Food & Drink

Before the TV shows, the cookware, “Bam!,” and the rest, Emeril Lagasse was a young chef taking over the venerable Commander’s Palace, the launching pad for a career that would change the food world forever. Now, with his first new New Orleans spot in nearly two decades, he’s back to doing what he really loves

A delightful alternative to a traditional flute of bubbly

A light, beer-based cocktail from Charleston

Five of the year’s best new Southern restaurants

Rock and Rye reclaims its place at the bar

A beach-loving plant that has chefs going wild

Reclaiming the integrity of the frozen drink

North Carolina is a craft beer paradise––so it’s no surprise that its winter beers are a cut above

One of the newest additions to a growing Durham is a little gem

In defense of drinking something other than bourbon

Whether you bag them or buy them, this bird makes a terrific addition to any festive spread

Toast the South’s liqueur legacy with a homemade version of Southern Comfort

Christmas in the bayou

For a Georgia chef, the only thing better than a cheese straw is one stuffed with pimento cheese

Morning, meet happy hour

The end of 2016 also brings the end of one of Charlottesville, Virginia’s, most beloved family-owned operations: The Spudnut Shop

With the proper care, tin-lined copper cookware—like classic cast-iron—can last generations

Spend less time in the kitchen and more time by the punch bowl with family and friends

The return of a classic Charleston cocktail

hristie’s expects the package—barrel included—to sell for between $24,000 and $35,000