Our 52 Favorite Sights, Sips, Snacks & More in Lexington

This article—shared in partnership with our friends at VisitLex—is part of 52Cities, a column where we share editor-curated and community-loved recommendations for visiting our favorite places.

As a native Atlantan, I’m no stranger to visiting South…

This article—shared in partnership with our friends at VisitLex—is part of 52Cities, a column where we share editor-curated and community-loved recommendations for visiting our favorite places.


As a native Atlantan, I’m no stranger to visiting Southern cities—spring breaks spent in Florida beach towns, Girl Scouts trips to Savannah, an especially memorable New Year’s Eve in Nashville, and plenty of weekend getaways in the Carolinas. But up until recently, I’d never spent much time in Kentucky. Sure, there was the family pilgrimage to Mammoth Cave when I was a teenager, too cool to appreciate the wonders of eyeless fish (Google it) and the world’s largest underground cave system, but the Bluegrass State had yet to pull me in. After a recent trip to Lexington, all of that changed.

Read More >>

Bourbon Street, Belly Laughs & the Best Snacks—Welcome to Nini Nguyen’s Mardi Gras

We’ve teamed up with Zatarain’s® Smoked Sausage to help bring the flavors of a New Orleans Mardi Gras straight to your kitchen. We’re talkin’ recipe ideas starring their Andouille Sausage and Cajun-Style flavors to celebrate the Carnival season.

Whe…

We’ve teamed up with Zatarain’s® Smoked Sausage to help bring the flavors of a New Orleans Mardi Gras straight to your kitchen. We’re talkin’ recipe ideas starring their Andouille Sausage and Cajun-Style flavors to celebrate the Carnival season.


When it comes to the seasons, Chef Nini Nguyen says New Orleans has six: “Carnival season is the fifth and crawfish season is the sixth.”

Read More >>

New Orleans’ Cult Favorite Sandwich Shop Finally Has A Cookbook

One of the first photos you’ll find inside Mason Hereford’s debut cookbook, Turkey and the Wolf, is a portrait where he’s surrounded not by his own dishes, but by a box of Cheez-Its, a crumbled bag of Doritos and a scattering of mixed Hershey’s miniatu…

One of the first photos you'll find inside Mason Hereford's debut cookbook, Turkey and the Wolf, is a portrait where he's surrounded not by his own dishes, but by a box of Cheez-Its, a crumbled bag of Doritos and a scattering of mixed Hershey's miniatures.

What follows is a dive into what Hereford's brother calls his "psychedelically objective imagination," a guidebook to creating the whimsical stoner food you’ll find inside his New Orleans restaurants, Molly’s Rise and Shine and Turkey and the Wolf.

Read More >>

Hushpuppies That Quiet My Homesickness

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones.

My mother, Melissa, wasn’t much of a cook. But she loved making a quick spaghetti wit…

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones.


My mother, Melissa, wasn’t much of a cook. But she loved making a quick spaghetti with ground beef, bell peppers, and mushrooms. Or a lasagna that was basically the same thing assembled in a different way. Nobody complained.

Read More >>

Why Spoonbread Matters

While driving outside of Richmond, Virginia, one day, I passed a seafood restaurant called Stuart’s Fresh Catch. Posted outside was a vinyl sign advertising lake trout, crabs, fresh fish, and spoonbread. Clearly one of those things wasn’t like the othe…

While driving outside of Richmond, Virginia, one day, I passed a seafood restaurant called Stuart’s Fresh Catch. Posted outside was a vinyl sign advertising lake trout, crabs, fresh fish, and spoonbread. Clearly one of those things wasn’t like the others, and I made a mental note to come back the next day to try spoonbread.

Spoonbread is one of the oldest Southern delicacies. When executed properly, it is incredibly light, even though it has a similar texture to grits, and almost tastes like an incredibly moist piece of cornbread. “A properly prepared dish of spoonbread can be taken as continued testimony to the perfectibility of humankind,” as John Egerton, author of Southern Food, wrote, The ingredients for spoonbread are cornmeal, milk, butter, eggs, sugar, and baking powder (although some recipes call for flour), and the lineage of spoonbread can be traced back hundreds of years in Virginia. Spoonbread was originally called “Batter Bread,” and a recipe for it appears in Mary Randolph’s 1824 cookbook, The Virginia Housewife, which is considered to be the first Southern cookbook by many culinary historians.

Read More >>

The Best Chocolate Chip Cookie Pie Recipe Ever

This is the most delicious, warm, and gooey chocolate chip cookie pie recipe … Read more
The post The Best Chocolate Chip Cookie Pie Recipe Ever appeared first on Sugar and Charm.

This is the most delicious, warm, and gooey chocolate chip cookie pie recipe ... Read more

The post The Best Chocolate Chip Cookie Pie Recipe Ever appeared first on Sugar and Charm.

Amethyst Ganaway’s Pantry Is Based Around a ‘Holy Trinity of Grains’

Welcome to Amethyst Ganaway’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we’re exploring eight staples stocking Amethyst’s Southern and Low Country kitchen….

Welcome to Amethyst Ganaway’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring eight staples stocking Amethyst’s Southern and Low Country kitchen.


“Southern food” is often used interchangeably with “soul food,” a term coined before, but most commonly used during and after, the Black Power and Civil Rights movements of the 1960s and 1970s. The term describes the foods and foodways of Black Americans, as well as the reclaiming of African roots. Yet even today, some people still view soul or Southern food through the outdated lens of literal table scraps from white people, or as a lesser cuisine compared to European cultures. For me, the food is about honoring who we are at our core. The history and cultures put into a pot and poured into each bowl are rich, unique stories full of deep, different flavors.

Read More >>

Bourbon-Pecan Sticky Buns for Superlative Sunday Mornings

“I wrote this book to bury y’all in cornbread and biscuits,” cookbook author Kelly Fields writes in the introduction to her recently released cookbook, Good Book of Southern Baking—“the best dang ones you’ve ever had.”
The path to dessert greatness wa…

“I wrote this book to bury y’all in cornbread and biscuits,” cookbook author Kelly Fields writes in the introduction to her recently released cookbook, Good Book of Southern Baking—“the best dang ones you’ve ever had.”

The path to dessert greatness was neither smooth nor easy for Fields. In the wake of Hurricane Katrina, in 2005, Fields lost every notebook and recipe she had saved throughout her career. Notes that she had painstakingly taken from culinary school and her numerous stints in pastry kitchens around the world.

Read More >>

Southern Cornbread

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side…

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

Continue reading "Southern Cornbread" »

Meet the Legendary Couple Behind Mississippi’s Best BBQ Ribs

Cook, author, and musician, Matt R. Moore, wears a lot of hats. Most recently, he’s been leaning into his role of “adventurer”: For his newest cookbook, Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection, Matt traveled across the U.S. to t…

Cook, author, and musician, Matt R. Moore, wears a lot of hats. Most recently, he's been leaning into his role of "adventurer": For his newest cookbook, Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection, Matt traveled across the U.S. to talk to chefs and grilling experts all over—who shared their delicious signature recipes and riveting stories. Below, an excerpt from the book telling one such story: that of Hoover's Grocery & Laundry, helmed by owners Sylvester and Mary, and their legendary three-down ribs.


The Delta. There is, perhaps, no place in our country more misunderstood, mythic, and luring. Built primarily on the wrong side of history, most Americans have either shunned the area entirely or, most likely, forgotten its existence altogether. It is isolated. It is complicated. But it is beautiful.

Read More >>