Terri Robertson
These fine dining establishments, including two top luxury hotels, take farm-to-table to the next level with fields, orchards, and edible landscapes just a stone’s throw away
Flower magazine talks with Coulter Lewis, founder of Sunday, about lawn care tips, natural fertilizers for your grass, and weed killer alternatives to glyphosate
Chef Derek Brooks of Nashville’s beloved Capitol Grille at the Hermitage Hotel pays homage to Southern tradition with local heirloom okra, cornmeal, and, of course, a deep cast-iron skillet
In this dish from Herons restaurant at the Umstead Hotel & Spa in Cary, North Carolina, Chef Steven Devereaux Greene highlights local ingredients from the coast and One Oak Farm, the hotel’s farm
Chef David Bancroft, a four-time James Beard Best Chef: South semifinalist, shares his recipe for Southern fried green tomatoes with pimiento cheese, rémoulade, and marinated fresh Gulf crab
Beyond mouthwatering recipes, what we love most about Alex Hitz’s latest book, The Art of the Host: Recipes and Rules for Flawless Entertaining, are the opening chapters devoted to personal recollections and tried-and-true advice
The floral designer behind Reese Witherspoon’s flower crown and bouquet in the finale of Big Little Lies Season 2 dishes on her work’s TV debut and how her small-town roots influence her aesthetic
A globe-trotting couple find each other, then find the perfect place to call home
Dani Fischer of Magnolia’s Yarden in California shares her tips for making pretty and fun ice cubes using edible flowers
Looking for the perfect cocktail for entertaining on a sultry summer evening? Top bartender Laura Newman has you covered with her “postmodern tiki” recipe for the Sea Witch
Summer blueberries and your favorite gin or vodka—plus a few simple ingredients—make a refreshing drink for kicking back on the porch on a hot day
A Charleston hostess kicks off peony season with a fiesta in celebration of friendship and her favorite flower