Food & Drink

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

Chef Hugh Acheson’s new cookbook offers an updated take on the canned classic

The chef is back with a new cookbook, plus a vision to de-stress his kitchens, put his phone away, and deliver some “big, big, big” plans for getting Southerners to eat more kudzu

With his new cookbook, Cook Like a Local, chef Chris Shepherd opens up a whole world of thrilling flavors from his Texas home base

Houston chef Chris Shepherd calls them “Meat Chips” in his new cookbook, Cook Like a Local. You’ll call them your new favorite dinner-party food

Houston chef Chris Shepherd cooks up a guaranteed crowd-pleaser

Korean flavors star in cookbook author Cathy Barrow’s savory take on a portable-pie tradition

In her cookbook, When Pies Fly, author Cathy Barrow gives a seriously delicious upgrade to a certain childhood toaster treat

Author Cathy Barrow’s new cookbook, When Pies Fly, goes deep on hand pie traditions, from kolaches to knishes

With The Jemima Code, the author and scholar gave centuries of African American cooks their due. Now, with her new cookbook, Jubilee, she’s inviting everyone to eat

In her new cookbook, Jubilee: Recipes from Two Centuries of African American Cooking, author Toni Tipton-Martin traces the history of a favorite Lowcountry dish

In an excerpt from her new cookbook, Jubilee, Toni Tipton-Martin gives the classic combination of rice and okra a gentle lift

The chef’s simple recipe with each element—cast iron, corn, and buttermilk—in perfect harmony

Chef Ricky Moore’s Saltbox Seafood has become a Durham institution. Now, with his new cookbook, he’s sharing the love with the rest of the South, too

Use this mix from Durham, North Carolina, chef Ricky Moore when you want a “Calabash-style” fish fry

This comforting staple, from the chef’s new cookbook, South, brings a taste of summer to the fall table

G&G readers weigh in on their favorite everyday and splurge whiskeys

Each year the Big Tex Choice Awards honor the Lone Star State’s zaniest food concoctions

Western North Carolina is home to all kinds of artisan-made goods. Even hot dogs, courtesy of Foothills Butcher Bars in Asheville and Black Mountain

How does a Texas chef do the Southern classic? Bigger and better, of course