Food & Drink

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

Here in the South, prime persimmon season starts in the middle of October and continues through November.

North Carolina-style biscuits in Denver

A fall favorite from chef John Currence

Making the case for Madeira, Dixie’s original drink

Honoring the legacy of Samuel Wallace Edwards, Jr.

This crowd-pleasing casserole combines two Louisiana standards

Bakery meets beer garden at the funky Easy Tiger