This month's collection
Two Southern kitchens, refreshed every month. On the 1st a new lineup rolls in — so there's always something new to cook. Filter by a vibe, or scroll both kitchens below.
Classic Southern
Soulful, comforting Southern cooking — made a little lighter.
Oven-Fried Buttermilk Chicken
Shatter-crisp crust, juicy inside — all the crunch, none of the fryer.
Smoky Collard Greens with Turkey
Deep, smoky, slow-cooked greens with a little kick of vinegar.
Baked Three-Cheese Mac
Bubbly, golden, pull-apart cheesy — the dish everyone fights over.
Smothered Turkey Chops & Gravy
Fork-tender chops drowned in a rich onion gravy worth mopping up.
Blackened Catfish
Bold, spicy, smoky char on flaky fish — dinner in fifteen minutes.
Vegan Southern Kitchen
The same soul, all plants — Southern favorites made fully vegan.
Creamy Cashew Mac
Ultra-creamy, golden-baked, and pull-apart cheesy — all from cashews.
Pulled BBQ Jackfruit
Smoky, saucy, piled-high pulled 'pork' — nobody will guess it's fruit.
Smoky Vegan Collard Greens
Deep, smoky, slow-simmered greens with a bright hit of vinegar.
Cajun Red Beans & Rice
Creamy, spiced, stick-to-your-ribs — the pot that simmers itself.