Southern Comfort

After more than a decade working with some of the best Southern chefs around in Charleston and Nashville Chef Cole Ellis decided to return to

Mother’s Banana Cake

Some of my fondest memories from growing up are my birthday celebrations. These special days were always celebrated surrounded by either my childhood friends or

Seasonal Inspiration

Growing up as the youngest of five kids, south Louisiana native Scott Serpas helped his mother cook family meals from an early age. His memories


Growing up in Fort Valley, Georgia, Stephen Rose never had a bad peach. Eating succulent peaches right off the tree in the heart of Georgia’s

Smothered in Okra

It wasn’t easy being uprooted from the seafood-laden waters of south Louisiana and moving to the mountainous land-locked mill town of Dalton, Georgia. My momma,

Southern Beaten Biscuits

Southern Beaten Biscuits date from the 19th century. They are different from regular soft biscuits in that they are more like soda crackers. The dough was originally

The Ol’ Nut Job

Ragged Branch Distillery was born from an idea Alex Toomy had with friends and now co-owners, Russell Nance and Chris Sarpy during the financial downturn

Sorghum Butter Roast Chicken

SORGHUM BUTTER ROAST CHICKEN is excerpted from SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis. Reproduced by permission of Houghton Mifflin Harcourt. All

Tastes of Winter

At Circa 81 in Beaufort, NC, Chef Clarke Merrell believes the cocktail is king. With over 30 cocktails on their menu at any given time (including

The Dead Rosetti

Through a nondescript wood door lighted by a single, wrought iron lamp, Micah LeMon and his staff pour their latest libations at James Beard award-nominated

Rosemary-Thyme Roasted Leg of Lamb

As Executive Chef  for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina and in

Creamy Southern Rutabaga Smash

As Executive Chef  for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina, mixing traditional