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Cook the Book: Kugels & Collards

Digital editor, Amber Chase, cooks through Kugels & Collards, exploring the history, flavors, and Southern influence in three Jewish dishes.

South of Somewhere Salmon dish and rice

Cook the Book: South of Somewhere

Hannah Lee Leidy delves into three recipes from South of Somewhere by Dale Gray, crafting three flavorful dishes easy enough for a weeknight.

Kenny Gilbert at the grill

Southern Cooking, Global Reach

Chef Kenny Gilbert honors his family’s food traditions while encouraging readers to honor theirs with a jerk-spiced spareribs recipe.

WCC Strawberry Jam

Cook the Book: Wiley Canning Company Cookbook

Hannah Lee Leidy shares her exploration of The Wiley Canning Company's latest cookbook and tackles three of her top recipes.

VegRev HC D flat ALT

The Best Southern Cookbooks of the Summer

Erin Byers Murray shares her top picks from recently released cookbooks to stock your summer shelves and inspire your Southern soirées.

Eat Plants B*tch, 91 Vegan Recipes That Will Blow Your Meat Loving Mind from Pinky Cole, founder of Slutty Vegan

The Slutty Vegan Cookbook: Eat Plants, B*tch

Pinky Cole, owner of the Slutty Vegan restaurant empire, is reimagining vegan recipes with her new cookbook, Eat Plants, B*tch.

Hachland Hill Cookbook

Hachland Hill Cookbook

Tennessee chef Carter Hach pays tribute to a Southern legend, his grandmother Phila, with a family story in recipes.

Banner of Fall/Winter 2022 Cookbooks

The Editors’ Winter Cookbook Picks

The fall and winter cookbooks we're gifting to everyone from Southern food enthusiasts to dedicated bakers to armchair travelers.

Cover of Nana's Creole Italian Table, a New Orleans cookbook

Bookshelf: Nana’s Creole Italian Table

Elizabeth Williams' New Orleans cookbook, Nana’s Creole Italian Table, invites home cooks to experience Sicilian-influenced Cajun-Creole food.

Grilled Chicken with Peaches, Chiles, and Spiced Honey

Southern Spice with Vishwesh Bhatt

Placing emphasis on seasonality and versatile ingredients, chef Vishwesh Bhatt hones Indian spice use through seemingly familiar dishes.