Southern Kitchen

Southern Kitchen is dedicated to providing the finest experiences in dining, beverages, and social gatherings. We shine a light on the chefs who are transforming the traditional concept of Southern cooking. Enjoy cocktails crafted from local Southern distilleries, and let us assist you in hosting genuine oyster roasts and low country boils. Central to our mission is our extensive recipe collection, which we are constantly refining and expanding with your input. Through engaging and informative stories, we highlight the skilled craftsmen and artisans who are committed to creating beautiful and functional kitchen and home products. Whether you were born in the South or have made it your home, we invite you to join us in celebrating the unique dishes, drinks, faces, places, events, and products that define our region.

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Lemon curd: The bright, bold sauce that brings sunshine to every dessert

2 weeks ago | southernkitchen.com | Tammy Algood

Lemon curd, a versatile dessert sauce, is easy to make at home with just a few ingredients. The term "curd" refers to the thickening process using lemon juice as an acid. Lemon curd can be stored in the refrigerator for up to two weeks and used in a variety of ways. A dessert sauce is a perfect accessory for making everything from pound cake to fresh fruit seem more elegant. I frequently turn to the sour power of lemons for this task. There is nothing subtle about them, and they mimic sunshine.
Refrigerator cookies make delicious treats for spontaneous occasions

2 weeks ago | southernkitchen.com | Tammy Algood

Refrigerator cookie dough is easy to make and store, allowing for fresh cookies on demand. Chilling the dough is crucial for easy slicing and preventing spreading during baking. Fortified wines like Port or Sherry have added brandy for increased flavor and alcohol content. Self-contained home refrigerators revolutionized home life when they were introduced in the early 1900s. They are vital to us for storage and food safety.
Fast brisket? Let the Meat Teacher show you how with this ingenious method

3 weeks ago | southernkitchen.com | Mackensy Lunsford

Groark's 'Meat Teacher Cookbook' is packed with recipes that are quick, easy and very approachable for your backyard barbecueMatt Groark, a former physical education teacher, gained fame on TikTok for his BBQ skills, leading to a book deal and his own brand. Groark's journey began with fundraising BBQ events for his students and escalated to appearances on cooking shows and festivals.
Old-school comfort with a modern twist: Salmon croquettes make a savory comeback

4 weeks ago | southernkitchen.com | Tammy Algood

Salmon croquettes, a traditional dish, are made with minced meat and vegetables. Modern cooking methods include air frying or pan-frying with canola oil. Canned salmon, now in smaller cans, is a convenient and cooked option for croquettes. The other day, I decided to revert to a childhood favorite for dinner. Salmon croquettes were a monthly staple that is so old school it’s hip again.
Hot dogs and home runs: The tasty tale of baseball’s favorite bite

1 month ago | southernkitchen.com | Tammy Algood

It’s time to head to the ballpark, and nothing satisfies when settled in the stands like a hot dog. Could there be a more convenient outdoor meal? I think not and for some reason, hot dogs just taste better at a baseball game. There are numerous names for this simple summer standard. Frankfurt, Germany, claims the term frankfurter. Vienna coined weiner. Somewhere along the way, someone called it tube steak. But hot dog is the most common name for this grilled meat served in a signature oblong bun.
Garam masala: The magical spice blend your pantry is missing

1 month ago | southernkitchen.com | Tammy Algood

I can understand the reluctance to purchase some prepackaged spice blends. You rightly wonder if the blend is balanced or leaning toward one flavor. Many times, that one flavor tends to be salt. However, there’s one that is almost magical and your pantry needs it. Garam masala is a treasure and once you begin to use it, you’ll understand why it is so popular. Just take a whiff of it and you will be intoxicated with the aroma.
Marjoram: the unsung seasoning hero your dish deserves

1 month ago | southernkitchen.com | Tammy Algood

It has a mild flavor profile combining notes of oregano and thyme. Marjoram is excellent in dishes with fish, pork, salads, eggs, and herb butters. Store cut marjoram stems in water, changing it every other day, to keep it fresh for over a week. By now your herb garden is likely growing like mad, filled with the usual suspects of basil, chives, parsley, oregano, rosemary, mint, cilantro and thyme. Mine certainly is, along with an herb that I find to be a welcome addition to summer meals.
Brie: The creamy, royal cheese that steals every culinary scene

1 month ago | southernkitchen.com | Tammy Algood

Brie is a soft, mold-ripened cow's milk cheese known for its smooth texture and edible rind. Originally from France, Brie is considered a delicacy and comes in varieties like Brie de Meaux and Brie de Melun. While available in low-fat versions, whole milk Brie is considered the best and should be stored airtight after opening. Some cheeses are meant to be background players. Others demand center stage. Enter Brie.
This cheese is the GOAT; even if you don't think you like it, you probably do

2 months ago | southernkitchen.com | Tammy Algood

Goat cheese, or chevre, has a unique tangy flavor and can be enjoyed plain or with herbs. Pure chevre is made from 100% goat milk, while mi chevre is a blend of goat and cow milk. Proper storage, such as wrapping in foil and refrigerating, is key to maintaining flavor. For decades, my husband has believed he doesn’t like goat cheese. Shhhh! Little does he know that I have incorporated it into dishes galore that he craves.
Easter ham and broccoli salad: Recipes for your holiday table

2 months ago | southernkitchen.com | Mackensy Lunsford

These two Easter recipes from Pat Martin, the Tennessee-based pitmaster behind Martin's Bar-B-Que, take care of the main dish and add a beloved Southern side to the Easter table. The ham is not for novices. It's a 24-hour process involving a fire pit, but it yields amazing results. Meanwhile, the broccoli salad couldn't be easier.