Good Eats

Hitting the Sweet Spot: Vintage Southern Summer Treats

By Elizabeth HutchisonGood EatsJuly 2, 2015

Even when you’re well past the days of three-month-long school breaks, there’s something about summer that makes you want to indulge like a kid. And while endless hours by the swimming pool may have given way to nine-to-five careers, you can still relish the simple joy of a red-white-and-blue firecracker pop on a hot July afternoon. Across the South, there are those timeless family-run institutions that make you forget you ever learned what a calorie was. If you’re traveling this summer, check out five of our favorite nostalgic sweet spots:

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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.

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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?”

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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.

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A Bucket-List Barbecue Joint Goes Up in Flames

By Jed PortmanGood EatsJune 11, 2015

Last week, pit master Bryan Furman of B’s Cracklin’ Barbeque in Savannah, Georgia, served crowds larger and hungrier than any he had ever seen before. Not only was he profiled as one of five pit masters serving real-deal barbecue in the June/July issue of Garden & Gun, and included on our Barbecue Bucket List, but Southern Living had also named his joint one of the best in the region, and local media had followed suit. The sudden attention amazed the former welder, who traded his torch for tongs less than a year ago.

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Record-Breaking Sweet Tea

By CJ LotzGood EatsJune 10, 2015

June 10 is National Iced Tea Day, which we Southerners understand to mean National Sweet Tea Day.

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Where to Get Crawfish Online Before They’re Gone

By Jessica MischnerGood EatsJune 5, 2015

The bad news is, crawfish season is drawing to a close. The good news is, there’s still time for one last boil and the cost of mudbugs is low enough to make the occasion more sweet than bitter. After topping out at nearly $7 per pound in early February, mail-order prices have plummeted to as low as $2.15 per pound. So save some newspaper, chill a few cases of beer (the hoppier, the better), and order up a next-day delivery. Oh, and invite some friends—at these prices, you can afford to share. 

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Catching Up with the Lee Brothers

By Jed PortmanGood EatsJune 5, 2015

2015 has been a busy year for Matt and Ted Lee. The Charleston, South Carolina–raised brothers, cookbook authors, and mail-order entrepreneurs have kept a pretty low profile since they published The Lee Bros. Charleston Kitchen to critical acclaim two years ago. But in the next few weeks, they will debut a television series and host a two-night stage show with chef Edward Lee (no relation) of 610 Magnolia and MilkWood restaurants in Louisville. We sat down with the brothers between flights to learn a little bit more about Southern Uncovered, which premieres on June 14 on the Ovation Network, and “The Boiled Peanut Hour,” coming to the Actors Theatre of Louisville on June 19-20.

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A Last Supper for Seven Sows

By Jed PortmanGood EatsJune 3, 2015

“This is a celebration, not a funeral,” says Mike Moore, who is on vacation with a group of his former employees at a rented beach house outside of Charleston, South Carolina, instead of on the line at Seven Sows, his recently shuttered Asheville restaurant. For the past two years, as the streets around the restaurant filled with new spots to eat and drink, it was a comfortable place to pick over a plate of buttermilk hush puppies or a tray of raw oysters. But the chef has been busy with other projects, and he was ready to sell when a friend asked if he would.

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Discover North Carolina Barbecue

By Jed PortmanGood EatsMay 28, 2015

It’s safe to say that diners today know more about barbecue than any previous generation. Once, we ate whatever was nearby. Now, we drive hundreds of miles to visit the likes of Snow’s BBQ in Lexington, Texas, and Scott’s Bar-B-Q in Hemingway, South Carolina. But amid the big names are hundreds of joints that have yet to earn national recognition. Sometimes for good reason, and sometimes only for lack of traffic or promotional funds. Those hole-in-the-wall spots have a friend in Amanda Fisher, who traveled across North Carolina with partner and fellow barbecue enthusiast Paul Bright to find the 434 joints on the Great NC BBQ Map, a guide to regional legends and hidden secrets alike.

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