Simmered Black-Eyed Peas with Tomatoes

Simmered in onions, thyme, and tomatoes— Jewish soul food at its best. (By Marcie Cohen Ferris)

Benedictine Dip

Not made with the herbal liqueur, but with cucumbers and cream cheese. (By Amy Wisniewski)

Roasted Beef Tenderloin with Henry Bain Sauce

Indulgent beef tenderloin glazed in a classic Kentucky sauce. (By Kate Ramos)

Hot Crab Dip

Crab cakes deconstructed and topped with cornbread. (By Aida Mollenkamp)

Rémoulade

Our take on the classic Southern sauce. (By Aida Mollenkamp)

Spicy, Cheesy Skillet Cornbread

Not too sweet, with some hominy and jalapeño to spice it up. (By Aida Mollenkamp)

Cheesy Baked Rice

Cream and extra-sharp cheddar make one comfort-laden Southern casserole. (By Kate Ramos)

Chocolate-Pecan Race Day Pie

Spiked with bourbon— it’s a Kentucky Derby classic. (By Aida Mollenkamp)

Jack Cheese and Grits Soufflé

Grits leave the breakfast table in this no-fuss, impressive side. (By Amy Wisniewski)

Cornmeal Fried Catfish with Rémoulade

Cornmeal adds crunch to this pan-fried fish, while rémoulade spices things up. (By Kate Ramos)

Fried Turkey with Southern Rub

Our rub-and-fry keeps the turkey from getting dry. (By Regan Burns)

Savoy Corpse Reviver

Hair of the dog for adventurous souls. (By Rob Chirico)

Cheese Grits

A classic brunch rendition, open for all sorts of personal interpretation. (By Martha Hall Foose)

Grilled Chicken with Rosemary White Barbecue Sauce

An Alabama staple— grilled chicken with a mayonnaise-based slather. (By Rick Rodgers)

Double-Smoked Ham

Rich flavor comes from barbecuing a fully cooked ham. (By Ray Lampe)