Food & Drink

If you’re drawn to the smell of barbecue in downtown Memphis, chances are that Henry Morris is at work

Whether you’re crafting a charcuterie board or you simply want to make a top-notch grilled cheese, Capella Cheese has an inspired offering

Venison loin gets a maple old-fashioned treatment in this spirited marinade

Kick off the year with a relaxed, restorative feast. And perhaps a little hair of the dog

A hearty breakfast dish to welcome the new year

Two holiday cocktails—one sweet, one sour—from a lauded New Orleans mixologist

A Miami chef shares his favorite meal for a low-key New Year’s Eve at home

Why the much-maligned dessert deserves a place on your holiday sweets spread—yes, really. No, really, I’m serious!

The celebrated pitmaster shares an easy enhancement to store-bought ham, plus other preparation tips

How a series of professional missteps—and an insatiable hunger for burgers—led Billy Kramer to launch NFA Burger. Plus, where the self-made chef will go next

Pitmaster John Lewis shares his recipes for the borderland red and green chile sauces of his childhood

Transform an ordinary cabinet into an extraordinary libation destination

Chef Ashley Christensen’s flagship marks fifteen years of bringing mac and cheese and moxie to Raleigh

Three new books illuminate the culinary history of the ancient method for cooking corn

Country ham and a chili oil dressing fire up a flavorful winter side

Sweet mango chutney and duck come together over crispy bread for a bite-size snack

An approachable appetizer from Arkansas’s Strait Lake Lodge, plus a chef’s tip for prepping wild game meat

Cook up a juicy duck and brisket burger that holds up to all your favorite toppings

Whether a rubbed-and-roasted centerpiece, a rum-infused appetizer, or real-deal duck soup, these five recipes—from five of the South’s top hunting lodges—showcase wild waterfowl in all its flavorful beauty

From the historic Charleston style to flavorful twists with global influences, here are some variations to try