Old ways of preserving food run deep in the culture of Appalachia. It turns out that preserving life requires the same principles.

Zen and the Art of the Deviled Egg

Salvation South co-founder Stacy Reece finally gives up her recipe. Except it’s not really a recipe. More of a method, maybe.

Cornbread Is Personal

If you want to know me and my people, let me put a crusty wedge in your bowl.

Grits by Any Other Name

While studying in Uganda, one Southerner learned that even eight thousand miles away, familiar flavors can bring you home in an instant.

Life’s a Peach

It’s peach season in the South, and that means cobblers, pies, ice cream—and a Georgia Sunset, a peachy concoction that’ll drop you right into the middle of the orchard.

Southern, Just Seasoned a Little Differently

Five chefs with roots in Asia and the Middle East are changing Southern food. Today, they talk about how Southern food changed them.

Alon Shaya’s Blue Crab and Roasted Corn Hummus

A little extra time and money will yield the best hummus you’ve ever had.

Pecan Tassies

As cooked in the Plains, Georgia, kitchen of Jimmy and Rosalynn Carter in 2006.

Where There’s Smoke…

At two venerable Alabama barbecue institutions — Archibald’s in Northport and Lannie’s in Selma — the seasoning isn’t in the rub. It’s in the wood.

A Carnival Verse About Pralines*

*With a stanza on pronunciations. **And a recipe!

Food of Life

Hoppin’ John, they call him. Now, five decades deep into his career as a historian of Southern food, John Martin Taylor delivers a career-capping memoir that teaches us to make the most of what we’ve got. On our tables and in our souls.

John Martin Taylor’s So-Called Huguenot Torte of Charleston

But really, it’s an Apple Nut Torte