A New Kitchen's Vintage Style The smart use of reclaimed wood and striking white-plank walls makes this brand-new Alabama lake house look like it's been in the family for generations.
Trendspotting: Corn The iconic Southern ingredient has become an obsession of chefs and artisans around the country, not only in familiar recipes like hush puppies, but also in innovations like ice pops. Here, some of F&W's new favorites.
Party at the Drop of a Hat Leigh Magar makes some of the most sensational hats in Charleston, South Carolinaa city where a hat really means something. She outfits cookbook authors Matt Lee and Ted Lee in fedoras for a wonderful outdoor dinner party.
Beers & Bourbons History informs many of the new bottlings coming out of the South. F&W's Ray Isle tries a bourbon just launched by a 150-year-old distillery, an old-style beer made with spruce needles and more.
When Restaurants Get Personal Whether its walls are covered in shimmering velvet or reclaimed pine from an old tire factory, a great restaurant can make the hoary concept of Southern hospitality come aliveand inspire writer Julia Reed to hug her waiter.
A Carnivore's Best Vegetarian Dishes How did a guy with a boar's-head tattoo become so incredibly good at inventing vegetarian dishes? Atlanta chef Kevin Gillespie uses his granny's wisdom.
Behroush: The Saffron King and his Amazing Journey "Everyone wants fresh and local; what I have is dried and global," says spice importer Behroush Sharifi. F&W's Emily Kaiser follows his trail from Tehran to America and collects phenomenal recipes from the Southern chefs who love him.
An Indulgent Chef's Healthy Makeover
Mississippi chef John Currence was once infamous for his profligate eating habits. But now he makes low-fat versions of the Southern dishes he craves that are delicious enough to serve guests at a dinner party. Here, he tells how.
Best-Ever Caramel Cake This quintessential Southern dessert from the new Southern Foodways Alliance Community Cookbook combines fluffy vanilla cake with thick caramel icing (recipe, right).
Where to Go Next: Southern Cooking F&W restaurant editor Kate Krader opens her black book to restaurant openings in the South (like the farm-to-table cooking spot Farm Burger in Atlanta) and great Southern-inspired places all around the US.
Is a Top Food City Always a Great Wine Town Too? On a visit to Birmingham, writer Lettie Teague discovers exceptional wine directors at supermarkets but an odd absence of sommeliers at restaurants.
An Indie Chef's Greatest Hits Her farmers love herand so do rock bands, Nobel laureates and novelists. Here, chef Andrea Reusing of North Carolina's Lantern shares her kitchen secrets and recipes.