Food & drink

Half-shell hurrahs from the Chesapeake Bay and Atlantic and Gulf coasts

The challahgator is quickly becoming a holiday favorite

Jackson roaster Paul Bonds on finding his passion and turning it into a winning business

Glaze it quickly with cognac, then serve it alongside these Angel Biscuits with mustard dip

Classic mashed potatoes get the cream cheese and garlic treatment

When life gives you seventeen lemons, throw a party

Should you order by region? By size? Three chefs weigh in on building—and eating—the perfect platter

Charleston’s Beautiful South shares an inspired recipe

Low and slow is the way to go this Thanksgiving, says the Puckett’s proprietor

An outdoor fryer cooks the best bird, says the Nashville restaurateur—and also fires up the party

The longtime caterer and restaurateur knows that roasting still rules—but you may be roasting wrong

Food for thought—and a trio of recipes—from seasoned Nashville restaurateurs

Charleston restaurateur Brooks Reitz brings an Anglophile’s eye to the Crescent City

Plus, a bonus holiday riff on the easy, crowd-pleasing recipe

From his new cannabis cookbook, the country legend’s recipe is delicious with or without the THC

With its glass pasta-making room, sweeping sylvan wallpaper, and striking marble tabletops, the new restaurant blends Bluegrass pride with international inspiration

Chefs from both cities are raising funds and braising ribs to support Helene recovery

This bourbon cocktail from the Garden & Gun Club plays a perfect melody on the palate

Twelve finds for Southern dinners, parties, hostess gifts, and more

In her new cookbook, Bayou, the Louisiana chef shares her thoughts on the slow life, old-school fishing, and biscuits made with soda