Ford Fry’s Jalapeño-Cheddar Fry Bread

Buttery rich yet feathery light, these buns are made from brioche dough that’s remarkably easy with a stand mixer. (It does, however, require advance planning to allow for several risings.)

Jerry Slater’s Meat-and-Rice-Stuffed Peppers

The whippoorwill tattooed on Jerry Slater’s left forearm pays tribute to the birds his grandmother admired in the mountains of rural West Virginia where Slater, owner of H. Harper Station, was raised.

Billy Allin’s Green Beans Agrodolce

Billy Allin, executive chef and co-owner (with his wife Kristin) of Decatur’s Cakes & Ale, was raised in an Italian American household in Greenwood, South Carolina—an upbringing that presented, as he puts it, “some culinary conflicts.”

Brazil nut shortbread cookies

These easy slice-and-bake cookies melt in your mouth. Brazil nuts, now found bagged and shelled in many grocery stores, give them a distinctive flavor, but pecans, almonds, or other nuts can be substituted.

Todd Richards’s Spicy Fried Catfish with Tails

Todd Richards, executive chef at the Shed at Glenwood, grew up in Chicago, but reminders of his Southern roots were as close as the kitchen table—especially on Friday nights.

Ford Fry’s Brisket Sandwich

Dinners at the suburban home of Ford Fry, chef-owner of JCT Kitchen and No. 246, typically revolve around the Big Green Egg perched on the spacious deck in back. What emerges from the ceramic smoker takes him back to gatherings he attended as a youth at his grandfather’s ranch outside of Houston.

Justin Burdett’s Salmon Cakes with Spring Vidalia Relish

Justin Burdett, chef de cuisine at Miller Union, was rarely exposed to fresh seafood until he began cooking in high-end restaurants in Athens, Asheville, and Atlanta. But he's eaten plenty of salmon cakes made from canned fish throughout his lifetime, and to this day it's still how he prefers to get his omega-3s.

Jason Hill’s Poached Chicken with Rich Stock

This is an extra recipe for an article originally published in our June 2011 issue.

Angie Mosier’s Butterscotch Pie

Food stylist, cookbook photographer, and pastry chef Angie Mosier, who grew up in Tucker, is a past president of the Southern Foodways Alliance and a fervent supporter of numerous other initiatives that preserve regional traditions.

Dixie Winfrey’s Yellow Squash with Garlic Cream Sauce

Dixie Winfrey, a caterer, traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch.

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