Southern

Coconut, pecans, and chocolate—this classic German chocolate cake satisfies any sweet tooth.

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

Thanks to a splash of fizzy 7UP soda, there’s no need for baking soda or baking powder in this classic Southern cake recipe.

A classic Southern cake, after winning first prize at the county fair in Columbus, Georgia, Lane Cake also earned the name “Prize Cake.” 

Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don’t forget the ice cream.

Cold oven pound cake bakes slowly as the temperature of the oven rises, allowing more time for the leavening agents to lift the cake.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

A little yogurt makes a flaky piecrust extra tender and the butter taste extra good!

When I was growing up in Louisiana, fall meant pecans littering the ground from the stately trees in our suburban neighborhood. On walks home from the bus stop, we would dip into various neighbors’ backyards and gather as many pecans as would fit in our pockets and backpacks. My favorite thing to do once all the nuts had been shelled (by hand!) was to make pecan pie. This recipe uses cane syrup, which adds a more complex sweetness than corn syrup. Plus, by toasting the pecans, you bring out the .…

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory.

There is a way to have your macaroni fix in the freezer: a custard-style baked mac ’n’ cheese. Instead of a cream-based sauce, this one uses eggs and béchamel to help bind a very cheesy filling with the noodles. The pimentos help to cut the richness with a little bit of acidity.

Doubling down on proteins in recipes shows sophistication and speaks to a hallmark of Soul cuisine—utilizing the entire animal. Chicken hearts are an underutilized part of the chicken. They provide an earthiness to dishes that allows fattier, delectable morsels of food to stand tall. You can find this same quality in mushrooms, but I think hearts are a fun way to explore new techniques.

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.

Is there a better combo than a peach, a porch, and some port-finish bourbon? In this whiskey sour riff, an easy vanilla-honey syrup compliments the flavor of the whiskey and peach nectar.

An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip.

Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying. This will keep for months in a cool, dry place or even longer in the freezer.

In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.