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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Marjoram: the unsung seasoning hero your dish deserves

1 week 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 week 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

3 weeks 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

4 weeks 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.
Here's how to make a showstopping Easter brunch with freeze-ahead cinnamon rolls, tips

4 weeks ago | southernkitchen.com | Mackensy Lunsford

Bridget Lancaster, lead instructor for the America's Test Kitchen Cooking School, specializes in pastry. She has no formal training, but she has some of the best tools a baker can have in their toolbox: adaptability, planning prowess, and a dash of confidence. She learned it partly from her grandfather, an Army vet with an affinity for turning Army rations into intricate baked goods. Such skills pay off during Easter, when the holiday meal comes early. Cheat codes are essential.
Versatile and delicious, soft-boiled eggs are an integral part of an English breakfast

1 month ago | southernkitchen.com | Tammy Algood

I have a beautiful collection of egg cups that are both useful and decorative. They come from all over the world and are most useful when serving soft-boiled eggs. The large end of the egg nestles in the cup while the top portion of the shell, the crown, gets removed with a knife. That allows the egg to be eaten right out of the shell with a spoon small enough to get inside. Add just a smidgen of salt and you have a feast. Soft-boiled eggs are an integral part of a traditional English breakfast.
What Southern cuisine reigns supreme? See the results of our month-long food bracket

1 month ago | southernkitchen.com | Mackensy Lunsford

March Madness is over, and it's time to see the winner of our bracket to find out which Southern food reigns supreme. But first, let's take a look back at what we've learned. Though we may covet Mid-Atlantic seafood or a slice of New York pizza from time to time, nothing beats Southern food for the sheer scope of flavor. The South has smothered pork chops and chicken-fried steak, shrimp and grits and biscuits and gravy.
Turmeric is an ancient spice with a distinctive coloring

1 month ago | southernkitchen.com | Tammy Algood

Turmeric, a relative of ginger, is a root that is commonly used as a spice. The turmeric root is boiled, dried, and ground into the powder commonly used in cooking. Turmeric is an essential ingredient in curry powder and is used to give American mustard its distinctive yellow color. Some reputations are hard to change. Take turmeric for example. For many, it simply lends a bright, sunny yellow color to food. And it certainly excels at that task. But there is so much more to this spice than that.
Star chef Alon Shaya brings Passover traditions to the table with modern flavor: Recipes

1 month ago | southernkitchen.com | Mackensy Lunsford

Chef Alon Shaya blends his diverse culinary experiences from Israel, Philadelphia, Italy, and New Orleans in his restaurants and his cookbook, "Shaya: An Odyssey of Food, My Journey Back to Israel."Shaya's signature Matzo Ball Wedding Soup with Duck combines his Jewish heritage with his love for Italian cuisine, reflecting the melting pot of flavors he embraces.
It's time to vote in the final round of our poll for the best food in the South

1 month ago | southernkitchen.com | Mackensy Lunsford

It's time to vote in the final round of our month-long Southern food poll! And what a month it's been. We started with a field of 32 Southern food favorites, including smothered pork chops and chicken-fried steak, shrimp and grits and biscuits and gravy. We pitted regional specialties, including crawfish étouffée and Nashville hot chicken, against each other. And many of you voted, also offering a lot of insight into the minds of Southern food connoisseurs.