Food & Drink

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

Unearthed from Georgia orchards, a Southern secret is finding its way onto the table

From a fifties-style drive-in to a cinderblock meat-and-three, local eats in Eastern North Carolina.

Bartenders are giving the South’s favorite nonalcoholic beverage a boozy spin

What happens when a dozen-odd whiskey aficionados, led by one maniacally obsessed Southern chef and the reigning bourbon king, gather to test twenty-four years’ worth of a legendary brand? Among other things, a hell of a good time

The unofficial fall vegetable of Louisiana