Daily Shot

The Return of Real Buttermilk

By Robert MossGood EatsFebruary 28, 2013

Slowly but steadily, Southern cooks are rediscovering the ingredients that once formed the foundation of our region’s cuisine. Old-fashioned standards like stone-ground grits, slow-smoked bacon, and heirloom peas make traditional recipes come alive with a depth and richness of flavor that a cook cannot achieve using new-fangled industrial versions

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A Snack-Food Frittata

By Jed PortmanGood EatsFebruary 26, 2013

Spiky-haired Top Chef alum Richard Blais is the Willy Wonka of the culinary world. The Atlanta-based chef plays with chemicals and unlikely combinations even outside the kitchen: His signature hair gel is a mixture of duck fat and liquid nitrogen.

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George Washington's Drink of Choice

By Jed PortmanGood EatsFebruary 22, 2013

Although we celebrated President’s Day on Monday, today marks what would be George Washington’s 281st birthday. How would the father of our country commemorate this occasion? With a drink, no doubt. But while Washington distilled whiskey on his property, punches and wines were far more common at eighteenth-century get-togethers.

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Winemakers Explore Charleston’s “Aquaoir”

By Jed PortmanGood EatsFebruary 21, 2013

Yesterday, Jim “Bear” Dyke, president of Napa Valley–based Mira Winery, dropped four cases of 2009 Cabernet Sauvignon into Charleston Harbor

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The Academy Awards, Southern-Style

By M.K. QuinlanBelle DecorFebruary 21, 2013

With Academy Awards predictions kicking into high gear (the Oscars air this Sunday, February 24, at 7 p.m. EST), I have to admit I have a soft spot for Beasts of the Southern Wild. Nominated for Best Picture, the film tells the fantastical tale of six-year-old Hush Puppy, who lives in the backwoods bayous of Louisiana, in a fictional community locals call "the bathtub." (The movie was filmed in the very real Montegut, Louisiana.)

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