A special thanks for Lauren and John Stokes from Tarasque in Oxford, Mississippi for sharing this amazing (and easy) recipe for their Delta Grind Polenta Croutons. And remember, don’t skimp on ingredients - that’s the secret to better food - better ingredients! Lauren...

This 5-ingredient recipe for Basic Pecan Oil Dressing featuring champagne vinegar and local honey is quick, easy and will become a light, go-to condiment for much more than salad! Try it on sandwiches, sauteed vegetables and more!

Dulce de Leche. It just sounds magical. These crowd favorite buns are light-as-air, perfect for lazy weekends. This recipe for Dulce de Leche Pecan Sweet Rolls excerpted from SECRETS OF THE SOUTHERN TABLE by Virginia Willis highlights two of our favorite Southern...

We’ve fallen in love with okra all over again here at Eat Y’all, so we can’t wait to share this perfect summer okra recipe with you, courtesy of Coquette Restaurant, one of New Orleans’ top restaurants. Their twist on okra shines all the right spotlights on on...

Two Brooks Farm, a single estate rice farm located the Mississippi Delta has recently released Sable Black Rice, an exotic new addition to its line of rice.

Invite over some friends or take it to a holiday gathering! Juniper Green in Nashville has the perfect recipe for a this Decadent Three-Layer Chocolate Cake. Don’t skimp: find real whole buttermilk and butter to make this recipe rich and moist! We suggest garnishing...

Kick your fried catfish up a notch with this take on fried Simmons Catfish. Complete this recipe by serving it over any variety of Two Brooks Farm rice or Delta Grind corn grits. Serves 4 Ingredients: 4 Simmons catfish fillets 1 cup all purpose flour 2 cups self...

After months of exploring how top chefs prepare Simmons Catfish for their menus, I decided to bring it home and make the perfect party food to serve at my Super Bowl party this Sunday. After all, Simmons Catfish has been a longstanding partner of Eat Y’all, and we’ve...

As with all of our food supply, rice isn’t just rice. If you want to feed your family and friends extraordinary easy to prepare meals ranging from soulful to exotic, rice should be your favorite ingredient. But not any rice will do. Mike Wagner is a tenth generation...

Screwing up brisket is easier than almost any other cut of meat. But brisket doesn't have to end badly. It's time to take of brisket - so that perfectly moist and delectable beefy goodness can take care of us. Our founder, Andy Chapman, shares his advice to help you...

I'm sure we can agree, we can always use another biscuit recipe. I’ve fallen hard for the biscuits at Greenhouse on Porter in downtown Ocean Springs, Mississippi. You should plan a trip to visit this charming culinary getaway, and of course, include a stop for coffee...

I’ve found no ingredient in my meal prep arsenal to be more adaptable and diverse than the pork shoulder, also labeled as Boston butt or picnic shoulder. Whatever it’s labeled, it is indeed the shoulder of the pig - a big, meaty, marbled and complex maze of muscle and...

There’s really nothing I love more than a stroll through a farmers market. Summer brings an extraordinary amount of pleasure for me when our Creator’s cornucopia of bold, ripe summer flavors are piled high on the tables in front of weary yet satisfied farmers who are...

This quick and easy peanut recipe may be the easiest and most fun you’ll ever serve to a casual party, tailgate or backyard picnic or barbecue. This crowdpleaser is courtesy of our friend, Chef Cole Ellis, owner and chef at the Delta Meat Market in Cleveland,...

This fabulous Blackened Simmons Delacata Catfish Salad is featured on the Lunch menu at LOLA Restaurant in Covington, Louisiana, where the chef couple Keith and Nealy Frentz cook up their locally sourced menu for lunch five days a week! LOLA is a can’t miss restaurant...

Looking to grill - and build - a better burger this summer? We've got eight easy-to-implement tips that'll have you serving the mouthwatering gourmet burger of your dreams this weekend. Lucky for us, our founder Andy Chapman is a grill-master, frequently getting asked...

It’s strawberry season, and that means sweet, bright red gems at an approachable price are donning the shelves of all of our local markets and giving us reason to visit the nearest “you pick” strawberry farm. The cover of one of my favorite magazines makes my mouth...

Fact: Southerners love Pimento Cheese. We also love spicy foods. A few years back, I discovered a distinctly tasty pimento cheese hiding in Hattiesburg, Mississippi. Chef Stuart Gates, owner of Vicki's on Walnut in downtown Hattiesburg, serves up his creamy concoction...

Simmons Catfish Smoked Catfish Dip This time of the year in the American “Deep South,” as in many other parts of the States, we pay homage to our beloved pigskin and the teams who toss it around. It’s football season in the South, y’all. That means it’s time to spruce...

When celebrity food broadcaster and author, Simon Majumdar, spent a few days with us in April, he demo'd this recipe for Sweet + Spicy Peanuts which quickly became a crowd favorite. This dish is so inherently Southern, yet with a twist that makes our favorite crunchy...

It's a family tradition at our house. We bake a beautiful ham each Easter and serve it at our annual outdoor picnic accompanied by a variety of cold salads, homemade yeast rolls and a spread of desserts that always includes a fresh strawberry pie. I admit, I've...

We love this story from our archives about our first introduction to Sweet Grass Dairy from Thomasville, Georgia, and their Asher Blue Cheese, still a favorite today, and today, one of the hottest cheesemakers on the Southern food scene. From the Archives: How Eat...

Here in the Southern U.S., smoked pork ribs (like baby backs and spares) are an iconic summer cookout food. Whether you prefer your ribs wet or dry (mopped with sauce or dry-rubbed), we can all agree that well-smoked racks are guaranteed to wow friends and family...

Belzoni, Mississippi (pronounced bel-ZONE-ah) may be the Catfish Capitol of the World, but the farm behind one of the catfish industry's premium brands is located just south, nearer Yazoo City, Mississippi. Harry Simmons began catfish farming in 1977. In 1982,...