Recipes

Bourbon or rye? Mike Raymond of Houston’s Cottonmouth Club and Reserve 101 suggests you split the difference with Wild Turkey 101. Here’s why

“This is not smoked chicken from a pit master. This is back-yard, sticky-fingers, delicious barbecue chicken”

Build a championship-worthy spread with these food and drink ideas for the tailgate or watching at home. No matter which team comes out on top, you’ll emerge a winner

Boozy, bitter, and an enduring classic for good reason

This rich, chocolaty dessert drink is an after-dinner indulgence well worth rediscovering

Everyone from nineteenth-century British sailors to fictional 1950s detectives reveres this refreshing gin drink

Passionfruit for sweet, chile for heat, and mezcal for the X factor

A low-alcohol summer sipper that quenches without consequences

When Asheville, North Carolina, chef Katie Button opened her elementary-school lunch box, this flavor-packed salad was often waiting inside—a homemade gift from her mother

Comfort food for any age

Homemade SoCo and lime cordial elevate a cherished Southern libation

An updated take on the drink that quenched colonial America

A serious frozen cocktail from Houston’s Anvil Bar & Refuge

A writer blends the flavors of her Puerto-Rico-to-Georgia childhood in a new cookbook

Cognac and fig preserves put a tasty twist on the classic Derby-season cocktail

Via Atlanta’s the Mercury: Why make one cocktail when you can make four?

Ice and fire, courtesy of chile-infused honey, come together in this bourbon-based sipper

A North Carolina spin on a Caribbean classic

Taking inspiration from her culinary heritage, Erika Council makes pancakes worth flipping for

The Athens, Georgia, chef on setting out a winning spread