Daily Shot

What James Beard Nominees Did Last Night

By Jed PortmanGood EatsMarch 19, 2013

Yesterday morning, at Charleston’s Lowndes Grove Plantation, officials from the James Beard Foundation announced the nominees for this year’s James Beard Foundation Awards. Often described as the Oscars of the food world, the awards recognize chefs, food writers, restaurateurs, and other food and beverage professionals who are performing at the tops of their respective fields.

Read More »

St. Patrick's Day, Virginia-Style

By Jed PortmanGood EatsMarch 16, 2013

This St. Patrick’s Day, revelers from Boston to Miami will be donning green, guzzling beer, and otherwise reveling in the luck of the Irish. Meanwhile, in Virginia, shepherd Craig Rogers will be hard at work tending to the herds of sheep that roam his Border Springs Farm.

Read More »

A Different Kind of Barbecue Sauce

By Jed PortmanGood EatsMarch 15, 2013

Barbecue lovers from Pikeville to Paducah should give thanks for Wes Berry, the English professor and 'cue enthusiast whose new Kentucky Barbecue Book is a survey of all things smoked and sauced in the Bluegrass State. Packed with recipes from and interviews with the people who make smoked meat happen in Kentucky, the book offers a rare but focused peek into a lesser-known barbecue culture.

Read More »

Shop Tampa's New Old-World Marketplace

By Elizabeth HutchisonBelle DecorMarch 15, 2013

The Oxford Exchange in Tampa, Florida began as a modest idea. Businessman Blake Casper and sister Allison Casper Adams wanted to open a well-curated bookstore and work space where locals could gather. But when the two discovered a 24,000-square-foot historic building on Kennedy Avenue—originally built as a stable for the Plant Hotel in 1891—their plan grew to include a coffee bar, teashop, restaurant, boutique, and office space. “The idea was to create a place people felt really comfortable spending time in and exploring—a meeting place that created conversation,” Adams says.

Read More »

Burger Up’s Tennessee Ketchup

By Jed PortmanGood EatsMarch 13, 2013

Here’s to the out-of-season cookout, when intrepid grillers brave the blustery winds of winter and early spring to bring burgers, hot dogs, and other char-marked delights to the dinner table. There is no wrong time of year to enjoy a well-cooked hamburger. But sometimes, cold weather calls for a heartier condiment than simple ketchup

Read More »

Pages