Phillip Rhodes

Smart ideas for anyone who appreciates Southern food (and drink), from ham holders and cast-iron cookware to sugar-fried pecans and peach-jalapeño jam

From crab-boil pots to corncob holders, here’s everything you need to set out a memorable spread

After a decade, the Mississippi author and chef Martha Hall Foose is back with A Good Meal is Hard to Find, a delightful and inspiring spin on the South’s rich tradition of community cookbooks

Southern food and drink, set to music. Break out the skillet and sing along

PBS premieres a new show from Vivian Howard and a documentary about Patrick O’Connell and the Inn at Little Washington

With her new TV series, the North Carolina chef continues to advocate for the overlooked South

The right pans give new life to treasured family recipes

Twenty culinary experts. Sixteen widely available hot sauces. Which ones burn the brightest?

Running the numbers on the Southern crop of 2020 James Beard Award semifinalists—the first step in earning the hospitality industry’s highest accolade

The popular North Carolina-based chef, author, and TV personality is opening two new Holy City hot spots this summer

Seven servers to suit every taste

Ten new offerings for your kitchen, from some of the brightest culinary stars in the region, and beyond

From the field or sea straight to your fall table—five outdoors-loving chefs share recipes for making the most of the South’s wild harvest

Good wood, well-designed tongs, and a rig you can rely on might be all that stands between you and pit mastery

Everyone’s favorite Southern chef is returning to television early next year, but you can see a snippet of South By Somewhere now

Southern culinary pros share their favorite recipes—from a celebratory strawberry fizz to a nostalgic mixed-berry salad to a skillet cobbler with a sweet surprise

Everything but the biscuits

Many Southerners don’t own this versatile kitchen staple. But maybe they should

A baker’s dozen ideas for anyone who appreciates Southern food (and drink), from sauce pans and punch bowls to barbecue sauces and bacon

At her soon-to-open restaurant, chef Maneet Chauhan presents a traditional taste of her homeland. Get a sample here