Key Lime Pie
A silky, tart custard of Key lime juice and sweetened condensed milk in a graham cracker crust, finished with whipped cream.
New York Cheesecake
Dense, rich and creamy with a tangy finish and a buttery graham cracker crust. A water bath keeps the top smooth.
Classic Apple Pie
An all-butter double crust around a spiced filling of tart and sweet apples. Cool it fully so the slices hold their shape.
Chocolate Chip Cookies
Crisp at the edges, chewy in the middle and packed with semisweet chips. The cookie jar classic.
Maryland Crab Cakes
Almost all crab, with just enough binder to hold the lumps together. Seasoned with Old Bay and pan-fried in butter.
Cobb Salad
Rows of chicken, bacon, egg, avocado, tomato and blue cheese over crisp greens, with a sharp red wine vinaigrette.
Shrimp and Grits
Creamy cheddar grits topped with plump shrimp, crisp bacon and a garlicky, lemony pan sauce.
Skillet Cornbread
Baked in a smoking-hot cast-iron skillet for a crunchy, buttery crust and a moist crumb. Lightly sweet, so it suits chili or honey butter.
Classic Meatloaf
Tender and juicy thanks to a milk-soaked bread panade, finished with a tangy brown-sugar ketchup glaze.
Carolina Pulled Pork
Pork shoulder slow-roasted until it falls apart, then dressed with a sharp, peppery Eastern Carolina vinegar sauce.
Buffalo Chicken Wings
Oven-baked wings that come out shatteringly crisp, tossed in the classic hot sauce and butter glaze. Serve with celery and blue cheese.
Southern Fried Chicken
A buttermilk soak for juicy meat, a well-seasoned flour dredge for a craggy crust, and steady oil at 325 to 350°F.