Bon Appétit

Southern cooks use their chile-infused vinegar to add a tart, floral kick to dishes like chicken or greens. You can also use it to wake up salad dressings. Customize it by adding bourbon or fruit liqueur and using your favorite chiles.

This easy cake swaps out molasses for lighter-flavored sorghum syrup, a Southern staple.

A little of this Chinese-style spiced salt goes a long way. Serve it in small bowls for dipping, or sprinkle it over fried chicken.

Serve this simple compote with yogurt for breakfast, or spoon it over ice cream for dessert.

You'll need to start these pickles a day ahead, so plan accordingly.

A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.

Try sorghum syrup in place of honey to make these simple glazed carrots. Lee's preferred brand is Kentucky Pure Cane Sweet Sorghum, available at bourbonbarrelfoods.com.

Ground gingersnap cookies form the crunchy crust of this pie filled with layers of vanilla and chocolate custard.

Black-eyed peas are said to bring luck in the new year, but you're going to want to eat this dressed-up version of the Southern classic for more than just luck.

This dish flips conventional Southern cookery on its head. Rather than cooking greens nito submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.

This showstopper is a worthwhile project. Set aside some time 2 days ahead to make the components, then practice saying "Aw shucks, that was nothing!" to raving guests.

These ricotta gnocchi may be the tenderest dumplings you'll ever eat.

Delicately flavored avocado oil can lose its personality when heated; pour a touch of the oil over food just before serving.

When we're not drinking Manhattans, we'll take an Old Pal. Usually made with rye, we prefer it with bourbon (the higher the proof, the better).

There are two keys to making this rich, smoky stew as good as it can be: Enhance the flavor of the broth with shrimp shells, and gently simmer the shrimp and fish so as not to overcook them. If you want to skip the homemade shrimp stock, substitute 2 cups of fish stock from your fishmonger or 2 cups of bottled clam juice.

A leftover ham bone makes a great substitute for the ham hock in this pasta recipe. The rest of the flavor comes from braised greens, smoky potlikker, and hot pepper sauce.

A colorful array of garnishes offer a fresh contrast to this bold, smoky chicken soup from Nashville's Mas Tacos Por Favor.

American cheese gives this classic from Arnold's its melty consistency.

Chopped walnuts nicely complement the rich walnut oil in the dressing.

Tie 3 rosemary sprigs together with kitchen twine and use as a brush to slather this fragrant honey over everything from biscuits to chicken.