Here’s to peach cobbler, tomato pie, and squash casserole.
Thanks to the pasta, its filling enough to serve as a meal.
It’s the perfect side dish for any summer get-together.
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Layer it into a trifle dish or in individual ramekins.
We prefer to leave the skin on the tender gold new potatoes.
Deviled Crab Dip
Crab dip just feels so appropriate for summertime hosting.
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This recipe uses a tasty combination of buttermilk, flour, and cornmeal.
Plus, we answer all your questions about how to fry them up right.
Key Lime Pound Cake
Dotdash Meredith
Looking for a novel way to enjoy theflavor of key limes?
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This heavenly recipe gives you the best of both worlds: pound cake and Key lime pie.
Tomato, Cheddar, and Bacon Pie
A classic tomato pie is hard to beat.
This no-frills recipe includes sweet pickle relish in the filling.
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Make this a day ahead so it has time to chill.
West Indies Crab Salad
Despite the name, this Southern salad hails from Mobile, Alabama.
Made with fresh crabmeat and a citrusy vinaigrette, this cold salad is pretty served on Bibb lettuce leaves.
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Tip: It tastes best after a couple hours of chilling.
Everything is piled together in this simple recipe, which takes just 15 minutes to prepare.
Set it proudly on your table alongside the salsa.
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We recommend hand-grating the cheese and buying diced pimentos for the best texture.
The citrusy mayo sauce is a fantastic pairing.
This classic recipe uses white bread slices for extra fluffiness.
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Peanut Butter-Banana Icebox Pie
This treat would leave Elvis singing some praises.
Thisno-bake pie recipegets some loving with peanut butter, bananas, and chocolate in a graham-cracker crust.
Add extra banana slices, chocolate, and chopped peanuts on top.
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Classic Fresh Field Peas
Southern field peas and smoky ham hocks go together like Johnny and June.
Use fresh-shelled peas if you might.
Ambitious cooks can smoke their own hocks for double the meat.
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We toss in onion, okra, tomatoes, and basil, along with crumbled bacon.
The options to riff on summer produce in this super-versatile side dish are endless.
The toppings really make the whole meal sing.
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A Memphis-style dry rub forms a delicious crust around the meat.
Sonker hails from Surry County, North Carolina, in the foothills of the Blue Ridge Mountains.
This version uses a luscious blend of blueberries, blackberries, and raspberries.
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Fried Pickle Chips
Pickle chipslightly battered and friedmake a snack fit for the beach or the cookout.
You won’t want to miss this comeback-style sauce we cooked up in place of ranch dressing.
This zesty dip calls for mayonnaise, chili sauce, ketchup, vinegar, sriracha, and Worcestershire.
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Bragging rights for this flavor-packed favorite fromThe Southern Foodways Alliance Community Cookbookgo to Blair Hobbs of Oxford, Mississippi.
Her version includes chopped pickles, bell peppers, pimentos, and jalapenos.
Bonus points if you’re fresh off the lake.
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This recipe will take you back to the days when your mother used to fry her famous chicken.
Soak your chicken in buttermilk at least two hours before frying.
We promiseit’ll be nothing short of finger-lickin'-good, sheer Southern comfort.
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No doubt, it would be complete with mashed potatoes, collard greens, and mac & cheese.
There isn’t any other dish as quintessentially Southern.
Are you curious about the secret to this decadent recipe?
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It’s the buttermilk.
Of course, don’t forget to make chicken and waffles with the leftovers on Monday morning!
Sweet and tangy, buttermilk pie is loved for its simplicity and a creamy texture comparable to creme brulee.
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Muffin Pan Tomato Tarts
These tasty tomato bites can be made right in your muffin pan.
Simmer them with beer, lemons, onions, and a healthy dose of Old Bay.
Ham Salad
This retro spread is the perfect make-ahead dish for every summer trip.
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Instead of mayonnaise, we use cream cheese for extra richness.
Make it the night before so that the fruit flavors can meld together.
A healthy squeeze of lemon juice will keep the fruit from browning.
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The cream isn’t sweetenedfresh sweet corn kernels have that covered.
Classic Macaroni Salad with Ham
This traditional cold salad pairs well with any backyard barbecue main dish.
The straightforward recipe involves boiling macaroni and tossing with chopped vegetables, mayonnaise, and Cajun seasoning.
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For a rainbow of color, use varying shades of bell peppers.
Peach Fried Pies
Canned biscuits and fresh peaches come together for a hot, jammy pie.
Just double-check not to overfill, so those peaches stay sealed in.
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you might take these hand-held fried pies on the go, making them all the more appealing.
We toss them with farfalle pasta and a sweet-and-tangy dressing.
We finished it off with some crumbled bacon.
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We use canned beans and make them so much better.
It’s cool, creamy, and loaded with pineapple bits and chewy sweet coconut.
Gelatin sets the pie so that it’s easily sliceable and maintains its shape on a hot summer day.
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We dress up your standard self-rising cornmeal mix with corn kernels, plain yogurt, and fresh herbs.
Bake until golden brown, and dig in.
And of course, you must cut off the crusts.
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Crab Pie
Instead of your usualQuiche Lorraine, try this coast-inspired crab version for summer.
Refrigerated pie crusts make the prospect simpler, and this recipe is all about the savory leek-and-crabmeat filling anyway.
Baked Zucchini Fries
Healthy zucchini oven-baked in a panko breadcrumb-and-grated parmesan cheese mixture?
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Besides using up your surfeit of squash, this recipe will even satisfy the kids.
Serve with marinara sauce or ranch dressing.
Black Bean And Corn Salsa
Forgo the jar for thisfresh salsafeaturing summertime ingredients.
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Hold the mayo, and try out a lively lemon-dill vinaigrette for your next picnic.
Tender-crisp green beans and sliced radishes add crunch.
Dress the salad right before serving to prevent the melon and cucumbers from watering down the vinaigrette.
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The finely chopped bits will soak up the cider vinegar and mayonnaise dressing.
Refrigerate at least 30 minutes before serving.
Simmer chicken until tender for the meat, or pick up a rotisserie chick from the deli.
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This simple recipe takes less than half an hour to prepare and doesn’t even require dredging.
For the best results, choose fresh okra pods no longer than 4 inches long.
The dressing calls for white balsamic vinegar, which won’t turn the cheese brown.
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Serve with a tangy basil oil on the side.
It also makes a great dipping oil for pieces of torn bread.
Bring your skillet to the grill instead to sear the steak and seal in all that flavor.
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