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Partnered Post / 10.14.21

You’re Invited to the Fourth Annual Macon Burger Week!

Macon Burger Week celebrates the almighty burger and its drool-inducing beefiness from November 1 through 7. Check out restaurants’ tasty limited-time burgers!

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Recipes / 7.2.20

Simple Recipes for the Fourth

Whether you’re sticking close to home or finding a secluded spot to enjoy some outdoor time, we’ve got the recipes to kick off your holiday weekend.

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Entertaining / 6.14.19

Stars + Sides: TLP’s Fresh Take on Fourth of July Fare

Fresh spins on summer staples to kick up your Fourth of July cookout  

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Entertaining / 6.14.19

Fourth of July at Nelson’s Green Brier

At Nashville’s Nelson’s Green Brier Distillery, one family’s Fourth of July celebration is steeped in history, pride, and plenty of whiskey.

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Recipes / 6.27.15

An Easy Fourth of July Menu in Four Steps

1. Fill a cooler with these 2. Brush up on your Grilling 3. Add Dogs, Burgers, and Ice Cream 4. Celebrate!

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From the Magazine / 1.17.22

Dooky Chase’s Gets its Old Swagger Back

Continuing the eighty-year legacy at Dooky Chase’s in New Orleans, chef Leah Chase’s grandchildren pick up the mantle behind the stove and the bar.

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Travel / 8.21.21

Getaway: Wylie Hotel in Atlanta

A hidden-gem in Atlanta’s Old Fourth Ward pays tribute to its trailblazing roots with a mod makeover and historical activism touches.

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From the Magazine / 7.21.21

Mama Fried

When Pat Martin wanted to offer a new dessert at his barbecue empire, he knew just where to turn.

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Column / 7.20.21

Larder: Here’s the Rub (and Sauce)

Bring some of the South’s top barbecue joints into your kitchen with these bottled flavor boosters.

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From the Magazine / 5.25.21

Our Summer Issue is Here!

Dive into summer by eating outdoors, making the most of farmers market bounty, and keeping cool with a host of new canned beverages.

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Column / 3.24.21

What We’re Reading: Three New Cookbooks Making their Mark on Southern Food

Michael W. Twitty, Rodney Scott, and Deborah VanTrece all release delicious, and powerful, reads this month.

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Culture / 1.27.21

Boss Hog

In the hills of East Tennessee, Allan Benton’s hand-rubbed, smokehouse-cured pork products reign supreme.

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Dining / 11.4.20

Fine & Tandy

At City House, Tandy Wilson reflects on the restaurant that kickstarted Nashville’s red-hot dining scene.

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From the Magazine / 8.21.20

The Getaway: The Lodge on Little St. Simons Island

The dinner bell rings three times a day at the Lodge on Little St. Simons Island, Georgia

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Travel / 6.29.20

The Essential Nashville

From meat-and-threes to ticketed tasting menus, these are our Music City musts

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From the Magazine / 6.24.20

Chesapeake’s Salty Spice for Brackish Blue Crabs

A Chesapeake fishing family created a seasoning in 1945 to complement their crabs. 75 years later, their team produces 30,000 of their bestselling original blend used at Maryland’s most popular crab houses.

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Entertaining / Web Exclusive / 4.21.20

Shucking At Home
with Oysters XO

A new service offers direct farm-to-home oyster delivery and virtual oyster education.

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Partnered Post / Web Exclusive / 12.2.19

Discover Citrus Mavens and Other Star Farmers in Charleston This February

This February, come celebrate the synergy between South Carolina’s top chefs and farmers in Charleston: Over three days of the Southeastern Wildlife Exposition (February 14 through 16), the South Carolina Department of Agriculture hosts the Certified South Carolina tent in Marion Square.

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Culture / 11.18.19

Consider the Sweet Potato

With roots in Central and South America, the sweet potato embarked on a global voyage before landing in the American South, where it’s become a defining regional ingredient. Just don’t call it a yam.

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Culture / 11.14.19

Pinched: The State of Maryland’s Crab Industry

Maryland is for crabs. But getting the state crustacean from Bay to table is hard. And it’s only getting harder. Follow the voyage of a boatload of jimmies and sooks with the people whose livelihoods depend on them Hoopersville, Maryland, is dark at 4:30 in the morning. Not just any dark. An all-consuming, sight-robbing blackness […]

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