The Southern Table
Boiled Peanuts: The Taste of a Roadside Summer
Green peanuts simmered for hours in salty water, sold from roadside pots and gas-station crockpots, and eaten hot from a wet paper bag.
The Southern Table
Recipes, restaurants, and the food that brings us together.
Latest in The Southern Table
The Southern Table
Pimento Cheese: The Caviar of the South
Sharp cheddar, mayonnaise, and a jar of pimentos make the spread that shows up at every Southern gathering and somehow never lasts.
The Southern Table
The Tomato Sandwich: Summer Between Two Slices of Bread
The plainest sandwich in the South is white bread, mayonnaise, and a perfect tomato, and it is proof that the simplest thing can be the best thing you make.
More in The Southern Table
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Buttermilk Biscuits: The Bread That Forgives You A biscuit is a few plain things and a hundred small decisions, and the Southern kitchen has been arguing about them since before any of us were born. -
Peach Cobbler: The Taste of a Southern July Made right, with real summer peaches, it is less a recipe than a way of catching the season before it gets away. -
From the Church Cookbook: Skillet Cornbread and the Pan That Made It The plainest bread there is, baked screaming hot in a cast-iron skillet for a crackling crust around a tender middle. The skillet is the secret. -
From the Church Cookbook: The Tomato Pie That Never Survived Sunday Lunch The dish that vanishes first at every Southern potluck: summer tomatoes, sharp cheese, and a flaky crust, straight from the church cookbook. -
The Oyster Houses of the Forgotten Coast Along Apalachicola Bay, the wild oyster built a way of life. Its story runs from abundance through collapse to a fragile, hopeful return. -
Shrimp and Grits, and the Long Road to the Table A humble Gullah Geechee breakfast became one of the South's most celebrated dishes. Its history is a lesson in resourcefulness and grace.