Gone with the Wind

Also known as "Scarlett O’Hara." (By Rob Chirico)

Fried Turkey with Southern Rub

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

Bourbon-Cream Gravy

A stiff shot of bourbon gives gravy a kick, while cream makes it silky. (By Regan Burns)

Hot Crab Dip

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

Cornbread-, Pecan-, and Salt Pork–Stuffed Onions

Plus a kick of heat from jalapeños. (By Aida Mollenkamp)

Cheese Grits

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

Artillery Punch

A punch that lives up to its name. (By Rob Chirico)

Buttermilk Chicken with Peach-Tomato Salsa

Perfect for a cookout. (By Aida Mollenkamp)

Alabama Slammer (Slamma)

Savor it as a digestif. (By Rob Chirico)

Derby Cocktail

Great preparation for your next Roller Derby competition. (By Aida Mollenkamp)

Creamed Spinach

Simple, satisfying, and indulgent. (By Aida Mollenkamp)

Gumbo Z'herbes

This vegetarian gumbo loaded with cooking greens is a New Orleans classic. (By Regan Burns)

Spicy, Cheesy Skillet Cornbread

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

Brown Butterscotch Pie

The butter and sugar cook a bit longer than normal to make a toasted, sweet butterscotch. (By Aida Mollenkamp)

Roasted Beef Tenderloin with Henry Bain Sauce

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