Oxtails are a classic Southern food; I grew up eating them at least once a month. They were another weekend food my mother made filling the house with a delightful aroma. Before oxtails were cool, ...

For the oxtail: Season the oxtail on all sides with salt and pepper. Heat ¼ cup of the oil in a large (8-quart) Dutch oven set over medium-high heat. When the oil shimmers, add the oxtail and brown on ...

There’s something about Southern cooking that doesn’t mess around with trends or updates; it just works. These 21 classics don’t change because they don’t need to. They’ve got that same no-nonsense ...

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook. Oxtails ...