The Coopers’ Craft Catch Oak is the perfect spiked libation for your summer soirees. It’s a refreshing combination of sweet tea, lemonade and bourbon!
Muddy’s Bake Shop Chef Kat Gordon shares her family recipe for pecan pie. Buttery crust, toasted pecans, gooey filling and bourbon-spiked whipped cream make it a staple.
You can’t go wrong with a great fried green tomato and addictive comeback sauce. It’s the perfect Southern bite, great for parties too! Image: Justin Fox Burks for The Southern Pantry Cookbook
The savory touch of bacon with the crisp earthiness of fresh vegetables make this Southern classic delicious and healthy. And omit the rice for a tasty bean dip!
Whether served as a meal, appetizer or canapé, this open-faced turkey and bacon sandwich with bubbly, melted Mornay cheese sauce is a to-die-for Southern recipe. Image: Chris Witzke via The Brown Hotel
Easy, versatile and unpretentious, this elegant dish works well for a small dinner party or a on a buffet for a large gathering. Here is Chef Chip Dunham’s recipe for Shrimp & Grits.
Ashley Mac’s version of this Southern classic is made with sharp cheddar cheese and includes toasted pecans. It’s delicious and easy! Image: Huckleberry Collective
This light-green cucumber spread is a Kentucky tradition, named for Jennie Benedict, who ran a tearoom in Louisville, KY, in the early 1900s. Here’s the recipe.
Boiled peanuts are one the South’s most favorite snack foods. Chef George McMillan of FoodBar in Birmingham, AL, shares his recipe for this salty treat.
Deviled eggs are the classic Southern party snack. Chef Murphy Vaughn at Silo in Nashville, TN, takes his deviled eggs up a notch in this crowd-pleasing recipe.