southern

Clinton Kelly loves to make and serve this simple peach tea + bourbon cocktail during the warmer months.

Cornmeal gives this fried chicken recipe from Rach extra crunch.

Former show producer & baking guru Grant Melton shares his top tips (and secret recipe) for the best, flakiest biscuits.

Rachael's easy, creamy grits only take 20 minutes & 4 ingredients to make on the stove.

This recipe for soul food-inspired healthy collard greens proves that you only need a little bacon for big flavor.

A spiced flour mixture and an herbed buttermilk brine makes Rach's Southern fried chicken over-the-top delicious.

Green tomatoes, spices and vinegars simmer together to make a ketchup that's sweet, chunky and spiced.

These biscuits are best eaten warm, chef Curtis Stone says, but they can be made up to 1 day ahead, cooled and stored airtight at room temperature.

Crisp on the outside and tender on the inside, this buttermilk-coated fried chicken from celebrity chef Curtis Stone is finger-licking good.