Bluegrass Basics
Sarah Baird wants you to know that Kentucky cuisine is more than just mint juleps and burgoo. “I want to showcase our whole culinary history,” she says. “It’s rich and it’s underexplored.” For ... Read...
View ArticleNew Favorites, Old Ingredients
You don’t need to leave the South to find good produce. But to compose globe-straddling dishes such as watermelon-and-pistachio pudding, miso-dressed sweet potato salad, and okra-and-quinoa pilau, it...
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Happy Hour: Charleston's Warehouse
In our February/March issue we name Charleston, South Carolina’s Warehouse as one of the ten best new Southern cocktail bars. Here is a closer look at Warehouse, plus recipes for two of their...
View ArticleEight Things We Learned at the Charleston Wine and Food Festival
1. If you’re in the D.C. area, keep an eye on Jeremiah Langhorne. On Saturday morning, the former chef de cuisine at Charleston restaurant McCrady’s joined Baltimore chef and restaurateur Spike Gjerde...
View ArticleSt. Patrick's Day Staples
Get your green ready. It’s almost St. Patrick’s Day, and whether you’re heading to work or gearing up to spend the day drinking, you’ll need to be prepared. The folks at Atlanta’s H&F Bread...
View ArticleSouthern Pantry: Muscadine Juice
Long before black tea and cane sugar came to the Americas, Southern natives were sipping muscadine juice. Its woodsy funk still makes regular old grape juice taste one-dimensional and boring. And now,...
View ArticleFirst Listen: Bobby Bare, Jr.
Bobby Bare, Jr. earned his first Grammy nomination in 1974. He was eight years old, and he had just recorded a popular duet with his father, country music legend Bobby Bare, titled “Daddy What If.”...
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Southern-Style Shrimp Roll
Every few months, it seems, another Charleston, South Carolina, chef opens a buzzed-about new spot downtown. Jacques Larson isn’t all that eager to push his way in. A veteran of several downtown...
View ArticleEating Appalachia with Fred Sauceman
Have you ever tried an Arvil Burger, or sipped a cup of the Hotel Roanoke’s peanut soup? Probably not, but you’d better believe that Fred Sauceman has. The roaming journalist, filmmaker, and professor...
View ArticleLongleaf Pine Margarita
When former playwright Alan Walter isn’t assembling cocktails behind the bar at Loa, inside New Orleans’s International House Hotel, he's out tracking down the Spanish moss, sassafras leaves, muscadine...
View ArticleGeorgia Trout With Salsa Verde
Gone are the days when Latin American food meant chips, salsa, and cheese-sauced enchiladas in many parts of Dixie. Now, serious chefs across the country are looking south of the border for...
View ArticleEasy as (Blueberry Buttermilk) Pie
You’d be forgiven for overlooking the food scene in Charleston, West Virginia, the capital of the state, which has yet to draw the feverish press surrounding hotspots such as Atlanta, Nashville, and...
View ArticleCocktail Hour: Magnolia Bitters
Forget Angostura. Or all right, at least make room on the bar for one more bottle, because you’re going to want to batch up some of John Yeager’s magnolia bitters. The recipe comes from GRAY’S on Main,...
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Vote: The Triple Crown of Cocktails
Horse racing and cocktailing have been tightly linked for generations, from the Kentucky Derby to Maryland's Preakness to Saturday's Belmont Stakes. This weekend, California Chrome just might become...
View ArticleSouthern Classic: Texas Chili
Yes, Dean Fearing cooks in cowboy boots. He isn’t just posturing, either. Fearing is the original cowboy in chef’s whites, with three decades under his belt at some of the Lone Star State’s finest...
View ArticleCrispy Okra Fries
Meherwan Irani learned to cook from his mother. And while he is hardly unique in that respect, he must be one of the few chefs in the country who asked his mother to train the kitchen staff, too. The...
View ArticleDean Fearing's Barbecue Beans
Last week, we shared chef Dean Fearing's recipe for chili, which appears in his new cookbook, The Texas Food Bible. Today, we're back for a second helping. Any patriotic Texan knows that beans don't...
View ArticleSouthern Classics: The Ark of Taste
This year’s Atlanta Food & Wine Festival offered plenty of opportunities to sample small-batch and heritage treats. But the very scarcest bites of the weekend came out at a couple of discussions...
View ArticleHappening Now: Texas Tiki Week
If you’ve noticed a resurgence of fluorescent, umbrella-topped drinks in your favorite darkened haunts, you’re not alone. Tiki is back. “It’s a nice antidote to how precious cocktails became for a lot...
View ArticleBehold the Bisnut
If you’ve kept even a wandering eye on the culinary world over the past year, you’ve probably heard something about the cronut, the flaky croissant-doughnut hybrid that made a minor celebrity of New...
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