Rise & Dine: The South's Best Breakfast Joints

Whether you’re craving corned beef hash, quail and eggs, or just need a hangover cure—stat—we’ve scoured the South for the best places to get the day started right

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The Southern Agenda: August/September 2014

Goings-on in the South and beyond »

The South's Friendliest...Phone Book?

By CJ LotzBelow the LineAugust 20, 2014

The small city of Breaux Bridge, Louisiana, is a community so tight-knit, the phone book lists residents’ nicknames.

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Cocktail Hour: Bourbon Root Beer Float

By Jed PortmanGood EatsAugust 18, 2014

Rob McDaniel met Will Abner for the first time in a field in southwestern Virginia. They were both at Lambstock, shepherd Craig Rogers’s bacchanalian annual gathering of farmers, chefs, bartenders, and other food-and-beverage types. "I was finding wood sorrel and wild shiso in the fields up there. Will just started making cocktails with it. I thought, 'That’s pretty cool,'" says McDaniel, who runs the kitchen at SpringHouse in Alexander City, Alabama. "When I went back to the restaurant, I said to our front-of-house manager, 'We’ve really got to talk to this guy.' He was just slinging drinks then, you know, at some bar that closed at three a.m."

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Stocking a Farm-to-Table Bar

By Jed PortmanGood EatsAugust 14, 2014

At the beginning of the summer, the bartenders at Woodberry Kitchen in Baltimore began to run out of verjus, the tart juice of unripe grapes. At nearly any other bar in the country, a shortage of an ingredient like verjus might mean a gentle shift in the menu. At Woodberry, it meant a complete renovation of the cocktail program.

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Southern Food Group: Greens

By Sara Camp ArnoldGood EatsAugust 4, 2014

The Southern Foodways Alliance and Garden & Gun decided to rewrite the food pyramid in 2014 by introducing the twelve Southern food groups. Thus far, we’ve covered oysters, gumbo, boudin, fried chickenbarbecue, and hot tamales. Now, we're taking Mom's advice and eating our greens— turnip, mustard, cabbage, and collard. And while greens are common on Southern tables, here are two unusual takes on the staple ingredient you may not have tried before.

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Get On Up: The James Brown Story

By Jessica MischnerSouthern SoundsAugust 1, 2014

It’s one thing to try to be like James Brown. Everyone from Bootsy Collins to Michael Jackson to Justin Timberlake has cited the Godfather of Soul’s enduring creative influence. But actually stepping into those patent leather shoes to try to be James Brown—well, that’s a different measure of daunting altogether. Fortunately, Chadwick Boseman loves a challenge. Under the direction of filmmaker Tate Taylor (The Help), the actor embodies the unshakeable ambition and charisma of the Hardest Working Man in Showbusiness as the breakout star of Get On Up, the James Brown biopic that hits theaters nationwide today. 

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New Frozen Treats Popping Up

By Lindsey ReynoldsGood EatsJuly 30, 2014

Five years ago, Mexican-inspired paletas were either a novelty or just plain unheard-of down South. Today, almost every Southern city is home to locally owned, artisanal popsicles with seasonal flavors. Many are so successful they’ve opened their own storefronts, and some are even crossing state lines. Since some of these folks peddle their wares on two-wheeled bike carts, we recommend stalking their social media channels for their up-to-date locations.

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Why Meatballs are "Texas Mexican"

By Jed PortmanGood EatsJuly 29, 2014

Tex-Mex cuisine has taken its share of slings and arrows over the years. Truthfully, Adán Medrano has no real issues with processed cheese or greasy refried beans. But in his recent cookbook, Truly Texas Mexican, the San Antonio native outlines a different kind of Texas cooking, with recipes that rely upon fewer—and fresher—ingredients. Medrano’s history of what he calls “Texas Mexican” food begins centuries before the first Europeans set foot in the United States, with the simmering beans and roast wild chiles of the tribes that first inhabited the Lone Star State, and continues into the homes of families across the Southwest today—including his own

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Field Report: Hank Williams Comes to Dinner

By Jed PortmanGood EatsJuly 25, 2014

Earlier this week, a couple walked into Seven Sows restaurant, in Asheville, wanting to talk with chef Mike Moore about Hank Williams. They were visiting from England, and they’d heard that Moore, in his capacity as the founder of the Blind Pig Supper Club, had just overseen a rather unusual tribute to the country music icon. “We talked for hours,” Moore says. “They were going on about how they’re so in love with Hank, and asking all sorts of questions about our event. That’s testimony to how far-reaching his legend is.”

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5 Reasons to Enter the Made in the South Awards

By Jessica MischnerBelow the LineJuly 25, 2014

Looking for a reason to enter the Made in the South Awards? We’ve got five good ones right here.

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Build a Better Chicken Biscuit

By Jed PortmanGood EatsJuly 24, 2014

Jason Roy makes biscuits. Pulled pork biscuits, country ham biscuits, biscuits loaded with black-eyed pea cakes and green chile hollandaise, and with fried green tomatoes and hunks of halfway melted brie. The two locations of his Asheville, North Carolina restaurant, Biscuit Head, may be two of the only places in the country where a person can enjoy a gravy flight—a selection of several options from a list that includes pork gravy, fried chicken gravy, sweet potato and coconut gravy, and smoked tomato gravy, as well as a changing but reliably eccentric gravy of the day. To garnish further: bananas foster jam, smoked apple butter, chocolate banana butter, and many other condiments from the self-serve jam bar.

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