#southern
20 viral recipes tagged #southern.
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كوبلر الخوخ
Ripe summer peaches bubbling under a craggy, buttermilk-biscuit top that bakes deep golden and shatters into the syrup beneath. This is the Southern cobbler done right: a true biscuit cobbler, not a dump cake, with peaches that taste like peaches and a crust with real structure.
dessertsouthernsummer -
بودينغ الموز
A proper Southern banana pudding built on a from-scratch stovetop custard, layered with Nilla wafers and ripe bananas, then crowned with billowy meringue or cold whipped cream. It sets up in the fridge into spoonable, vanilla-soaked layers with just enough banana perfume to taste like Sunday at Grandma's.
dessertsouthernno-bake-option -
بسكويت مع صلصة النقانق (Biscuits and Gravy)
Tall, flaky buttermilk biscuits split open and smothered in a peppery, cream-thickened pork sausage gravy. This is the classic Southern breakfast done right: cold butter for lift, rendered sausage fat for the roux, and enough black pepper to make it sing.
breakfastsoutherncomfort-food -
الفاصوليا الحمراء والأرز على طريقة لويزيانا
A New Orleans wash-day classic: dried red kidney beans simmered low and slow with andouille, a smoky ham hock, and the Creole trinity until the pot turns thick, silky, and deeply savory. The magic is patience plus mashing a scoop of the cooked beans back in, which builds a creamy gravy with no flour or roux. Ladled over fluffy white rice with a shake of hot sauce, it eats like the most comforting meal in Louisiana.
creolelouisianamain-course -
ستيك مقلي على الطريقة الأمريكية مع صلصة الجريفي
Chicken-fried steak is a Texas diner classic: tenderized beef cube steak dipped in a buttermilk-egg wash, packed in heavily seasoned flour, and shallow-fried until the crust shatters like great fried chicken. A quick cream gravy built from the browned pan drippings, flour, and whole milk pulls it all together with an almost aggressive amount of black pepper. The double-dredge and a short rest before frying are what glue that craggy coating on instead of letting it slide off in the oil.
americansoutherncomfort-food -
جبنة البيمنتو
Pimento cheese is the South's beloved "caviar" — a lush, tangy spread of hand-grated sharp cheddar bound with mayonnaise, a little cream cheese, and sweet jarred pimentos. Grating the cheese yourself gives it a craggy, meltable texture that pre-shredded bags simply can't match, while a splash of hot sauce and Dijon keeps every bite bright instead of heavy. It comes together in about ten minutes, chills briefly, and is ready to scoop, spread, or melt.
appetizersouthernno-cook -
طماطم خضراء مقلية
Fried green tomatoes are a Southern classic: thick slices of tart, unripe tomato wrapped in a seasoned buttermilk wash and a crunchy cornmeal crust, then shallow-fried until deep golden. The contrast is the whole point, a shatteringly crisp shell giving way to a juicy, still-firm, pleasantly sour interior. Salting the slices first and using a real cornmeal-and-panko coat is what keeps them crisp instead of soggy.
southernappetizerfried -
الشاي المثلج الحلو الجنوبي
Southern sweet tea is brewed black tea sweetened while it's still hot, then chilled hard and poured over ice: sweet, smooth, and bracingly cold. Dissolving the sugar into the warm tea, along with a tiny pinch of baking soda, gives you a clear, mellow glass instead of a gritty, bitter one. It's the house pour of the American South, and it comes together with three cheap ingredients.
southernbeveragesiced-tea -
فطيرة البطاطا الحلوة
This Southern-style sweet potato pie bakes roasted sweet potatoes into a silky, custard-soft filling warmly spiced with cinnamon, nutmeg, and vanilla under a flaky butter crust. Roasting instead of boiling drives off excess moisture, so the custard sets firm and tastes deeply of caramelized sweet potato rather than watered-down mash. It slices lighter than pumpkin pie and cuts clean once fully chilled.
dessertamericansouthern -
طاجن الكوسا الصفراء بالفرن
This Southern-style squash casserole turns tender yellow squash into a creamy, cheesy bake crowned with a golden buttery cracker crust. Sautéing the squash first — then draining it hard — drives off the vegetable's abundant water, so the sour cream and cheddar custard sets rich and sliceable instead of soupy. It is the potluck side that disappears before the main dish does.
southerncomfort-foodpotluck -
فطيرة اللبن الرائب
Buttermilk pie is a Southern heirloom dessert: a single flaky crust filled with a silky vanilla custard that gets its gentle tang from full-fat buttermilk. A spoonful of flour stabilizes the eggs so the filling bakes into a smooth, quivery set with a delicate golden top, and a partial blind bake keeps the bottom crust crisp instead of soggy. It tastes far richer than its humble pantry ingredients suggest, with a lemony brightness that keeps all that sugar and butter in check.
southerndessertpie -
دجاج ناشفيل الحار
Nashville hot chicken is buttermilk-brined, deep-fried chicken doused in a fiery cayenne-spiked oil, served on white bread with cool dill pickles. The crust shatters, the paste beneath it glows brick-red, and the heat builds slowly instead of punching you in the face. Brining in buttermilk and pickle juice keeps the meat juicy through a long fry, and using the hot frying oil itself to bloom the cayenne is what gives the coating its signature deep, toasty burn.
southernspicyfried -
غريفي الشوكولاتة
Chocolate gravy is the Appalachian and Deep South breakfast classic: a glossy, spoonable cocoa sauce cooked in a skillet and ladled hot over split buttermilk biscuits. It lands somewhere between hot fudge and warm pudding, but lighter, thanks to a flour-thickened milk base rather than cream or melted chocolate. Whisking the flour, cocoa, and sugar together before any liquid touches them coats the starch in fat-free dry particles, so the gravy thickens smoothly with no lumps.
southernbreakfastcomfort-food -
قرع مقلي
Tender rounds of yellow summer squash in a seasoned cornmeal crust, shallow-fried until golden and audibly crisp — a Southern American side that turns a garden glut into something people fight over. Salting the slices first pulls out excess water so the coating clings and crisps instead of steaming and sliding off. A quick buttermilk-egg dip plus a cornmeal-flour dredge gives you crackly edges outside and almost-creamy squash inside.
southernside-dishsummer -
يخنة برونزويك
Brunswick stew is the Southern barbecue joint classic: shredded chicken and smoky pulled pork simmered with tomatoes, corn, lima beans, and potatoes until the pot turns thick enough to hold a spoon upright. Poaching the chicken right in the stew base seasons the broth from the inside out, and a long, low final simmer lets the potatoes break down slightly to give the stew its signature spoonable, almost-porridge body. It is sweet, tangy, and smoky all at once — a full plate of barbecue in a single bowl.
southerncomfort-foodone-pot -
ملفوف مقلي بالبيكون
Sweet green cabbage fried in rendered bacon fat until the edges turn golden and lightly caramelized, then tossed with crisp bacon, garlic, and a splash of cider vinegar. Starting the bacon in a cold skillet renders out plenty of fat for frying, and stirring the cabbage only occasionally lets it brown instead of steam. The result is a smoky, savory-sweet one-pan side that is ready in about 40 minutes.
southernone-panlow-carb -
سلطة أمبروسيا
Ambrosia salad is the pastel-hued Southern potluck classic: juicy mandarin oranges, pineapple, and cherries folded with mini marshmallows and coconut in a lightly sweetened, tangy cream. Whipping real cream and folding it into sour cream gives you a dressing that is billowy but stable, while draining the canned fruit hard keeps the salad scoopable instead of soupy. A two-hour chill lets the marshmallows soften and the flavors mellow into that unmistakable creamy-fluffy texture.
no-cookmake-aheadpotluck -
دقيق ذاتي الاختمار
Self-rising flour is simply all-purpose flour with baking powder and salt already whisked in — the secret behind feather-light Southern biscuits, tender scones, and lofty pancakes. Blending your own takes five minutes, costs less than the boxed version, and lets you control freshness, which matters because the leavener is what gives your bakes their lift. Sifting the mix twice distributes the baking powder evenly, so every scoop rises exactly the same way.
pantry-staplebaking-basicsno-cook -
كوبلر التوت الأسود
A Southern-style batter blackberry cobbler where a vanilla-scented batter is poured over melted butter and the sugared berries are scattered on top — as it bakes, the batter rises up and around the fruit into a golden, crackly-edged crust with a custardy middle. Pouring the batter over hot butter (and never stirring) is what creates those caramelized, almost fried edges people fight over, while a spoonful of cornstarch keeps the jammy berry pockets from turning soupy.
dessertamericansouthern -
التفاح المقلي على الطريقة الجنوبية
Southern fried apples are tender apple wedges cooked in a skillet with browned butter, brown sugar, and warm spices until they collapse just slightly into their own cinnamon syrup. Searing the fruit in hot butter before the sugar goes in caramelizes the edges and keeps the slices intact, so you get soft, glazed apples instead of applesauce. They land somewhere between a side dish and a dessert — classic alongside biscuits, pork chops, or a big country breakfast.
southernside-dishskillet