Perloo, a Lowcountry staple with roots in West Africa, is a great meal for a gathering. By Eric Kim Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Andie ...

The fire starts with pecan wood, burning down to glowing coals. Three cinder blocks hold up a well-worn cast-iron pot. Chef BJ Dennis crouches low to spread the coals just right to control the heat.

Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Anna Hampton Often times, a Southern dish, even a wildly popular classic, is more of a common concept than a strict recipe. That includes ...

Satisfying dishes that invite improvisation. By Sam Sifton Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Andie McMahon. Good morning. Perloo (above) is a ...

With thousands of varieties of rice in the world — jasmine, basmati, arborio and Carolina Gold, to name just a few — is it any surprise the grain defines iconic meals everywhere from Singapore to ...

When a friend from South Carolina gave Marcelle this recipe for pilau (which is pronounced PERloe, PiLOE and PERloo, so take your pick), she explained that this particular recipe is also called "red ...

Alexander Smalls is Southern through and through. “I’m like Faulkner,” he says. “We put commas, not periods on everything—it’s never over.” This sentiment rings true not only in his storytelling but ...