Our Spring 2025 Issue is Here!

Back in 2014, my friends Jennifer Justus (food writer and cookbook author) and Cindy Wall (food aficionado and dedicated restaurant visitor, among many other things) set out on a creative endeavor. Justus had seen a post on Facebook of a cookbook splayed open to a recipe page that was splattered and stained and clearly well-loved. Kim McKinney, who posted the photo, captioned it with “I tell my daughters that when I go, they’ll know the good recipes by the dirty pages.”

We took inspiration from that quote and set off to create an interactive exhibit of portraits and stories that shared the dirty pages of women around Nashville. The first exhibit opened 10 years ago this spring, and since then, we have created two other exhibits, plus produced countless Dirty Pages potlucks and events. Every time we collect a story around a dirty page, we learn far more than what ingredients to use—the recipe owners share stories about human nature, love, heartbreak, family, death, and so much more. I firmly believe those stories and the recipes we all carry are worth sharing, which is why I’m thrilled to introduce our first Dirty Pages column. Throughout the year, Justus, Wall, and I will introduce you to people all over the South who are willing to share their own well-worn, smudged recipe pages. We look forward to bringing you along for the ride. 

Spring is a moment for renewal and rejuvenation. This issue is dedicated to mindful travel, an activity that we could all use more of. Southerners are actually long-time pros at slow, easygoing travel—witness our commitment to the long and winding road trip. In this issue, we take you along as we experience our own mindful journeys—my favorite comes from associate editor Tate Jacaruso, who hit the rails taking a train ride from Atlanta to New Orleans and back for the ultimate laid-back solo journey. We also explore where Southern food is flourishing in Europe as well as which stateside resorts to book when you need a little meditative R & R. 

Another new column we’re excited to launch comes from chef Vishwesh Bhatt of Snackbar in Oxford, Mississippi. Bhatt’s Pro Tip offers up a recipe for an underutilized ingredient each season, starting with his springtime go-to, rabbit. Along with recipes for ramps, rhubarb, and a complete guide to mastering deviled eggs, this issue is packed with ways to launch you into the season. Here’s hoping you’ll bring a copy along on your next leisurely journey.

On My 2025 Travel Bucket List: Quercus

This immersive, rural resort in Gay, Georgia, is made up of four tranquil cabins on bucolic farmland and offers countless outdoor and wellness activities. Plus, the culinary program and restaurant, Uberto, is run by award-winning chef Ryan Smith of Atlanta’s Staplehouse; as of this spring, the 30-seat tasting menu restaurant is open to both guests and visitors.

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