100 Ways to Cook Southern
A Southern breakfast is far from complete without flaky, buttery biscuits. This simple five-ingredient recipe gets rave reviews from readers who say it can result only in perfection. Save time by making the dough in a food processor. Pulse dry ingredients six or seven times, and then slowly add liquid through the food chute while processing.
- Recipe: Buttermilk Biscuits
Chicken thighs are seasoned with rub of dried thyme, oregano, cumin, and paprika. The versatile white sauce received our highest rating and is also good as a condiment for burgers.
Pralines are best made when the weather is dry--humidity tends to make them grainy. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper.
- Recipe: Praline Pecans
It’s the slow cooking method that really brings out that mouth-watering smoky pork flavor and the tender texture of Southern-Style Collard Greens. But, the best part is dipping a piece of cornbread in all that leftover potlikker.
- Recipe: Southern-Style Collard Greens
Forget to marinate the chicken in advance? No problem. This rub only takes 30 minutes. Simply add the refreshing, flavorful Watermelon-Feta Salad for a quick and easy meal your family will love.
Give up the box mix, making Classic Baked Macaroni and Cheese from scratch is easier than you think.
Test Kitchen Tip: It’s best to shred your own block of cheese, especially if using a reduced-fat product. Pre-shredded brands don’t always melt as well or deliver that extra-sharp flavor. You can use a box grater or a food processor with a shredding device.
Step-by-Step Video: Classic Baked Macaroni and Cheese
The classic version is served in silver julep cups. These are filled to the rim with a refreshing concoction of the finest bourbon, simple syrup, fresh mint, and crushed ice. See our tips and techniques for stirring up a mint julep.
Recipe: Classic Mint Julep
Step-by-Step Video: Make a Classic Mint Julep
Yeast biscuits—also called angel or bride’s biscuits—hold together well, so they’re a good choice to serve at gatherings. The so-Southern combination of ham and biscuits is always a hit!
- Recipe: Bourbon Balls
This Southern meatloaf recipe features Creole and Greek seasonings and a hint of garlic. A few tablespoons of Worcestershire sauce spice up the traditional ketchup topping.
- Recipe: Old-fashioned Meatloaf
While these golden deep-fried gems are often paired with fried fish, Kentuckians and Carolinians think of them as natural partners to any plate of barbecue. These light-as-feather balls start with a combo of self-rising cornmeal and flour (for extra fluffiness) and a chopped jalapeno for a spirited, but not too hot, kick.
- Recipe: Mississippi Hush Puppies
- Recipe: Easy Three-Seed Pan Rolls
The original recipe for this hearty shrimp and grits dish is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.
- Recipe: Shrimp and Grits
We've concocted a simple, healthful recipe to start your season of outdoor cooking. Choose your favorite fresh herb to enhance the flavor of grilled chicken. Remove the herb sprig before serving, or leave it as a garnish.
- Recipe: Herb-Grilled Chicken
Pie just doesn’t get much easier or better than this tasty twist on banana pudding. In fact, once you try our speedy version of homemade custard, you’ll never be tempted to make instant pudding again. If you’re a big fan of vanilla wafers like we are, pick up an extra box and tuck a few into the meringue before baking. For party-pretty slices, dip the knife blade in cold water or lightly coat with vegetable cooking spray.
- Recipe: Banana Pudding Pie
After preparing the roux, most of the time spent making gumbo is basically hands-free. You’ll just need to stir the pot occasionally to prevent sticking. This flavorful stew recipe is worth the effort.
- Recipe: Chicken-and-Sausage Gumbo
Have the seafood market steam shrimp to save time, or follow our easy instructions in the recipe. Serve the shrimp, okra, and breadsticks on a platter around a bowl of the sauce, or make individual cocktails. Use 4-oz. votive candleholders, shot glasses, cordial glasses, or mini-martini glasses.
- Recipe: Southern Shrimp Cocktails
Fat-free buttermilk and a teaspoon of cinnamon take the traditional blueberry muffin recipe to the next level. Tip: To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.
- Recipe: Blueberry-Cinnamon Muffins
Layers of bourbon-drizzled pound cake, creamy vanilla pudding, and juicy peaches meld together in an elegant trifle presentation that will have everyone coming back for seconds.
- Recipe: Georgia Peach Trifle
It's worth purchasing a meat thermometer for this recipe. We used an instant-read version, but a standard one would work equally well. Cook the roast to 180° to 185° for incredibly tender but sliceable meat, making a pretty holiday presentation.
Watermelons are a classic summer road stand fruit that sometimes goes to waste because they are so large. Make use of your leftover watermelon slices and cool down from the heat with this fresh, tangy summer sipper.
- Recipe: Watermelon Cooler
This burger will make you the envy of the neighborhood. Start by mixing the ground beef with chipotle peppers in adobo sauce. Then press two patties together, both topped with cheddar cheese. The result is a thick, spicy, and delicious cheese-filled burger.
- Recipe: Spicy Cheddar-Stuffed Burgers
Add fresh, fruity flavor to grilled chicken, fish, or baked pita chips for a snack with this versatile salsa. Sautéing peaches with onions and jalapeño intensifies the flavors.
- Recipe: Fresh Peach Salsa
As the weather gets warmer, cool down with a classic summer treat! These sweet-tart key lime pie recipes will have your guests diving in for another bite.
This first slice of tropical heaven offers the best of both worlds—rich, creamy texture with fewer fat grams. Don't be tempted to substitute bottled lime juice—it doesn't compare to fresh.
- Recipe: Key Lime Pie
This recipes call for fresh crawfish because they’re readily available in Cajun country. Don’t fret if you can’t get your hands on the fresh seafood―frozen crawfish tails work very well.
- Recipe: Crawfish Étouffée
This Tex-Mex twist on traditional barbecue sauce combines tangy green tomatoes and crisp tomatillos for a tongue-tingling flavor sensation. You have to try this over your favorite recipe for barbecue chicken or shrimp. Better still, you can make this up to 1 week ahead.
- Recipe: Green Barbecue Sauce
Impress your guests or family with the goodness of classic lemon icebox pie. This recipe features from-scratch buttery crust, lemony-rich baked filling, and homemade whipped cream.
- Recipe: Zesty Lemon Pie
Don't skip the apple jelly in this to-die-for pie recipe—it makes the baked pie juices extra rich. It also decreases the cloudiness that sometimes occurs with a flour-thickened apple pie filling.
This classic creamy pasta is pure Southern comfort. We love its made-from-scratch Mornay sauce and toasted almond-and-Parmesan cheese topping. Plus, the casserole freezes beautifully
- Recipe: Classic Chicken Tetrazzini
This homemade baked macaroni and cheese recipe beats the boxed kind any day of the week. For a divine main dish, stir in chopped cooked ham before baking, and then sprinkle top with chopped cooked bacon before serving.
- Recipe: Golden Macaroni and Cheese
In less than an hour you can serve up this simply divine dessert. Pop it in the oven just before you sit down to eat, and your family can enjoy it warm at meal’s end. For individual servings, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.
Recipe: Easy Blackberry Cobbler
Step-by-Step Video: Make Easy Blackberry Cobbler
This is an updated version of a recipe that used ham, cheese, and mustard. Eyes lit up at our tasting table when these roast beef sandwiches came out of the oven.
- Recipe: Hot Roast Beef Party Sandwiches
Add additional moistness and flavor by replacing the wire roasting rack with a colorful rack of carrots and celery ribs. Tuck in a few sprigs of fresh herbs, some unpeeled whole shallots, and apple slices to enhance the flavor of the chicken.
- Recipe: Garlic-Herb Roasted Chicken
Seasoned breadcrumbs and self-rising cornmeal give Crunchy Pan-Fried Chicken a crisp golden-brown crust without a skillet full of extra oil. This crispy coating is also terrific on skinned and boned chicken thighs or pork chops.
- Recipe: Crunchy Pan-Fried Chicken
Ham steak has been around for ages, but you might have never thought to put it on your grocery list. Well, add it to your cart, because it's quick to prepare and makes a great meal. Ham steak is traditionally 1/4 to 1-inch thick, fairly lean, and cooks in about 15 minutes for a speedy supper in the middle of the week. Make a fruit sauce, such as Orange Glaze, for a jazzy topping.
This zesty Asian twist on classic slaw is wonderful with smoked chicken and pork. Wasbi paste and fresh grated ginger give this colorful mix a delightful eye-opening kick. And the surprising peanutty crunch takes it right over the edge. Don’t worry about leftovers, it’s even better the next day piled high on a leftover pulled pork sandwich.
- Recipe: Peanutty Coleslaw
Put a summertime spin on this traditional Southern dish of beans and corn by mixing with lemon juice and chives and serving cold. It’s easy to prepare in advance and pull out of the fridge to serve with meat hot off the grill.
Recipe: Succotash Salad
A simple twist in the traditional recipe plus a buttery shortbread crust give this Southern favorite a whole new look. The filling separates when baked, creating a thin golden brown cake layer on top of a delicious lemon custard.
- Recipe: Lemon Chess Pie
One of the staff’s all-time favorite potato salads. The secret to this 6-ingredient star is Duke’s Mayonnaise (a Greenville, SC culinary institution), a touch of spicy brown mustard, and boiled eggs, which are grated on the largest holes of a cheese grater. The recipe calls for baking potatoes, but we also love it with red-skinned potatoes.
- Recipe: Fipps Family Potato Salad
The hardest part about making Salty Chocolate-Pecan Candy is waiting for the chocolate to firm up before devouring it.
To get the marbled effect, alternate white and dark chocolate squares on a baking pan. Bake as directed, remove from oven, and immediately swirl the warm chocolate with a wooden pick.
- Recipe: Salty Chocolate-Pecan Candy
Pick up a deli-roasted chicken if you don't have 3 1/2 cups of chopped chicken on hand. It yields just enough meat for this recipe. Also plan to make Chicken and Cornbread Casserole just one day ahead because it doesn't freeze well.
- Recipe: Chicken and Cornbread Casserole
Chef Robert Stehling of Hominy Grill in Charleston put a delicious twist on classic Lowcountry shrimp and grits using fried grits squares, asparagus spears, and a creamy shrimp sauce.
- Recipe: Shrimp-and-Grits Eggs Benedict
User Review: "I have been using this recipe for nearly 20 years, and it not failed me yet. The only change I have made is to the glaze recipe. I use an 8 ox. package of softened cream cheese creamed together with 1 1/2 to 2 cups powdered sugar, 1 stick of butter (room temperature), 1 to 2 tsp lemon juice and 1 tsp pure vanilla extract. I don't like overly sweet things and this glaze is just right for this not-too-sweet pastry. Laissez Les Bons Temps Rouler!" --Marybeth
Navel oranges and ruby-red grapefruit take center stage in this refreshing salad. Arugula adds a peppery bite to the sweet citrus, but the recipe is equally good when prepared with other salad greens.
Our most comprehensive cookbook ever published, 1,001 Ways To Cook Southern features 928 pages packed with the distinctly Southern recipes you love. Learn how to bake flawless fluffy biscuits and the perfect praline, straight from our test kitchen, plus so much more.