

Sauteed shrimp with bacon, garlic, and a rich pan sauce served over creamy stone-ground grits.

Spare ribs trimmed St. Louis-style, dry-rubbed and smoked until tender with a caramelized bark.

Layered dessert of vanilla pudding, Nilla wafers, and sliced bananas topped with meringue or whipped cream.

Fluffy buttermilk biscuits smothered in peppery sausage cream gravy.

Cornmeal-crusted catfish fillets deep-fried until golden and crunchy, a Delta staple.

Crispy fried chicken atop a fluffy waffle with maple syrup and hot sauce, the iconic sweet-savory breakfast.

Collard greens slow-simmered with smoked ham hock in pot liquor until silky and deeply savory.

Crispy-edged cornbread baked in a screaming hot cast iron skillet with bacon drippings.

Creamy pasta baked with multiple cheeses until bubbly and golden.

Bubbling spiced peaches under a sweet biscuit or cake batter topping, served warm with ice cream.

Creamy red kidney beans simmered with andouille sausage, the holy trinity, and ham hock, served over rice.

Sautéed shrimp over creamy stone-ground grits — Lowcountry staple.

Black-eyed peas and rice — Southern New Year's tradition. Naturally vegan + GF.

Black-eyed peas and rice cooked with smoked pork, traditionally eaten on New Year's Day for good luck.

Lima beans and corn sautéed with butter — classic Southern side.