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
Recipes
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
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
British drinks master David Hurst puts the moxie back in mocktails in his new book of botanically inspired drinks. Don’t miss his recipe for Tropical Sparkles
Julia Reed shares a recipe for a decadent dessert inspired by two iconic New Orleans restaurants, Antoine’s and Galatoire’s
Julia Reed shares a classic Creole recipe from her book JULIA REED’S NEW ORLEANS
Hostess Stephanie Booth Shafran shares a recipe from her book, YOU’RE INVITED: CLASSIC, ELEGANT ENTERTAINING
Greet your guests with a drink to celebrate the season. We’ve gathered recipes for spirited concoctions and alcohol-free sippers
Enjoy our roundup of crowd-pleasing fall recipes from some of our favorite chefs and tastemakers