Recipes

James Beard Award-winning author Adrian Miller shares his family recipe for the New Year’s Day staple

Mariana Barran de Goodall’s cuernitos de azúcar

The Texas entrepreneur shares her shortbread-like cookies with Mexican roots

The one-bowl wonders are a family tradition for chef Ann Kim of the Garden & Gun Club

Herbs and sea salt adorn Tomatoes Provençales

The fillings steal the show in this salt pork apple pie from Four and Twenty Blackbirds

A Nashville chef blends two traditions in his take on the summer treat

A Birmingham, Alabama, chef makes a deep-dish take on the summertime classic

A boozy cousin of pimento cheese

A lighter way to enjoy soft-shells

Jägermeister returns, newly respectable

Atlanta chef Kevin Gillespie—whose newest restaurant, Gamechanger, is located inside Mercedes-Benz Stadium—shares his riff on pigs in a blanket

Ring in the new year with these bubbly libations

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

A hearty crowd-pleaser, inspired by the jazz pioneer Charlie Parker

The Garden & Gun Club executive chef shares her secrets to a rich, indulgent sandwich with all the trimmings

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

Cathel Armstrong shares his classic make-ahead crowd-pleaser

A gin-based version of the Bloody Mary

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

No matter how you slice it, this classic will feed—and please—a crowd

The best ways to fry up your favorite Southern vegetables

Locavorism inspires the cocktail menu at Woodberry Kitchen

Chef Todd Richards blends two Southern classics for a sweet and savory treat

Grown-Up Jam

“It’s like a delicious, boozy pie”

For an unbeatable summertime snack, try mixing creamy pimento into your biscuit dough

The Biscuit Love chef shares his go-to recipe

Biscuit dough spiked with flavorful beer cheese makes for a great comfort-food pairing

Chef Jason Roy’s contribution to brunch