TV personality Carla Hall is former co-host of ABC's “The Chew” and author of 3 cookbooks. Her cooking blends her classic French training and Southern upbringing for a twist on traditional favorites.
Collard Greens with Smoked-Paprika Pot Likker
Pot likker is the not-so-secret key to richly flavored vegetables in the South. Learn to make your own while picking up tips to cleanly chop an onion, make garlic paste, and chiffonade the greens.
Mama's Meatloaf with Spiced Tomato Glaze
Carla says she's made this recipe over 500 times — so you'd better believe it's a winner. The oat-based loaf is also perfectly shaped for leftover sandwich enjoyment, topped with spiced tomato glaze.
A curious brine of hot peppers and pickle juice paves the way to juicy fried chicken with crispy browned skin. Use Carla's tips to carve, dredge and fry your way to a truly celebratory meal.
Baked Macaroni and Cheese
Join Carla in making the ultimate Southern comfort food: mac and cheese. With an impossibly smooth cheese sauce and perfectly cooked noodles, this recipe has "family favorite" written all over it.
Glorified Grits with Cheddar and Chives
Carla turns the world of grits on its head by turning them into a fluffy, cheesy souffle! Learn secrets to the creamiest texture and perfect your egg white techniques — it's easier than you think.
Feeling like a mad scientist? Learn how to build an indoor wood smoker using nothing but a pan, a rack, and aluminum foil for smoked salmon that's equally delicious hot or chilled.
Pecan Pie with Flaky Butter Crust
Pecan pie is all about the crust — which you'll master with the tips in this recipe. The buttery crust is filled with a classic pecan mix and topped with your own homemade vanilla whipped cream.
Spicy Chowchow Pickle Relish
Carla has a pickle problem! The favorite Southern condiment adds acidic crunch to greens, hot dogs, eggs and more while balancing heavier items on your menu (we're lookin' at you, fried chicken).
Candied yams get dolled up with a black tea- and cinnamon-infused simple syrup for a sophisticated version of this soul food staple. Top with ice cream to turn it into dessert — we won't tell.