Traditional Shrimp and Grits Recipe
The creamiest grits you've ever had.
This Southern Cooking Technique Is the Key to Next-Level Comfort Food
Born and raised in Florida, chef Kia Damon shares her recipe for smothered chicken and rice.
Inside the Competitive, Cutthroat World of Making Bojangles Biscuits
I watched employees duke it out at this year’s Bojangles Master Biscuit Maker Competition—and even learned the 48-step process myself.
College Dining Hall Nixes Southern Food Over Black History Month Backlash Fears
The University of Pennsylvania's decision follows pushback over Black History Month meals in other universities' dining halls.
How Black Women Weaponized Grits Against Cheating Men
A brief history of the women seizing this common pantry item—and, with it, power.
Stop Calling Food 'Plantation'
In the most generous light, the word can be a clumsy stand-in for “Southern.” But the term can't be separated from enslavement.
Savor this Never-Ending Summer with Tomato-Mayo Sandwiches and Fried Okra
If you run to your nearest farmer's market, you can snag the last of the heirlooms and gorge like Chef Chris McDade from Brooklyn's Popina.
These Shrimp and Grits Go Together Like Netflix and Chill
This Southern classic is simple to make, has infinite possible twists, and can be eaten for breakfast, lunch, and dinner.
Make These Buttery Tex-Mex Biscuits Smothered in Chorizo Gravy
These ain’t your grandma’s biscuits and gravy—not unless your grandma happens to be a badass woman who doesn't mind skirting tradition to add a little Mexican flavor.
Our Staff's Favorite Stories from 2016
We had one hell of a year—hunting reindeer and frogs, visiting underground restaurants in Compton, making frenemies at the Trump Tower bar. Here are our editorial staff’s favorite articles published in 2016.
How to Make Matty Matheson’s Super-Crispy Fried Chicken
Matty Matheson knows how to treat a bird right: by brining it first in pickle juice (for up to three days) and then in buttermilk, before showering it with a mix of nearly a dozen spices, dredging it in flour, and frying it to crunchy, golden...
Reclaiming My Mexican Roots in a Pile of Buttery Biscuits
When I moved to Atlanta last year, I wondered if I would have to swap out California’s incredible Mexican food for good Southern food. In the end, I just synthesized the two.