Food & Drink

It’s no secret that Southerners love their greens, especially on January 1

A green twist on the traditional Bloody Mary

What’s not to love about bourbon, chocolate, and pecans?

A holiday ham tradition

Thoughts on positive changes for the new year, plus one tasty recipe

A few high-minded thoughts on the noble fruitcake

Break out the nutcrackers––it’s pecan season in the South

Michael Twitty doesn’t just want you to know the history of Southern food. He wants you to taste it

An unconventional secret to perfectly crispy fried chicken

From boudin that’s gone global to a Caesar that’s all Florida to smoke-kissed chicken with an Alabama shimmer, these 2013 favorites from the hungriest man in the South are a serious helping of Dixie flavor––classic and contemporary

Pat Martin’s three-state take on a barbecue classic

How to make a “Christmas in Hollis”

Chef John Currence shares his tips for the perfect holiday bird

The big-batch solution to making crowd-pleasing cocktails

From heirloom-quality banjos to alligator-charred furniture to an ingenious twist on the old-fashioned, Southern artisans continue to raise the bar on craftsmanship

A salty treat best served with good mustard, whipped butter and—of course—a cold beer

The fillings steal the show in this salt pork apple pie from Four and Twenty Blackbirds

A classic Southern dessert with a twist

Travis Milton turns Carolina’s sweet nectar into vinegar

A glimpse into two very different New Orleans’ kitchens