Food & Drink

The beloved Southern-dining institution will serve its last supper this month

To some, giving bourbons a second soak in oak is blasphemy. Others just want a second sip of the tasty results. Master taster Peggy Noe Stevens weighs in on the trend that’s pushing bourbon’s boundaries, and recommends three bottles to try

The decades dissolve in a flicker at Kathryn’s, an old-school Italian joint in the Mississippi Delta

Three years after the blaze that destroyed Edwards Virginia Smokehouse, third-generation cure master Sam Edwards III is rebuilding his family business, one ham at a time

Fried, grilled, or plated raw, Georgia’s famed Vidalia onions are springtime MVPs

A simple and classic softie recipe, from the newly re-released cookbook by the grande dame of Southern cooking

Take a peek inside the acclaimed Mississippi restaurateur Emily Blount’s just-opened bar, Saint Leo Lounge. Plus: Four of her other Oxford favorites

A bourbon-and-coffee cocktail from the newly-opened Saint Leo Lounge in Oxford, Mississippi

This traditional Italian liqueur takes a turn South

Curious about amaro but not quite ready to sip it straight? Consider the Empire State of Mind from Oxford, Mississippi’s Saint Leo your on-ramp

Six months after Hurricane Florence, North Carolina’s Motts Channel Seafood is back in business

Sam Jones on keeping faith with tradition—and breaking it

There’s always a seat at the table

Bring a splash of bubbly to the party with this cocktail’s key ingredient: champagne syrup

Leading up to the Most Exciting Two Minutes in Sports, celebrate Mint Julep Month with Garden & Gun and Maker’s Mark

Your new secret ingredient: a liqueur made by monks that is also available at your local grocery store

A spoonful of blueberry jam and an extra herb in the muddle help this julep go down

Tart up your julep with a splash of blackberry sauce and a squeeze of lemon

Everything but the biscuits

The South’s ultimate foodies share their gas-station guilty pleasures