• tray of fresh beignets
    By Stephanie Rapone

    Beignets Recipe

    No need to head to the Big Easy for a fresh bag of beignets. You can make this trademark New Orleans treat right at home with this simple beignet recipe.

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  • tongs reaching for Mississippi pot roast
    By Laura Sampson

    Mississippi Pot Roast Recipe

    This simple slow cooker recipe for Mississippi pot roast delivers big flavor and is perfect for when you want a set it and forget it meal.

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  • cioppino close up
    By Ksenia Prints

    Cioppino Recipe

    Today, when most of us go to the supermarket and not the wharf for our seafood, cioppino has become an elegant but easy dish that's packed full of flavor

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  • hummingbird cake served
    By Tara Rylie

    Hummingbird Cake Recipe

    You're going to fall in love with this hummingbird cake! Hummingbird cake is a Southern spice cake that uses bananas and pineapple in place of carrots.

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  • collard greens served
    By Ty Peay

    Collard Greens Recipe

    Let's take a look at how easy it is to whip up a batch of good old-fashioned collard greens any Southern grandma would be proud of.

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  • Chicken and dumplings in bowl
    By Stephanie Rapone

    Chicken And Dumpling Recipe

    Chicken and dumplings is a comfort food that's been a popular staple on American tables for over 200 years. This recipe is sure to become a family favorite.

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  • harissa fried chicken
    By Cyndi Sterne

    Homemade Fried Chicken Recipe

    Fried chicken is the stuff of legends, and this version is even better. Harissa fried chicken has a spicy kick from the harissa, but then we cool it back down.

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  • one-pot jambalaya
    By Mackenzie Burgess

    One-Pot Jambalaya Recipe

    Try this one-pot jambalaya recipe out for yourself! It's delicious and simple to make. It might just become a new favorite in your house.

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  • Shrimp and grits
    By Ashley Schuering

    Shrimp And Grits Recipe

    Cheesy shrimp and grits is a classic Southern recipe that anyone can make. Plus, you can tailor the cheese you use to taste — as well as the heat level.

    By Ashley Schuering Read More