Food & Drink

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

A longtime local and certified bourbon steward dishes on where to make the most of a trip to Bourbon City

New Orleans’ Cure puts their twist on an old-fashioned

A sticky, sweet-hot bourbon-spiked sauce makes for one super plate of wings

The eight-person, twelve-course chef’s table showcases the bounty of the Chesapeake Bay

The chef behind the new Eastern Shore supper club Sassafras shares the secret weapon in his go-to winter dessert