From crispy fried chicken to creamy mac and cheese, Southern cuisine is the ultimate comfort food. We’ve gathered 29 beloved classics that bring warmth and flavor to your table. Get ready to cook up some soul-satisfying dishes that’ll have everyone asking for seconds!
Buttermilk Fried Chicken
Holding the warm, golden-brown piece of chicken in my hands, I’m reminded of how something so simple can feel so deeply comforting, a quiet moment of satisfaction in the midst of a busy day.
Ingredients
– 4 cups buttermilk, for tenderizing and flavor
– 2 cups all-purpose flour, for a crisp coating
– 1 tbsp paprika, for a subtle smokiness
– 1 tbsp garlic powder, or adjust to taste
– 1 tsp salt, or more if preferred
– 1/2 tsp black pepper, freshly ground if possible
– 2 lbs chicken pieces, such as thighs or drumsticks
– 2 cups vegetable oil, or any neutral oil with high smoke point, for frying
Instructions
1. In a large bowl, pour 4 cups of buttermilk over 2 lbs of chicken pieces, ensuring they are fully submerged, and refrigerate for at least 4 hours or overnight to tenderize the meat.
2. In a separate bowl, combine 2 cups of all-purpose flour, 1 tbsp of paprika, 1 tbsp of garlic powder, 1 tsp of salt, and 1/2 tsp of black pepper, mixing thoroughly to create an even coating mixture.
3. Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each piece in the flour mixture, pressing gently to adhere the coating evenly on all sides.
4. Heat 2 cups of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F, using a candy thermometer for accuracy to prevent burning.
5. Carefully place the coated chicken pieces into the hot oil using tongs, frying in batches to avoid overcrowding and maintain the oil temperature for even cooking.
6. Fry the chicken for 12-15 minutes, turning occasionally, until the exterior is golden brown and crispy, and the internal temperature reaches 165°F when checked with a meat thermometer.
7. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil and keep the crust from becoming soggy.
8. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute for maximum flavor and tenderness.
Really, the magic lies in that first bite—the crackle of the crust giving way to juicy, flavorful meat inside, perfect for a lazy Sunday picnic or paired with a drizzle of honey for a sweet contrast.
Southern-Style Collard Greens
Zestful memories of Southern kitchens come to mind when I prepare this dish, where slow-cooked greens become tender and infused with smoky, savory depth. It’s a humble yet soulful tradition that warms both the heart and the home, inviting quiet reflection with every simmering pot.
Ingredients
– 2 pounds collard greens, stems removed and leaves chopped into 2-inch pieces (or substitute with kale for a variation)
– 4 slices thick-cut bacon, chopped (or use smoked turkey for a lighter option)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 4 cups chicken broth, low-sodium preferred to control saltiness
– 1 tablespoon apple cider vinegar
– 1 teaspoon red pepper flakes, adjust for desired heat level
– 1 teaspoon granulated sugar, to balance bitterness
– Salt and black pepper, to taste as needed during cooking
Instructions
1. In a large pot or Dutch oven over medium heat, cook the chopped bacon for 5–7 minutes until crispy and fat is rendered, stirring occasionally to prevent burning.
2. Add the diced onion to the pot and sauté for 4–5 minutes until translucent and softened, using the bacon fat for flavor.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown to avoid bitterness.
4. Pour in the chicken broth, apple cider vinegar, red pepper flakes, and sugar, then bring the mixture to a boil over high heat.
5. Add the chopped collard greens to the pot, stirring to coat them in the liquid, and reduce the heat to low.
6. Cover the pot and simmer for 45–60 minutes, stirring every 15 minutes, until the greens are tender but not mushy.
7. Season with salt and black pepper to taste during the last 10 minutes of cooking, tasting and adjusting as needed.
8. Remove from heat and let sit covered for 5 minutes before serving to allow flavors to meld. Warm and comforting, these collard greens offer a silky texture with a subtle bite, their savory richness punctuated by hints of smoke and vinegar. Serve them alongside cornbread or over rice for a hearty meal that feels like a gentle embrace from the South.
Shrimp and Grits
Often, when the evening light turns golden and the world outside quiets, I find myself drawn to the comfort of my kitchen, where the simple act of cooking becomes a gentle meditation. There’s something deeply soothing about preparing a dish that feels like a warm embrace, a reminder that nourishment can be both humble and profound. Today, it’s shrimp and grits that call to me, a classic that whispers of Southern hospitality and shared moments around the table.
Ingredients
– 1 cup stone-ground grits (for creamier texture)
– 4 cups water
– 1 tsp salt (adjust to taste)
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 2 tbsp butter
– 1/4 tsp black pepper
– 1 tbsp lemon juice (fresh preferred)
– 2 tbsp chopped parsley (for garnish)
Instructions
1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until grits are tender and have absorbed most of the water.
4. Tip: For extra creaminess, stir the grits frequently to release their starch.
5. While grits cook, pat 1 lb of raw shrimp dry with paper towels to ensure even searing.
6. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
7. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
8. Remove shrimp from skillet and set aside on a plate.
9. In the same skillet, add 1 small diced onion and sauté for 3–4 minutes until softened.
10. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
11. Tip: Avoid burning garlic by keeping heat medium and stirring constantly.
12. Return the cooked shrimp to the skillet.
13. Stir in 1/2 cup heavy cream, 1/2 cup shredded cheddar cheese, 2 tbsp butter, 1 tsp salt, and 1/4 tsp black pepper.
14. Cook for 2–3 minutes, stirring gently, until the cheese melts and the sauce thickens slightly.
15. Remove from heat and stir in 1 tbsp lemon juice.
16. Tip: Add lemon juice off the heat to preserve its bright flavor.
17. Spoon the cooked grits into bowls and top with the shrimp mixture.
18. Garnish with 2 tbsp chopped parsley.
Keep in mind that the grits should be velvety and smooth, offering a comforting base for the savory, slightly tangy shrimp. This dish shines when served immediately, perhaps with a side of crusty bread to soak up every last bit of the creamy sauce, making it perfect for a cozy dinner that feels both rustic and refined.
Sweet Potato Pie
Warm memories of autumn afternoons drift back with the scent of sweet potato pie, a humble dessert that cradles comfort in every slice, inviting quiet moments of reflection and warmth.
Ingredients
– 2 large sweet potatoes (about 2 cups mashed, roasted for deeper flavor)
– 1 cup granulated sugar (or substitute with brown sugar for a richer taste)
– 1/2 cup unsalted butter, melted (cooled slightly to avoid curdling eggs)
– 2 large eggs, at room temperature (for smoother blending)
– 1/2 cup evaporated milk (or whole milk for a lighter option)
– 1 teaspoon vanilla extract (use pure for best flavor)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg (freshly grated if possible)
– 1/4 teaspoon salt (to balance sweetness)
– 1 unbaked 9-inch pie crust (homemade or store-bought, chilled)
Instructions
1. Preheat your oven to 350°F (175°C) to ensure even baking.
2. Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and roast in the preheated oven for 45–60 minutes, until tender when pierced with a knife.
3. Let the sweet potatoes cool for 15 minutes, then peel off the skins and mash the flesh in a bowl until smooth, avoiding lumps for a silky filling.
4. In a separate large bowl, whisk together the sugar, melted butter, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
5. Gradually fold the mashed sweet potatoes into the wet mixture, stirring gently to incorporate without overmixing, which can make the filling dense.
6. Pour the filling into the unbaked pie crust, spreading it evenly with a spatula.
7. Bake the pie in the preheated oven for 55–65 minutes, until the center is set and a knife inserted comes out clean, rotating the pie halfway through for uniform browning.
8. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to firm up before slicing.
Creamy and spiced, this pie offers a velvety texture with hints of cinnamon and nutmeg that meld beautifully with the sweet potato’s earthiness; serve it slightly warm with a dollop of whipped cream or a sprinkle of toasted pecans for an extra layer of crunch and flavor.
Classic Southern Hush Puppies
Remembering the golden, crispy bites from childhood summers, hush puppies carry the warmth of Southern kitchens and the comfort of shared meals. Their humble simplicity belies the deep satisfaction they bring, a perfect companion to any gathering or quiet evening. Let’s recreate that magic together, step by gentle step.
Ingredients
– 1 cup cornmeal
– 1/4 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper, adjust to taste
– 1/2 cup buttermilk, or whole milk with a squeeze of lemon
– 1 large egg
– 1/4 cup finely chopped onion
– 2 cups vegetable oil, or any neutral oil for frying
Instructions
1. In a medium bowl, whisk together 1 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. In a separate small bowl, beat 1 large egg lightly, then stir in 1/2 cup buttermilk and 1/4 cup finely chopped onion.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing to keep the texture light.
4. Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 375°F, using a candy thermometer for accuracy.
5. Using a small cookie scoop or two spoons, drop tablespoon-sized portions of batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides.
7. Remove the hush puppies with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
8. Repeat with the remaining batter, ensuring the oil returns to 375°F between batches for even cooking.
Every bite offers a delightful crunch giving way to a soft, cornmeal-rich interior, with hints of onion adding savory depth. Enjoy them warm alongside fried fish or simply with a dab of honey butter for a sweet contrast.
Smothered Pork Chops
Kindly remembering the comfort of my grandmother’s kitchen, where the scent of simmering onions and seared pork would fill the air on quiet afternoons, this dish feels like a warm embrace on any day that calls for simplicity and soul. It’s a humble, hearty meal that invites you to slow down and savor each step, each layer of flavor building gently toward something deeply satisfying.
Ingredients
– 4 bone-in pork chops, about 1 inch thick (for juicier results)
– 1 cup all-purpose flour (for dredging, or use gluten-free if preferred)
– 2 tablespoons vegetable oil (or any neutral oil with a high smoke point)
– 1 large yellow onion, thinly sliced (sweet varieties work well here)
– 2 cloves garlic, minced (fresh is best for brighter flavor)
– 2 cups chicken broth (low-sodium to control saltiness)
– 1/2 cup heavy cream (for richness, or substitute with half-and-half)
– 1 teaspoon smoked paprika (adds depth, adjust for more smokiness)
– Salt and black pepper, to season (start with 1 tsp salt and 1/2 tsp pepper)
Instructions
1. Pat the pork chops dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with salt and black pepper.
3. Dredge each pork chop in the all-purpose flour, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Sear the pork chops for 3-4 minutes per side until golden brown, then transfer to a plate.
6. Reduce the heat to medium and add the sliced onion to the skillet, cooking for 5-7 minutes until softened and lightly caramelized.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Sprinkle the smoked paprika over the onions and garlic, stirring to combine for 30 seconds.
9. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
10. Return the seared pork chops to the skillet, nestling them into the onion mixture.
11. Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes until the pork is tender and reaches an internal temperature of 145°F.
12. Remove the pork chops from the skillet and set aside on a warm plate.
13. Stir the heavy cream into the skillet sauce, simmering uncovered for 2-3 minutes until slightly thickened.
14. Return the pork chops to the skillet, spooning the sauce over them to coat evenly.
15. Serve immediately, garnished with fresh herbs if desired.
Richly tender pork melts away under a velvety, onion-laced gravy that clings to every bite, offering a balance of savory depth and subtle sweetness. For a cozy twist, pair it with creamy mashed potatoes or buttery egg noodles to soak up every last drop of that luxurious sauce, turning a simple meal into a moment of pure comfort.
Southern-Style Biscuits and Gravy
Perhaps there’s something deeply comforting about the way flour-dusted mornings unfold in the kitchen, where simple ingredients transform into a warm, hearty embrace on a plate. This Southern classic, with its tender biscuits and rich, peppery gravy, feels like a slow, cherished ritual—a quiet moment of nourishment that lingers long after the last bite.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tbsp baking powder (ensure it’s fresh for best rise)
– 1/2 tsp salt (adjust to taste if preferred)
– 1/2 cup unsalted butter, cold and cubed (or use vegetable shortening for a flakier texture)
– 3/4 cup whole milk (or buttermilk for added tang)
– 1 lb breakfast sausage, mild or spicy (choose based on heat preference)
– 1/4 cup all-purpose flour (for thickening the gravy)
– 3 cups whole milk (for a creamy gravy base)
– 1/2 tsp black pepper, freshly ground (or more to taste)
– 1/4 tsp salt (adjust as needed after tasting)
Instructions
1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits remaining.
4. Pour in 3/4 cup whole milk, and stir gently with a fork until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick rectangle without kneading.
6. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure even rising.
7. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
8. Bake in the preheated oven for 10–12 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
9. While the biscuits bake, heat a large skillet over medium heat and add 1 lb breakfast sausage, breaking it into small crumbles with a spatula as it cooks.
10. Cook the sausage for 6–8 minutes, until fully browned and no pink remains, then sprinkle 1/4 cup all-purpose flour over the sausage and stir to coat evenly, cooking for 1 minute to remove the raw flour taste.
11. Gradually pour in 3 cups whole milk, stirring constantly to prevent lumps from forming and ensure a smooth gravy.
12. Bring the gravy to a simmer over medium heat, then reduce the heat to low and let it cook for 3–5 minutes, stirring occasionally, until it thickens to a creamy consistency that coats the back of a spoon.
13. Season the gravy with 1/2 tsp black pepper and 1/4 tsp salt, tasting and adjusting as needed for balance.
14. Split the warm biscuits in half horizontally and place them on serving plates.
15. Ladle the hot sausage gravy generously over the biscuit halves, allowing it to seep into the layers.
Kindly note how the flaky, buttery biscuits practically melt under the weight of that robust, peppery gravy, creating a harmony of textures—crisp edges giving way to a soft, pillowy center. For a creative twist, try serving it alongside a sunny-side-up egg or a dash of hot sauce to cut through the richness, making each bite a comforting revelation.
Jambalaya with Andouille Sausage
Evenings like this call for something that simmers slowly, filling the kitchen with warmth and the promise of comfort. Jambalaya, with its rich layers of spice and smoke, feels like a gentle embrace after a long day, each ingredient melding into a harmonious whole that speaks of tradition and home.
Ingredients
– 1 tbsp olive oil (or any neutral oil for sautéing)
– 1 lb Andouille sausage, sliced into ½-inch rounds (use smoked sausage for deeper flavor)
– 1 large onion, diced (about 1 cup)
– 1 green bell pepper, diced (about 1 cup)
– 2 celery stalks, diced (about ¾ cup)
– 3 garlic cloves, minced (add more for extra kick)
– 1 cup long-grain white rice (rinsed to remove excess starch)
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth (low-sodium to control saltiness)
– 1 tsp paprika (smoked paprika enhances the flavor)
– ½ tsp dried thyme (fresh thyme works too, use 1 tbsp)
– ¼ tsp cayenne pepper (adjust for desired heat level)
– Salt and black pepper to taste (start with ½ tsp salt)
– 2 green onions, sliced (for garnish, optional)
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb sliced Andouille sausage and cook, stirring occasionally, until browned on both sides, approximately 5–7 minutes; remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
3. Tip: Searing the sausage first builds a flavorful base for the dish.
4. Add 1 diced onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot; sauté, stirring frequently, until vegetables soften and onions turn translucent, about 5–7 minutes.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
6. Add 1 cup rinsed long-grain white rice to the pot and toast, stirring constantly, for 2 minutes until lightly golden; this helps the rice absorb flavors better.
7. Pour in 1 can undrained diced tomatoes, 2 cups chicken broth, 1 tsp paprika, ½ tsp dried thyme, and ¼ tsp cayenne pepper; bring to a boil over high heat.
8. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed; avoid stirring to prevent mushiness.
9. Tip: For even cooking, use a pot with a heavy base to distribute heat uniformly.
10. Return the browned sausage to the pot, season with salt and black pepper to taste, and stir gently to combine; cover and let sit off heat for 5 minutes to allow flavors to meld.
11. Tip: Letting the jambalaya rest after cooking improves texture and depth.
12. Fluff the jambalaya with a fork and garnish with 2 sliced green onions if desired.
Perhaps what I love most is the way the rice soaks up all the smoky, spicy notes, yielding a tender yet distinct bite alongside the hearty sausage. Serve it straight from the pot with a side of crusty bread to mop up the rich juices, or let it cool slightly for the flavors to deepen even more.
Traditional Southern Cornbread
There’s something deeply comforting about the aroma of cornbread baking in the oven, a scent that wraps around you like a warm blanket on a crisp autumn afternoon. This traditional Southern version, with its golden crust and tender crumb, speaks to simpler times and heartfelt meals shared around the table.
Ingredients
– 1 cup yellow cornmeal (stone-ground for best texture)
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup buttermilk (or whole milk with 1 tbsp lemon juice)
– 1 large egg
– 1/4 cup unsalted butter, melted (or vegetable oil)
– 1/4 cup granulated sugar (adjust to preference)
Instructions
1. Preheat your oven to 400°F (200°C) and place a 9-inch cast-iron skillet inside to heat.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1/4 cup granulated sugar until well combined.
3. In a separate bowl, beat 1 large egg lightly, then add 1 cup buttermilk and 1/4 cup melted unsalted butter, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to avoid a tough texture.
5. Carefully remove the hot skillet from the oven and pour in the batter, spreading it evenly with a spatula.
6. Bake at 400°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the skillet for 10 minutes before slicing to allow it to set properly.
Keeping it warm from the oven, this cornbread boasts a crisp, buttery crust that gives way to a moist, slightly crumbly interior with a hint of sweetness. Serve it alongside a bowl of chili, slathered with honey butter, or simply enjoy it as is for a taste of Southern comfort.
Red Beans and Rice
Beneath the gentle hum of the kitchen, there’s a quiet comfort in preparing a dish that feels like a warm embrace, each step a slow, deliberate dance of flavors coming together. It’s a humble meal that whispers of home and history, inviting you to savor the process as much as the result.
Ingredients
– 1 cup dried red beans, soaked overnight for tenderness
– 1 cup long-grain white rice, rinsed to remove excess starch
– 4 cups water, or use broth for deeper flavor
– 1 large onion, diced finely for even cooking
– 2 cloves garlic, minced to release aroma
– 1 green bell pepper, chopped for a mild sweetness
– 2 tbsp vegetable oil, or any neutral oil like canola
– 1 tsp smoked paprika, for a subtle smokiness
– 1 bay leaf, removed before serving to avoid bitterness
– Salt, to season gradually throughout
Instructions
1. Rinse the soaked red beans under cold water and drain them thoroughly in a colander.
2. In a large pot, heat the vegetable oil over medium heat until it shimmers, about 2 minutes.
3. Add the diced onion and chopped green bell pepper, sautéing for 5–7 minutes until softened and fragrant.
4. Stir in the minced garlic and cook for 1 minute more until aromatic, being careful not to burn it.
5. Tip: For richer flavor, let the vegetables caramelize slightly by not stirring too often.
6. Add the drained red beans to the pot along with 4 cups of water, bringing it to a boil over high heat.
7. Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 hours until the beans are tender but not mushy.
8. Tip: Check the beans occasionally and add more water if needed to keep them submerged.
9. Stir in the rinsed rice, smoked paprika, bay leaf, and a pinch of salt, mixing everything evenly.
10. Cover the pot again and cook over low heat for 20 minutes until the rice is fully cooked and has absorbed the liquid.
11. Tip: Avoid stirring during this time to prevent the rice from becoming gummy.
12. Remove the pot from heat, discard the bay leaf, and let it sit covered for 5 minutes to allow the flavors to meld.
13. Fluff the mixture gently with a fork before serving to separate the grains.
Perhaps the beauty of this dish lies in its creamy beans nestled against fluffy rice, offering a hearty, soul-satisfying bite with a hint of smoke and earthiness. Serve it alongside a crisp green salad or top with a fried egg for a simple, creative twist that makes it feel entirely new.
Chicken and Dumplings
Hushed evenings call for the gentle embrace of chicken and dumplings, a dish that simmers with memories and comforts like a soft blanket on a crisp autumn night. It’s a humble, soul-warming classic that invites you to slow down and savor each spoonful.
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium onion, diced
– 2 carrots, sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 4 cups chicken broth (low-sodium preferred)
– 1 cup all-purpose flour
– 2 tsp baking powder
– ½ tsp salt
– ½ cup milk
– 2 tbsp unsalted butter, melted
– ¼ cup fresh parsley, chopped (optional for garnish)
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 lb chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned on all sides but not fully cooked through.
3. Tip: Searing the chicken first builds a flavorful fond—those browned bits at the bottom of the pot—that will enrich the broth later.
4. Add diced onion, sliced carrots, and chopped celery to the pot, stirring to combine with the chicken.
5. Sauté the vegetables for 5 minutes, until the onion turns translucent and the carrots begin to soften.
6. Pour in 4 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
7. Bring the mixture to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes to meld flavors.
8. While the soup simmers, prepare the dumpling dough: In a medium bowl, whisk together 1 cup flour, 2 tsp baking powder, and ½ tsp salt.
9. Tip: For fluffier dumplings, avoid overmixing the dough; stir just until the ingredients come together to keep it tender.
10. Add ½ cup milk and 2 tbsp melted butter to the flour mixture, stirring gently with a fork until a shaggy dough forms.
11. Drop tablespoon-sized portions of the dumpling dough directly into the simmering soup, spacing them evenly.
12. Cover the pot and simmer for 15 minutes without lifting the lid—this allows the dumplings to steam and cook through properly.
13. Tip: Resist the urge to peek while the dumplings steam, as lifting the lid can cause them to deflate and become dense.
14. After 15 minutes, check that the dumplings are cooked through by inserting a toothpick into the center; it should come out clean.
15. Stir in ¼ cup chopped parsley if using, then remove from heat.
16. This cozy dish cradles tender chicken and pillowy dumplings in a rich, savory broth, perfect for ladling into bowls and enjoyed with a crusty loaf of bread for dipping.
Black-Eyed Peas with Ham Hock
Years of quiet Sunday afternoons have taught me that some dishes aren’t just meals—they’re gentle conversations with the past, simmered low and slow until every bite tells a story. This humble pot of black-eyed peas, enriched with the deep, smoky essence of ham hock, is one of those soulful dialogues that unfolds best when given time and patience. It’s a recipe that asks for little but gives back so much warmth and comfort.
Ingredients
– 1 lb dried black-eyed peas, rinsed and picked over (no soaking needed)
– 1 large ham hock, about 1.5 lbs (smoked for best flavor)
– 1 large yellow onion, diced (or white onion)
– 2 cloves garlic, minced
– 6 cups water, or more as needed
– 1 tsp salt, adjust later to taste
– 1/2 tsp black pepper, freshly ground
– 2 tbsp vegetable oil, or any neutral oil
– 1 bay leaf, optional for aroma
Instructions
1. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, approximately 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Place the ham hock in the pot and sear it on all sides for 3-4 minutes total to enhance its smoky flavor.
5. Add the rinsed black-eyed peas, 6 cups of water, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the bay leaf if using.
6. Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
7. Cover the pot partially with a lid, leaving a small gap to allow steam to escape, and simmer for 1.5 to 2 hours, stirring occasionally.
8. Check the liquid level every 30 minutes; if it reduces too much, add more water in 1/2 cup increments to keep the peas submerged.
9. After 1.5 hours, test the peas for tenderness; they should be soft but not mushy, and the ham hock meat should pull away easily from the bone.
10. Remove the ham hock from the pot and let it cool slightly on a cutting board for 5 minutes.
11. Using two forks, shred the meat from the ham hock, discarding the bone, skin, and excess fat.
12. Return the shredded meat to the pot, stir to combine, and simmer uncovered for an additional 10 minutes to meld the flavors.
13. Taste and adjust seasoning with more salt or pepper if needed, remembering that ham hock can be salty.
14. Remove the bay leaf if used before serving.
The finished dish should have a creamy, thick broth with peas that hold their shape yet yield effortlessly, offering a smoky richness from the ham that’s both hearty and comforting. Serve it over a bed of steamed rice or with a side of cornbread to soak up every last bit of the flavorful liquid, and perhaps a dash of hot sauce for those who enjoy a little kick.
Pecan Praline Candy
There’s something deeply comforting about the ritual of candy-making, a quiet alchemy that transforms simple ingredients into golden, brittle treasures. Today, as autumn light filters through the kitchen window, I find myself drawn to the warmth of pecans and caramel, their rich aromas promising sweetness and solace.
Ingredients
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, cut into pieces for even melting
– 1 tsp vanilla extract, pure for best flavor
– 1 1/2 cups pecan halves, toasted lightly for deeper nuttiness
– Pinch of salt, to balance sweetness
Instructions
1. Line a baking sheet with parchment paper and set aside.
2. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant and lightly browned.
3. Combine sugar, cream, and butter in a heavy-bottomed saucepan over medium heat.
4. Stir continuously with a wooden spoon until sugar dissolves completely, about 2-3 minutes.
5. Attach a candy thermometer to the pan, ensuring it doesn’t touch the bottom.
6. Cook without stirring until mixture reaches 240°F (soft-ball stage), which takes approximately 8-10 minutes.
7. Remove from heat immediately and stir in vanilla extract and salt.
8. Fold in toasted pecans quickly but gently until fully coated.
9. Drop tablespoon-sized mounds onto prepared parchment paper, spacing them 2 inches apart.
10. Let candies cool completely at room temperature for 1 hour until firm and glossy.
Dazzlingly crisp and buttery, these pralines shatter with a satisfying snap, revealing the toasty warmth of pecans within. They’re perfect alongside a cup of black coffee or crumbled over vanilla ice cream for a simple yet elegant dessert.
Southern-Style Peach Cobbler
Evenings like this, with the sun dipping low and the air turning crisp, call for something warm and comforting from the oven—a dessert that feels like a gentle embrace after a long day. Southern-style peach cobbler, with its juicy fruit and buttery topping, is just the thing to slow down and savor, filling the kitchen with a scent that whispers of simpler times.
Ingredients
– 4 cups sliced fresh peaches (about 6–7 medium peaches, peeled and pitted for best texture)
– 1 cup granulated sugar (divided into 1/2 cup portions for filling and batter)
– 1/2 cup unsalted butter (melted, or use salted butter and reduce added salt)
– 1 cup all-purpose flour (spooned and leveled to avoid dense batter)
– 2 teaspoons baking powder (for a light, fluffy topping)
– 1/4 teaspoon salt (enhances sweetness; omit if using salted butter)
– 1 cup whole milk (room temperature to help batter combine smoothly)
– 1 teaspoon vanilla extract (pure for best flavor, or imitation in a pinch)
– 1/2 teaspoon ground cinnamon (optional, for a warm spice note)
Instructions
1. Preheat your oven to 350°F (175°C) and place a 9×13-inch baking dish inside to warm as the oven heats—this helps the butter sizzle when added later.
2. In a medium bowl, toss the sliced peaches with 1/2 cup of granulated sugar and set aside to macerate for 10 minutes, allowing the sugar to draw out natural juices.
3. Carefully remove the hot baking dish from the oven using oven mitts, and add the melted butter, swirling to coat the bottom evenly.
4. In another bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt until well combined to avoid lumps in the batter.
5. Pour the milk and vanilla extract into the dry ingredients, stirring gently with a spatula until just mixed; overmixing can make the topping tough.
6. Spread the peach mixture evenly into the buttered baking dish, including any accumulated juices for extra sauciness.
7. Dollop the batter over the peaches in spoonfuls—it will spread during baking, so no need to smooth it perfectly.
8. Sprinkle the top with cinnamon if using, for a fragrant, golden-brown finish.
9. Bake for 45–50 minutes at 350°F, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
10. Let the cobbler cool on a wire rack for at least 15 minutes before serving; this allows the filling to set slightly for easier scooping.
Zesty and warm, this cobbler emerges with a crisp, cake-like top that gives way to a bubbling, syrupy peach filling beneath. Serve it straight from the dish with a scoop of vanilla ice cream melting into the crevices, or enjoy it alone the next day when the flavors have deepened into a comforting, homely treat.
Fried Green Tomatoes
Just as the late summer sun begins to soften, I find myself reaching for those unripe tomatoes clinging stubbornly to the vine, their firm green bodies perfect for this Southern classic. There’s something quietly comforting about transforming the tart into the tender, a simple alchemy that speaks of patience and warmth.
Ingredients
– 4 medium green tomatoes, sliced 1/4-inch thick
– 1 cup buttermilk, or substitute with milk mixed with 1 tbsp lemon juice
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 tsp salt, adjust to taste
– 1/2 tsp black pepper
– 1/2 tsp paprika, for subtle warmth
– 1/4 cup vegetable oil, or any neutral oil with high smoke point
Instructions
1. Arrange tomato slices in a single layer on a baking sheet.
2. Pour buttermilk over tomatoes, ensuring each slice is fully coated.
3. Combine cornmeal, flour, salt, pepper, and paprika in a shallow dish.
4. Dredge each tomato slice in the cornmeal mixture, pressing gently to adhere.
5. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
6. Carefully place coated tomato slices in the hot oil without crowding.
7. Fry for 3-4 minutes per side until golden brown and crispy.
8. Transfer fried tomatoes to a paper towel-lined plate to drain excess oil.
9. Let rest for 2 minutes before serving to allow coating to set.
Now, as you bite through the crisp exterior, the tomato within yields with a gentle tang that balances the savory crust. Serve them stacked with a dollop of remoulade or simply alongside a fresh garden salad for a textural contrast that feels both rustic and refined.
Country Ham with Red Eye Gravy
Dawn breaks softly over the kitchen, the quiet hum of morning inviting reflection as much as nourishment. There’s something deeply comforting in preparing a dish that feels both humble and historic, a simple pleasure that ties generations together with every savory bite.
Ingredients
– 4 slices country ham, about ¼ inch thick (or substitute with cured ham if needed)
– 1 cup strong brewed coffee
– ½ cup water
– 2 tablespoons unsalted butter (or use bacon fat for richer flavor)
– 1 tablespoon all-purpose flour (for thickening, adjust if desired)
– Freshly ground black pepper, to taste (optional for extra spice)
Instructions
1. Heat a large skillet over medium heat for 2 minutes until evenly warm.
2. Place the country ham slices in the skillet and cook for 3-4 minutes per side until lightly browned and edges crisp.
3. Remove the ham from the skillet and set aside on a plate, covering loosely to keep warm.
4. Pour off excess fat from the skillet, leaving about 1 tablespoon behind for flavor.
5. Add the butter to the skillet and melt over medium heat, stirring occasionally for 30 seconds.
6. Sprinkle the flour into the skillet and whisk continuously for 1-2 minutes to form a light roux, avoiding lumps.
7. Gradually pour in the brewed coffee while whisking constantly to incorporate smoothly.
8. Add the water to the skillet and bring the mixture to a gentle simmer over medium heat.
9. Reduce the heat to low and let the gravy simmer for 5-7 minutes, stirring occasionally until slightly thickened.
10. Season the gravy with black pepper if using, then return the ham slices to the skillet to warm through for 1 minute.
11. Serve immediately by spooning the gravy over the ham.
Zesty and robust, this dish offers a delightful contrast between the salty, chewy ham and the rich, slightly bitter gravy. Try it alongside fluffy biscuits or creamy grits for a comforting Southern-style breakfast that feels both nourishing and nostalgic.
Conclusion
Southern cooking offers comfort and tradition in every bite. We hope this collection inspires you to bring these classics to your table. Try a recipe, share your favorite in the comments, and pin this article on Pinterest to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
