Make BBQ brisket on your grill, serve it up with some sides like our Southern potato salad, our fried green tomatoes, or our black-eyed pea salad, and immediately get transported to your last big family outdoor BBQ. Make our gumbo, our jambalaya, or our red beans & rice, and you can imagine you’re listening to jazz while wandering the streets of New Orleans. We’ve curated this list of our 55 favorite Southern recipes for you to try at home, based on those passed through generations to create meals that can bring people together. There's no denying it-people in the South really know how to cook! From spicy stews to creamy side dishes to crunchy, fried, well, everything, Southern classics are the definition of comfort foods. There may be no regional cuisine better for taking you out of reality than Southern food.
The accompaniment can be simple Milanese pairs nicely with a crisp salad.We don’t know about you, but we find it particularly magical how food can transport you to another time or place just by its taste or smell. You can get creative when seasoning the breadcrumbs, add a bit of pimentón, dried herbs, curry powder, or grated Parmesan. Place the breaded meat on a wire rack set over a baking sheet you can do this step up to four hours in advance of frying the meat, making this dish doable for a dinner party or large gathering. Dredge each piece of meat in the flour, shake off the excess, then dip it completely in egg, and then finish it in the breadcrumbs, being sure to coat it completely. Set up three shallow bowls: one with flour that has been seasoned with salt and pepper, another with beaten eggs, and the third with breadcrumbs. For the best results, bread the meat at least 30 minutes before cooking the breading adheres to the meat better after it rests. Hold the meat mallet towards the end of the handle so you use the full power of the mallet, and pound the meat flat, working your way from the center of the meat to the edges, getting it a quarter inch thick. Place the meat - chicken breasts, pork chops, or top round steak - between two pieces of parchment paper or plastic wrap, or inside a ziplock bag. You can ask your butcher to pound the meat flat, or do it at home.
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