Our TeamChadwick Boyd

Chadwick Boyd

    About Me

    Chadwick is a food and lifestyle expert and TV host with test kitchens in New York City and Atlanta. He helps organize the International Biscuit Festival and Southern Food Writing Conference held in Knoxville, Tennessee, every May.

    Latest Stories

    Cherry Pie Bars Are Here for All of Your Summer Picnics and Potlucks
    Look at that lattice top!
    Chadwick Boyd
    Jul 1, 2022
    Popped Hominy Salad with Fresh Corn and Basil Is Summer in a Skillet
    Sweet, savory, and oh-so summery.
    Chadwick Boyd
    Jun 29, 2022
    Tortilla Chip Chili Pie Turns a Bag of Chips into a Party
    It's like a super-sized Frito pie!
    Chadwick Boyd
    May 20, 2022
    This Tomato Slab Pie Has a Butter Cracker Crust (It's as Good as It Sounds)
    It's easier and faster than classic tomato pie — and just as ridiculously tasty.
    Chadwick Boyd
    Jul 29, 2021
    Recipe: One-Pot Southern-Style Green Beans
    Green beans are a part of most every Southern family’s suppers. Their key distinction is that they are cooked down in liquid until quite soft, almost to the point of “mush.” In traditional Southern cooking, they are also cooked and flavored with ham hocks or pork knuckles. This take on the classic uses a smoked, bone-in ham steak for flavor, which can be found in almost every grocery store.
    Chadwick Boyd
    Feb 3, 2020
    Recipe: Southern Greens and Biscuits
    A perfect mess of Southern greens, thanks to the rule of three, with biscuits from a grand dame of Southern cooking to mop up the potlikker.
    Chadwick Boyd
    Jan 31, 2020
    Recipe: Buttermilk Ranch Potato Salad
    Potato salad is an American classic we crave — especially during summertime. My nana is famous for hers; it’s requested for every gathering from our Memorial Day barbecue to our late-summer family reunion. There’s just something sublime and comforting about creamy, tangy mayonnaise dressing stirred into pillowy chunks of potatoes and sprinkled with table salt and black pepper.
    Chadwick Boyd
    Jan 29, 2020
    Recipe: Roasted Red Cabbage and Rainbow Pepper Slaw
    My grandmother, Mommom Boyd, is well-known for her cole slaw. She chops the cabbage, carrots, and onion extra-fine and makes the dressing creamy and somewhat sweet. It’s highly requested by church members and friends, and is an absolute must-have at every family gathering. When I was a kid, Mommom would sometimes mix in red cabbage, too. I would marvel at how the bright purple bits would pop off our plates next to the orange carrots.
    Chadwick Boyd
    Jan 29, 2020
    Recipe: Double-Crusted Chicken Tenders with Sriracha-Honey BBQ Sauce
    Who doesn’t love a chicken tender, really? I think tenders are everyone’s favorite — especially at a party. These tenders are easy to make; the ingredients and steps are simple enough for novice cooks to successfully follow and do. The tenders also have the flavor and texture we crave in chicken fingers — juicy and moist with a golden brown-crust — but they are baked rather than fried (although people swear otherwise).
    Chadwick Boyd
    Jan 29, 2020
    Recipe: One-Pot Braised Cabbage with Bacon
    When chopped up and left to melt and brown in salty, savory bacon fat, cabbage transforms into a pot of soft, mellow vegetable magic that soothes the soul.
    Chadwick Boyd
    Nov 7, 2019
    Recipe: Pimento Cheese Deviled Eggs with Toasted Pecans
    I’ll just go ahead and say the obvious: Pimento cheese is “slap yo mama” good! And it’s always the party favorite. Deviled eggs are usually the hit of the party, too, so I figured, why not combine them into one rockin’ dish that everyone will flock to? The trick here is to hard-cook the eggs exactly 15 minutes — no more, no less — and then plunge them into ice water.
    Chadwick Boyd
    May 1, 2019
    Recipe: Avocado and Bacon Macaroni Salad
    Macaroni salad is as classic American as apple pie. Traditionally it calls for a slightly sweet mayo-mustard dressing mixed into regular elbow macaroni, with a snappy crunch of raw carrot and celery. For me, though, with so many more fresh ingredients at our fingertips now, this old-school recipe is due for a makeover. Avocado toast is something the younger set of my family really loves. My sisters, brothers-in-law, nephews, and niece gobble it up regularly.
    Chadwick Boyd
    May 1, 2019
    Recipe: Sheet Pan Okra with Tomatoes & Black-Eyed Peas
    Does okra intimidate you a little? This glorious vegetarian Southern meal makes okra the easy way, roasted with black-eyed peas and tomatoes for a one-pan winner.
    Chadwick Boyd
    May 1, 2019
    Recipe: Our Very Best Vegetarian Collard Greens
    Classic collards may demand ham, but this recipe shows that vegetarian collards have a wonderful appeal all their own, thanks to a peppery vinaigrette. No pork, no problem!
    Chadwick Boyd
    May 1, 2019
    Recipe: Avolada Beer Cocktail
    Think of this as a green version of a traditional tomato-based Michelada, made with avocado tomatillo salsa and served in a pitcher with chilled beer mugs rimmed with salted coriander. It’s especially refreshing when served with crispy tortilla or corn chips. The best salsas for beer cocktails are the small-batch kind found in the grab- and-go refrigerated cases in the deli section of the grocery store.
    Chadwick Boyd
    May 1, 2019
    Recipe: Zesty Mango-Peach Shandy
    This light yet complex fruit shandy made with mango peach salsa, a bit of sugar, and freshly squeezed lemon will have you thinking twice about what beer can do in a cocktail. Serve this number with fresh wedges of mango and chili powder to up the heat! The best salsas for beer cocktails are the small-batch kind found in the grab- and-go refrigerated cases in the deli section of the grocery store.
    Chadwick Boyd
    May 1, 2019
    Michelada: a Mexican Cocktail That Combines the Tang of Bloody Marys With Your Favorite Beer
    For when you need something fresh, festive, and fast.
    Chadwick Boyd
    May 1, 2019
    Salsa Is Your Grocery Store Shortcut for Fresh Beer Cocktails
    America’s biggest party — the Super Bowl — is about to go down. That means putting together an epic menu of wings, nachos, chili, pizza, chips and salsa and, of course, cold beer. But what if you switched things up and did something even more epic for the adventurous fans in the room — like put salsa in your beer to make big, bold beer cocktails? Hear me out! Did you know salsa and beer are among the top foods purchased in the week leading up to the Super Bowl?
    Chadwick Boyd
    Feb 2, 2018
    8 Things You Should Know About Biscuits
    One of the best things about biscuits is their versatility. They can be sweet or savory, light and airy, or dense and buttery. There are drop biscuits that require nothing more than a brisk stir to bring the ingredients together and there are rolled biscuits, which can be pulled apart and slathered with clotted cream and jam. Biscuits can be as simple as three ingredients (or even fewer!), or they can be super whomped up with cheese and herbs and salty morsels of country ham.
    Chadwick Boyd
    Nov 14, 2016
    Everything I Know About Cooking I Learned from a Cast Iron Pan
    I cook with a cast iron pan almost every day. I have one on my stove at all times so it’s within easy reach. All cooks have their “thing” — trusted measuring cups, a special knife, or a beloved wooden spoon — cast iron is mine. I could say that I use it because my mama or my grandma did, because that’s true.
    Chadwick Boyd
    May 29, 2016