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Current Issue

Summer 2020
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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From the Magazine / 7.17.19

Peaches and Pork: The Salad of the Summer

A great salad is the perfectly balanced sum of contrasting flavors and textures—bitter, rich, salty, sweet, soft, crunchy—using super fresh ingredients. It’s what the snack food industry calls the bliss point, at which human resistance is futile.

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From the Magazine / 8.20.18

Take it Outside

Goodbye stifling temps, hello dinners on the deck. Five recipes to inspire your grill game this fall

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From the Magazine / 4.20.18

Derby Day Snacks

Celebrate the fastest two minutes in sports with a make-ahead menu of modern Southern classics. (Fancy hat or bowtie optional)

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From the Magazine / 7.18.18

Seven Recipes for Simple Summer Entertaining

August means never having to turn on the oven. Enter our easy dinner plan to beat the heat and impress your friends

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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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Entertaining / 5.1.19

The Sweet Life
with Sugar Bakeshop

The couple behind Charleston’s Sugar Bakeshop entertains in style.

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Beverages / 9.2.16 / by Allston McCrady

Hail Mary

Unique recipes and a few essentials to consider when building your personal bloody mary bar.

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From the Magazine / 4.11.19

Eagle Street Soul

In Asheville, North Carolina, Benne on Eagle dishes out soul food’s next chapter

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From the Magazine / 7.14.17 / by Paula Disbrowe

Rekindling the Flame

A group of grilling enthusiasts rescue cult favorite PK Grills from obscurity

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