Food & Drink

When it comes to this classic cocktail, the variations are almost limitless

While most Polynesian-inspired cocktails lean on rum, Joseph Stinchcomb is rewriting the script at Bar Muse in Oxford, Mississippi

Texas Early Granos bring their trademark sweetness to these crunchy, fried delights

How a Georgia transplant found a sense of belonging—and true romance—amid a patch of glorious mushrooms

Say sayonara to mediocre whiskey sodas

For more than four decades, Vera Stewart has catered Masters events in Augusta during the big week. She shares her secrets, plus her foolproof carrot cake recipe

A list of the top eats—plus the best ways to upgrade them—on the legendary, low-cost menu at Augusta National

The high and the low never tasted so good

Craving steak? Get out the cast-iron skillet. Need a drink? Try a springtime bourbon tonic. Missing chocolate? Here’s the perfect triple mousse cake

To kick off the Atlanta Braves’ 2026 season, the G&G Club unveiled a spirited pour with a salty peanut twist

Piled high with pimento cheese or topped with a touch of caviar, the pantry staple is anything but humble

After filming, the food pros noshed around downtown and in charming little Travelers Rest

Starring a classic egg salad, cucumber and jalapeño, and “shrimp butter” and tomato—all courtesy of a legendary Southern food family

Sip and explore America’s native spirit at a watering hole even more obsessed with a good pour than you are

Ten years after his tragic death, Sam Beall’s farm-to-table vision and gospel of Southern hospitality continue to resound across—and beyond—the resort, now celebrating fifty years of family ownership

The New Orleans chef trades upscale dining for an all-day Mediterranean cafe in Lakeview

The classic Southern spread makes the perfect filling for a crispy Chinese dumpling

The Michelin-starred chef pays tribute to his Chinese roots and home state of Georgia with this refreshing, simple dessert

Ron Hsu adds a splash of the South to Chinese-style barbecue

“Food gets past surface differences. You find harmony on a plate and you can apply that to life,” says the Atlanta chef.