Food & Drink

Chef Kevin Tien opens his new, long-anticipated small-plate spot, Emilie’s, on Thursday

One of the South’s top chefs shares his game-day secrets

Jägermeister returns, newly respectable

Thick-skinned with sweet, juicy centers, muscadine grapes are nature’s candy

At their new spot in a converted ranch house, Tarasque Cucina’s John and Lauren Stokes bring a delightfully homemade taste of fun to Oxford

Ten new offerings for your kitchen, from some of the brightest culinary stars in the region, and beyond

In his new cookbook, Athens-based chef Hugh Acheson makes the case for high-tech takes on classic Southern recipes

Go to bed with your thermocirculator set, and wake up to chef Hugh Acheson’s decadent main dish

In his new book, South, the Nashville-based chef pays tribute to the Lowcountry cuisine that inspired him

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