Collard Greens: Served in a restaurant that used to be a garden center that used to be a farmers market, these collard greens are as authentic as they get. They've got smoked ham hock and are made with greens the owners grow on their own farm.
Garlic and Herb Chicken Gizzards: The chef here says the secret to making gizzards tender is the pressure-cooker process. After that, they're made any way you like them, including with garlic and herbs and deep-fried.
Southern / Soul Food Restaurant in Saint Louis, MO, United States
Mac 'n' Cheese: Often declared by customers "the best mac and cheese ever," Sweetie Pie's version has a few kinds of cheese, including cheddar and Colby-Jack. Plus, it's topped off with a crispy layer of shredded mild cheddar.
Southern / Soul Food Restaurant in Charlotte, NC, United States
Chicken and Dumplings: When all the plates come with a deviled egg and a biscuit, you know it's down-home cooking. The dumplings are made in-house after the chicken is roasted on the bone and shredded.
Louisiana Crawfish Pie: The pie crust at Rick's is homemade with lots of butter and makes for the perfect shell to this traditional Louisiana dish. With onions, peppers and farm-raised crawfish tails, it's a local favorite.
Cajun / Creole Restaurant in Mooresville, IN, United States
Tasso: It's always a Cajun party at this spot — even when it's the middle of an Indiana winter. They're serving up multiple dishes that include a Cajun smoked pork called tasso, marinated and smoked in-house.
Fried Chicken Sandwich on a Biscuit: The secret to Pine State's famous biscuits: shredded butter. Shredding frozen butter for the batter creates a light and flaky texture that can't be missed — especially with fried chicken, bacon and cheese in the middle.