Recipes
From apple cobbler to za'atar-roasted carrots, our comprehensive recipe collection pulled from chefs, restaurants, and our own test kitchen has you covered.
Recipes
Braised Rabbit with Smoked Pecan Purée
Executive Chef Justin Burdett of Ruka's Table in Highlands, NC - Rabbit Loin and Braised Rabbit Leg with Smoked Pecan Purée
Cookbook Club
Cheryl Day’s Sweet Potato Pie
By: Hannah Lee LeidyThis creamy custard pie from Cheryl Day is made with golden, baked sweet potatoes and is richly spiced.
Recipes
Apple Butter Oatmeal Cream Pies
By: The Local Palate
our top february recipes 
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Nathalie Dupree’s Two-Ingredient Biscuit Recipe
Want biscuits but don't want to spend hours making them? Make this easy two-ingredient biscuit recipe from Nathalie Dupree.
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James Island Shrimp Pie
Preheat oven to 325 degrees. Grease a 9x9-inch baking dish and set aside. In a small pot over medium heat, combine rice, salt, and 2 cups water and cook until very soft, about 25 minutes. Set aside.
Recipes
Skillet Chicken Quarters with Garlic and Herbs
Slather that cast iron skillet with canola oil and prepare to make this simple, herby skillet chicken you'll return to again and again.
Recipes
Chef Thai Phi Makes the Phô Mai Burger | Video
Pink Bellies' play on the classic cheeseburger is a decadent handheld topped with savory onion jam, creamy butter aïoli, and jalapeños.
Recipes
Tuk Tuk Fried Party Wings | Video
Sam Fore of Tuk Tuk Sri Lankan Bites shares her simple method for fried party wings. Her trick: Infuse the recipe with lime and spices.
Recipes
Unicorn Bait Rainbow Cookies | Video
Rebecca Masson shares her playful “unicorn bait” rainbow cookies. Anyone looking for a taste of whimsy should try these colorful morsels.
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A Better Butter Bean
Whether you want a light and airy dish or a hearty meal, butter beans are the perfect Southern staple to accompany any recipe.
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Little Bursts of Summertime
Blackberry bushes fill with fruit during summer in North Carolina and here's some fun refreshing recipes to use them for.
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Key Ingredient: Green Chickpeas
Martha Wilcox brings recognition to the Middle Eastern delicacy of seasoned green chickpeas at Indianola restaurant in Houston.
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Hardcover
Heritage
Author: Sean BrockNew York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper's Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there's more time to cook) for which he has become so well-known. Brock's interpretation of Southern favorites like Pickled Shrimp, Hoppin' John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock's background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.Award: Pat Conroy Southern Book Prize - WinnerAward: IACP Crystal Whisk Award - WinnerAward: IACP Crystal Whisk Award - FinalistAward: IACP Crystal Whisk Award - FinalistAward: James Beard Foundation Book Awards - WinnerAbout the AuthorBrock, Sean: - Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called "the blue-ribbon chef cookbook of the year" by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef's Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.
$44.00
Paperback
Fix Me a Plate: Traditional and New School Soul Food Recipes from Scotty Scott of Cook Drank Eat
Author: Scotty ScottTake an Amazing Soul Food Journey With 60 Authentic, Unique and Indulgent Recipes Get ready to shake up your home cooking with the most soul-satisfying dishes you've ever encountered. From hilarious and beloved chef Scotty Scott comes a deep dive into the delicious world of soul food, showcasing traditional recipes as well as awe-inspiring remixes on the classics. Learn the history behind how these iconic dishes came to be so embedded in soulful southern culture, and follow along as Scotty tells the heartwarming, sometimes side-splitting stories of how they were interwoven into his family history and childhood. Start your morning off right with savory Southern Raised Biscuits with Spicy Sausage Cream Gravy or a big ol' hearty plate of Catfish and Grits. Next, put some meat on your bones with staples like succulent Short Rib Grillades or Sea Island Red Peas and Carolina Gold Rice Hoppin' John. Finally, dive into the Soul Remix with Scotty's out-of-this-world elevations of classic recipes, like Fried Oyster Collard Green Salad, Duck Fat Shrimp Etouffee or Chicken and Brown Butter Sweet Potato Waffles with Maple Bourbon Sauce. Capturing the very essence of family, history and hearty goodness, Fix Me A Plate delivers the best of down-home cooking with the funkiest of mouthwatering funky fusions. So dig right in, and you'll soon be creating crowd-pleasing meals that will have your friends and family asking, "Can you Fix Me a Plate?"About the AuthorScotty Scott is a personal chef and creator of the blog Cook, Drank, Eat. Growing up in a family of home cooks inspired his lifelong love of food, and his dedication to blending family and tradition with cooking. His work has been profiled in Fort Worth, 360 West Magazine, Delish and the Strive Podcast. Originally from Detroit, but with family roots in Savannah, Georgia, Scotty now lives in Fort Worth, Texas.
$24.00
Hardcover
Cheryl Day's Treasury of Southern Baking
Author: Cheryl Day"The definitive book on Southern baking . . . a master class in making memorable baked goods." --Bon Appétit James Beard Award Finalist Georgia Author of the Year Award Winner Named a Best New Cookbook by Eater, Food & Wine, Southern Living, Epicurious, and more Named a Best Cookbook of the Year by Bon Appétit, Garden & Gun, and Taste of Home Named a Best Cookbook to Read and Gift by Thrillist Named a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the South's most respected bakers, a New York Times bestselling author, and co-owner--with her husband, Griff--of Savannah's acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she's had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it's like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know--a pie dough can sense fear! Time to get out that apron. About the AuthorDay, Cheryl: - Cheryl Day is a New York Times bestselling cookbook author, a James Beard Award semifinalist for Outstanding Pastry Chef, a self-taught scratch baker, and an entrepreneur. With her husband, Griffith Day, she is a cofounder of the Back in the Day Bakery in Savannah, Georgia, and coauthor of The Back in the Day Bakery Cookbook. Cheryl is a cofounder of Southern Restaurants for Racial Justice and a founding member of the leadership committee for the James Beard Foundation Investment Fund for Black and Indigenous Americans. Cheryl lives with Griff, her baking soul mate; Story, their beloved dog; and a vast collection of vintage cookbooks in Savannah. Keep up with Cheryl at backinthedaybakery.com and on Instagram at @cherylday, where she lives out her mantra to "slow down and enjoy the sweet life."
$43.00