Southern

Bilko's spice mix is a closely guarded secret, but Donna King shared with us its fundamental ingredients as well as the basic technique—a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred.

This signature dessert from New Orleans is a classic Creole dish.

Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.

This buttermilk layer cake features a cloud-soft crumb and brown-butter-caramel frosting.

The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.

This Cajun shrimp fried rice is a quick and easy delight, packed with vibrant vegetables including a blend of bell pepper, onion, and garlic.

This easy recipe for sweet potato pecan pie uses a frozen deep-dish pie shell and a food processor to make the mashed sweet potato pie filling.

Custardy Atlantic Beach Pie meets a favorite fruity drink in this easy-breezy dessert.

This chicken is juicy, tender, and never ever dry—thanks to the tannins in black tea, plus a sneaky pinch of baking soda.

Laced with plenty of black pepper, this bright mayo-and-vinegar-based sauce is a trademark of Alabama barbecue.

Seasoned with store-bought Cajun spice mix and topped with homemade peach salsa, these weeknight chicken thighs can be on the table in under 30 minutes.

This one-pot dish is fallback comfort food—thick black-pepper-spiked chicken stew topped with tender, fluffy dumplings. 

A savory and spiced twist on the classic breakfast duo, featuring Cajun spice blend and sour cream biscuits that come together in a flash.

With its smoky sausage, herbs, and spicy Cajun seasoning, hearty red beans and rice will transport you to your favorite comfort zone.

Stacking and flattening the dough creates lots and lots of flaky layers that beg to be pulled apart and slathered with softened butter. 

Carla Hall’s juicy smothered pork chops serve up layer upon layer of Southern comfort.

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

Carla Hall’s deeply savory take on potlikker is made by slowly simmering country ham with garlic and crushed red pepper flakes.

A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.

All we are saying, is give turnips a chance.