8 Delicious Recipes by Southern Female Chefs 

From beloved family recipes to the invention of the modern electric refrigerator, women have made an undeniable mark on food culture throughout history. This impact continues as Southern female chefs today bring fresh, unique outlooks to classic flavors and dishes, and female distillers contribute to the boom in the distilling industry. Celebrate the contributions of these women to Southern food culture this Women’s History Month with eight recipes developed by iconic female chefs. From Becky Harris’ Hot Honey Rye Manhattan made with local Virginia honey, to Belinda Smith-Sullivan’s Southern-Style Succotash inspired by her grandmother’s garden, these recipes honor family legacy and local flavors.

Chef Belinda Smith-Sullivan’s Southern Style Succotash

Chef and cookbook author Belinda Smith-Sullivan shares her take on a classic Southern-style succotash. In addition to the classic ingredients of corn and lima beans, Sullivan’s succotash is bursting with spring and summer vegetables inspired by her grandmother’s garden, including bell peppers, okra, and tomatoes. Cooking the vegetables in the reserved bacon drippings adds a rich, salty depth of flavor that balances the brightness of the vegetables.

Chef Kat Petonito’s Spiced Lamb Ragu

Chef Kat Petonito’s Italian and Filipino family inspires the flavors in her menus and recipes, including this spiced lamb ragu. A nod to the Italian family gatherings she grew up attending, this dish is a savory, fragrant sauce with toasted spices like cumin, coriander, fennel seeds, and Aleppo pepper. The ground lamb is browned and simmered with tomatoes, wine, and aromatic vegetables until the sauce becomes thick and flavorful. Finished with fresh herbs, it’s best served spooned over creamy polenta or tossed with pasta for a hearty and comforting meal.

Chef Jenné Claiborne’s Perfect Pea Pesto Pasta

Jenné Claiborne is passionate about developing vegan recipes that are both delicious and easy to make, and this recipe from her cookbook, Sweet Potato Soul: Vegan Vibes, is no exception. Steamed peas are pulsed in a food processor with olive oil, herbs, lemon juice, miso, and nutritional yeast to create a light, creamy pesto. Mix the pesto with your favorite pasta, garnish with basil and peas, and enjoy this bright pasta dish that is sure to delight. 

Chef Nicola Blaque’s Jerk Chicken

The inspiration for chef Nicola Blaque’s jerk chicken recipe began on a trip to her hometown in Jamaica, where she realized she wanted to bring the dish back home to Texas. Now, as the celebrated chef and owner of The Jerk Shack and Freight Fried Chicken in San Antonio, Texas, she is sharing her jerk chicken recipe so you can recreate it at home. It’s prepared using the traditional Jamaican method of brining, marinating, and then grilling the meat, and it yields a flavorful, smoky dish that celebrates Caribbean flavors and heritage.

Teresa Vasquez’s Chicken Pozole Verde

Odessa, Texas native Teresa Vasquez shares her recipe for this traditional Mexican soup packed with tender shredded chicken, hominy, and flavorful verde broth. This hearty dish is comforting, filling, and has plenty of room for customization. Whether you top it with cilantro, shredded cabbage, sliced radishes, and lime, serve it with rice or tortilla chips, or enjoy it as is, this dish is packed with flavor from the jalapeños, herbs, and garlic. 

Chef Joy Ludwig-McNutt’s Cream Cheese Stuffed Snickerdoodles

Decadent, soft, and filled with a gooey cream cheese filling, this recipe for snickerdoodle cookies was developed by pastry chef Joy Ludwig-McNutt from Charlotte, North Carolina, to celebrate her German heritage. After freezing the cream cheese mixture and preparing the cookie dough, don plastic gloves and wrap the dough around the cream cheese. Coat in cinnamon and sugar and bake until the edges are crispy and the center is still soft. These cookies will be sure to satisfy your cravings.  

Becky Harris’ Hot Honey Rye Manhattan

Becky Harris, co-founder of Catoctin Creek Distillery, shares this recipe for a twist on a classic Manhattan. Made with a chile pepper infusion and three types of local Virginia honey, the sweet heat of Catoctin Creek Hot Honey Rye pairs with chocolate bitters and vermouth to give this cocktail floral sweetness, warm spice, and subtle layers of dark fruit and cocoa. The result is a smooth cocktail that’s perfect for slow sipping.

Jennifer Brian’s Make & Muddle Bourbon Rickey

This cocktail from Jennifer Brian’s cookbook, Classic Cocktail Revival, is bright and bubbly. The recipe calls for an ounce of Brian’s Make & Muddle 3-Herb Gracious Grapefruit Syrup, but it can be substituted for a homemade version that’s just as delicious. Combined with lime juice and topped off with seltzer, this drink’s lightly sweet and tangy flavor pairs perfectly with the bourbon.

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