
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
Food & Drink
The Southern literary icon shares a delightfully simple yet flavorful recipe from her new cookbook
“There’s nothing handier than a pesto in the fridge,” writes the bestselling author in her new cookbook
A spring “butterfly” pasta dish from bestselling author Frances Mayes’s new cookbook
“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
The Texas country icon shares a recipe inherited from her Nonny
Recently published recipes
Slathered with apple-butter-onion-jam and crowned with pickles and slaw, North Carolina’s Over Yonder burger is a taste of the mountain South you can make at home
Southern and Chinese comfort fare cozy up
Southern libations and a sweet teriyaki sauce accent a classic entree
Warm-weather produce and a soy-ginger sauce shine in this fresh summer side
This riff on the classic cocktail combines East, West, and the South
Meet the Batanga, a Coca-Cola–spiked sipper from Don Javier Delgado Corona and his legendary bar, La Capilla
Asheville chef Steven Goff shares his recipe for a dressed-up version of the North Carolina staple
Add a Southern twist to your cocktail for a refresher with zing
The secrets to better biscuits
A perfect Southern match
The woman behind Callie’s Hot Little Biscuit shares the recipe for her best seller
The perfect vessel for pimento cheese, courtesy of leftover biscuit dough
Make a meal out of Vishwesh Bhatt’s sweet potato, ham, and cheddar creation
Cast-iron favorites
Fresh blueberries get the skillet treatment
Just potatoes, butter, salt, and your favorite pan
Chef Travis Milton shares a recipe for an old-fashioned dessert
A touch of continental refinement to a farmhouse staple
Make great grits
Kernels of wisdom about one of the South’s fundamental foods
The Most Southern Ice Cream Ever
Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it
A Chinese-accented take on a Lowcountry favorite
For your Southern sweet tooth
A county fair champion from Appalachia shares one of her most popular recipes
Grits’ Italian cousin and seasonal bounty make a dish ripe for summertime
Kick off Derby weekend with a pistachio chess pie mingled with bitter chocolate
The House of Marigold shares its own Derby-day delight
For cocktail hour
Everything you need to know to enjoy the region’s signature drinks, including essential Southern cocktails and a sipper for every state
Southern flavors turn tropical in the restaurant’s Tahti Frio cocktail
Two cocktails for beach season
The French Quarter mainstay shares attributes with other renowned cocktails
Explore more G&G recipes
A simple yet elegant celebration of summer from Vishwesh Bhatt
A bold cross between a traditional mint julep and a Black Manhattan
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A Lowcountry chef translates shrimp and grits
Upping the ante on the traditional fish fry
A sweet and spicy drink loaded with Bluegrass State flavor
A sweet and savory duck crostini
Raleigh's star chef shares her top five tips and coveted recipe
A cognac-laced sipper ideal for early spring from Chapel Hill’s Osteria Georgi
Sweet Divinities are classic Southern treats
A gimmick-free take on the classic Bourbon Street cocktail
Asheville chef Steven Goff shares his recipe for a dressed-up version of the North Carolina staple
Meet the frozen bourbon margarita
Washington, D.C. chef Reid Shilling gives his take on street corn that’s ripe for Fourth of July festivities—and previews his new restaurant in the Yards
Christmas in the bayou
Black-eyed peas, rice, and pork come together for a big helping of Southern tradition
Al Copeland’s take on the Southern staple
Louisville chef Jonathan Searle brings the flavor of Old Florida to his Kentucky home
A “sacred” (and delightfully easy-to-make) family recipe from Arlington, Virginia chef David Guas
Small-batch Southern vodkas step up to the palate
This drink fueled the mid-twentieth-century tiki craze. But the original recipe was lost for decades—until a New Orleans cocktail historian decoded it
Sim Whatley, the founder of Duck Camp, shares a post-hunt Louisiana duck club tradition
Go to bed with your thermocirculator set, and wake up to chef Hugh Acheson’s decadent main dish