Southern Recipes
382 recipes found
Sweet Potato Layer Cake
Taking an old recipe and making it new, without compromising its comfort and nostalgia, can be a real joy. Howard Conyers Jr., a legacy sweet potato farmer in South Carolina, did what all good minds do: He got creative with what he had an abundance of. Using his mother Hallie’s carrot cake recipe, he replaced the grated carrots with sweet potatoes, introducing a deep and warm flavor to a classic recipe. The sweet potatoes play well with the spices, bringing in an appealing vegetal note that is a true delight with the cream cheese frosting. This is an easy cake to put together for a lazy Sunday, yet it feels regal and elegant enough for special occasions.
Crab Rice
Crab rice is a prized dish of the Gullah Geechee people of the Carolina Lowcountry, a region of the United States that is synonymous with seafood. “My kids beg for crab rice all the time,” says Sallie Ann Robinson, a Gullah chef and food historian, “and just like my mother did with us girls, I make them help me pick the crabs. We sit out on the porch or around the kitchen table, spread some newspapers, and go to pickin’. The more hands we’ve got, the sooner we’re ready to cook.” Tender lump crab meat gives you sweetness in every bite of rice, mingling with the zesty lemon and the aromatic flavor of onion and celery. Traditional versions of this recipe often include bacon, but this recipe, from my cookbook “The Simple Art of Rice” (Flatiron Books, 2023) calls for smoky Creole seasoning. Carolina Gold rice is the classic choice for this dish: Because of its high starch content, this fluffy rice sticks to the crab and absorbs all the flavors beautifully.
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My Foolproof, Fast Way to Crispy, Juicy “Fried” Chicken (Without Deep Frying)
A buttermilk-pickle brine and a well-seasoned dredge work together with the air fryer for this quick, easy, and fantastically juicy and crispy "fried" chicken.
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These Crispy Golden Corn Fritters Are a Southern Summer Favorite
Golden corn fritters made from fresh kernels are crisp on the outside, tender inside, and packed with the flavor of summer corn.
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The Southern Pickle That's Crisp, Tart, and Seriously Snackable
Learn how to make tangy, garlicky Southern-style pickled okra with a simple brine and easy instructions for both quick refrigerator pickles and long-term canning.
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Cowboy Caviar: The Easy, Make-Ahead Dish That Disappears First
This cowboy caviar recipe combines black-eyed peas, sweet corn, fresh vegetables, and a smoky-tangy vinaigrette for a vibrant take on the classic dip-meets-salad.
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A One-Pan Peach Cobbler with a Game-Changing Twist
This gently spiced peach cobbler receives a floral twist from saffron and honey. It's easy to make, adaptable, and perfect served warm with ice cream.
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This Creamy Broccoli Salad With Bacon and Cheddar Is a Southern Potluck Icon
This make-ahead Southern broccoli salad features bacon, cheddar, apples, and pickled raisins tossed in a creamy, tangy dressing.
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This Classic Mint Julep Has a Surprising Flavor Twist
This variation substitutes crème de cacao for the sugar, adding a chocolate flavor that pairs well with both bourbon and mint.
Fried Green Tomatoes and Tangy Basil Mayo by Mehreen Karim
Making a plant-based version of the classic dish substitutes for the usual eggy coating by dipping the slices in a chickpea flour batter. Some of summer’s finest produce—they’re flavorful yet uniquely sturdy, making them a great contender for frying.
Chantilly Lili
This dessert, named for Meghan’s daughter, Princess Lilibet, is based on a banana pudding recipe of Meghan’s grandmother. In the Southern classic, vanilla pudding is layered with cookies and sliced banana; Meghan’s version adds the sweet-tart sting of strawberries macerated with lemon. She happens to have a passion fruit vine in her garden, and its yellow seeds make a nice, juicy garnish. This layered pudding can be made in individual glasses for a party, or a big bowl for a family night in.
Old-Fashioned Coconut Cake
The variations of coconut cake in the South are nearly endless and depend a lot on where you live. Pecans make an appearance on occasion. The frostings range from cream cheese to buttercream. Yellow cake layered tightly with custard and topped with meringue is not uncommon either. This version, though, is simple and traditional, and about as delicate and old-fashioned as they come. It is pared down to a soft white cake and a delightful Swiss buttercream that centers the coconut. It’s a perfectly elegant way to celebrate spring and all of the holidays that come with it.
Burgoo
If you were to spend some time in Kentucky on Derby Day, or visit at a local restaurant like Shack in the Back BBQ, you’ll likely see people eating burgoo. Burgoo, a cousin of Brunswick stew and Minnesota booya, is a richly layered, slow-cooked stew that usually contains a mix of meats and vegetables such as corn, okra and lima beans, simmered with tomatoes. There’s a saying among “burgoo-masters” that goes,“If it walked, crawled or flew, it goes in burgoo,” and indeed, many traditional versions, cooked over an open fire, have included meats like mutton, squirrel, duck and rabbit. This version uses chicken, pork and beef. Burgoo takes as much effort as you’d imagine, with prep being the biggest hurdle. However, if you set aside a Sunday morning to tackle it, you’ll be rewarded with a rich and flavorful meal that will leave you fulfilled in more ways than one. A pot of burgoo needs just as much room as it needs time to cook, so consider using at least a 9-quart Dutch oven or stock pot for this recipe.
Sweet Potato Cornbread
Old-school Southern cornbread is good anytime and anywhere, but make it a bit more surprising with sweet potato. This cornbread is seasoned with caramelized sweet potatoes and warm spices, then smeared with a delicious sweet potato-brown sugar butter that’s reminiscent of classic sweet potato pie. To save time and energy, a can of sweet potato stands in for fresh ones that require roasting. When jazzed up by caramelizing in a skillet, its flavor instantly changes from back-up dancer to star.
Fried Cabbage
Southern fried cabbage smartly marries lean cabbage with pork in the form of rich, meaty bacon. First, you chop bacon into small pieces and cook until crispy. Next, the cabbage cooks right in the bacon fat with onion and garlic, quickly soaking up tons of smoky flavor. Covering the cabbage as it cooks helps it soften quickly and evenly, achieving a uniquely silky texture. A touch of stone-ground mustard gives a tangy lift. This easy side pairs well with roasted chicken, fried chicken, pork chops and grilled sausages.
King Cake With Strawberry and Cream Cheese Filling
King cake, a sweetened, yeast-raised bread eaten throughout the many weeks of Carnival season, is rolled and twisted like a cinnamon roll. Traditional king cakes are flavored with cinnamon and sugar, but today the flavor combinations are seemingly endless; this version pairs strawberry jam and cream cheese. The cream cheese filling is flavored with lemon zest and a little sugar; a spoonful of flour adds structure. Dollops of strawberry jam contribute a concentrated fruity bite; if you want more fruit presence, opt for canned strawberry pie filling. The whole pastry is bathed in a lemony glaze before being topped with green, gold and purple sugar, a visual cue that identifies this wreath of baked dough as a king cake.
Princess Pamela’s Sauce Beautiful
Summery, tart and slightly sweet, this sauce ingeniously uses peach preserves to make a perfect pairing for pork chops. It also works as a tart dressing for a kale or chicory salad, highlighting the fruit at its peak while also adding richness thanks to butter and oil. In the mid-60s, Pamela Strobel served this condiment, her signature sauce, alongside dishes like fried chicken, black eyed peas and smothered pork chops at her restaurant, Little Kitchen. Princess Pamela, a moniker given to Ms. Strobel when she asked a printer what the name of her business should be, wore the title well: She ruled over her minuscule soul food spot underneath her apartment in New York City’s East Village, deciding who was let in (and who was kicked out).
Sardine and Egg Sandwich
In 1939, New Orleans chef Lena Richard self-published a cookbook to meet the demand for her recipes. She was the first Black person to host a cooking show and also owned restaurants, had a line of frozen foods and founded a catering company and cooking school. In addition to showcasing the Creole dishes of New Orleans, “Lena Richard’s Cook Book” included a whole chapter on sandwiches for luncheons and tea time. This four-ingredient mix comes together easily and tastes both complex and comfortingly simple. The recipe below reflects her book’s version and the tips added here offer guidance for cooks today.
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Homemade Beignets
Make fresh, pillowy, powdered sugar–coated beignets at home that rival the classic beignets at Café du Monde in New Orleans and other cafés in South Louisiana.
Red Velvet Cookie Bars
These bar cookies have all of the flavors of your favorite red velvet cake, in a cute, compact form that is quick and easy to make. Their flavor and texture falls somewhere between a vanilla sugar cookie and chewy brownie. A generous layer of fluffy cream cheese frosting is a tangy and delicious cap to the bars, but feel free to reduce the frosting as you like. Enjoy these at room temperature or cold from the refrigerator. The food coloring in the recipe brightens their warm, chocolaty tone, but you can add extra for a more vibrant hue.
Oysters Mosca
In this one-pan gratin, inspired by a favorite appetizer at Mosca’s, an Italian restaurant just outside of New Orleans, fresh oysters are covered in a garlicky butter sauce, topped with a mélange of breadcrumbs and freshly grated Parmesan and baked until tender yet juicy. It’s a hit with those who love oysters — and even those who aren’t fans of raw ones. The shellfish are full of flavor from the Creole seasoning that accents the sauce, with a hint of Italian influence from the herbs and Parmesan. At Mosca’s, they use plump Gulf oysters from nearby waters, a variety that’s especially good cooked and worth seeking out if you live near the Gulf Coast. Otherwise, any oysters work: Using preshucked oysters packed in their liquor at your local grocer or fishmonger makes preparing this dish a breeze. Best enjoyed warm from the oven, this appetizer is meant to be shared with a group.
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Crispy Southern Fried Shrimp
Recipe developer Craig Ruff employed a number of techniques to make the juiciest, crispiest Southern fried shrimp, but this one tip seals the deal—and it requires zero effort.
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These Mini Southern Pies Will Be the Talk of Your Holiday Party
These little pecan pies triple-down on the pecan flavor in the crust, the filling, and as a topping. They're buttery, gooey, nutty, and ready for your holiday party.
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This Citrusy Spiced Southern Tea Is the Perfect Winter Warmer
A warm drink of citrus, black tea, and warm spices, Southern friendship tea—aka Russian tea—is tangy, robust, and perfect for a cold winter’s morning or a festive holiday party.