Food & Drink

From a famed pit master’s new outpost to a modern twist on a lakeside fish camp, these are some of the soon-to-open restaurants our editors are most excited to visit

Top-shelf drinks from the South’s best bars and more

A beach drink without the beach

Get the recipe for the Old Pal from our February/March 2017 cover

A slight variation on the classic of classics

A velveteen sipper from New Orleans

A frothy cocktail well worth the effort

A New Orleans classic

A cocktail with tropical charm

Sotol is finding a home with 
Southern bartenders

Col. Bill Newsom’s Aged Kentucky Country Hams celebrates its 100th birthday

Spring’s first garden crop—crisp, peppery radishes—comes in dozens of varieties beyond the familiar round and red

Finding answers in a sweet syrup

Overflowing sandwiches and a true taste of Louisiana love

Enough said

Strawberries come early in Louisiana, and New Orleans pastry chef Kelly Fields makes the most of the fruit in their one-skillet dessert

Chef Greg Baker shares a few favorite local hole-in-the-walls

Distillers are taking apple brandy back to its roots

Before the TV shows, the cookware, “Bam!,” and the rest, Emeril Lagasse was a young chef taking over the venerable Commander’s Palace, the launching pad for a career that would change the food world forever. Now, with his first new New Orleans spot in nearly two decades, he’s back to doing what he really loves

A delightful alternative to a traditional flute of bubbly