My version of the candy classic tastes just enough of delicious bourbon without it feeling like you’ve done a shot when you pop it in your mouth. A little sorghum syrup brings out the earthiness of the pecans and bourbon. For a true indulgence, I like to dip these in milk chocolate, but you can use bittersweet for a more sophisticated edge, or a combo of both.
This Louisiana inspired chicken and rice casserole adds a little jazz to the standard casserole list. I love having the flavors of jambalaya in a make-ahead, buffet-friendly version.
No Southern food spread of any kind—funeral, baby shower, wedding party, holiday celebration, or tailgate—would be complete without a tray of stuffed eggs.
This sweet 3-ingedient snack is served at the fair in paper cones. Fair season or not, sugary roasted pecans make a great nibble for family game night, cocktail parties, or any party really.
If you are looking for a dessert that will garner umms, ahhhs, and more yums than you can imagine, this peach crisp is your ticket! Robyn Stone’s recipe calls for less butter and sugar than traditional recipes, leaving you with the heady taste of peaches instead of sugar. If peaches are not in season, you can substitute another in-season fruit such as apples, pears, blueberries, or blackberries.