10 Southern Dishes from Iconic Female Chefs

Try to name your favorite apple pie recipe. Think of the coveted green bean casserole recipe you look for each Thanksgiving. How about the handwritten vegetable soup recipe you always make when you’re sick? Many of the recipes that meander through generations can be sourced from a Southern matriarch.  

Female chefs, underappreciated though they often are, are the backbone of Southern cooking and bring more to the table than just good food. With these 10 recipes, we are celebrating the nurtured homes, cured sicknesses, and stories told by Southern women in the kitchen.   

10 Dishes to get a Taste of the South

Chef Cheryl Day’s Sweet Potato Pie

Who says sweet potato pie is only for Thanksgiving? Following her philosophy of “slow down and enjoy the sweet life,” chef Cheryl Day of Savannah, Georgia invites you to dig into your spice cabinet and get baking. The rich, velvety flavors of nutmeg and vanilla infused in this pie will have you dreaming of another slice.

Chef Melissa Martin’s Crawfish Fettuccine

Chef Melissa Martin celebrates sustainability with her quick and easy crawfish fettuccine, sans processed cheese. In the spirit of her cookbook, Mosquito Supper Club, Martin weaves together an Italian history with glimmers of authentic Southern culture. For a truly satiating experience, compliment the cheesy goodness of Parmesan and crawfish tails with a fresh green salad.

Chef Nathalie Dupree’s Two Ingredient Biscuit Recipe

If the 14 cookbooks and four James Beard Awards don’t catch your eye, maybe a southern favorite turned ultra-simple will. This heavenly, yet straightford recipe for buttery homemade biscuits of Nathalie Dupree is a dish no southerner can ever turn down. Dupree’s legacy is unmatched; even after she has passed on, her memory and her recipes live on in the hearts of all.

Chef Sara Bradley’s Bacon Fat Cornbread

Remembering her beloved grandmother Lula, chef Sara Bradley pays homage to her roots in Paducah, Kentucky with this simple delicacy. Light buttermilk balances the lavish goodness of bacon fat. Paired with a crystalline caramel exterior, this recipe is a Southern staple to be passed down for years.

Chef Ronni Lundy’s Chili Buns

Whether you’re stumped on ideas for party snacks or just craving an effortless dinner, chef Ronni Lundy’s Appalachian chili buns promise satisfaction. Her recipe fosters an appreciation for authentic Appalachian cuisine, while simultaneously providing the room to create something unique. Coupled with the rich and warm flavor of the chili, the possibilities for chili bun toppings are infinite.

Chef Tiffany Derry’s Mac and Cheese

Chef Tiffany Derry transforms classic Southern mac and cheese into a sharp and exciting mélange of flavors. Derry was raised on farm-to-table, no-waste Texas values and evokes creativity inspired by her grandmother. In one bite, dijon mustard stimulates the palate, perfectly accented by pepperjack cheese and hints of nutmeg.

Chef Cassidee Dabney’s Roasted Parsnip Soup

This soup from chef Cassidee Dabney promises a warm, sumptuous embrace to all who partake. Parsnips are blended with bountiful spices and a medley of vegetables to velvety perfection served in a warm bowl. Dabney has cultivated a love for home-growing her food allowing her to create a particularly fresh and filling soup, perfect as an appetizer or main course.

Chef Caitlyn Cox’s Tennessee Tomato Pie

Chef Caitlyn Cox is a jack of all (pastry) trades. Having never limited herself to one category of pastry, Cox gently tweaks this Tennessee classic by mingling the flavors of a summertime salad with earthy nuts and spices, all on top of a masterfully crafted pie crust and a gratifying cheese filling.

Chef Vivian Howard’s Cheese Ball with Curried Peach Preserves

Chef Vivian Howard aptly honors her passion of blending family, food, and storytelling with her addictive cheese balls. Marrying three very different cheeses—goat cheese, blue cheese, and cream cheese—might seem like too much, but Howard assures no such thing is possible, especially when paired with the exquisite tartness of fresh peaches.

Chef Paula Disbrowe’s Smoked Salmon with Wild Pepper

Chef Paula Disbrowe’s extensive travels to places such as French Polynesia, Alaska, Southwest Louisiana, and the coast of Florida compel her audience to sit down and listen when discussing smoked salmon. The mouthwatering notes of charcoal gently embrace the palate as it awaits a savory zest at first bite.

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