Food & Drink

The irrepressible chef and TV personality shares her go-to recipe—plus eight great tips—for can’t-miss biscuits

Two Southerners shine at the U.S. championships, where both speed and presentation matter

Where to start your hopped-up tour of Virginia’s capital

The Louisiana chef talks wild game, mastering a roux, and his new cookbook, The New Orleans Kitchen

New Orleans chef Justin Devillier adds a couple of tasty twists to the classic combination

These nine traditional candy makers are still going strong

A dessert from Asheville’s Buxton Hall Barbecue for the tail-end of muscadine season

A whole-fish chef shares the secrets to a once-forgotten but newly prized cut

At the Garden & Gun Club, refreshing greens and buttermilk fried chicken provide the foundation for a dish you can make all year long

From pickled shrimp to short rib hand pies, meet the recipes you’ll be adding to your fall rotation—and get a taste of the new cookbooks that offer more

Chef Kevin Tien opens his new, long-anticipated small-plate spot, Emilie’s, on Thursday

One of the South’s top chefs shares his game-day secrets

Jägermeister returns, newly respectable

Thick-skinned with sweet, juicy centers, muscadine grapes are nature’s candy

At their new spot in a converted ranch house, Tarasque Cucina’s John and Lauren Stokes bring a delightfully homemade taste of fun to Oxford

Ten new offerings for your kitchen, from some of the brightest culinary stars in the region, and beyond

In his new cookbook, Athens-based chef Hugh Acheson makes the case for high-tech takes on classic Southern recipes

Go to bed with your thermocirculator set, and wake up to chef Hugh Acheson’s decadent main dish

In his new book, South, the Nashville-based chef pays tribute to the Lowcountry cuisine that inspired him

If you’re new to sous-vide cooking, chef Hugh Acheson’s recipe for duck breast and warm mushroom salad, from his latest cookbook, is a great place to start