Food & Drink

This propagator of the Cherokee Purple preserves and protects the South’s favored summertime crop

The co-founder of Uncle Nearest, the most-awarded new whiskey brand in the country, keeps an undersung distiller’s legacy alive

Quick thinking leads to a switch from making gin to sanitizing solution—and offering it for free to Triangle restaurants

Twenty culinary experts. Sixteen widely available hot sauces. Which ones burn the brightest?

The gardener at England’s Great Dixter passes along the warming vegetable soup he learned to make in Tennessee

The gardener at England’s Great Dixter freshens risotto with one of the first signs of spring, a trick he learned from a Texas friend

Before the fruit ripens, a gardener recommends toasting fig leaves to add surprising sweetness to a creamy treat

Bourbon is the mellow star of a new ultra-relaxing production

Running the numbers on the Southern crop of 2020 James Beard Award semifinalists—the first step in earning the hospitality industry’s highest accolade

Charlotte’s Optimist Hall welcomes a sophisticated new cocktail bar—Billy Sunday. Get a sample of what they’re serving up with this refreshing drink

With good food and playful marketing, Pinky Cole started a movement that’s “bigger than burgers and fries.” Block-long lines quickly followed. Now, she’s taking it on the road

On the ground at two of the newest Southern members of the country’s most exclusive restaurant club

Move over spiked seltzer. An Atlanta company is mixing up drinks you can take anywhere

Arepas meet crawfish, and Venezuela meets Cajun Country at Patacón

Twenty-six tasty ways to celebrate Carnival season

At the recently reopened Seed, oysters and shrimp get a wacky-but-wonderful oceanic replacement—kelp

Author Joe Yonan shares his recipe for savory roasted tomato and pepper soup with Southern field peas

A new cookbook honors chickpeas, field peas, lentils, and other beans from all over the legume family tree

The chain is taking reservations again this year for the holiday

Add this bittersweet beauty to your late-winter spread