Bobby Deen

I've got to admit that I was a little nervous taking on meat loaf because Jamie's wife, Brooke, has darn near perfected it. So all my tastings for this recipe were done in Jamie's kitchen. When I got the approval of these two toughest critics, I knew I had a keeper. A classic accompaniment to meat loaf is a scoop of fluffy mashed potatoes.

The key to tender, delicious fried chicken is a good long soak in buttermilk. As it turns out, the same holds true for this roasted version of fried chicken. What you'll end up with is moist, delicious chicken on the inside, with a crunchy, crispy coating. That's exactly what I look for when I'm craving fried chicken.

My invites to tailgate parties usually come with a condition. I absolutely have to show up with this casserole in hand. Since I can whip it up in about twenty minutes flat using only a skillet and a baking dish, this is one condition I'm only too happy to comply with. Most of the time I make it with lean ground turkey. But you can also swap out the turkey and use lean ground beef. This cheesy baked casserole is packed with Mexican flavor, from the spice of the taco seasoning and tomato salsa right on down to the creamy black beans and sweet corn tortillas. It's seriously tasty, seriously easy, and seriously, it's good for you.

A nice thick bone in steak is our favorite kind of splurge. Uncle Bubba loves to gnaw on a steak bone, so we came up with this simple recipe for steak rubbed with brown sugar and spices especially for him. Rib eye is Bubba's favorite cut, but you use this rub on your favorite cut, too. It's also great on grilled chicken.

Rather than making pizza dough from scratch, patting out biscuit dough for mini pizzas is a quick, fun shortcut that older kids, like our eleven-year-old niece Lauren, will enjoy joining in on. And the kids can top their own pizzas, too, if they like, piling on the cheese and pepperoni or, if you’ve got a strange kid who likes them like Bobby always did, with sliced olives.

If you’ve been to Savannah, or if you live here (hey, neighbor!), then you know that we’re one shrimp-crazy city. We like shrimp so well we are happy just boiling them up and eating them out of their shells. But every once in a while, we do something a little more substantial for dinner, like this Cajun-flavored dish, which goes great with our colorful Broccoli and Red Pepper Salad (page 109).

This dish is a true Southern delight, our riff on Louisiana-style spicy shrimp combined with cheesy grits just the way we make ’em at The Lady & Sons. It’s amazing how easy this is to whip up. Make it for your family, and they’ll swear you spent all day tied to the stove.

Where we come from, barbecue means a great sauce, like this one, and good old chicken, the mainstay of our family business.

Here's our slightly simpler version of Bud's fantastic pie (which you should mail-order if you love gooey chocolate chip cookies). Chocolate chip whipped cream is a pretty good substitute for the ice cream Bud insists you eat with it.

Editor's Note: This recipe originally accompanied a story on Mother's Day.

Tequila and beer make these slushy, orange-and lime-flavored drinks pack a Texas-size punch. They're just the thing on a blazing-hot summer night.

Editor's Note: This recipe originally accompanied a story on Mother's Day. For the complete story and more of Jamie and Bobby Deen's recipes, click here.

When Tabasco started making chipotle hot pepper sauce, we started using it to spike up our regular recipe for collards. It's a match made in heaven.

We have found that bacon gives the corn a nice smoky flavor, but it doesn't get brown and crispy. You can either eat it with the corn or peel it off.