
Duck with Satsuma Sauce
A centerpiece dish worth a little extra effort
Chef Justin Devillier shares his favorite recipe for baked oysters
How to prepare the most infamous of party apps — the cheese ball
Forgo the fry basket in favor of salt-baked shellfish dipped in tangy comeback sauce
A Virginia chef spins two Southern classics into one tasty appetizer
For a Georgia chef, the only thing better than a cheese straw is one stuffed with pimento cheese
A tangy-sweet upgrade to traditional holiday ham—biscuits included
Nashville chef Tandy Wilson shares his family recipe for a fall favorite
Chef Ashley Christensen shares the recipe for the most requested dish at Poole’s Downtown Diner in Raleigh, North Carolina
Chef Edward Lee shares his recipe for oyster dressing
It’s hard to beat a fresh pecan pie, unless you add a little bourbon
A sweet West Virginia tradition
What’s not to love about bourbon, chocolate, and pecans?
Benne seeds and chile-kicked chocolate raise the bar on a traditional party-time treat
A family holiday recipe
One Atlanta bartender shares his recipe for a delicious Bloody Mary
The big-batch solution to making crowd-pleasing cocktails
A delightful alternative to a traditional flute of bubbly
A New Orleans mainstay, milk punch is the South’s answer to eggnog
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Music
New music from the Mississippi trio who rose to fame last year on America’s Got Talent
Arts & Culture
See rare images of the stars—before they were big—around the Oklahoma set
Arts & Culture
How much shrimp is required to create a movie classic? About six thousand pounds, apparently