Food & drink

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

Earthy flavors and espresso enhance classic ribs and slaw

In his enlightening new cookbook, the Jacksonville chef brings home global variations on Southern classics

A simple cake-mix cake gets a dose of New Orleans–inspired decadence

Southern chefs are whipping up deliciously creative variations on the brunch favorite—including one you can make at home

America’s favorite Southern sweethearts are ready for the road

Picking a pick-me-up at these supersized gas stations is a daunting task. We’ll guide you to the best lunches, treats, and gifts

Southern ribs get northern Indian treatment in this robust dish from Charleston’s Coterie

Pull up your leg warmers. Dust off your windbreaker. We’ve got an opening peek at New Orleans’ new temple to the 1980s

Why Alabamians love the Birmingham fast-food franchise