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The Riff
The Holiday Hot Toddy, Three Ways
Kimberly Patton-Bragg draws on the flavors of the season when conceptualizing her holiday hot toddy riffs in New Orleans.
Road Trip
West Texas Road Trip
A long way from the Lowcountry, one writer traverses the Trans-Pecos finding solace in the seclusion and color beyond the monochrome.
From the Magazine
Maryam Ghaznavi’s Mount Pleasant Itinerary
Maryam Ghaznavi, the force behind South Carolina's only Pakistani restaurants, shares her favorite restaurants to enjoy in Mount Pleasant.
At the Table
Katie Button’s 5 Essential Fall Ingredients
Katie Button, chef and co-owner of Cúrate and host of From the Source, shares her favorite ingredients and how she uses them.
The Riff
An Autumn Riff on the Classic Old Fashioned
Atlanta-based beverage professional Kursten Berry offers three takes on the classic old fashioned, relying on sweet potato and pecan flavors.
Recipes
Why Honeynut Squash will be your New Fall Favorite
This must-try honeynut squash recipe from the chefs of High Hampton Resort has big fall flavors that have diners coming back for seconds.
At the Table
Larder: Southern Hot Sauces
Ring in a fiery fall with pepper blends from the South’s new guard of sauciers.
Bookshelf
Bookshelf: Nana’s Creole Italian Table
Elizabeth Williams' New Orleans cookbook, Nana’s Creole Italian Table, invites home cooks to experience Sicilian-influenced Cajun-Creole food.
Snapshot
Savoring Spartanburg, South Carolina
From craft IPAs to all-day cafes, Spartanburg native Jacob Hollifield shows off the best bits of Sparkle City.
Bookshelf
Southern Spice with Vishwesh Bhatt
Placing emphasis on seasonality and versatile ingredients, chef Vishwesh Bhatt hones Indian spice use through seemingly familiar dishes.