Food & Drink

From go-to gas station snacks to Southern food secrets, 13 top chefs answer our tough questions

The most important trick: Don’t simmer the life out of the greens

A gimmick-free take on the classic Bourbon Street cocktail

A gimmick-free take on the classic Bourbon Street cocktail

A gimmick-free take on the classic Bourbon Street cocktail

Martin County Chicken Mull

Russian Tea is not from Russia. At least, not Russian Tea as we Southerners know it

How do you like your hashbrowns?

For Bill Smith, the chef who has quietly kept Chapel Hill, North Carolina’s beloved Crook’s Corner at the heart of the Southern culinary universe for more than twenty years, food always revolves around family—the one he’s related to and the one he isn’t

The ugly duckling of the sunflower family is a thing of beauty on the plate

Just when you think you’ve tried them all, a new discovery awaits around the bend

Five worthy destinations for adventure-seeking lovers of smoked meats

Fried quail gets some Nashville-style heat

With the Southern beer scene booming, we asked Brewvival organizers Scott Shor and Cameron Read to share five of the most exciting new breweries in Dixie

An award-winning recipe

A bayou-inspired wintry cocktail to snuggle up to

A family holiday recipe

Daube glacé is a labor-intensive dish, best reserved for special occasions

A tour of Crook’s Corner in Chapel Hill, North Carolina

Celebrate the New Year with chef Ashley Christensen’s tasty take on peas and greens.