100 Things We Love About Southern Food
Throughout 100 issues and thousands of pages, The Local Palate shares our favorite things about Southern Food and its rich culture.
Cookbook Club
Gullah Geechee Home Cooking
By: Erin Byers Murray"Gullah Geechee Home Cooking is quickly becoming my go-to book for comforting, simple home cooking, any day of the year," writes TLP's editor in chief. See what recipes we can't stop cooking.
In the Field
Where to Find Artisanal Cheese in the Gulf Coast
By: The Local PalateDayspring Dairy shares their process for crafting artisan sheep milk cheese and a curated list of cheese selections for the Gulf Coast.
In the Field
Marsh to Menu: Carolina Sea Foraging
By: The Local PalateIn the marshlands around Wrightsville Beach, North Carolina, Ana Shellem takes chef Dean Neff sea foraging to harvest a bounty of seafood.
For as long as we’ve been making magazines, The Local Palate has shone a spotlight on Southern food.
That’s 100 magazines—thousands of pages—brimming with biscuit recipes, grits producers, shrimping experts, hot sauces, pickling how-tos, sweet and savory pies, pimento cheese, fried chicken dredges, New Orleans cocktails, up-and-coming breweries, praise for country ham, and so, so much more. It’s been a delicious, educational, and indulgent ride—and we’re celebrating it with one whopper of a feature. After combing through our archives—thousands of photographs and hundreds of thousands of words, not to mention recipes—we thought it was time to honor all that we’ve ever loved, written about, and photographed when it comes to Southern food.
It may not be comprehensive, but we think it covers a whole lot of Southern ground. And we’re not finished yet—consider this a midcourse, a quick palate cleanser, before we continue getting on with the business of sharing our love of Southern food with you.
southern pit masters 
From the Magazine
Charleston Barbeque Pitmasters Defining the Industry
Meet eight pitmasters defining BBQ in Charleston and their individual insights and impact on the industry.
In the Field
Southern Pitmasters: Barbecue Three Ways
Four of the South's top pitmasters will join together at the annual Whiskey After Dark. See how their style pairs perfectly with a little firewater.
In the Field
Whole Hog Goes Global in Texas | Listen
Southern pitmasters Hector Garate and Don Nguyen are changing barbecue through their fusion of Puerto Rican and Vietnamese cuisine.
southern sauces
Hot Sauce
AR’s Peach Hot Sauce
Made with real ripe southern peaches, hot habanero peppers, sweet clover honey, and wildflower honey, AR’s Peach Hot Sauce is anything but average. Its broad range of flavor notes include peachy, peppery, smoky, sweet, spicy, and floral flavors. Use this hot sauce on grilled meats and vegetables or add some sizzling-sweet heat to your sandwiches, pizza slices, and salads.
$10.00
Soy Sauce
Bluegrass Soy Sauce
Bourbon Barrel Foods’ Bourbon Bluegrass Soy Sauce is a rich, smoky soy sauce microbrewed using Kentucky-grown non-GMO soybeans, soft red winter wheat, and limestone-filtered Kentucky spring water. The soybeans are mashed and then fermented in white oak bourbon barrels for one year, which infuses them with a smoky, oaky flavor from Kentucky’s best bourbons. Add a burst of salty umami and bourbon for a complex taste to soups, stews, noodles, or sushi. Sauté a light-skinned fish and add Bourbon Barrel Foods Bluegrass Soy Sauce to make a high-end fish sauce. Use it as a finishing sauce to make your dish complete. Bluegrass Soy Sauce is so delicious that it has been featured in Bizarre Foods America, the New York Times, and Southern Living. It is also used in restaurants across the South, such as Milkwood in Louisville, Kentucky, MOPHO in New Orleans, Husk in Nashville and Charleston, and many more. This sauce is the signature product that put Bourbon Barrel Foods on the map. It is the only soy sauce micro-brewed in the United States. It stands out from other soy sauces as being the only one in the world to be fermented in bourbon barrels. Bluegrass Soy Sauce was first made by owner Matt Jamie at his house. He taught himself how to make soy sauce through online research and many tests to find the right mix. Once he found the signature flavor, he gave it Kentucky’s nickname “Bluegrass.” Bourbon Barrel Foods advocates for combining the Kentucky bourbon industry with local food.
$12.00
BBQ Sauce
Carolina Blonde BBQ Sauce
A delightful blend of sweet and tangy yellow mustard with a cracked peppercorn finish, Seaside Grown's Carolina Blonde BBQ Sauce hits the spot every time.
$10.00
southern culture and traditions
Cookbook Club
BJ Dennis: The Gullah Griot
Chef BJ Dennis honors his West African and Gullah ancestors by dismantling narratives and sharing traditions by way of food.
Key Ingredient
Mardi Gras Menu from Crescent City Chefs
The holiday associated with drinking and debauchery has traditionally been celebrated with extravagant parades and party hopping, but with mass gatherings on hold, reveling at home over a large feast is the way to let the good times roll[...]
Cookbook Club
Gullah Geechee Home Cooking
"Gullah Geechee Home Cooking is quickly becoming my go-to book for comforting, simple home cooking, any day of the year," writes TLP's editor in chief. See what recipes we can't stop cooking.
southern cookbooks
Hardcover
Carla Hall's Soul Food: Everyday and Celebration
Author: Carla Hall, Genevieve KoBeloved TV chef (ABC's Emmy Award-winning The Chew and fan favorite on Bravo's Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine.In Carla Hall's Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine and traces soul food's history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that's just as delicious as cornbread and fried chicken.From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall's Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes--the mouthwatering soul food everyone will want a taste of.Recipes include: Cracked Shrimp with Comeback Sauce Ghanaian Peanut Beef Stew with Onions and Celery Caribbean Smothered Chicken with Coconut, Lime, and Chiles Roasted Cauliflower with Raisins and Lemon-Pepper Millet Field Peas with Country Ham Chunky Tomato Soup with Roasted Okra Rounds Sweet Potato Pudding with Clementines Poured Caramel Cake With Carla Hall's Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla's famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall's Soul Food is a wonderful blend of the modern and the traditional--honoring soul food's heritage and personalizing it with Carla's signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.About the AuthorHall, Carla: - Five days a week Carla Hall bursts into your kitchens as the co-host of ABC's talk show "The Chew." Carla has never considered doing anything more than following her heart. From accountant to model to caterer to talk show host, life is a journey, and every wrong turn leads to a right.After graduating college with an Accounting degree Carla moved to Europe to pursue a modeling career which ultimately led her to discovering her true calling as a chef. While Carla didn't start cooking professionally until she was well into her 20's, her recipes reflect those classic dishes from her childhood growing up in Nashville, TN surrounded by soul food cooked from the heart. Her culinary philosophy is all about keeping it simple and flavorful. ("If you don't know how to perfectly roast a chicken, that's where you need to start in the kitchen.")Inside and out of the kitchen, Carla believes that you have to, "Say Yes! Adventure follows, then growth."Ko, Genevieve: - Genevieve Ko is a graduate of Yale University. She is a freelance food writer and a consultant to chefs and restaurants. She lives in New York City.
$35.00
Hardcover
Julep: Southern Cocktails Refashioned [A Recipe Book]
Author: Alba Huerta, Marah StetsA tribute to the spirits and drinking traditions of the South through a leading barwoman's glass, with 80 recipes and photos. IACP AWARD WINNER Craft cocktail maven Alba Huerta succinctly tells the story of drinking in the South through themes such as Trading with the Enemy, the Rural South, the Drinking Society, the Saltwater South, and others that anchor the menu at her destination bar, Julep. With historical overviews, 15 bar snack recipes, and 65 bespoke cocktail recipes, ranging from the iconic Mint Julep (and variations such as Rye Julep and Sparkling Julep) to modern inventions like the Snakebit Sprout, Liquid Currency, and Hot July, Huerta recounts the tales and traditions that define drinking culture in the American South today. Approximately 80 evocative cocktail and location photographs convey the romance and style that distinguish Julep and serve to inspire beverage enthusiasts to relive Southern history via the bar cart.About the AuthorALBA HUERTA is the owner of Julep and co-owner of The Pastry War, both nationally recognized craft cocktail bars in Houston. Huerta was named bartender of the year by Imbibe! in 2013 and one of the top ten mixologists by Food & Wine and best bartender in Texas by Texas Monthly in 2015. Bon Appetit selected Julep as one of the best new U.S. bars in 2015. Huerta serves on the board of the Southern Foodways Alliance, is a two-time James Beard Award semifinalist, and has been featured in the Wall Street Journal and the New York Times, among other publications.
$32.00
Hardcover
Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer
Author: Matthew RaifordFrom Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford's Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.About the AuthorRaiford, Matthew: - Matthew Raiford was named a 2018 James Beard Award semifinalist and has been featured in the New York Times, Southern Living, and more.Condon, Amy Paige: - Amy Paige Condon coauthored the New York Times best-selling The Back in the Day Bakery Cookbook.
$33.00
southern sandwiches
southern women in wine
On the Road
What The Wine Pros Are Drinking This Fall
A handful of women shaping the landscape of southern wine tell us what perfect wine pairings and bottles they’re craving this fall.
Roots
Texas Terroir
A couple of Hill Country winemakers and their families toast the harvest with dinner under the oaks.
Partnered
Charlottesville Women Making an Impact in Wine | Video
Discover the Charlottesville women who are helping shape an innovative, collaborative, and diverse future for the regions wine industries.
southern culinary cities
southern-made cheeses
In the Field
Where to Find Artisanal Cheese in the Deep South
Take a bite of the Deep South by visiting stops on this list of cheeses and cheesemakers shaping the scene in Louisiana, Texas, and Arkansas.
In the Field
Where to Find Artisanal Cheese in the Gulf Coast
Dayspring Dairy shares their process for crafting artisan sheep milk cheese and a curated list of cheese selections for the Gulf Coast.
In the Field
Where to Find Artisanal Cheese in the Upper South
The Upper South is quickly becoming a cheese lover's utopia with several types of artisanal cheese coming into the spotlight.
southern grains
Rice
Lavington Farms Charleston Gold Aromatic Rice
Lavington Farms popular Charleston Gold Aromatic rice is the aromatic off-spring of the much-heralded Carolina Gold variety that has flourished in the lowcountry’s kitchens for decades. The rice is characterized by its rich golden hull and distinct, unmatched nutty flavor. The grain is cultivated and harvested right here in the lowcountry of South Carolina. Produced by Lavington Farms, the Charleston Gold Aromatic Rice is representative of the perfect marriage of a quintessential southern staple and a delectable basmati rice with deep international roots. This gold aromatic rice was developed right in South Carolina in the late 20th-century by Drs. Buford Shepard of Clemson University and Gurdev Kush of the International Rice Research Institute. The duo sought to create a short stature gold hulled rice that kept the traditional plush mouth feel of Carolina Gold and maintained the distinct fragrance of an East Indian cool weather rice. Dr. Anna McClung continued to refine the plant into what it is now: Charleston Gold. Today, the rice is used in the homes of cooks nationwide, in professional and restaurant kitchens throughout the Lowcountry, and frequently pops up on a number of menus in Charleston’s bustling culinary scene. This rice is specially formulated to be served and soak up flavor. We recommend piling it under jambalaya or pairing it with a slab of country-style steak for the perfect base grain to absorb seasoning and add a savory smell and taste that is all its own. If you can't get enough to just buy one, you can try Charleston Gold Aromatic Rice 3 PackPackaging: 17-ounce paper bag. Made by Food for the Southern Soul
$12.00
Grits
Charleston Favorites Stone Ground White Grits
Three-quarters of the grits sold in the United States are bought in the South and Charleston Favorites Stone-Ground White Grits are some of the best that you can buy. Charleston Favorites Grits are made from select Southern corn and ground on an authentic millstone— just like they’ve done it for centuries. These stone-ground grits cook up to be smooth and creamy to serve alongside bacon and eggs in the morning. The use doesn’t stop after breakfast, though, as this stone-ground southern delicacy is sure to be the be the star of your shrimp and grits. The stone-grinding process takes this southern staple back to its roots and makes for a meal with flavor, nutrition, and history. Beside, there is also Stone Ground Yellow Grits which make for an ideal base for shrimp and grits — it doesn’t get more quintessentially southern than that. If you’re feeling like a Lowcountry pro, cook and pack them together for fried grit cakes that will elevate and absorb any juicy dish that finds its way onto your table.These stone-ground Grits are ground the same way our ancestors milled them over 170 years ago. The grinding processes all the flavors and the textures that gave original grits their nationwide reputation. For extra creamy grits, use 1 cup grits, 4 cups milk, 1 cup water, half a pound butter, 1 teaspoon salt, 1 teaspoon coarse ground pepper. Add all ingredients and bring to boil. Reduce heat and stir often for 20 to 30 minutes.Whether you use water, milk, or, our favorite, chicken stock to cook the grits in, they are sure to bring flavor and an unmatched thickness that you can’t get with generic, store-bought grits. To protect product integrity, store in the refrigerator or freezer as our grits contain no preservatives or additives. These grits are non-GMO and gluten-free. 2-pound cloth bag. Charleston Favorites
$65.00
Waffle & Pancake Mixes
Barlow's Original Pancake Mix
Barlow's Foods hand-crafted Original Pancake Mix is made using organic and whole ingredients. The mix makes delicious light and fluffy pancakes - perfect for all your breakfast traditions.
$30.00
southern sustainable seafood
In the Field
Marsh to Menu: Carolina Sea Foraging
In the marshlands around Wrightsville Beach, North Carolina, Ana Shellem takes chef Dean Neff sea foraging to harvest a bounty of seafood.
In the Field
Why Aren’t We Eating More Wild-Caught Shrimp? | Listen
Americans are eating more shrimp than ever, up to 5 pounds per capita per year, yet it’s not the shrimp most of them think they are eating
At the Table
From Fin to Fire at Chubby Fish
TLP spends a summer day on the water with Charleston chef, James London of Chubby Fish, followed by a fireside, sea-to-table feast.
southern-made tools
Kitchen Knives
4" Echo Paring Knife - Blue
Forged out of AEB-L. stainless steel, which is a non-powder stainless steel renowned for its corrosion resistance, hardness, and ease of sharpness, Middleton's 4" Echo Paring Knife is completely handmade with a dymalux handle that is dyed birch veneers. A paring knife is a specialized knife for very specific tasks that require extreme precision and fine cutting and this one will elevate your dishes to a whole new level.
$145.00
Oyster Shucker
Oyster Shucker
Rappahannock Oyster Co.'s Oyster Shucker is a take on the traditional Chesapeake shucker, with this knife being custom-made by the world-renown craftsmen at R. Murphy Knives. Made of stainless steel for easy care.
$20.00
Bar Tools
Hawthorne Strainer
Whether you’re an at-home bartender or a seasoned professional, Jack Rudy’s bar tools are a necessary addition to your bar cart. No matter which combination of the jigger, weighted shaker tins, Hawthorne Strainer, or Teardrop Barspoon you choose, you’re sure to see your skills improve.
$11.00
southern people of prominence
From the Magazine
In the Fridge with Vivian Howard
Vivian Howard is an expert on all things kitchen. Take a look at 5 things this mother, TV host and cookbook author keeps in her fridge.
In the Field
10 Southern Innovators Changing the Game
These 10 innovators are taking action to tackle big food-focused issues around the Southeast and working hard to change the game.
Cookbook Club
Edward Lee on Southern Bookstores
Edward Lee is a man of stories. Some are his own: like the one about how he went to NYU to study literature. But how did he end up on the food scene?
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