Recipes
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The Return of a Legendary Rye
A fabled whiskey makes a fanfared return
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A Gin Swizzle to Make You Kiss the Bartender
Pucker up to the subtly sweet-and-sour Mistle-Toe-Up, from the tropics-themed New Orleans eatery Mister Mao
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Ziggy’s Punch, a Taste of the Islands in Tampa
A West Indies–inspired punch from the new Tampa EDITION, the city’s first five-star hotel
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The Continental Gingerbread French Toast
It might be the perfect holiday brunch dish
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Country Quiche Lorraine
A favorite dish from a historic Nashville bed and breakfast
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Lemon Ricotta Pancakes with Macerated Berries
A Miami chef shares his lighter, fruitier version of a brunch favorite
What's in season
What’s in Season: Sweet on Grapefruit
A Texas chef shares a surprising secret for making the most of a winter favorite
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Hachland Hill Scones
A Nashville chef pays tribute to his famous grandmother with this adaptable recipe
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An Inventive Holiday Cocktail: The Bird in Hand
A Charleston mixologist pays homage to the Thanksgiving turducken
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Apple Pie Cookies from Bent Willow Baking Co.
The Franklin, North Carolina, bakery shares a charming fall dessert
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How New Orleans Does Thanksgiving Cocktails
Yam it up with a Sweet Potato Sno Buzz
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Hugh Acheson’s Leek Bread Pudding
A Southern chef shares why this dish is his family’s all-time holiday favorite
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Pecan-Crusted Beef Tenderloin with Horseradish-Pecan Sauce
A classic holiday crowd-pleaser uses pecans two ways for added texture and flavor
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Pecan Hand Pies
A family recipe inspired chef Brandon Carter’s nutty and delicious dessert
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Scene-Stealing Roasted Beet Salad
Goat cheese and bacon vinaigrette amp up this Thanksgiving side from New Orleans’s venerable Tujague’s Restaurant
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Easy Roasted Brussels Sprouts with Benton’s Bacon Dressing
Chef John Ondo at the Atlantic Room on Kiawah Island, South Carolina, makes one of the simplest—and most delicious—Thanksgiving sides
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Collard and Little Gem Salad
A Southern, seasonal spin on a Caesar that’s fit for the holiday table
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Apple Salad with Cider-Benne Vinaigrette
A zesty dish full of bright fall flavors from Tennessee’s RT Lodge
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Cooking from the Bar Cart: Sauced Cranberries with Ruby Port
Fortified wine tempers the tartness of fresh cranberries in a sauce that makes more than turkey sing
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Sam Davis’s Sweet Potato Pie
This easy dessert from the Garden & Gun Club is a merging of traditions