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With his cookbook Cured, San Antonio chef Steve McHugh has flipped the script on preservation being more of a chef’s domain than a home cook’s.
“We tend to look at a lot of preservation as overly complicated science,” McHugh says. “But I always tell people, this literally was survival for folks. Our grandmothers weren’t scientists. This is just nature, and utilizing nature to our advantage.”
Using elements as familiar as acid and fat, and methods of preservation from freezing and drying to curing and fermenting, you can use McHugh’s preservation recipes to build a unique fall charcuterie board, any part of which can be simplified by subbing in store-bought ingredients. Here are a few of our favorites.
This recipe blends yellow and brown mustard seeds with the light sweetness of honey and brown sugar, rounding out the flavor profile of any charcuterie board. Be sure to begin recipe two weeks before using.
“I didn’t try pimento cheese until I was 20, so perhaps you’ll forgive me this slight variation on the classic, which replaces the traditional pimentos with pickles. The acid from the pickles cuts through the creamy cheese spread for an unexpectedly tasty treat. Do be sure you take the time to grate your own cheddar for this recipe. (You can also grate cheese in a food processor if you’re in a hurry.)”
Twice-Baked Firecracker Saltines
A dose of hot sauce and some time in the oven is all it takes to achieve the most satisfying pedestal for all dipping accompaniments.
Pro tip: Join our Cookbook Club to gain exclusive access to McHugh’s fermented hot sauce and pickle recipes, along with an in-depth Q&A with the chef.
“I find that almost-overripe fruit that is just starting to bruise makes the sweetest, most flavorful jam. All jams can be strained through a fine-mesh strainer if you prefer your jams without pulp.”
Pro tip: Cookbook Club members can find the recipe for McHugh’s Mix-and-Match Jam Cocktail at thelocalpalate.com
McHugh transforms garlic into a tender, flavorful dipping experience with his unique garlic confit. “Use the smallest vessel you can to save how much oil is necessary to cover your ingredients. Both the oil and the vegetable can be used in dishes, and the recipes here make spectacular use of both. Just make sure you store these preserves in the refrigerator and use a clean utensil anytime you dig into them.”
Confit Variations
3 heads fennel, halved lengthwise, fronds trimmed, with 3 sprigs thyme, 3 sprigs tarragon, 1 teaspoon red pepper flakes, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and zest of 1
orange at 275 degrees for 2 hours
2 pints whole cherry tomatoes with 5 fresh basil leaves, 1 sprig rosemary, 3 garlic cloves, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, and zest of 1 orange at 250 degrees for 1 hour
1½ pounds peeled carrots, parsnips, or turnips with 2 halved serrano peppers, zest of 1 orange, 1 tablespoon coriander seeds, and 1 teaspoon of salt at 275 degrees for 3 hours
McHugh introduces a bold Italian flavor to the classic charcuterie board. “Bresaola is an Italian air-dried beef that typically would cure for a few days and then dry for months. My version is a bit faster than that. Never use previously frozen meat for cured meats, as they don’t take on the salt properly.”
We sat down with Darius Rucker to discuss the 5 things he absolutely can’t live without in his refrigerator.
Author: Steve McHugh Boost the flavor of any meal with this definitive guide on cooking with pickles, jams, preserves, sauces, and more–whether you make them from scratch or use store-bought ingredients–featuring 150+ recipes for everything from quick weeknight meals […]
The owners of Charleston, South Carolina, cheese shop goat.sheep.cow share their secrets.
In South Georgia, there’s a place where agriculture isn’t just part of the past—it’s part of the adventure. Welcome to Tifton, a town rooted in the land, steeped in history, and brimming with local flavor. Whether you’re seeking a hands-on agri-tourism experience or a peaceful getaway full of Southern charm, Tifton offers something refreshingly real.
Begin your journey with a trip back in time at the Georgia Museum of Agriculture, where history comes alive through interactive exhibits, costumed interpreters, and even a ride on a vintage steam train. Families and curious travelers alike will love exploring the 19th-century village, complete with working blacksmith shops, farmsteads, and heritage gardens. It’s an immersive experience that connects visitors to Georgia’s agricultural roots—and shows how those roots still grow strong today.
Speaking of growing—Tifton is known for its thriving u-pick farms, where seasonal produce is ripe for the picking. Whether you’re harvesting sun-warmed strawberries in spring or gathering pumpkins in the fall, farms like Berry Good Farms and Rutland Farms offer year-round fun for all ages. Homemade ice cream, fresh-baked goods, and farmers markets packed with Georgia grown products make these stops a delicious and memorable part of any visit.
After your agricultural adventure, slow things down with a bite to eat at one of Tifton’s many locally owned restaurants. From smoky Southern barbecue to vibrant international flavors, the town’s food scene offers something for every palate. While menus may change, the commitment to hospitality and homegrown ingredients never wavers.
Looking for a little retail therapy? Downtown Tifton is full of independently owned boutiques, antique shops, and specialty stores where you can find everything from handcrafted gifts and home décor to vintage treasures and fashion-forward finds. It’s the kind of browsing experience that feels personal, not mass-produced.
And if you’re craving a bit of green space, Fulwood Park delivers with walking trails, shady picnic spots, playgrounds, and even a disc golf course. The park also hosts some of the region’s most beloved festivals, celebrating everything from local art to global culture.
Tifton may be a small town, but it offers a big welcome—and an even bigger sense of place. It’s a destination where agriculture meets adventure, and every visit plants the seed for something special. So next time you’re traveling through South Georgia, don’t just pass by—pull over and Think Tifton.
Steve McHugh’s vision for Cured was to write recipes for home cooks that would strip away a lot of mystique around preserving ingredients.
With his cookbook Cured, chef Steve McHugh has flipped the script on preservation being more of a chef’s domain than a home cook’s.
Whether you’re seeking a hands-on agri-tourism experience or a getaway full of Southern charm, Tifton offers something refreshingly real.
The edible symbols of prosperity and abundance in the Jewish New Year fall in line with common Southern food concoctions. Black-eyed peas, a Southern staple and one of the seven simanim, deliciously bridge the two cultures. But it doesn’t stop there: apples and honey for a sweet new year, leeks for a fresh beginning, pomegranates for abundance, and fish for forward motion, all play starring roles at the Rosh Hashanah table while also appearing in Southern kitchens.
These 10 Jewish inspired recipes from restaurants from across the South fuse Mediterranean and Southern flavors to honor both Jewish Holiday and the comfort of Southern cooking!
This apple and fennel salad, bright with scallions, pecans, and orange juice, offers a sweet and refreshing start to any holiday feast. Ideal for Rosh Hashanah or as a light counterpoint to a rich meal, it’s a versatile dish for any occasion.
These vibrant rice-stuffed delicata squash halves, adorned with fresh mint and pomegranate seeds, make a visually appealing and equally delicious appetizer.
This traditional Jewish dessert from Saba Restaurant in New Orleans features tahini, a Mediterranean staple and delicious flavor profile in any context, sweet or savory.
Pomegranates hold significant meaning around the world as an emblem of abundance. This Middle Eastern-inspired tabbouleh complements the feast as a symbolic contrast to the heavy main courses.
This traditional braided Jewish bread is the inspiration behind the King Cake Challah tradition– a tradition that crosses Jewish culture and the New Orleans Cake and is typically eaten during Mardi Gras.
A palatal tour of the Mediterranean is brought to the feast with halloumi, pumpkin, dates, and warm spices. Chefs Michael Shemtov and Jonathan Ory of Butcher and Bee bring the flavors of Israel to the South through this recipe.
This black-eyed pea hummus offers a twist on a classic dip, blending Southern comfort with Mediterranean flair. It’s a flavorful and symbolic addition to any meal, especially fitting for celebrations emphasizing prosperity and abundance.
This curry combines Southern staples—black-eyed peas and collard greens—with aromatic spices, creating a comforting and hearty multicultural dish .
This lively dish combines the sweet, warm, and peppery ingredients of the Mediterranean together for a balanced and earthy side dish.
No holiday meal is complete without something sweet. This recipe for traditional rugelach comes from Gottlieb’s Bakery in Savannah, Georgia. Whether for Rosh Hashanah or as a finish to a rich meal, Gottlieb’s cinnamon rugelach is the perfect confection to bring the meal to a delightful close.
Chef Yotam Dolev shares his heritage and journey to bring about Hamsa, a modern Israeli restaurant with authentic Tel Aviv flavors in Houston.
Leave it to food to reveal the most basic of truths—we aren’t so different after all. Exhibit A: Israel and the American South.
Rosh Hashanah marks the celebration of the Jewish new year every fall. It begins the High Holy Days and culminates with Yom Kippur, considered the most sacred day within the Jewish religion. The two-and-a-half-day celebration of Rosh Hashanah is […]
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For an elevated Autumn, visit these 5 Southern kitchen stores to embrace the new season
As the leaves change, we’re making plans for slow-simmering stew evenings, leisurely morning pour overs, and gatherings with friends that call for a blend of beauty and purpose—criteria that these Southern kitchen stores can bring to every home. Here are a few of our handpicked essentials for fall and the stores that stock them.
Pie season is upon us! Fill your home with the sweet fragrance of apple, pumpkin, pecan—you name it, by trying out this iconic pie dish, which is 100-percent ceramic and known for its extraordinary ability to insulate and evenly distribute heat while baking $60.99
Star Provisions Market & Cafe, Atlanta
Lighten up your kitchen in autumnal elegance with this colorful variety of linen tea towels—sold individually, crafted with duration in mind, and inspired by coastal France. $26 each.
Ladle & The Whisk, New Orleans
Simmer stews and bake hearty fall favorites in this lightweight cast iron that provides long-lasting durability and superior heat retention—an essential for curling up on the sofa with a steaming bowl of soup at the end of the day. $206.95
Good Kinsmen, Chattanooga, Tennessee
This beautifully crafted and long-lasting collection of North Carolina-made kitchen pottery was created using nature-inspired glazes that give it a unique and vibrant shine. $18-180
Common Housefly; A Kitchen Emporium, Black Mountain, NC
Ward off the fall chill and curate your own brew with this multipurpose espresso grinder, praised for its precision, performance, and countertop-worthy design perfect for that autumnal morning aesthetic. $529.95
We sat down with Isaac Morton of Smithey Ironware to get his take on the pieces every cook needs, plus how to make the most of the pans once you’ve got them.
For a flavorful, soul-warming season, we’ve got six Southern-inspired soup and stew recipes to help feed a crowd or savor over time.
From buttermilk to butternut, our best pie recipes make for fun fall baking projects and the perfect way to finish holiday feasts.
“If I ever open an oyster bar, I’m going to call it Bearwalrus,” Phil Spencer said to himself after the first time he met his now-soon-to-be brother-in-law. “He said, ‘Who is this big bearwalrus?’” Spencer recalls. “And according to him, it was not meant as a compliment, but I thought it was a really cool name.”
What’s even cooler is the menu at this Rock Hill, South Carolina, restaurant whose focus is indeed oysters but also Texas-style barbecue and a strong bar program. “Those are literally my two favorite food groups,” says Spencer, who is a native of York County but has worked in Charleston and Atlanta kitchens, where he developed a love of brisket. He returned to his home county three years ago to open a butcher shop, Longbottom Meats. “I’ve been cooking Texas style barbecue for probably 10 years or so now. And I’ve been eating raw oysters since I was, like, three years old.” He says the combo works based on a surprisingly simple pairing premise: “The oysters are so salty, and the Texas barbecue rub is based heavily on pepper—so, you know, salt and pepper.”
Bearwalrus seats 85, with a long community table and bar, and a dining bar that overlooks the large open kitchen, all housed in a historic building next to the former Rock Hill printing and finishing factory where Spencer’s grandparents once worked. “Right where they worked is where I work now. We wanted to keep as much original to the building as we could. ”The brick is original, and the community dining table, bars, and liquor shelves are sourced from the building’s original wood. Pews from a 19th-century church provide seating along the walls, which are painted “gentleman’s gray,” which has an eel green tone that Spencer felt bridged ocean and land. Décor includes photos of Spencer’s grandmother’s framed recipes.
“You can really feel the history here. It’s kind of cool that this building has been here for 180 years at this point, and we hope we’re gonna help get it to 200.”
Spencer compiled what he calls a “greatest hits” menu of dishes he’s been making for a long time, many of which are homages to chefs and places he’s admired and enjoyed over the years. The Bearwalrus kitchen utilizes products from roughly 40 local farms in dishes like heirloom cornbread made with Sea Island blue cornmeal from Marsh Hen Mill.
Bearwalrus smokes items like brisket and wings on a Texas-built smoker with white oak from South Carolina, and they also utilize a wood-burning grill for dishes like the ember-roasted bone marrow with pickles and sourdough, which can be upgraded with a pour of Jameson to shoot down the bone when you’re through. They also use the prime brisket in a beef tartare with oyster aioli and a fried oyster on top, and their 8-ounce burger, which is ground out of brisket scraps and smoked to mid-rare, then finished on the flat top with American cheese, pickles, onions, and Duke’s mayo.
Other land-based proteins include a half chicken, Duroc spare ribs, housemade sausages, and steak frites with steak sourced from Longbottom Meats. Seafood is also in rich supply; in addition to starters like peel-and-eat shrimp sourced from Tarvin in Charleston, and a daily rotating ceviche sourced with fish from either the Gulf or the Carolina coast, Spencer, who used to own a fish camp, offers a fried fish plate and a rotating wood-fired fish special seasoned simply with lemon, chile butter, and garlic.
Then, of course, there are oysters. “We have four different types of oysters at all times,” Spencer says. The “good oyster” is often a James River or Chesapeake Bay and is also used in the grilled oyster dish. The “awesome oyster” is from the Northeast, a PEI or Blue Point, and the “baller oyster” options are currently Beausoleils from New Brunswick and Kumamotos from the West Coast.
Sides rotate with the seasons, but Spencer says guests can always expect to find slaw, potato salad, mac and cheese, and beans. Current seasonal options are a sweet corn summer salad, chilled black-eyed pea salad, end-of-season heirloom tomato salad, watermelon salad, and buttermilk Caesar salad. Bearwalrus sources desserts from the pastry program at Amelie’s French Bakery and Café: “coconut cake because that was my grandfather’s favorite, chocolate cake because that’s my favorite, and key lime pie.”
At the bar, 14 rotating draft beers are anchored by Coors Light and Shiner Bock, another nod to Texas. Cocktails lean toward Southern-influenced classics like a julep and a sazerac. There’s also a frozen gin and tonic, a Hemingway daiquiri, and at happy hour, a 2-ounce gin mini-tini for $6. For fun, Spencer again pulls from his family history with My Redneck Cousin, Mexican Coke served in the bottle with 100-proof Evan Williams and peanuts. “We’re just trying to have a little fun with it and introduce a proper cocktail. I’m into proper glassware, proper ice,” Spencer says. “I like to sit at a bar and have a properly made drink.”
Bearwalrus is a place with broad appeal in the best of ways. “If you want to come in and have two dozen oysters and a steak and a nice fish and a nice dessert, go for it,” Spencer says. “But if you want to come in at happy hour and have two oysters and a mini-tini and some chicken wings, go for it. We’re very much into quality in everything we do.”
An infusion of personal touch is placed on every aspect of Spaghett from its storied floorboards to its perfectly imperfect pasta shapes.
Named for the resilient Spanish plant, Bayonet, Rob and Emily McDaniel’s latest concepts opens its doors in Birmingham, Alabama.
Cane Pazzo, a community-driven osteria with an intimate reliance on Lowcountry lands opens its doors in Hanahan, South Carolina this June.
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There’s nothing quite like game-day. Rowdy crowds, the spirit of competition, and the irresistible aroma of tailgate food wafting through the air. Whichever team you’re on, tailgating is a time-honored tradition that brings fans together in the best way. In this special round up, our Associate Editor of Creative Content, Brittany Furbee, reimagines tailgating season with these 6 recipes that score big on flavor.
Brittany Furbee elevates tailgating with her cinnamon roll espresso martinis, a spirited recipe guaranteed to have you buzzing with team pride
To easily serve a crowd, multiply each ingredient in the single-serving martini recipe by 8. For the martinis, combine all liquid ingredients in a large pitcher and chill until ready to serve. In a large airtight container, combine sugars and cinnamon for dipping the glass rim and store until ready to serve. For a nonalcoholic version, stir 1 to 2 tablespoons of syrup into hot or iced coffee for a cozy mocktail.
Kick off your tailgate with fire. These baked Fireball whiskey donuts bring the heat and the sweet! Infused with cinnamon spice and a splash of bold whiskey flavor, they’re the perfect game day treat to get the party fired up.
Donuts can be made the night before and packed in a bakery box or biscuit tin. Serve with spiked coffee, cider, or Fireball cocktails for the perfect pairing.
Brittany Furbee brings these grilled apple butter chicken and biscuit sliders as the ultimate tailgate crowd-pleaser. Juicy grilled chicken, rich apple butter, and fluffy biscuits come together for a sandwich that scores big every time.
Pregame with these Southwest breakfast egg rolls— crispy, golden wrappers stuffed with chorizo, scrambled eggs, peppers, and beans. They’re the perfect handheld bite to kick off your tailgate flavor.
Egg rolls can be made the night before and stored in an airtight container. Before serving, reheat on a grill or in toaster oven, until just warmed through and crisp.
Bring your A-game with these bite-sized sausage balls. They are savory, cheesy, and packed with a peppery kick. Made with breakfast sausage, sharp cheddar, and creamy pimento cheese, they’re the kind of crowd-pleasing snack that disappears before halftime!
To make ahead, form sausage balls and freeze on a baking sheet. Once frozen, transfer to a zip-top freezer bag. Bake directly from frozen by adding 5 minutes to baking time. Reheat leftovers in the oven or air fryer until warmed through.
These beer-glazed pork belly bites are the MVP of your tailgate spread. Braised in dark beer, garlic, ginger, and sriracha then finished with a sweet, sticky glaze, these tender cubes are ideal fodder for a hungry crowd.
Pork belly bites can be made in advance and stored in a foil pan. To reheat in the oven, preheat to 350 degrees and bake for 20 minutes, or until warmed through. Alternatively, reheat the pan on a preheated grill for 10 to 15 minutes before serving. Serve with toothpicks for a mess-free snack.
Say goodbye to hiking thirsty. Sam and Luke Walker, of Walker Brothers Kombucha, compiled a guide that pairs hiking trails with their favorite kombuchas.
Elevate your autumnal tablescape for holiday gatherings with a few new-of-the-season pieces that embrace all the warmth of the harvest season with a cool twist.
Need help with creating the perfect tailgating experience? Michael Letchworth of Sam Jones BBQ has four tips to make it stress free and easy!
