Diamondback No.5

A new version of Baltimore’s classic Diamondback


Classic Cocktail: The Seelbach

Louisville’s pre-Prohibition cocktail

Food & Drink

Applewood-Bacon-Wrapped Venison Loin

A versatile venison recipe

Food & Drink

Chicken-Fried Oysters with Garlic-Dill Pickle Sauce

Cast-iron fried oysters

Food & Drink

Julia Reed’s Grillades

A New Orleans classic

Anatomy of a Classic

Fried Green Tomatoes

Crisp and tangy, fried green tomatoes are the ultimate Southern comfort food

Food & Drink

New Year’s Smoky Greens

It’s no secret that Southerners love their greens, especially on January 1


Tomatillo Bloody Mary

A green twist on the traditional Bloody Mary

Food & Drink

Southern Classic: Bourbon Balls

What’s not to love about bourbon, chocolate, and pecans?

Food & Drink

Chive and Cheddar Ham Biscuits with Honey Mustard

A holiday ham tradition

The High & the Low

New Year, Old Habits

Thoughts on positive changes for the new year, plus one tasty recipe

Anatomy of a Classic

Fried Chicken with Crunch

An unconventional secret to perfectly crispy fried chicken

Food & Drink

Alabama’s White Gold

Pat Martin’s three-state take on a barbecue classic

The Southern Agenda

Happy Hour: Holiday on Ice

How to make a “Christmas in Hollis”

Food & Drink

No-Fail Thanksgiving Turkey

Chef John Currence shares his tips for the perfect holiday bird


Holiday Whiskey Punch

The big-batch solution to making crowd-pleasing cocktails

Food & Drink

Making Cheerwine Vinegar

Travis Milton turns Carolina’s sweet nectar into vinegar

Food & Drink

Brown Sugar Bacon Biscuits

North Carolina-style biscuits in Denver


Cider with a Buzz

A fall favorite from chef John Currence

Anatomy of a Classic

Oyster Madeleine

This crowd-pleasing casserole combines two Louisiana standards