100 Things We Love About Southern Food
Throughout 100 issues and thousands of pages, The Local Palate shares our favorite things about Southern Food and its rich culture.
Cookbook Club
Gullah Geechee Home Cooking
By: Erin Byers Murray"Gullah Geechee Home Cooking is quickly becoming my go-to book for comforting, simple home cooking, any day of the year," writes TLP's editor in chief. See what recipes we can't stop cooking.
In the Field
Where to Find Artisanal Cheese in the Gulf Coast
By: The Local PalateDayspring Dairy shares their process for crafting artisan sheep milk cheese and a curated list of cheese selections for the Gulf Coast.
In the Field
Marsh to Menu: Carolina Sea Foraging
By: The Local PalateIn the marshlands around Wrightsville Beach, North Carolina, Ana Shellem takes chef Dean Neff sea foraging to harvest a bounty of seafood.
For as long as we’ve been making magazines, The Local Palate has shone a spotlight on Southern food.
That’s 100 magazines—thousands of pages—brimming with biscuit recipes, grits producers, shrimping experts, hot sauces, pickling how-tos, sweet and savory pies, pimento cheese, fried chicken dredges, New Orleans cocktails, up-and-coming breweries, praise for country ham, and so, so much more. It’s been a delicious, educational, and indulgent ride—and we’re celebrating it with one whopper of a feature. After combing through our archives—thousands of photographs and hundreds of thousands of words, not to mention recipes—we thought it was time to honor all that we’ve ever loved, written about, and photographed when it comes to Southern food.
It may not be comprehensive, but we think it covers a whole lot of Southern ground. And we’re not finished yet—consider this a midcourse, a quick palate cleanser, before we continue getting on with the business of sharing our love of Southern food with you.
southern pit masters 
From the Magazine
Charleston Barbeque Pitmasters Defining the Industry
Meet eight pitmasters defining BBQ in Charleston and their individual insights and impact on the industry.
In the Field
Southern Pitmasters: Barbecue Three Ways
Four of the South's top pitmasters will join together at the annual Whiskey After Dark. See how their style pairs perfectly with a little firewater.
In the Field
Whole Hog Goes Global in Texas | Listen
Southern pitmasters Hector Garate and Don Nguyen are changing barbecue through their fusion of Puerto Rican and Vietnamese cuisine.
southern culture and traditions
Cookbook Club
BJ Dennis: The Gullah Griot
Chef BJ Dennis honors his West African and Gullah ancestors by dismantling narratives and sharing traditions by way of food.
Key Ingredient
Mardi Gras Menu from Crescent City Chefs
The holiday associated with drinking and debauchery has traditionally been celebrated with extravagant parades and party hopping, but with mass gatherings on hold, reveling at home over a large feast is the way to let the good times roll[...]
Cookbook Club
Gullah Geechee Home Cooking
"Gullah Geechee Home Cooking is quickly becoming my go-to book for comforting, simple home cooking, any day of the year," writes TLP's editor in chief. See what recipes we can't stop cooking.
southern sandwiches
southern women in wine
On the Road
What The Wine Pros Are Drinking This Fall
A handful of women shaping the landscape of southern wine tell us what perfect wine pairings and bottles they’re craving this fall.
Roots
Texas Terroir
A couple of Hill Country winemakers and their families toast the harvest with dinner under the oaks.
Partnered
Charlottesville Women Making an Impact in Wine | Video
Discover the Charlottesville women who are helping shape an innovative, collaborative, and diverse future for the regions wine industries.
southern culinary cities
southern-made cheeses
In the Field
Where to Find Artisanal Cheese in the Deep South
Take a bite of the Deep South by visiting stops on this list of cheeses and cheesemakers shaping the scene in Louisiana, Texas, and Arkansas.
In the Field
Where to Find Artisanal Cheese in the Gulf Coast
Dayspring Dairy shares their process for crafting artisan sheep milk cheese and a curated list of cheese selections for the Gulf Coast.
In the Field
Where to Find Artisanal Cheese in the Upper South
The Upper South is quickly becoming a cheese lover's utopia with several types of artisanal cheese coming into the spotlight.
southern sustainable seafood
In the Field
Marsh to Menu: Carolina Sea Foraging
In the marshlands around Wrightsville Beach, North Carolina, Ana Shellem takes chef Dean Neff sea foraging to harvest a bounty of seafood.
In the Field
Why Aren’t We Eating More Wild-Caught Shrimp? | Listen
Americans are eating more shrimp than ever, up to 5 pounds per capita per year, yet it’s not the shrimp most of them think they are eating
At the Table
From Fin to Fire at Chubby Fish
TLP spends a summer day on the water with Charleston chef, James London of Chubby Fish, followed by a fireside, sea-to-table feast.
southern people of prominence
From the Magazine
In the Fridge with Vivian Howard
Vivian Howard is an expert on all things kitchen. Take a look at 5 things this mother, TV host and cookbook author keeps in her fridge.
In the Field
10 Southern Innovators Changing the Game
These 10 innovators are taking action to tackle big food-focused issues around the Southeast and working hard to change the game.
Cookbook Club
Edward Lee on Southern Bookstores | Listen
Edward Lee is a man of stories. Some are his own: like the one about how he went to NYU to study literature. But how did he end up on the food scene?
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