Recipes

A versatile side that doubles as a burger or hot dog topper, too

A taste of summer

Riffing on the pâté of the South

A New Orleans bartender shares recipes for cocktails you can freeze in plastic bags and take just about anywhere

Campari, Coke, and sweet vermouth make for a bittersweet refresher

Definitive proof that bourbon and ice belong together

A twist on one of Papa’s favorite Daiquiris

How to cook sugar toads, the puffer fish appearing on more Southern restaurant menus

A second-generation Tennessee bartender takes a mixology lesson from dad

A taste of summer from Chapel Hill mainstay Crook’s Corner

Tomatoes two ways—fresh and pickled—star in chef Edward Lee’s ode to a Southern summer staple

Named after a bar regular who has a strong inclination toward rum, the key to this cocktail is the peach-infused liquor

A light daytime cocktail—complete with flowers

Summer gumbo from Gulf Coast restaurant impresario Lucy “LuLu” Buffett’s new cookbook

Grilled pineapple gives this margarita a sophisticated spin

Tupelo Honey Cafe takes a Southern classic even further South

Benedictine, the classic Kentucky recipe, gets a dill pickle update

Knockout cocktails to celebrate the South’s favorite spirit

Punch up brunch with this Texas twist on a New Orleans cocktail classic

Just two ingredients, plus a few flavorings, are all you need for classic Kentucky beer cheese dip