Cookthink

These biscuits are made the classical way, a method whereby the butter and flour is rubbed into flakelike particles by hand. I'm sure you will agree that the extra effort is well worth the reward. Read more about this recipe in Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More.

First-Timer's Ribs

These are the ribs that prove you can do it in about 2 hours, start to finish -- and without the dreaded parboiling. Barbecue master Steve Raichlen likes a little chew to the meat, and this "smoke roasting" method, over indirect medium heat instead of the classic low-and-slow approach, is a simple way to get delectable ribs in a reasonable time. Read more about this recipe at the Washington Post.

Bourbon Baked Ham

Unless you need to feed a small army, buy a half ham. Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.

Bourbon-Glazed Sweet Potato Tarts

My friend Samantha's grandmother was called Nola. She made these tarts for dinner, they could easily be dessert. When I asked her how she made them, she said she drank half the bottle of bourbon and then started on the sweet potatoes. Read more about these tarts at Adventures in Slaw. This recipe was featured in the Root Source Challenge #11: Bourbon.

Basic Mashed Potatoes

Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot. Read more about this recipe at the Washington Post.

Butter Beans

Simmered with onion, thyme and sage leaves, these butter beans are smooth and creamy and make a perfect side dish for a Southern meal. Read more about this recipe at Cook & Eat.

Salt Cod And Potato Croquettes

Deep-fried bolinhos de bacalhau are a traditional favorite in Brazil and Portugal, but many cultures have a take on the combination. Starchy, deep-fried and salty, these croquettes taste great washed down with cold beer.

Chicken And Sausage Gumbo

There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.

Fried Okra

Sliced okra is coated with a light dusting of cornmeal, deep-fried until golden and sprinkled with lemon juice just before serving.

Braised Beef Brisket

This is a simple, classic way to braise a beef brisket. The tomato paste and balsamic vinegar give it some acidity to balance the rich meat. With softened onions and succulent beef, brisket is even better warmed up the day after cooking.

Pan-Fried Chicken

Fried chicken recipes can get quite elaborate, but we love this method. Soak chicken in buttermilk. Dredge in seasoned flour. Fry. Done.