Food & drink

Experts share the proportions and tricks they swear by

This high-low appetizer will be the star of your next gathering

Fried in a crunchy batter, delicate summer squash buds are a springtime treasure

These top-notch bakeshops let flour-free customers have their cake—and pies, cookies, donuts, croquetas, and biscuits—and eat them too

Plus, the craveable reason behind her Just Keep Flipping method

Green garlic and fresh herbs star in a refreshing family-style dish

Sampling one of Buffalo Trace’s rarest pours, and talking ultra-aged whiskey and the mysterious Warehouse P with master blender Drew Mayville

Louisville’s bar Vetti captures the spirit of the Bluegrass State in this refreshing cocktail

The Asheville chef demonstrates how to make an easy, spicy Oaxacan fish dip

Get restaurant-worthy results every time with this easy, ingenious method from Chattanooga chef Joe Milenkovic

Kentucky may be the bourbon mecca, but these past Made in the South Award honorees from across the region are true brown-water wonders

The odds-on Derby favorite gets a little kick courtesy of the Delegate Hotel

Ducks Unlimited and World Whiskey Society collaborate on a pair of bottles for waterfowl lovers

Step inside the all-day affair—featuring lamb three ways and sides by the dozen—and get the Atlanta chef’s recipe for a spicy red pepper and feta spread

This unexpected appetizer is good enough to eat with a spoon

In his quest for the perfect dough, the Nashville chef looks beyond Naples for inspiration

This tangy, 168-year-old condiment might hail from up north, but it’s a Southerner’s secret weapon

Goode Company in Houston is serving up the perfect flame-kissed spring side

A special-occasion dish suitable for home cooks

This Old Florida delicacy may be a pain to harvest but it’s a nostalgic delight to eat