Holiday Recipes

Is it possible to improve on a biscuit? Let’s see

Moonshine has moved out of the jug and into the jar, but it still packs a punch

A warming, spicy, boozy sipper from the Botiwalla team

For a Thanksgiving pie with a twist, try this recipe from James Beard Award-winning pastry chef Kelly Fields

April McGreger gives Southern flair to the traditional Hanukkah dish

This Coca-Cola-brined, double-smoked charcuterie board standout makes an impressive holiday centerpiece—and a fine Reuben, too

A slow-simmering wild pig ragù that’s always worth the wait

Virginia chef Wade Truong shares his recipe for a tradition-worthy holiday centerpiece

Inspired by his father, chef Jean-Paul Bourgeois shares his recipe for rabbit sauce piquante

You won’t believe the secret ingredient in this family dessert recipe from the famed North Carolina pit master Sam Jones

Atlanta chef Anne Quatrano shares her decadent recipe. But is it for breakfast or dessert? You decide. (“Both” is also a perfectly acceptable answer.)

The morning sipper of choice in New Orleans, with your pick of bourbon or brandy

Southern Italy meets the South in a scrumptious holiday tradition

A Bloody Bull is an even richer spin on a Bloody Mary. Make it batch-style, like one G&G writer’s family, and prepare to bowl over your party guests

This blend of brandy, rum, and Madeira really packs a wallop

Bubbly enlivens a refreshing post-prohibition mix

One bowl, three centuries of New Orleans tradition

Your new favorite holiday dessert

A smooth-sipping fall cocktail

A Southern take on the Amish country classic