Food & drink

Remembering the High Point restaurant that’s closing after seventy-seven years

A New Orleans chef’s handheld version of the iconic Southern hors d’oeuvre

Energizing green tea, bourbon, and lemon from the lead bartender at Virgin Hotels New Orleans

From the Garden & Gun Club, a mocktail recipe with all the flavors of an island getaway

You won’t miss the booze in this “stunning” beverage from the Garden & Gun Club

Farms, shops, and restaurants welcome you to just brie yourself

A simple swap for simple syrup makes this classic cocktail shine

An unfussy, tried-and-true crowd-pleaser from Michael Kramer’s new cookbook, Jianna

Even off the menu, this bright and floral sipper finds faithful fans at Greenville’s Jianna

Topped with creamy mascarpone cheese and a sprinkle of Grana Padano

No need to wait until five o’clock for this grown-up drink from the Garden & Gun Club

Breast fillets, salt, fruit, and cast-iron add up to one crowd-pleasing appetizer

Butcher? Check. Taqueria? Check. Fishmonger? Check. Almost a year after opening, Pullman Market is a community hub and travel-worthy culinary destination

They told us their secret haunts, favorite dives, and best-bet bites

Let the good times roll with Penelope Bourbon

More and more distillers are experimenting with bourbons finished in “toasted barrels”—and for good reason

Two North Carolina chocolate makers share their go-to recipe for drinking chocolate—plus how they upgrade the classic with cayenne pepper, peanut butter, cinnamon, or all three

Featuring a secret ingredient straight out of the pantry

The queen of Southern cooking was “a force of nature,” “generous with her wisdom and her time,” and “dedicated to making the world a more colorful and delicious place to live”

In this interview published in G&G’s Southern Women, the chef and author reflects on her journey and the joy of Southern food