"bill smith"

A taste of summer from Chapel Hill mainstay Crook’s Corner

Justin Burdett, the third chef in the lineage of the iconic Chapel Hill restaurant, discusses what’s changing, what’s not, and why simple can sometimes be better

Hit order (and preorder) for these two dozen new and forthcoming books that G&G editors and contributors are buzzing about

Chefs from across the two states in Florence’s destructive path are doing what they do best—fundraise with food. Here’s how you can help, too

The crowd-pleaser dessert

A sporting clays tournament at Foxhall Resort in Douglasville, Georgia

The Chapel Hill, North Carolina, restaurant closed after nearly forty years of putting Southern food on the map. It also introduced the writer Daniel Wallace to the life—and wife—he dreamed of

Because you don’t mess with perfection

Here’s where you’ll find the G&G editors outside the office in the next twelve months

A state-by-state guide to the best birds in the South

Ask a Southerner if you want a strong opinion…

G&G editors and contributors share what books to cozy up with this autumn

An interview with writer John T. Edge about his new book, The Potlikker Papers

Whether you’re into thrillers, photo books, novels, or just anything you can cozy up with on an autumn evening, you’ll find something to savor among these new books

G&G contributors pick the food books they’re excited to devour this fall

The cookbooks, novels, and nonfiction books that G&G editors and contributors loved most this year

A Southern chef reflects on the merits of a squeaky-clean brew after a hard day’s work

Tips and recipes for turning kitchen staples into winning Southern dishes

Kernels of wisdom about one of the South’s fundamental foods