Whether you’re an avowed foodie or, like most of us, just enjoy a great meal, there’s no shortage of inspiration to be found in the Southern culinary world. So much so, in fact, that beginning this month we’re launching a brand new biweekly newsletter dedicated to all things Southern food: The Skillet. Just like our regular Talk of the South newsletter, it’s completely free and delivered right to your inbox.
For starters, you can expect more great recipes, both modern and vintage. And whether it’s talking seasonal ingredients with farmers and chefs, restaurant openings, dining events, the latest cookbooks, or our new favorite cocktails, we’ll keep you well fed and up to date with all kinds of tasty goodies, beginning with a look at the new spots where we’re most excited to grab a table in 2017.
To sign up, simply enter your email below and you’ll automatically be added to the list. There’s always a seat at the table.
Food & Drink
The Biscuit King
The buttery beauties at Karl Worley’s Nashville restaurant, Biscuit Love, inspire hour-long waits. But beyond the family recipes lies something even more impressive: a heartwarming rise
Good Libations: A Southerner’s Guide to Drinking
Top-shelf drinks from the South’s best bars and more
Food & Drink
The Big E
Before the TV shows, the cookware, “Bam!,” and the rest, Emeril Lagasse was a young chef taking over the venerable Commander’s Palace, the launching pad for a career that would change the food world forever. Now, with his first new New Orleans spot in nearly two decades, he’s back to doing what he really loves
Frozen Bourbon Milk Punch
A velveteen sipper from New Orleans
Classic Crescent City Eats
These old-school NOLA restaurants are so good they’ve become rite of passage
Katie Button’s Asheville, North Carolina
The Cúrate chef plays tour guide in the city she calls home