Food & drink

P. Bordier Crêperie and Pâtisserie opens in Easton, Maryland

Southerners share strong opinions about this ritual on the water

A savory red wine reduction brings the rich, long-simmered flavors of bœuf bourguignon to juicy burgers that take just a fraction of the time

Plus, the celebrity chef shares a recipe for deviled eggs with crispy chicken crackling

Kick off Derby weekend with a pistachio chess pie mingled with bitter chocolate

The House of Marigold shares its own Derby-day delight

Fresh fruit and libations combine in a spin on a Kentucky favorite

“There’s nothing handier than a pesto in the fridge,” writes the bestselling author in her new cookbook

The Southern literary icon shares a delightfully simple yet flavorful recipe from her new cookbook

A spring “butterfly” pasta dish from bestselling author Frances Mayes’s new cookbook

Here’s how the crowd-favorite food became synonymous with the New Orleans festival—and how you can still order some from the man who invented it

A Bluegrass State chef shares his modern take on a classic Kentucky Derby recipe

“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

How a champion of farm-grown fare came to love boiled peanuts in a can

Celebrating twenty years of Charleston’s FIG restaurant with memories of those crazy early days—and three recipes from the vault

The New Orleans restaurant’s brunch gets jazzed up with Eggs Pipérade with a versatile Creole sauce

Longtime saucier Greg Rosary shares his back-of-house secrets from one of the busiest restaurants in the country

Chef Ricky Moore of the Tar Heel state (and Pepsi’s hometown) shares a recipe inspired by his childhood

Layered cultural influences liven up pork ribs