Food & Drink
Frances Mayes’s Arugula and Toasted Pine Nut Pesto
“There’s nothing handier than a pesto in the fridge,” writes the bestselling author in her new cookbook
Recipes
Food & Drink
Frances Mayes’s BLT Spaghetti
The Southern literary icon shares a delightfully simple yet flavorful recipe from her new cookbook
-
Food & DrinkMiranda Lambert’s Whiskey Cupcakes
“The look of surprise when that whiskey taste hits folks’ tongues? It’s not what people expect. It’s even better,” writes the country artist in her new cookbook
-
Food & DrinkMiranda Lambert’s Lemon Meringue Pie
The Texas country icon shares a recipe inherited from her Nonny
Recently published recipes
-
RecipeBite-Size Fritters for Apple Season
Drizzled with a caramelized apple cider glaze, these crispy treats are full of fall flavors
-
RecipeVeggie Limpin’ Susan
A variation on a Carolina coastal favorite
-
RecipeCollard Greens and Rice Soup
Sure to be your new fall favorite
-
RecipeNew Orleans Calas (Rice Fritters)
A sweet twist on brunch
-
RecipeThe Perfect DIY Shrimp Burger
Not fussy and not deep-fried, this recipe is fit for the weekday rotation
-
RecipePineapple Shrimp Fried Rice
Starring a canned version of the fruit that takes this comforting dish over the top
-
RecipesSaucy Broiled Shrimp
Featuring a Vietnamese barbecue sauce so good you’ll want to sop up the leftovers
-
RecipeCoconut Shrimp with Pineapple and Jalapeño Chutney
A helping of island magic at home
The secrets to better biscuits
-
Food & DrinkJohn Lewis’ Hatch Chile-Cheese Biscuits
To celebrate his favorite fall harvest, the expat Texan pit master puts a southwestern spin on breakfast
-
Food & DrinkThe Secret to Amazing Buttermilk Biscuits
Cultured Butter and Buttermilk
-
RecipeA Biscuit Sandwich Rolled Into One
Make a meal out of Vishwesh Bhatt’s sweet potato, ham, and cheddar creation
-
Food & DrinkBuild a Better Chicken Biscuit
Chef Jason Roy’s contribution to brunch
Cast-iron favorites
-
Anatomy of a ClassicCast-Iron Comfort: Bacon Scallion Hoecakes
The original field feast
-
Food & DrinkCast-Iron Charred Corn
A touch of continental refinement to a farmhouse staple
-
Food & DrinkGreen Tomato Pie
Chef Travis Milton shares a recipe for an old-fashioned dessert
-
Food & DrinkChicken-Fried Oysters with Garlic-Dill Pickle Sauce
Cast-iron fried oysters
Make great grits
-
Food & DrinkThe Ultimate Guide to Grits
Kernels of wisdom about one of the South’s fundamental foods
-
Anatomy of a ClassicItalian-Style Shrimp and Grits
A Lowcountry chef translates shrimp and grits
-
Food & DrinkShrimp and Carolina Gold Rice “Grits”
A Chinese-accented take on a Lowcountry favorite
-
RecipesA Refreshing Remix of Classic Shrimp and Grits
Chef Sam Davis adds a sweet Creole spin to a Southern favorite
For your Southern sweet tooth
-
Anatomy of a ClassicBanana Pudding’s Heated Debate
Chef Rob McDaniel channels warm memories of the sweet Southern dessert
-
RecipeFarm-Fresh Milk and Honey Cake
Martha Foose shares a recipe from Loblolly Bakery, her soon-to-open storefront in Hattiesburg, Mississippi
-
RecipePrize-Winning Peanut Butter Fudge
A county fair champion from Appalachia shares one of her most popular recipes
-
Food & DrinkLemony Strawberry Polenta Cake
Grits’ Italian cousin and seasonal bounty make a dish ripe for summertime
For cocktail hour
-
DrinksThe Ultimate Guide to Southern Cocktails
Everything you need to know to enjoy the region’s signature drinks, including essential Southern cocktails and a sipper for every state
-
DrinksEssential Southern Cocktail: Mint Julep
The Kentucky classic that deserves mixing beyond the Derby
-
DrinksShuck Shack Limonade
A Texas limonade cocktail
-
DrinksA Southern Classic: Mint Julep
Two vintage recipes from the 1930s
Explore more G&G recipes
-
Anatomy of a ClassicSmoked Vanilla Ice Cream
With wood chips and ingenuity, a South Carolina chef puts a smoky spin on a classic summertime treat
-
DrinksCorpse Reviver #2
America’s original morning cocktail
-
Food & DrinkAt-Home Shrimp Boil
A scaled-down version of a seafood party spread
-
Food & DrinkSoft-Shell Crab Season: Sautéed
A lighter way to enjoy soft-shells
-
RecipeWhy Fermented Honey Should Be Your New Secret Ingredient
Explore the joys of infusing the sweet-and-sticky stuff in the Stinging Bee’s Knees cocktail and beyond
-
Food & DrinkNew Year’s Smoky Greens
It’s no secret that Southerners love their greens, especially on January 1
-
Anatomy of a ClassicChicken Thigh Potpie
The humble chicken potpie rises to new heights
-
Food & DrinkBaked Oatmeal with Berries and Peaches
Stephen and Jessica Rose of the Peach Truck in Nashville, Tennessee, share a very berry breakfast treat
-
Food & DrinkSummer Strawberry Pie
The freshest berries make this stunning blue-ribbon pie sunshine by the slice
-
Anatomy of a ClassicMaryland Crab Cakes
Nobody knows crab cakes like a Marylander
-
RecipeHow the Kentucky Chef Sam Fore is Finding New Purpose
Plus, her Sri Lankan-meets-Kentucky recipe for Spice-Butter Roasted Carrots with Sorghum Glaze
-
Anatomy of a ClassicQuick Pickles
Beat the heat with quick and easy pickles
-
DrinksVieux Carré: A NOLA Original
One of the few Crescent City cocktails you can still order in the bar where it was born
-
Food & DrinkA Creole Brunch Favorite from Arnaud’s
The New Orleans restaurant’s brunch gets jazzed up with Eggs Pipérade with a versatile Creole sauce
-
Food & DrinkRichmond’s Pie Prodigy
How Kate Aliberti weaves dreamy latticework for her home-baked pies—like this stunning apple pie with sorghum and cinnamon
-
Food & DrinkA Last Supper for Seven Sows
Chef Mike Moore’s favorite family recipes
-
RecipeCollard Fritters with Gruyere Fondue from Littler in Durham
A tiny hot spot in Durham just reopened for the first time in two years with a new chef and reimagined menu
-
Food & DrinkChicken-Fried Egg
Easy to make and hard to resist
-
Anatomy of a ClassicA Grown-Up Pudding Cup
Butterscotch meets bourbon in pastry chef Lisa Donovan’s smooth take on a favorite childhood dessert
-
Food & DrinkQuail with Grapes and Pearl Onions
A Mediterranean take on the South’s favorite game bird
-
RecipeChristmas Enchilada Sauces
Pitmaster John Lewis shares his recipes for the borderland red and green chile sauces of his childhood
-
Anatomy of a Classic
Banana Pudding’s Heated Debate
Chef Rob McDaniel channels warm memories of the sweet Southern dessert