Food & Drink

Dinner on—or rather, in—the river, anyone? Plus, the chef shares how to throw your own affairs to remember.

Why some distillers believe this alternative method to the usual sour mash is worth the effort

Where to belly up for “dusties” in the South and beyond

A Charleston chef remixes a Southern classic with a helping of leafy wintery greens and tangy dip

If fresh-from-the-griddle hashbrowns, a bowl of yak-a-mein, or a flaky croissant sandwich can’t cure it, a Bloody Mary will

Plus, the sweet Valentine’s backstory behind her MasterChef-winning “I Love You” Cake

A brief, deep-fried history

This Mardi Gras, have your cake and eat it for breakfast

These lobby dining spots offer much more than the convenience factor

The whiskey savant and Iraq war veteran on his new book, “Bottom Shelf,” and the power of savoring what you love

Whether dishing up crispy onion rings, perfectly piped deviled eggs, or sliced-to-order prime rib, the growing restaurant group perfects simplicity

In flooded fields amid a waterfowler’s paradise, the Isbells are reimagining how to use the land—and gaining the attention of sake brewers worldwide

Charred barrels, Prohibition, no Prohibition, Jack Nicholson, Pappygate: a timeline of two centuries of bourbon history and lore

Sandwich it inside your favorite biscuit for the ultimate Southern sliders

Whip up the fluffy, citrusy cocktail without the risk of a shoulder injury

Anthony Valinoti of Deluca’s shares the delicious story behind his “spiteburger”—plus tips for doing your best imitation at home

A ripple of pistachio cream and glaze of bourbon level up a box of yellow cake mix

An Atlantic cousin of the Gulf Coast classic

Scales on and slathered in compound butter, the white flaky fish is an early spring triumph

Signature Southern flavors collide in this addictive sweet-savory treat