Taste of the South

We’re skipping resolutions this year. As anyone who has joined the early morning January gym hustle only to be caught pressing the snooze button come Valentine’s Day can attest—and I count myself among the masses here—resolutions can be just too easy

After spending several years as part of the waitstaff serving fine dining fare to guests at East Memphis gem Erling Jensen, Keith Clinton worked his way up the ladder to become chef de cuisine for the contemporary restaurant. He decided to join the k

Using recipes passed down from the owner’s grandmother, this small Georgia-based company crafts fresh-from-the-oven cheese straws daily. Each package contains award-winning flavors like Pecan Cheddar, Hot Habanero Cheddar, and Tomato Basil Cheddar, b

Bellegarde has been making a name for itself among local restaurants and bread connoisseurs alike since 2012, but now they’ve opened up their first retail space to serve the community. The brains behind the bread will still be supplying the Crescent

GRAPEFRUIT are named for the natural way they grow—in clusters like grapes. Originally brought to Florida in 1823 from Barbados, grapefruit is a hybrid of sweet orange and pomelo. However, citrus lovers didn’t catch on to the sour taste of grapefruit

MAKES 8 TO 10 SERVINGS We’re putting all our New Year’s rituals in one dish with bacon, collards, and black-eyed peas. 1 pound thick-cut bacon, chopped2 cups chopped red onion6 cloves garlic, minced2 (16-ounce) bags chopped collard greens (about 18 p

Thought to have been brought to New Orleans in the early 18th century by Basque settlers, the cinnamon-swirled confection known as king cake signals the beginning of the region’s most exciting time of year: Carnival. On the Christian calendar, the se

With the discovery of abundant oil at Spindletop in 1901, Beaumont, Texas, has had a wild ride over the last century. From boom to bust and back again, this plucky town has matured into a delightful destination for foodies, nature lovers, and history

MAKES 8 SERVINGS This satisfying dish is our new favorite version of vegetable soup. It’s so filling your family will never notice it’s meatless! 8 cups vegetable stock1½ cups dried brown lentils1 cup chopped sweet onion½ cup chopped carrot½ cup chop

MAKES 6 TO 8 SERVINGS Pickle brine is full of flavor, yet often goes down the drain when the jar is finished. This crispy-bottomed rice is full of briny flavor with a buttery crunch. 1 to 1½ cups pickle brine, divided3½ cups water2 cups basmati rice1

MAKES 6 TO 8 SERVINGS Is there a limit to the delicious ways to use peanut butter and jelly? We haven’t found it yet—and we’re thoroughly enjoying the search. 7 cups challah bread, cut into 1-inch cubes2⅔ cups half-and-half½ cup unsalted butter¾ cup

On an unseasonably warm December night in Beaufort County, a soulful melody hummed through the worn wooden churches and praise houses of South Carolina’s marshlands. “Watchman,” the voices sang in harmony, “tell me the hour.” It was the final day of

LITERALLY TRANSLATING TO “BURNT MILK TART” IN FRENCH, the tarte à la bouillie is a classic Cajun dessert. Although it’s not as commonly known outside of Louisiana as favorites like pralines and beignets, this sweet treat is a staple on many grandmoth

MAKES 6 TO 8 SERVINGS Who says winter foods aren’t colorful? This gorgeous salad is vibrant enough to brighten up any dreary day. 1 cup dried Sea Island red peas, sorted and rinsed1 cup finely chopped red onion, divided2 cloves garlic, minced1 bay le

MY GREAT-GRANDMOTHER INEZ FROM MAYESVILLE, SOUTH CAROLINA, was an award-winning gardener and blue ribbon-winning canner and food preserver. When this lower-class homemaker, wife of a peanut farmer, and mother of nine children was in the kitchen—which

MAKES 4 SERVINGS Italian bread crumbs create a delicious crunchy coating that pairs perfectly with a garlic and rosemary gravy. 4 (4-ounce) boneless pork loin chops2¼ teaspoons kosher salt, divided¾ teaspoon garlic powder½ teaspoon ground black peppe

Virginia Beach, Virginia In the mood to heat things up? The recipe on the menu at this quaint country cottage has just the kick you’re looking for. Melted cheddar, aromatic herbs, and stone-ground grits set the stage so a succulent topping of spicy s

FROM A DISTANCE, Texas seems like a union of barbecue and tacos, but up close, banh mi sandwiches, pho, and ginger-spiced crawfish shed light on a different community. For more than 40 years, Vietnamese Americans have been cultivating a new kind of c