Grown on Edisto Island, South Carolina, these stoneground Heirloom Yellow Grits from Marsh Hen Mill are one of the best versions of this Southern staple we’ve ever tried. Grits are simply dried corn that have been ground down into a meal. They have a coarse, uniform grind; a sunny yellow color, flecked with cream and brown; and an earthy, almost popcorn-like aroma that teases their rich, buttery taste. The darker the grits, the more flavorful they are, so these outperform plain white grits by a mile, showcasing their corn-centered flavor and unmistakable freshness. They cook up wonderfully creamy and tender.

Grown on Edisto Island, South Carolina, these organic, stoneground blue grits from Marsh Hen Mill are a colorful twist on the southern staple. Grits are simply dried corn that have been ground down into a meal. Historically, blue and colored corn have been used ceremonially and revered for their taste. These grits feature heirloom blue corn varietals that have a floral and earthy flavor, with a slight nuttiness. Once cooked, they have a creamy, tender texture. The darker the grits, the more flavorful they are, so these outperform plain white grits by a mile, showcasing their corn-centered flavor and unmistakable freshness.

Marsh Hen Mill sources these high-quality black-eyed peas, grown on Edisto Island, South Carolina, from a neighboring farmer. This heirloom varietal has a soft, creamy texture and keeps its shape when cooked, unlike average versions that have the tendency to break down. Their flavor is mild, nutty and savory, with a good amount of starchiness. Not only are these peas a pleasure to eat and easy to cook while keeping intact, we like that this Southern staple comes from where it's famously grown and eaten.

We tried a ton of vinegar-based barbecue sauces before we found this one from renowned barbecue master Rodney Scott. It’s an East Carolina-style “mop sauce,” which was pioneered by the African enslaved people that populated the area. They kept their sauces simple: a base of tangy, bright vinegar with a touch of spice— and it’s this same simplicity that makes us love Rodney’s sauce so much. The ingredient list only features the essentials with no sign of artificial thickeners and preservatives. It can be used to “mop” or baste the meat as it cooks (it has better penetration properties than a gloppier ketchup or mustard-based sauce) and also for drizzling and dipping at the table. The consistency is thin, so it can sink perfectly into your meat, and you can see the tasty flecks of black pepper that bring a little heat and spice to the sauce. A hint of lemon helps cut through fattier meats like pork, while a hint of sugar balances things out. It’s a picture-perfect representation of what a vinegar barbecue sauce should be.

We tried eight different South Carolina-style, mustard-based barbecue sauces and this one came out on top. It’s thicker in consistency and leans slightly more brown in color than the typical yellow (thanks to the addition of punchy brown mustard). And while others seemed closer to plain mustard than a complex sauce, the Congaree Gold balances the mustard’s pungency with a good amount of sweetness, a touch of savory Worcestershire and just a hint of vinegar acidity. We find it won’t overpower the satisfying fattiness and sweetness of pork (the most common use for the sauce) because of its rounder, more complete, tempered taste.

A twist on a classic vinegar-based hot sauce using the rare datil pepper, Zab’s is nothing like anything we’ve ever found in run-of-the-mill grocery stores. The sauce is made from datil peppers grown in their native St. Augustine, Florida before it’s cooked and bottled by hand. We love its texture—not too thick or runny—and its unique heat, which lingers on the palate but doesn’t overwhelm. The flavor is tangy and a bit vegetal like a tomato with an up-front sweetness. And of course, the datil’s taste shines through—a bit fruity like a habanero, but with a bit more sweetness. The final pop of flavor is black pepper, which yields an earthy fruitiness and a different type of heat. Not too spicy, a slow bloom that’s easily tempered and almost mustard-like.

For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.

For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.

For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.

For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.

For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.

For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.

For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.

For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.