Food & Drink

Move over basil, this wintry Southern green is the star

A baker’s dozen ideas for anyone who appreciates Southern food (and drink), from sauce pans and punch bowls to barbecue sauces and bacon

Use these eye-catching pieces—and Southern mail-order treats—to elevate a holiday buffet

Bill Thomas, owner of Washington, D.C.’s Jack Rose Dining Saloon and a World Whiskey Awards judge, on four small bourbon, rye, and whiskey distillers to try

Whether you bring it home from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement

A dozen deals to help elevate your collection of culinary tools

A Bloody Bull is an even richer spin on a Bloody Mary. Make it batch-style, like one G&G writer’s family, and prepare to bowl over your party guests

Garden & Gun staffers share their tips and shortcuts to help make the holiday a little easier

The ultimate pro move for mixing the perfect punch

Think of this history-steeped blend of sweetened tea and rum as a template— and then tweak it

From simple colonial-era rum-and-citrus concoctions to effervescent blends of champagne and brandy, nothing gets a party started—or keeps it going—quite like a big bowl of punch

This blend of brandy, rum, and Madeira really packs a wallop

Bubbly enlivens a refreshing post-prohibition mix

One bowl, three centuries of New Orleans tradition

Czech, please. These pastries can be filled with anything, but we prefer the combo of breakfast sausage, jalapeno, and cheese

Your new favorite holiday dessert

At her soon-to-open restaurant, chef Maneet Chauhan presents a traditional taste of her homeland. Get a sample here

The Nashville chef shares a recipe from her newest restaurant, Chaatable: Shammii Kebabs

Get an exclusive peek inside Bow & Arrow, a new restaurant blending ’Bama and Texas barbecue traditions from chef-on-the-rise David Bancroft

Nine time-honored cocktails from a Manhattan to a Margarita