Top Pick 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.

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.

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

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.