The Year in Restaurants: The Ordinary
To wrap up 2013, we will be profiling five of the South’s most exciting new restaurants—one per day, from now until Friday—here on the blog. To start, here’s a restaurant that just missed our New...
View ArticleThe Year in Restaurants: Rhubarb
To wrap up 2013, we will be profiling five of the South’s most exciting new restaurants—one per day, from now until Friday. Today, get to know an under-the-radar new establishment from one of the...
View ArticleThe Year in Restaurants: Sobban
To wrap up 2013, we are profiling five of the South’s most exciting new restaurants—one per day. Here's today's pick: ... Read more on GardenAndGun.com
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The Year in Restaurants: Rose's Luxury
To wrap up 2013, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to our nation's capital: ... Read more on GardenAndGun.com
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The Year in Restaurants: Pinewood Social
To wrap up 2013, we've spent the week profiling some of the South’s most exciting new restaurants. For our last entry, we visit a club that just opened its doors earlier this month. ... Read more on...
View ArticleChestnut Mashed Potatoes
At the Umstead, a resort near the small town of Cary, North Carolina, chef Scott Crawford makes the most of each season’s harvest, turning even vegetable scraps into custards, powders, and tasty fried...
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Asheville's Best Cinnamon Rolls
Several years ago, Brian Ross saw an opening. The former director of food and beverage for the Biltmore Estate, in Asheville, North Carolina, noticed that the emerging local culinary scene still...
View ArticleSecret Ingredient: Horchata
It’s time to rethink horchata. For decades, the sweetened rice-and-nut milk has been trickling into the United States through scattered taquerias and Latin American grocery stores. Now, it’s appearing...
View ArticleSouthern Pantry: Edwards Peanut Ham
If you’re a country ham lover, chances are that you’re already familiar with Surry, Virginia, company S. Wallace Edwards and Sons. Back in the late 1990s, well before the start of the artisan food...
View ArticleClassic Cookbooks, Free of Charge
In 1824, Mary Randolph published The Virginia House-Wife and set off a torrent of cookbooks that would help to define Southern food as we know it today. Their copyrights expired, many of those...
View ArticleCocktail Hour: Stone Fence
To open one bar is a daunting task. To open three over the span of a year requires taxing amounts of planning, focus, and hard work. “It’s because we’re idiots,” says Washington, D.C. bartender and...
View ArticleSuper Bowl Recipe: Beer Cheese Soup
It’s snack time in America. As you gear up for the Super Bowl, we’re giving you five new recipes—one each day—for some of Dixie’s best appetizers, sides, and finger foods. Keep reading to learn how to...
View ArticleSuper Bowl Recipe: Make Your Own Kolaches
Like brisket and beer, the famous Texas kolache is a European import. Back in its Slavic homeland, the kolache is a dense dessert pastry that comes topped with dollops of fruit spread and sweetened...
View ArticleSuper Bowl Snack: Crispy Pig Ears
Here’s to the humble pig ear. ... Read more on GardenAndGun.com
View ArticleSuper Bowl Snack: Cuban Sandwich Spring Rolls
Contrary to what its name suggests, there’s a decent chance that the Cuban sandwich actually originated in southern Florida. In the early twentieth century, around the time that the souped-up...
View ArticleSuper Bowl Snack: Pimento Cheeseburger Pizza
There is nothing complicated about the pimento cheeseburger pizza on the menu at Terra in West Columbia, South Carolina. It has nothing on the house-made charcuterie, or the carefully ornamented plates...
View ArticleOne Good Egg
Bryce Gilmore is on a roll. Several years ago, the Austin, Texas, chef shut down his popular Odd Duck food truck in order to focus his energies on the brick-and-mortar Barley Swine. That restaurant has...
View ArticleThe Ice Plant's Grapefruit Collins
In our February/March issue we name St. Augustine, Florida's the Ice Plant as one of the ten best new Southern cocktail bars. Here is a closer look at the Ice Plant and a recipe for one of their...
View ArticlePours and Porridge in South Carolina
Edmund’s Oast could have been a very good beer garden. Owners Rich Carley and Scott Shor are the knowledgeable duo behind Charleston, South Carolina’s beloved Charleston Beer Exchange, and early...
View ArticleThe Southern Olympics
With Russia hosting the 2014 Winter Olympics, the world’s eyes are far from Dixie. But we’ve come up with a series of Olympic-level challenges for those of us who are not so accustomed to ice and snow....
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