Food & Drink

This cross between a mint julep and a whiskey sour just might be your new favorite cocktail

The team behind Southern Soul Barbeque is opening Frosty’s, a new burger and milkshake restaurant, this June

Nick Detrich, of New Orleans’ Jewel of the South, shares his recipe for a summery sipper: Cream Sherry Cobbler

One of the season’s most fleeting fruits is appearing on menus around the South… but not for long. Here’s where to taste it

A winning combination from Emie Dunagan of Louisville’s 502 Bar & Bistro

A celebratory sipper from Joe Stinchcomb of Saint Leo Lounge in Oxford, Mississippi

Blueberries’ wilder cousins make the perfect surprise ending to any summer meal

The classic dish is reimagined by Shelley Cooper of Dancing Bear Appalachian Bistro in Townsend, Tennessee

Stephen and Jessica Rose of the Peach Truck in Nashville, Tennessee, share a very berry breakfast treat

Southern culinary pros share their favorite recipes—from a celebratory strawberry fizz to a nostalgic mixed-berry salad to a skillet cobbler with a sweet surprise

Exclusive news: Karl Worley of Biscuit Love will open ‘za, a new pizza restaurant, in Nashville this July

Two North Carolina cheese whizzes put a Southern spin on the Handi-Snack

In another watershed year at the James Beard Foundation Awards, a diverse roster of homegrown culinary talent shows the rest of the country what the future of hospitality looks like

Beer cheese, Benedictine, and a whole lot of bourbon—plan your Derby party menu with these crowd-pleasing recipes

Whether you call it hot slaw or pool room slaw, this tasty Tennessee/Alabama side dish will spice up your next cook-out

Inspiration for an unforgettable weekend meal—from champagne punch to bacon fat biscuits

Georgia agriculture commissioner Gary Black demystifies one of the South’s unique crops

Gulf seafood, comeback sauce, and the lasting allure of a Jackson, Mississippi, institution

In recent months, three iconic joints have shuttered. Should we be worried?

In his new book, caddy Tripp Bowden shares the story of how the club’s beloved longtime chef got by with a little help from a friend