April/May 2015: 50 Perfect Southern Things

browse by issue
Food
Kim Severson

An oven-friendly take on Mexican-style lamb barbacoa

Food
Clay Risen

Small-batch distilleries are helping rum reclaim its rightful place in the well-stocked Southern bar

Food

If there's ever an excuse for an ice-cold margarita, Cinco de Mayo is it. This year, pour something for the brew lovers, too: Sean Brock's spicy version of a classic beer cocktail

Food
Cathy Barrow

Local chefs are rediscovering homegrown ingredients

Food
Jenny Everett

Though less well-known than their crab counterparts, soft-shell crawfish are a superb springtime delicacy

Music
Robert Hicks

Making music the old-fashioned way—on the porch

Music
Matt Hendrickson

With his sophomore release and full-fledged recording studio, Matthew E. White has brought the spirit of Stax to Richmond

Home & Garden
Frances Mayes

A love letter to the fragrant South

Sporting Life
CJ Lotz

Five sure bets for where to watch this year's run for the roses if you aren't Louisville bound

Sporting Life
Ben Crenshaw, as told to Joe Bargmann

Approaching his final Masters, the golfer reflects on the course that taught him almost everything he knows

Sporting Life
Kirk Deeter

One of sportfishing's most storied tournaments returns to Tuna Alley

Sporting Life
Ace Atkins

Forget standings and scores. In these parts, college football is about more than winning or losing

Arts & Culture

Some may call it bragging. We call it counting our blessings

Arts & Culture
Guy Martin

Thoughts on skinny-dipping, tailgating with style, and making Mom happy

Arts & Culture
Allison Glock

Thirty years after walking away from music, Bill Withers joins the ranks of Rock and Roll Hall of Fame royalty

Arts & Culture

Etiquette expert Elizabeth Edwards, of Arzberger Stationers in Charlotte, North Carolina, shares the ABCs of a well-written thank-you note

Arts & Culture
Jed Portman

Goings-on in the South and beyond

Travel
Hank Shaw

Heading north for a Southern dream on God's River

Travel
John T. Edge

Chef Kevin Gillespie's dim sum spin on fine dining is a force to be reckoned with