Recipes

Move over basil, this wintry Southern green is the star

Whether you bring it home from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement

A Bloody Bull is an even richer spin on a Bloody Mary. Make it batch-style, like one G&G writer’s family, and prepare to bowl over your party guests

Think of this history-steeped blend of sweetened tea and rum as a template— and then tweak it

This blend of brandy, rum, and Madeira really packs a wallop

Bubbly enlivens a refreshing post-prohibition mix

One bowl, three centuries of New Orleans tradition

Czech, please. These pastries can be filled with anything, but we prefer the combo of breakfast sausage, jalapeno, and cheese

Your new favorite holiday dessert

The Nashville chef shares a recipe from her newest restaurant, Chaatable: Shammii Kebabs

Nine time-honored cocktails from a Manhattan to a Margarita

Trade bourbon for barrel-aged tequila in a Day-of-the-Dead cocktail

Jewel of the South, the new NOLA bar from Chris Hannah and Nick Detrich, isn’t open yet. But you can get a sample of what they plan to stir up now…

The most soul-satisfying—and least expensive—dinner in the Southern-food canon

Melty cheese dip amped up, Louisiana style

A smooth-sipping fall cocktail

A Southern take on the Amish country classic

Brian Noyes of Red Truck Bakery in Marshall, Virginia, shares a recipe rooted in sweet family memories

Brian Noyes of Red Truck Bakery in Marshall, Virginia, shares the perfect sweet treat to greet (or conjure) cold weather

Salty olives, crispy browned garlic, and loads of caramelized onions elevate this flavor-packed dish