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Food & Drink

Grilled Tomatoes with a French Kiss

Herbs and sea salt adorn Tomatoes Provençales

Food & Drink

Zucchini Bread

A potluck classic with a Southern touch

Food & Drink

Southern-Style Two-Squash Casserole

Sometimes two squashes—zucchini and crookneck—are better than one

Food & Drink

Baked Zucchini Wedges

The pizza of vegetable dishes

Food & Drink

Golden Zucchini Pickles

The simple snack you’ll be munching on all summer

Food & Drink

“Tastes Like Apple” Zucchini Pie

Okay, just trust us on this one

Anatomy of a Classic

Watermelon Gazpacho

Cool summer soup from a Little Rock institution

Drinks

A Late Summer Bourbon Cocktail

Grapefruit, Campari, and bourbon come together in the Third Man cocktail

Food & Drink

A Summer Peach Salad

Stephen Rose of Nashville’s the Peach Truck moves the fruit beyond cobbler and pie with this grill-friendly recipe

Food & Drink

Pickled Peaches

Enjoy fruit at its peak—all year long

Drinks

Fruit Tea Punch

Make your own version of the refreshing Nashville original

Drinks

Mezcal Mule

Passionfruit for sweet, chile for heat, and mezcal for the X factor

Food & Drink

Grilled Peach Toast with Pimento Cheese

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

Food & Drink

Shrimp and Grits with Grits Crust and Shrimp Butter

An elevated take on battered shrimp

Food & Drink

The Ultimate Weekend Burger

You’ll need brisket, your favorite cast-iron skillet, Duke’s mayonnaise, and then maybe a nap

Food & Drink

The South’s Best Hush Puppies

Fry up a batch of some of the South’s finest, courtesy of North Carolina’s Hello, Sailor

Anatomy of a Classic

Nectarine and Berry Cobbler

Extra juicy and with a secret layer of buttery dough, chef Maya Lovelace’s cobbler is a link to home

Drinks

Madeira and Tonic

A low-alcohol summer sipper that quenches without consequences

Food & Drink

Linda Louise’s Poppy Seed Dressing

A “sacred” (and delightfully easy-to-make) family recipe from Arlington, Virginia chef David Guas

Food & Drink

Ma Ma’s Egg Custard Pie

Chef Alex Harrell learned this dessert from his grandmother, “Ma Ma.” Today, it’s on the menu at his New Orleans restaurant, Angeline