Kathleen Purvis

Goings-on in the South and beyond

With his new cookbook, Cook Like a Local, chef Chris Shepherd opens up a whole world of thrilling flavors from his Texas home base

With The Jemima Code, the author and scholar gave centuries of African American cooks their due. Now, with her new cookbook, Jubilee, she’s inviting everyone to eat

Chef Ricky Moore’s Saltbox Seafood has become a Durham institution. Now, with his new cookbook, he’s sharing the love with the rest of the South, too

At Valentina’s Tex Mex, the Vidal family are putting their own spin on barbecue—one smoked brisket taco at a time

Meet a new generation of pit masters who are doing right by barbecue tradition—and blazing new trails

A trio of upcoming dinners at New York’s James Beard House spotlight the South’s brightest talents

In recent months, three iconic joints have shuttered. Should we be worried?

Sam Jones on keeping faith with tradition—and breaking it

Two Southern stalwarts underpin simple grilled fish in one of chef Justin Burdett’s new additions to the menu 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

Tips and recipes for turning kitchen staples into winning Southern dishes

The spicy tomato blend can provide the base for much more than cocktails—just ask Nashville chef Maneet Chauan

Turn yesterday’s side dish into tonight’s supper with this recipe from Atlanta chef Todd Richards

Virginia Willis transforms a basic cracker into a classic holiday treat

A variation on the classic that might be one of the most Southern dessert pairings ever—courtesy of Raleigh, North Carolina, chef Debbie Moose

Five dishes that celebrate summer’s bounty

A potluck classic with a Southern touch

Sometimes two squashes—zucchini and crookneck—are better than one

The pizza of vegetable dishes