15 Essential Virginia Recipes That Define Southern Cooking

Virginia has been cooking up incredible dishes since colonial times, blending traditions from Native Americans, European settlers, and African Americans into something uniquely delicious.

From the Chesapeake Bay to the Blue Ridge Mountains, every corner of the state brings its own flavor to the table.

These recipes tell stories of family gatherings, holiday feasts, and everyday meals that have been passed down through generations.

Get ready to explore the tastes that make Virginia’s kitchen one of the most celebrated in the South!

This recipe collection is intended for informational and cultural purposes. Preparation times, temperatures, and ingredients are guidelines; adjust for your equipment and dietary needs. Alcohol is optional where noted; non-alcoholic substitutions are provided. Seafood availability and safety can vary by season and source – purchase from reputable suppliers and follow current food-safety guidance. The content does not constitute nutritional, medical, or legal advice.

1. Virginia Country Ham With Red-Eye Gravy

Salty, smoky, and absolutely legendary, Virginia country ham stands as one of the Old Dominion’s most prized treasures. Cured for months with salt and sometimes sugar, this ham develops a deep, complex flavor that’ll wake up your taste buds faster than your morning alarm.

Recipe: Start with a center-cut slice of Virginia country ham about half an inch thick. Fry it in a cast-iron skillet over medium heat for three to four minutes per side until the edges crisp up nicely. Remove the ham and pour in half a cup of strong black coffee into those delicious drippings. Scrape up all the brown bits, simmer for two minutes, and you’ve got red-eye gravy that’s pure Southern magic. Serve over hot biscuits or grits for breakfast perfection!

2. Ham Biscuits On Beaten Biscuits

If Virginia had an official snack, beaten biscuits stuffed with country ham would win by a landslide. Unlike fluffy buttermilk biscuits, beaten biscuits are dense, crispy, and made by literally beating the dough hundreds of times until it’s smooth and shiny.

Recipe: Mix four cups of flour with one teaspoon of salt and one teaspoon of baking powder. Cut in half a cup of cold lard until crumbly, then add one cup of cold milk. Knead the dough, then beat it with a rolling pin or mallet for twenty minutes (yes, really!) until it blisters and becomes elastic. Roll to half-inch thickness, cut into small rounds, prick with a fork, and bake at 350 degrees for thirty minutes until golden. Split and fill with paper-thin slices of country ham!

3. Brunswick Stew

Brunswick County claims this hearty stew as its birthchild, though Georgia might argue otherwise. What nobody argues about is how this thick, tomato-based concoction warms you from the inside out during chilly Virginia evenings.

Recipe: In a large pot, combine two pounds of shredded cooked chicken, one pound of pulled pork, one diced onion, two cans of crushed tomatoes, two cups of corn, two cups of lima beans, and one cup of diced potatoes. Add one cup of chicken broth, two tablespoons of Worcestershire sauce, one tablespoon of hot sauce, and salt and pepper to taste. Simmer on low heat for two hours, stirring occasionally until thick enough to coat a spoon. The longer it cooks, the better it gets, just saying!

4. Spoonbread

Part cornbread, part souffle, all deliciousness. Spoonbread earned its name because you literally need a spoon to eat it since it’s too soft and custardy to pick up with your hands like regular cornbread.

Recipe: Preheat your oven to 375 degrees and butter a two-quart baking dish. Bring three cups of milk to a simmer, then whisk in one cup of cornmeal and cook for five minutes until thick, stirring constantly. Remove from heat and stir in three tablespoons of butter, one teaspoon of salt, and one teaspoon of sugar. Beat four egg yolks and mix them in. In a separate bowl, whip four egg whites until stiff peaks form, then gently fold them into the cornmeal mixture. Pour into your prepared dish and bake for forty-five minutes until puffed and golden!

5. Peanut Pie

Virginia grows some of the finest peanuts in America, so naturally, someone brilliant decided to turn them into pie. Think pecan pie’s nutty cousin who went to culinary school and came back even more impressive.

Recipe: Preheat your oven to 350 degrees. In a bowl, whisk together three eggs, one cup of light corn syrup, half a cup of sugar, three tablespoons of melted butter, and one teaspoon of vanilla extract. Stir in one and a half cups of roasted, salted peanuts (chopped if you prefer). Pour the mixture into an unbaked nine-inch pie crust. Bake for fifty to fifty-five minutes until the center is set but still slightly jiggly. Let it cool completely before slicing. Top with whipped cream or vanilla ice cream for maximum yum factor!

6. She-Crab Soup From Virginia Beach

Creamy, elegant, and packed with sweet crab meat, she-crab soup gets its name from the orange roe (crab eggs) that traditionally enriches the dish. Virginia Beach seafood restaurants serve this luxurious soup that tastes like a warm hug from the ocean.

Recipe: Melt four tablespoons of butter in a pot, then whisk in four tablespoons of flour to make a roux. Gradually add three cups of whole milk and one cup of heavy cream, whisking until smooth. Add one pound of lump crab meat, two tablespoons of crab roe if available, one teaspoon of Worcestershire sauce, a pinch of cayenne, salt, and white pepper. Simmer gently for fifteen minutes without boiling. Before serving, stir in three tablespoons of dry sherry. Garnish with extra crab roe or a sprinkle of paprika!

7. Oyster Stew From The Chesapeake

When winter winds blow across the Chesapeake Bay, Virginians warm up with oyster stew that’s simpler than soup but twice as comforting. Fresh oysters swimming in buttery cream create a dish that tastes like coastal luxury without the fancy restaurant price tag.

Recipe: In a heavy pot, melt four tablespoons of butter over medium heat. Add one pint of shucked oysters with their liquor and cook just until the edges curl, about three minutes. Pour in three cups of whole milk and one cup of heavy cream. Season with salt, white pepper, and a tiny pinch of cayenne. Heat through without boiling, which would make the oysters rubbery. Ladle into bowls and top each with a pat of butter and a sprinkle of paprika. Serve with oyster crackers for the full Chesapeake experience!

8. Oyster Dressing For The Holidays

Thanksgiving and Christmas tables across Virginia wouldn’t be complete without oyster dressing sitting right next to the turkey. This isn’t your basic bread stuffing; the briny oysters add a coastal twist that makes every bite unforgettable.

Recipe: Cube one loaf of day-old bread and toast it lightly. Melt one stick of butter and saute one diced onion and three stalks of diced celery until soft. In a large bowl, combine the bread cubes, vegetables, one pint of chopped oysters with their liquor, two beaten eggs, one cup of chicken broth, one teaspoon of sage, one teaspoon of thyme, salt, and pepper. Mix gently and transfer to a buttered baking dish. Bake at 350 degrees for forty-five minutes until golden and crispy on top. Your holiday guests will fight over seconds!

9. Chesapeake Blue Crab Cakes

Blue crabs from the Chesapeake Bay are sweeter than finding twenty dollars in your old jeans pocket. Virginia crab cakes let that delicate meat shine by using minimal filler and maximum flavor, creating patties that are more crab than cake.

Recipe: In a bowl, gently mix one pound of jumbo lump crab meat (picked over for shells), one beaten egg, three tablespoons of mayonnaise, one teaspoon of Dijon mustard, one teaspoon of Worcestershire sauce, half a teaspoon of Old Bay seasoning, and just enough breadcrumbs (about a quarter cup) to bind everything together. Form into six patties and refrigerate for thirty minutes. Pan-fry in butter over medium heat for four minutes per side until golden and crispy. Serve with lemon wedges and remoulade sauce for a taste of the Chesapeake!

10. Pan-Fried Soft-Shell Crab

Catching blue crabs right after they’ve molted their hard shells is like winning the seafood lottery. Soft-shell crabs are completely edible, shell and all, and when fried up crispy, they’re absolutely spectacular.

Recipe: Clean four soft-shell crabs by snipping off the face and removing the gills. Pat them completely dry with paper towels. Season with salt and pepper, then dredge in flour seasoned with a pinch of cayenne. Heat half an inch of vegetable oil in a skillet over medium-high heat. Fry the crabs for three to four minutes per side until golden brown and crispy. The legs should curl up and get crunchy. Drain on paper towels and serve immediately with lemon wedges and tartar sauce. Eat the whole thing, shell included, for maximum crunch and flavor!

11. Shad Roe With Bacon

Every spring, shad fish swim up Virginia rivers to spawn, and locals eagerly await the arrival of shad roe, the fish eggs still in their delicate membrane sacs. Paired with bacon, this seasonal delicacy tastes like springtime on a plate.

Recipe: Fry four strips of bacon until crispy, then set aside and keep the drippings in the pan. Gently rinse two pairs of shad roe and pat dry. Season with salt and pepper. Over medium heat, carefully place the roe in the bacon fat and cook for five to six minutes per side, being gentle when flipping so they don’t burst. They’re done when firm to the touch and golden brown outside. Serve with the crispy bacon crumbled on top, plus lemon wedges and grits on the side. Spring never tasted so good!

12. Hushpuppies

Legend says these crispy cornmeal fritters got their name when cooks tossed them to barking dogs, saying hush, puppy! Whether that’s true or not, these crunchy-outside, fluffy-inside bites are perfect alongside any seafood feast.

Recipe: Mix one and a half cups of cornmeal, half a cup of flour, one tablespoon of sugar, two teaspoons of baking powder, and one teaspoon of salt. Stir in one beaten egg, three-quarters cup of buttermilk, and one small diced onion until just combined. Heat three inches of vegetable oil to 375 degrees in a deep pot. Drop rounded tablespoons of batter into the hot oil and fry for two to three minutes until deep golden brown, turning once. Drain on paper towels and serve hot with honey butter or alongside fried fish for the ultimate Southern seafood experience!

13. Classic Southern Deviled Eggs

No Virginia potluck, church picnic, or family reunion is complete without a platter of deviled eggs disappearing faster than ice cream on a hot day. These tangy, creamy bites are the ultimate crowd-pleaser and easier to make than parallel parking.

Recipe: Hard-boil twelve eggs by placing them in cold water, bringing to a boil, then covering and removing from heat for twelve minutes. Plunge into ice water, then peel carefully. Slice eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with half a cup of mayonnaise, two teaspoons of yellow mustard, one teaspoon of white vinegar, salt, and pepper until creamy. Spoon or pipe the mixture back into the egg white halves. Sprinkle with paprika and refrigerate until serving. Pro tip: make double because they’ll vanish instantly!

14. Blue Ridge Apple Butter

Up in Virginia’s Blue Ridge Mountains, fall means apple season, and apple season means making big batches of apple butter that’ll last through winter. This concentrated, spiced spread is basically autumn captured in a jar, perfect on everything from biscuits to pork chops.

Recipe: Peel, core, and chop six pounds of apples (a mix of varieties works great). Place in a slow cooker with two cups of apple cider, two cups of sugar, one tablespoon of cinnamon, half a teaspoon of cloves, and half a teaspoon of allspice. Cook on low for ten to twelve hours, stirring occasionally. Use an immersion blender to puree until smooth. Continue cooking uncovered for two more hours until thick and dark. Ladle into sterilized jars. This makes your house smell absolutely amazing!

15. Classic Southern Cornbread

Cornbread in Virginia isn’t sweet like cake; it’s savory, crumbly, and baked in a screaming-hot cast-iron skillet until the edges get wonderfully crispy. This simple bread goes with everything from Brunswick stew to collard greens and soaks up gravy like a champion.

Recipe: Preheat your oven to 425 degrees and place a ten-inch cast-iron skillet inside to heat. Mix one and a half cups of cornmeal, half a cup of flour, one tablespoon of baking powder, one teaspoon of salt, and one tablespoon of sugar. Whisk together one and a quarter cups of buttermilk, two eggs, and a quarter cup of melted butter. Combine wet and dry ingredients until just mixed. Carefully remove the hot skillet and add two tablespoons of butter to coat. Pour in the batter and bake for twenty to twenty-five minutes until golden. Serve hot with butter!