'southern' on Serious Eats

Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust

Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! Just imagine how great it could be if we took the time to make a real, deeply flavored, meaty chili from scratch, eschewing the dump-and-stir approach and instead building up layers of spices and aromatics. Now imagine that chili topped with tender, moist, crisp-edged, buttery cornbread with those chili juices seeping up into it as it bakes in the oven. That's the kind of meal I'd love to come home to after a long day out in the cold. Wouldn't you? More

Maryland Fried Chicken With White Gravy

Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about. More

Smoked Turkey Braised Collard Greens

Smoked turkey replaces the more traditional choice of bacon in this rendition of braised collard greens. Nice and garlicky, the greens are spiced up with red chili flakes, with a bite of acidity from cider vinegar and lemon juice. And, since the turkey's pretty lean, we finish it off with some butter to give the pleasantly bitter, tender greens the rich, mouth-coating quality that pork belly typically provides. More

Bacon-Braised Green Beans

I love a crisp sautéed green bean or a fresh and crunchy green bean salad as much as anyone, but there's a time and a place for everything, and I'd like to make the case for tender braised green beans. Let's bust out of this al dente prison we're stuck in now, shall we? More

Cracklin' Cornbread From 'Heritage'

Chef Sean Brock makes his no-flour-no-sugar cornbread with Anson Mills Antebellum Coarse Yellow Cornmeal, buttermilk for tang, and a single egg, leaving it light and corny. He also adds crisp crumbles of bacon (preferably Benton's) to the batter, as wells some of the bacon grease, to give the bread a vague and pleasant smokiness and decidedly savory edge. It's a very classic cornbread that would be as at home with a country supper as gracing the table at Husk. More

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