Secret Ingredient: Horchata

By Jed PortmanGood EatsJanuary 14, 2014

It’s time to rethink horchata. For decades, the sweetened rice-and-nut milk has been trickling into the United States through scattered taquerias and Latin American grocery stores. Now, it’s appearing at restaurants all over the South—and not just alongside tacos and tortas, either. From the Mason-Dixon line to the Mexican border, chefs and bartenders are dishing out horchata-soaked desserts and blending the nutty beverage into rich and pearly cocktails.

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The Lee Brothers' Brussels Sprouts with Benne

By Brys StephensGood EatsNovember 26, 2013

Matt and Ted Lee’s most recent cookbook, The Lee Bros. Charleston Kitchen, celebrates Charleston’s dynamic culinary heritage with recipes, compelling stories, and beautiful photography.

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A Sweet-and-Salty Apple Pie

By Jed PortmanGood EatsNovember 12, 2013

Not sure what to serve for dessert this holiday season? We’ve got just the book for you.

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