Search results for:

"bill smith"

Recipes

All Results

Food & Drink

Bill Smith’s Honeysuckle Sorbet

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

FOOD & DRINK

A New Era at 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

Food & Drink

Caring for the Carolinas

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

Food & Drink

Blackberry and Peach Cobbler

The crowd-pleaser dessert

28 Slideshow

G&G Party Pics

3rd Annual G&G Shoot

A sporting clays tournament at Foxhall Resort in Douglasville, Georgia

Food & Drink

Farewell, Crook’s Corner

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

Travel

Where We’re Going in 2016

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

Food & Drink

Garden & Gun’s Fried Chicken Bucket List

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

Food & Drink

How Many Chews Are in an Oyster?

Ask a Southerner if you want a strong opinion…

Books

G&G’s Big Fall Reading List

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

Books

Sixty Years of Southern Food

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

Books

New Reads for Fall

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

In Good Spirits

The Art of the Shower Beer

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

Food & Drink

Five Secret Southern Ingredients

Tips and recipes for turning kitchen staples into winning Southern dishes

Food & Drink

The Ultimate Guide to Grits

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