Food & Drink

Good gravy is as easy as 3-2-1

A delicacy straight from the tree, this walnut is everything it’s cracked up to be

A New Orleans mainstay, milk punch is the South’s answer to eggnog

A flavorful sauce for oysters on the half shell

Georgia’s Seabear embodies the best of a new breed of oyster bar

Charles Poirier makes cane syrup the old-fashioned way—by hand and very, very slowly

At least one regional fried chicken tradition has yet to get its due: dipped chicken

Snag a bar stool and grab a pint at one of these four hop-pening new joints

Three bourbons to give for the holidays

Experience a boucherie, Lowcountry-style

*According to one group of tasters in South Carolina

Manna Sandwiches: A divine mystery with a devoted local following

Six restaurants doing bivalves right

Toast the Breeders’ Cup Classic with a fall-inspired drink from the Apiary in Lexington, Kentucky

A recipe from The Southerner’s Cookbook

A recipe for the noodles-and-beef staple of New Orleans, from Garden & Gun’s The Southerner’s Cookbook

Eleven time-tested college town drinking institutions

Fill your feed with food that looks as good as it tastes

Deeply personal and profoundly good, Shaya offers a taste of a different New Orleans

Asheville Chef Elliott Moss’s childhood favorite