Recipes

Longleaf Pine Margarita

By Jed PortmanGood EatsMay 5, 2014

When former playwright Alan Walter isn’t assembling cocktails behind the bar at Loa, inside New Orleans’s International House Hotel, he's out tracking down the Spanish moss, sassafras leaves, muscadine grapes, and other wild ingredients that season his creations.

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Eating Appalachia with Fred Sauceman

By Jed PortmanGood EatsApril 17, 2014

Have you ever tried an Arvil Burger, or sipped a cup of the Hotel Roanoke’s peanut soup? Probably not, but you’d better believe that Fred Sauceman has. The roaming journalist, filmmaker, and professor at East Tennessee State University has left nary a small town or holler untouched in his lifelong quest to catalog the foods of the Southern mountains.

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An Easy Easter Almond Cake

By Elizabeth HutchisonGood EatsApril 17, 2014

Mississippi baker and James Beard Award–winning cookbook author Martha Foose has a knack for letting simple flavors shine. Her recipe for a traditional almond cake is a showstopper of a dessert—the kind that leaves friends and family clamoring to know the secret. But you don’t need to be a Paris-trained pastry chef like Foose to pull it off. An almond cake is the rare dessert that’s almost impossible to mess up.

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Southern-Style Shrimp Roll

By Jed PortmanGood EatsApril 4, 2014

Every few months, it seems, another Charleston, South Carolina, chef opens a buzzed-about new spot downtown. Jacques Larson isn’t all that eager to push his way in. A veteran of several downtown establishments, he now cooks on the fringes of town at the rustic Johns Island restaurant Wild Olive and at the brand-new Obstinate Daughter, wedged between the grand old beach houses on quiet Sullivan’s Island. Just blocks from the Atlantic, the Obstinate Daughter takes some cues from the Italian menu at its sister restaurant, but even more from its surroundings. “First and foremost, it’s a Southern restaurant,” Larson says. “We’re borrowing from Italian cuisine, but the menu is rooted in local produce.”

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