Daily Shot

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.

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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.

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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

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The Art of the Obituary

By M.K. QuinlanBelle DecorMarch 12, 2013

Writing an obituary is a powerful thing. It's an occasion to do right by your loved ones, to tell the world all of the great and respectable things they accomplished in their lifetimes, even when it’s something as small as making a really fantastic bacon and tomato sandwich.

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Grenadine with a Southern Accent

By Jed PortmanGood EatsMarch 11, 2013

The past two years have seen the Jack Rudy Cocktail Co.’s flagship tonic syrup blow onto bar menus from New York City to New Orleans. It has become the secret ingredient in many a quality G&T, raising demand to the point that founder Brooks Reitz has finally been forced to move packing and shipping operations out of his dining room.

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