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Southern - Page 2 of 3

  • Recipe

    Ham Bone Collards

    A ham bone is the perfect flavoring for a big pot of collards, known in the South as a “mess of greens.” If you don’t have a ham bone, a…

  • Recipe

    Sour Mash & Lime Tea

    This is my variation on a Southern Sour. Find more iced-teas for grown-ups on our Drinks & Entertaining page.

  • Recipe

    Molasses Mashed Sweet Potatoes

    This mash is a great partner for pork, duck, and all kinds of game; the small amount of molasses really deepens the flavor but doesn’t become cloying. We love the…

  • Recipe

    Olive Oil-Braised Collards

    You can cook these greens a day ahead and reheat them on the big day. I like to serve them with hot pepper vinegar.

  • Recipe


    I like this recipe just the way it is, but feel free to vary it by adding sautéed diced onions, jalapeños, or red bell peppers.

  • Recipe

    ‘Cat-Head’ Biscuits

    I love these buttery biscuits (named for their relatively large size). They're perfect for serving with Slow-Baked City Ham.

  • Recipe

    Cornbread Stuffing

    For directions on using this stuffing recipe, see Stuffed Roast Turkey.

  • Recipe

    Simple Southern Fried Chicken

    To fry a whole chicken, you’ll need one very large, heavy skillet, preferably cast-iron, or two medium skillets. The cream gravy is a classic Southern accompaniment, especially if you're serving…

  • Recipe

    Southern Thai Rice Salad

    This salad looks beautiful when you arrange it, so be sure to present it before tossing. If you can find salt-packed anchovies for the dressing, use them—they’ll taste much better…

  • Recipe

    Creamy Collards with Smithfield Ham

    Southern lore says to eat collards (and black-eyed peas) on New Year’s Day to bring good luck. This creamy rendition makes superstition delicious.

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