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Summer peaches are already hard to improve upon, but turning them into a silky homemade ice cream is a very good place to start. This recipe from our August Cookbook Club pick, The Southerner’s Cookbook from the editors of Garden & Gun magazine, layers ripe peach flavor into a rich custard and finishes it with a subtle touch of goat cheese for extra tang and depth.

A good skillet cornbread should have a deeply golden crust, a tender center, and just enough tang from buttermilk. This one checks every box.

Peak-season tomatoes do not need much help, but a creamy, herb-packed dressing certainly doesn't hurt.

This heirloom tomato salad comes from our August Cookbook Club pick, The Southerner’s Cookbook from the editors of Garden & Gun magazine. It pairs ripe tomatoes and crisp cucumber with smoky bacon, hard-cooked egg, fresh chives, and a tangy green goddess buttermilk dressing.

Old-fashioned sweet potato candy is the kind of recipe that sounds surprising until you try it. Made with mashed sweet potato, vanilla, confectioners’ sugar, and creamy peanut butter, it tastes less like a vegetable and more like soft peanut butter fudge.

Our August Cookbook Club pick, The Southerner’s Cookbook from the editors of Garden & Gun, celebrates the ingredients, recipes, and stories that define Southern cooking. This shrimp and rice grits recipe is a standout: rooted in Lowcountry tradition, but fresh enough to feel unexpected.

Nothing says cozy quite like the smell of apples, cinnamon, and fresh-baked bread filling the kitchen. If you're looking for an easy quick bread that's perfect for brunch, gifting, or a lazy Sunday afternoon, this Cinnamon Apple Beer Bread delivers big flavor with minimal effort.

Despite the name, Watergate Salad isn't really a salad at all. It's a classic American dessert made with pistachio pudding, crushed pineapple, whipped topping, marshmallows, and crunchy nuts. The result is light, creamy, sweet, and full of texture.

Whether you know it as Pistachio Delight, Green Fluff, or simply "Grandma's favorite dessert," it's a recipe that's stood the test of time.

Forget everything you think you know about breaded pork chops. This recipe swaps breadcrumbs for crushed potato chips, creating an irresistibly crispy crust that's crunchy, flavorful, and ridiculously easy to make.

If you love the legendary combination of peanut butter, banana, and chocolate, this Elvis Eclair Cake is about to become your new favorite no-bake dessert. Inspired by the King's most iconic flavor pairing, this layered icebox cake combines creamy vanilla pudding, whiskey-dipped Nutter Butter cookies, ripe bananas, graham crackers, and a rich homemade chocolate icing for a dessert that's equal parts nostalgic and unforgettable.

Sweet, salty, creamy, and packed with juicy strawberries, Strawberry Pretzel Salad has been a staple at Southern potlucks, church gatherings, holiday dinners, and family reunions for decades. Despite its name, this nostalgic favorite isn't a salad at all—it's a layered dessert featuring a buttery pretzel crust, a fluffy cream cheese filling, and a vibrant strawberry gelatin topping.

Some recipes sound questionable until you take the first bite. Chocolate Mayo Cupcakes are one of those recipes. Mayonnaise in cake? Absolutely.

The result is an incredibly moist, rich chocolate cupcake with a tender crumb and deep cocoa flavor. No one will guess the secret ingredient—but everyone will ask for the recipe.

Moist banana cake. Sweet crushed pineapple. Crunchy pecans. Tangy cream cheese frosting. It's the kind of layer cake that appears at birthdays, Easter tables, church potlucks, and family reunions—and somehow always disappears first.

Forget the grocery-store versions piled high with artificial whipped topping. This Old-Fashioned Strawberry Shortcake is the real thing: buttery, tender biscuits split open while still warm, juicy strawberries macerated with sugar, and clouds of lightly sweetened whipped cream.

Soft, buttery, and packed with cinnamon sugar, these rolls are the kind of breakfast pastry that makes people linger at the table. They're equally at home beside a weekend coffee, a holiday brunch spread, or a lazy Sunday morning when the only agenda is having another roll.

This recipe for Aunt Elizabeth's Banana Pudding comes from Baking in the American South by Anne Byrn, our June Cookbook Club Pick of the Month. It's the kind of recipe that has been passed between generations, carried to church suppers, family reunions, and Sunday dinners for decades.

Crispy, savory, fresh, a little spicy—bánh mì doesn’t miss. It’s the kind of sandwich that somehow balances everything: rich pork, bright pickled vegetables, cool cucumber, fresh herbs, and just enough heat to keep things interesting. And yes, it’s as good as it sounds. 

This version comes from Passport to Flavor—our May Cookbook Club pick of the month—and it gives you a clear, no-stress way to bring this Vietnamese classic into your own kitchen.