Garden & Gun

If you’re like me, you don’t show up for a night at duck camp or a week at the beach without a few bottles in tow. Often I tuck mine between duffel bags so they survive the ride, although I’ve lost a few while unloading the vehicle in a less-than-car

After unearthing a list of topics that she’s written about for her What’s in Season columns, the Charleston, South Carolina, journalist Jenny Everett realized she’s covered more than seventy-five Southern foods since 2008, including kohlrabi, clams,

I was so excited to see the stories in the February/March 2021 issue. My husband lived in Bermuda during his childhood and when we took a cruise there, he was able to find an old friend from fifty years ago (“Sea Change”). We now live in Texas and ar

Yield: 1 cocktail 2 oz. rye whiskey2 tsp. Pratt’s True Ginger Syrup1 oz. freshly squeezed lime juice¾ oz. simple syrup Lime wheel, for garnish Combine ingredients in a cocktail shaker. Shake and strain into a coupe. Garnish with a lime wheel. ■

Pittsburgh, but her family moved to Chandigarh, India, when she was a baby. When she was eight, they moved to the Bronx. Her mortar and pestle, her spice box, and a little packet of garam masala in the freezer that her late mother made. She and her h

The foods of Mauritania, Mali, and Senegal inspire Bala Tounkara. At Bala’s Bistro, his storefront restaurant next door to the Love Graceland apartments in Whitehaven, he fries beef pies and serves them with onion relish, and he stews down peanut but

On a deep-rooted mission to resurrect long-lost grains, Anson Mills spreads the heirloom gospel with goods such as ancient emmer semolina and Abruzzi rye flour. Using an Austrian Osttiroler mill that runs seven days a week, owner James Brown mills bu

When he walks the woods during spring turkey season (March 20–May 2 in most of the state), chef Chris Hastings of Hot and HotFish ClubinBirmingham focuses onthe hunt, but if he sees a patch of tasty mushrooms, he’ll make a mental note and go back lat

Chocolate gravy warm and slathered on a biscuit is dessert for breakfast. No one knows the precise origin of the Ozark and Appalachian sauce made with butter, sugar, cocoa, flour, and milk—Spanish Louisiana trade routes might have brought Mexican cho

For Shannon Bishop Arvin, racing is a family affair—her grandfather served as the first general manager of Keeneland in Lexington, and her father became its lawyer and then a trustee. “I grew up around the track and always had a reverence for Keenela

The Memphis suburb of Olive Branch, Mississippi, is home to the country’s largest collection of miniature trees. Brussel’s Bonsai Nursery is roughly the size of New York’s Grand Central Station and stocks some 100,000 tiny trees, from $33 dwarf jades

The only certainty about an installation by Patrick Dougherty is that it will be made of sticks. The North Carolina artist, known for his towering natural sculptures, will visit Maryland Hall in Annapolis—an arts center inside a former high school—th

Cody Watson, West Virginia Motor Speedway’s promoter, remembers his first visit to the dirt track. “I was maybe ten,” he says. “I brought my lawn chair up on the hillside, and then I heard the announcer say, ‘Here’s Scott Bloomquist out of Mooresburg

Yield: 3 or 4 servings 1 lb. asparagus, trimmed and cut into halves or thirds½ Vidalia onion, julienned3 tbsp. olive oil¼ tsp. chile flakes1 tsp. red wine vinegar1 tsp. honey2 cloves garlic, minced Kosher salt Black pepper1 lemon Place asparagus,

David DiBenedetto Senior Vice President & Editor in Chief Creative Director Marshall McKinney / Photography and Visuals Director Maggie Brett Kennedy Deputy Editors Amanda Heckert, David Mezz / Style Director Haskell Harris Art Director Julia Knetze

After Hurricane Katrina, the colossal former New Orleans World Trade Center on Canal Street sat idle on the Mississippi riverfront. But on May 15, not only will it reopen as the Four Seasons Hotel New Orleans, but also the James Beard Award–winning c

In our Talk of the South newsletter, readers told us what they’re most excited to grow this year. Moonvine, hyacinth bean, and sunflowers. Robert E. I always plant yellow tomatoes, basil, and mint for salads, sandwiches, and eye candy. Cynthia G. I

“The Southern writer is forced from all sides to make his gaze extend beyond the surface…,” Flannery O’Connor wrote, “until it touches that realm which is the concern of prophets and poets.” In his new book, A Place Like Mississippi (Timber Press), W

Alice Ravenel Huger Smith (1876–1958), a leading figure of the Charleston Renaissance, was known for her dreamy watercolors of marsh vistas. But the creative also painted portraits, sketched architectural drawings, and started a local movement of art

In 1912, Robert B. Crawford built a Georgian Revival and Italian-style manor just outside Charlottesville, ordered a menagerie of peacocks and miniature donkeys, and called the whole thing Villa Crawford. It didn’t stay in the family long, and eventu

“When I visit somewhere, I want to feel like I got the vibe and energy of the city,” says the Fort Worth native and entrepreneur Jonathan Morris, who hosts Self Employed, a show on the new Magnolia Network that highlights small-business owners nation