Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. I LOVE THE FALL MORE THAN ANY OTHER TIME OF THE YEAR. It’s one of my favorite seasons for baking, and what cou

PORK BELLY is a deliciously tender cut, practically dripping with flavor. When a large roast seems like a splurge, pork belly is so affordable that you will wonder why you waited. Typically sold in a large slab, pork belly is not cured or smoked and,

MAKES 4 SERVINGS (photo on page 56) 2½ teaspoons kosher salt, divided1¾ teaspoons ground black pepper, divided4 (4-ounce) cube steaks38 saltine crackers (1 sleeve), crushed2½ cups plus 2½ tablespoons all-purpose flour, divided½ teaspoon baking powder

EVERY YEAR AT THE FIRST GLIMPSE OF FALL, which happens pretty late in Birmingham, Alabama, that first cool morning sparks so many feels. I don’t know why fall baking is so comforting, but a warm cozy kitchen with sweet smells of butter and brown suga

SETTLED BETWEEN THE ATLANTIC OCEAN and the serene waters of the Pamlico Sound, the Outer Banks of North Carolina offers a unique blend of rustic charm and unspoiled beauty. This slender chain of barrier islands stretches for 200 miles, inviting trave

Burnt on the Fourth Down 74 Burnt Orange Gin 73 Cornhole Champion 74 Spicy Corn Vodka 73 Toasted Coconut Bourbon 73 Unnecessary Smoothness 74 Bacon and Cheese Quick Bread 85 Easy Apple Walnut Braid 85 Maple-Pecan Sticky Buns 85 Orange Breakfast Pull-

LIKE SPRING, AUTUMN IN THE SOUTH CAN BE SLOW TO ARRIVE. From the dog days of summer to what many are now calling “false fall” (a welcome but deceptive September cold snap), by this time of year, we’ve satisfied our cravings for simple tomato sandwich

Recipe excerpted with permission from R. U. Kidding Me? Cooking with Darryl, © 83 Press, 2024. THERE IS SOMETHING ABOUT AN ITALIAN BEEF THAT IS DIFFERENT THAN A PHILLY CHEESESTEAK OR ROAST BEEF SANDWICH. I grew up in Chicago, Illinois, and as a kid g

ATLANTA’S ERICA THOMAS SHARES her passion when it comes to eating Erica Thomas is a force of nature who has worked hard to uplift the hospitality industry and has become a trusted source for recipes and recommendations for hardworking women who want

MAKES 1 (10-INCH) PIE 2⅔ cups all-purpose flour2 teaspoons sugar1 teaspoon kosher salt1 cup cold unsalted butter, cubed¼ cup apple cider vinegar¼ cup ice water ½ cup unsalted butter1 cup firmly packed light brown sugar ⅓ cup granulated sugar⅓ cup fir

HONEY IS A VERSATILE INGREDIENT that can elevate dishes of all kinds, and we believe some of the best honey is Southern-made. From sweet honey to hot honey and everything in between, we’ve rounded up a list of some of the best honeys made throughout

MAKES 4 CUPS 4 cups pecan halves1 tablespoon kosher salt½ teaspoon ground red pepper¼ teaspoon paprika¼ cup unsalted butter, melted 1. Preheat oven to 400°. 2. On a baking sheet, spread pecans in a single layer. 3. Bake until crisp, 8 to 10 minutes,

MAKES 12 24 jumbo fresh shrimp, peeled and deveined (tails left on)2 tablespoons chopped fresh parsley2 tablespoons olive oil2 tablespoons plus 1 teaspoon Old Bay seasoning, divided1 tablespoon lemon zest1 pound baby red potatoes, halved3 medium ears

MAKES ABOUT 8 SERVINGS (photo on page 81) ¼ cup unsalted butter5 cups ¼-inch-sliced Honeycrisp apple½ cup apple cider1 large egg, beaten2 teaspoons water1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed3 tablespoons firmly packed light bro

MAKES 8 CUPS 1 pound dried green baby lima beans*2 tablespoons unsalted butter2 cups roughly chopped ham1 cup finely chopped yellow onion½ cup chopped celery3 cloves garlic, minced8 cups vegetable broth2 dried or fresh bay leaves1 teaspoon kosher sal

MAKES 1 (10-CUP) BUNDT CAKE 1⅓ cups unsalted butter, melted¾ cup sugar½ cup clover honey⅓ cup whole buttermilk, room temperature4 large eggs, room temperature1 large egg yolk, room temperature4 teaspoons packed lemon zest2 tablespoons fresh lemon jui

FOR GEORGIA CHEF TERRY KOVAL, it’s all about keeping it casual BY KAITLYN SHEHEE Even amid the successes and accolades that CHEF TERRY KOVAL has acheived, he most wants people to know that his Decatur, Georgia, restaurant, The Deer and The Dove, is a

MAKES 4 TO 6 SERVINGS 1¾ cups all-purpose flour, plus more for dusting1 tablespoon sugar1½ teaspoons baking powder1½ teaspoons kosher salt¼ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk4 ounces pork sausage¼ cup d

Arriving midsummer, these “best of season” peaches, nectarines, plums, cherries, and apricots taste like sweetened sunshine. Seeing those first baskets arrive at the market is cause to rejoice with a biscuity cobbler or a small-batch homemade jam. Ch

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. WHEN I THINK ABOUT THESE PICKLES, MY DADDY COMES TO MIND. I used to make these for him just like my mommy used

MAKES 8 8 slices bacon8 jumbo hot dogs½ cup mayonnaise1 tablespoon hot sauce1 tablespoon stone-ground mustard1 (8.3-ounce) can baked beans, warmed8 pretzel hot dog buns, warmed½ cup diced tomato½ cup diced sweet onion¼ cup pickled sweet jalapeñosTate

BY AUGUST, OUR KIDS ALMOST REFUSED TO GO OUTSIDE. If you’ve never sweated in an Alabama August swelter, well, you just haven’t truly lived! Hannah would pout and Dallas would snort when I’d try to make them go outside if it was after lunch. I couldn’

MAKES 6 ¾ cup finely ground pretzels½ cup finely ground toasted pecans2 tablespoons granulated sugar2 tablespoons unsalted butter, melted 1 (8-ounce) package cream cheese, softened½ (1.7-ounce) package vanilla instant pudding mix1 small ripe banana,

MAKES 4 SERVINGS ¼ cup olive oil1 tablespoon lemon zest2 tablespoons fresh lemon juice1 tablespoon chopped fresh dill½ teaspoon kosher salt¼ teaspoon ground black pepper⅛ teaspoon crushed red pepper1 (15-ounce) can great Northern beans, rinsed and dr

MY SON, DAVID, IS THE MAC AND CHEESE CONNOISSEUR IN MY FAMILY. He’s the one who encouraged me to make it in the first place and still requests different variations all the time. His famous mac and cheese bar at home has become a staple in our house.

FOR AS LONG AS I CAN REMEMBER, my paternal grandmother, Shirley Dubuisson, has been a force to be reckoned with in any kitchen. Her ability to effortlessly (and lovingly) feed our family of more than 40 with delicious, memorable meals never ceases to