Food & Drink

A bold cross between a traditional mint julep and a Black Manhattan

The classic julep gets an herbal citrus twist

This light bubbly take on the julep is the perfect Derby weekend closer

Surrounded by cane fields and conch sausage in the French territory of Guadeloupe, New Orleans chef Donald Link dines his way through a Caribbean take on Creole cuisine

Assistant master distiller Elizabeth McCall expounds on barrel-finished bourbon, the makings of a great mint julep, and why cola is okay as a mixer

With her new book, Alba Huerta, of Houston’s Julep, shows exactly why she’s one of the country’s most inventive mixologists

Homemade SoCo and lime cordial elevate a cherished Southern libation

An updated take on the drink that quenched colonial America

North Carolina’s favorite family-owned soft drink kicks off its second century with a sweet and savory treat

That Instant Pot you got for Christmas? Here’s one sure-fire way to use it

Eggs and creamy gravy, all in one easy-bake breakfast dish

Drummer, firefighter, mayor, chef—Eddie Hernandez has lived more lives than most. But the best way to understand the Atlantan’s past is by way of his South-meets-Mexico food

On the menu at chef Sara Bradley’s Paducah restaurant: hundreds of bourbons from her private stash

Chicken and rice come together for a marriage in comfort-food heaven—and a hearty one-pot meal

A new film dives into the history and people behind the South’s favorite spirit

Unique red corn becomes rosy-colored “Unicorn” grits at a new Lowcountry restaurant

Fifty years after the pivotal “I Am a Man” strike, Ms. Girlee’s carries on a nourishing legacy

Potatoes, corn, and crawfish come together in one crowd-pleasing side

Can a serious cocktail come out of a blender? At Houston’s Anvil bar & Refuge, you bet

A serious frozen cocktail from Houston’s Anvil Bar & Refuge