Shrimp and Oyster Perlou
Perlou is a classic South Carolina dish. It's essentially a rice dish filled with the ...Read More 
Buttermilk Pie
Chef Sean Brock's classic recipe for an all-time Southern favorite … Buttermilk Pie.
Farro Verde Succotash
Sean warns, for this Farro Verde Succotash recipe, whatever vegetables you use, consider their cooking ...Read More
West African Gumbo
The notion and traditions of this stew traveled to Louisiana with the West Africans who ...Read More
Sea Island Red Peas with Cornbread Crumble
How do you get perfectly cooked peas every time? Hint: it does not involve a ...Read More
Rattlesnake Cocktails
When life gives you lemons … why not make Rattlesnake Cocktails? An herbsainte and whiskey ...Read More
Peach Ice Cream
Three ingredients form the base of this easy Peach Ice Cream -- although the end ...Read More
Oysters with Bottarga and Lemon Scallion Butter
What could be better with oysters than country ham? How about country ham of the ...Read More
Carolina Rice Griddle Cakes
Waste not, want not -- it's a classic food motto that's been around for centuries. ...Read More
Skillet Cornbread
Southerners take their cornbread very, very seriously, and everyone has their own take. Lard, buttermilk, ...Read More
Fried Chicken Skins with Hot Sauce and Honey
Ask anyone what their favorite part of fried chicken is -- the answer will always ...Read More
BBQ Pig Tails with Peach BBQ Sauce
Sean takes a lesser known part of the pig and puts a classic Southern spin ...Read More
Grits
Sean Brock shares his recipe and the secret to success: use great-quality grits.