Daily Shot

Bug Off: Field-Tested Ways to Keep Mosquitoes at Bay

By Haskell HarrisBelle DecorMay 22, 2015

Here in the South, the joy of entertaining guests outdoors can be undermined when less-welcome ones arrive—mosquitoes and other pests. We asked some of the South’s best event designers, who produce weddings and other soirees outside all summer long, how they battle bugs. From organic sprays and wipes to a mail-order mosquito magnet, these are their tried-and-true tricks of the trade.

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Discover Perfect Southern Garden Roses

By CJ LotzBelow the LineMay 19, 2015

Trialing a rose is a bit like judging wine. It’s both fun and rigorous, with criteria for aroma, appearance, and overall robustness. And passion runs deep for both wine connoisseurs and rose lovers. Whether you love planting roses, sniffing them, or just admiring them while sipping a glass of wine on the porch, you’ll enjoy a weekend spent evaluating roses at the 2015 International Rose Trials at the Biltmore in Asheville, North Carolina.

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Lessons in Biscuit-Making from a Seasoned Baker

By Jed PortmanGood EatsMay 18, 2015

For the past few years, I’ve subscribed to a straightforward biscuit-making method, learned from a pastry chef friend. (Sorry, Grandma!) First, I put a stick of butter in the coldest corner of the freezer. When I wake up the next morning, I grate that frozen butter into a bowl of White Lily self-rising flour, and then add enough buttermilk to turn the dry mix into a soft but foldable dough, handling all ingredients delicately to keep the butter cold and the biscuits flaky.

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Toast the Preakness with a Black-Eyed Susan

By Jessica MischnerGood EatsMay 15, 2015

Despite the mint julep’s high profile, the Derby isn’t the only Triple Crown race with its own cocktail. The Preakness has a signature libation, too. And at Baltimore’s annual post-run Winners Circle Wind Down, the Black-Eyed Susans taste a little different. That’s because Woodberry Kitchen mixologist, partner, and Director of Operations Corey Polyoka applies his restaurant’s regional, farm-driven ethos to the Preakness’s official cocktail. Instead of vodka—traditionally the drink’s primary spirit—his recipe uses Breuckelen rye. “I love rye and try to use it whenever I can for the historic tie,” he says. “So much rye has been made in the area in the past, and it’s starting to be produced around here again.” Rum goes in, as usual; Polyoka sources his from Lyon Distilling in nearby St. Michaels. Lightly acidic verjus, the sweet-tart pressed juice of unripened grapes, replaces store-bought sour mix (you can buy it here or you can sub in a mixture of lemon and lime juice), and pitted cherries add sweetness. “This version hits that same tropical note as the original,” Polyoka says, “but it’s more balanced and technique-driven.”

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Alton Brown's Favorite Southern Road Eats

By The EditorsGood EatsMay 15, 2015

If you are hitting the road this summer and looking for recommendations on where to eat, Alton Brown has a few suggestions. The Atlanta-based bestselling author, James Beard Award winner, and television personality travels (and eats) for a living. His traveling variety show, Alton Brown Live! The Edible Inevitable Tour had him crisscrossing the country and, as you might imagine, he had many good meals along the way.  

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