Hand-Selected Recipes and Stories Straight to Your Inbox

Bacon wrapped dates

All Photos: Ramona King

Bacon-Wrapped, Andouille-Stuffed Dates with Pecan Romesco Sauce


Our 2018 New Year's resolution may surprise you

Get ready for a different kind of January.

We know you're already getting bombarded with ads for gym memberships, detox plans and new ways to lighten up salads for dinner, so don't worry — we're not going to talk about any of that. While we know it's never a bad thing to incorporate more vegetables into your meal plans, we think it's about time we embrace the true foods of January: comforting dishes filled with cheese, layered with meats and/or dropped into the deep fryer — those meals that feel like a thick wool blanket after trecking home in sub-freezing temperatures.*

This month, we're leaning in to indulgence, not diets.

All January long, we'll be sharing our favorite tips, tricks and recipes for cooking up a comfort food storm, along with stories and deep-dives into where these Southern classics come from. Later this month, we'll celebrate our number one favorite Southern indulgence for an entire week. (Hint: It involves buttermilk brine and cast iron skillets.) And we know that comfort food isn't all about cheese and fried chicken, so we'll also be jumping into the test kitchen to create easy and quick braised recipes using everyone's favorite new toy. (Hello, Instant Pot.)

We've got plenty more indulgent ideas up our sleeve, so stay tuned all this month to jumpstart your 2018 in the best way possible.

Want to get cooking right now? Here are some of our favorites to get you started:
Crispy Poached Eggs
Elvis Pancake Stack Cake
Southern Kitchen's Breakfast Casserole

Bacon-Wrapped, Andouille-Stuffed Dates with Pecan Romesco Sauce
Cheesy Grit Fritters with Red Pepper Jelly
Old-Fashioned Pimento Cheese

Chicken and Waffles
Cider-Braised Pork Shoulder
Mashed Potato Dumplings with Ham and Gruyere

Anne Byrn's German Chocolate Cake
White Chocolate and Pumpkin Bread Pudding
Chocolate Peanut Butter Pie

*Side note: What's up with this winter, anyway? Don't we live in the South for its mild temperatures? Geez.

Author image

Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.