Fromcheese strawsand biscuits to sweet tea andpeach cobbler, these recipes are staples on our dinner tables.
They’rebeloved classicsthat have been passed down through the generations.
We learned these recipes from our mothers and grandmothersjust like they did.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
With its creamy sauce and cracker topping, we can see why.
Tangy tomatoes and a crisp cornmeal coating make an irresistible pair.
Our Favorite Buttermilk Biscuit
When in doubt, whip up a batch of classic buttermilk biscuits.
Credit: Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Props Stylist: Christina Brockman
This recipe features strong tea and sweetness that’s not overpowering.
Classic Deviled Eggs
Every Southerner should have a deviled eggs recipe.
Add your own flourishes, or borrow one of our recipes and make it your own.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Anybackyard barbecue, shower, or luncheon should have plenty of deviled eggs on the menu.
Basic Pimiento Cheese
No matter the day or occasion, pimiento cheese is an easy choice.
Serve it as a dip, a spread, or between two slices of bread.
Credit: Will Dickey
Ben Mims' Perfect Cornbread
The best way to make classic Southern cornbread?
In a skilletwith browned butter.
It’s just indulgent enough.
Credit: Alison Miksch; Styling: Caroline M. Cunningham
Smoked Andouille, Tabasco, and mushrooms ramp up the flavor of this creamy dinner.
Mama’s Fried Chicken
Who knows fried chicken better than a Southern mama?
We rest our case.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Now you’ll know the secret to the best fried chicken too.
They’re a refreshing cocktail choice for any and all hot summer days down South.
This version is easyand tasty.
Credit: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox
Caramel Cake
Every Southern baker needs anold-fashioned cakerecipe for those occasions when they want to impress.
This one does the trick.
Chicken and Dumplings
Arguably the ultimate comfort food, this meal is a perennialcold-weather favorite.
Credit: Brian Woodcock
This recipe features fluffy homemade dumplings, just like home.
Hummingbird Cake
No Southern celebration is complete without a slice of heavenly Hummingbird Cake.
Shrimp and Okra Gumbo
Every Southerner should have a good gumbo recipe at their fingertips.
Credit: Photo: Caitlin Bensel; Food Stylist: Torie Cox
You know, just in case.
Million Dollar Pound Cake
No one says no to pound cake.
This recipe is so popular, it’s practically an heirloom.
Make a double batch of this recipe because they’ll disappear quickly.
Tee’s Corn Pudding
It’s not just for Thanksgiving.
Corn pudding is welcome at any special occasion.
Credit: Southern Living
Bonus, this dish doesn’t take a lot of time.
They cook low and slow, but with minimal hands-on time, a pot of these is a must.
This recipe perfectly balances the tart Key lime flavor with the sweet, creamy components.
Credit:Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Josh Hoggle
Sausage Gravy and Biscuits
Two of our favorite things combine to create this comfort breakfast food.
There’s really no limit on when you’ve got the option to serve this.
It’s a winner for breakfast, brunch, or dinner.
Credit: Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Props Stylist: Christina Brockman
This skillet version is a “deadly” delicious variation.
Pan-Fried Okra with Cornmeal
How do you make your okra?
Whether grilled, fried, or pickled, it is a classic of the highest order.
Credit: Hector Manuel Sanchez
Cheddar Cheese Straws
These are the quickest thing to disappear in the house, at all times.
Luckily, they’re easy to make.
And it’s ready to go in three steps.
Credit: Jennifer Davick
It’s practically a commandment.
Thanks to the slow cooker, you’ll have tender pulled pork every time.
you’re free to make the casserole up to four days in advance.
Lighter and moister than your favorite corn muffins, this can be served in individual ramekins.
This recipe turns a few ingredients into Southern comfort.
Pour the warm icing on the still-warm cake for this signature dessert.
Credit: Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Props Stylist: Christina Brockman
Let cool before cutting into bars.
Use it on grilled or smoked chicken, or any other meat on your plate.
And the results are so good.
Credit: Southern Living
Be sure to reserve your drippings to make the creamy white gravy to ladle over the steaks before serving.
Slow-Cooker Burgoo
This classic stew has been showing up on Southern tables since the 1800s.
Reach for this recipe when you oughta feed a crowd.
Sides of collard greens and cornbread are a must.
Red-Eye Gravy
Breakfast probably wasnt complete at your grandparents house without some form of gravy.
Popular red-eye gravy uses only pan drippings fromcountry hamand strong coffee.
Credit: Hector Manuel Sanchez
Top biscuits, grits, or anything else on your breakfast plate.
Credit: Jennifer Davick
Credit: Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Props Stylist: Christina Brockman
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit: Southern Living
Credit: Jennifer Davick
Credit: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Credit: Hector Manuel Sanchez
Credit: Greg DuPree
Credit: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Credit: Greg Dupree; Food Stylist: Emily Neighbors Hall; Prop Stylist: Audrey Davis
Credit:Iain Bagwell; Styling: Heather Chadduck
Credit: Hector Sanchez; Styling: Buffy Hargett Miller
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Claire Spollen
Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Credit:Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Credit: Alison Miksch; Prop Styling: Heather Chadduck Hillegas; Food Styling: Erin Merhar
