Food & Drink

Ouita Michel’s go-to chili recipe tastes like Kentucky in a bowl

The beloved Bluegrass State chef Ouita Michel’s first cookbook is designed to be a family heirloom

Organized by Greg and Subrina Collier, of Leah & Louise, the BayHaven Food & Wine Festival is slated to debut this fall

The Garden & Gun Club sous chef gives this springtime favorite the bite-size treatment

A bourbon-less alternative to the Derby classic

What’s better than sliced bread? Thicker sliced bread.

The team at South Carolina’s Barrier Island Oyster Co. shells out their knowledge

The Georgia chef shares his new Florida restaurant’s spin on the seafood classic

Spring is prime time for the versatile, quick-cooking vegetable

A few minutes from Graceland, Valle’s boasts forty years of Italian fare, including one standout sandwich

A superb ginger syrup spices up the home cocktail

Just potatoes, butter, salt, and your favorite pan

A simple tart that can star any berry or stone fruit

A simple fish preparation after a day on the water

Chef Analiese Gregory’s new cookbook is a beautiful, personal read full of wild game recipes

The delicious pleasures of forgoing your usual pre-baked, pre-brined pork

Appalachia’s pungent and increasingly popular wild onion is coming into season

A new cookbook from the Georgia “chefarmer” celebrates his journey home

The Kentucky chef Sara Bradley’s veggie-infused dessert

Raleigh chef Cheetie Kumar’s
ode to seasonal produce—and brighter days ahead