Daily Shot

Rising Stars’ Lesser-Known Hits: A Playlist

By Jessica MischnerSouthern SoundsJune 30, 2015

There’s no shortage of big time musicians who have gotten their start at Eddie’s Attic, an old-school listening room in Decatur, Georgia. The Indigo Girls, the Civil Wars, Jennifer Nettles, and John Mayer have all proven their singing and songwriting mettle on the venue’s small stage.

Read More »

Southern Milkshakes—With A Grown-Up Kick

By Jed PortmanGood EatsJune 29, 2015

Andrew Ullom handles dessert for half a dozen of the best restaurants in Raleigh, North Carolina, but he doesn’t overthink a milkshake. “When you have three or four ingredients that taste good by themselves, nine out of ten times they’re going to taste good together,” says the executive pastry chef for Poole’s Diner, Beasley’s Chicken + Honey, and several other spots owned and operated by chef Ashley Christensen, who has been one of the driving force behind the city's dining scene for the past decade.

Read More »

G&G Editors' Summer Reading List

By Jessica MischnerBelow the LineJune 23, 2015

School’s out, the sun is shining, and the days are long and lazy. In other words, there’s no better time to park yourself in a comfortable hammock and get lost in a book. Here are seven editors’ picks—both new releases and old favorites—to put all that free time to good use.

Read More »

A Vintage Father’s Day Cocktail

By Jessica MischnerGood EatsJune 21, 2015

Beyond the Father’s Day gifts and cards, there’s a simpler way to pay tribute to dad: Raise a glass in his honor. And what better way to toast a true original than with the most classic of classic cocktails—the Sazerac. Though the drink itself dates back to 1830s New Orleans (when it was made with cognac and absinthe), this 1940s version reflects the recipe’s evolution over the years, blending rye whiskey, bitters, cane syrup, and Herbsaint, an anise-flavored liqueur made in the Crescent City following the nationwide ban on absinthe in 1912. “The Sazerac is a perfect metaphor for a Southern gentleman,” says chef Paul Fehribach, who grew up just across the river from Louisville, Kentucky, in Indiana, and now serves heirloom Southern fare at Big Jones restaurant in Chicago. He turned to that recipe to inspire the one in his recently released The Big Jones Cookbook. “It’s a very masculine cocktail, with a perfect balance between the summery sweetness of Herbsaint and cane, and the temperamental heat of whiskey. When I think of my dad on Father’s Day, he’s on the golf course. What better way to tee off a round or two?”

Read More »

Southern Classic: Tomato Pudding

By Jed PortmanGood EatsJune 17, 2015

It is an incredibly simple dish, even for the down-to-earth likes of Robert Stehling.

Read More »

Pages