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Learn how to cook with bourbon from Kentucky celebrity chef Edward Lee

If you think bourbon is best served in a glass, think again: Celebrity Chef Edward Lee will soon tour the South to showcase how to cook with Kentucky’s brown water.
In a Southern kitchen, rice and beans bind generations and geographies

In a Southern kitchen, rice and beans bind generations and geographies

Cooking stew peas or any iteration of beans and rice was never meant to be dogma. Rather, it is a humble offering connected to nourishment and nostalgia wrapped in the comfort of eating what we are used to eating and will continue to eat.
The Church Ladies

What the Church Ladies are cooking up

Dispatches from Atlanta and beyond. Also in this month's edition: Watching the World Cup in Norcross and trans dancers find a home on Cheshire Bridge.

Chef Spotlight: Joe Truex of Pursell Farms in Sylacauga, Alabama

Known by many for Repast, his celebrated (and sorely missed) Atlanta restaurant, Joe Truex is now executive chef at Pursell Farms, a 3,200-acre resort in Sylacauga, Alabama, featuring an inn, cottages, an 18-hole golf course, and three restaurants.
Anaré Holmes

Firefighters cook dinner for each other every night—but as a rookie in an Atlanta firehouse, I saw the limits of that intimacy

For generations, firefighters have cooked for one another nightly, building camaraderie over shared meals. But I also saw the limits of the connections forged over the firehouse table.
Chick-fil-A meal kit is it good?

Are Chick-fil-A’s new meal kits any good? An experienced cook and an inexperienced one tried them out.

When Chick-fil-A announced in July that it would begin testing new take-home meal kits in its Atlanta markets, the internet went wild. But do the meals from those kits live up to the hype? We decided to find out.

Why kitchens are the beating heart of a home

If home is where the heart is, the core of that beating heart must be the kitchen. I feel like I was born in one.

Give Thanks for No Cooking

At Blackberry Farm, Jekyll Island Club Hotel, Chetola Resort, and Royal Sonesta, impressive Thanksgiving spreads are just a reservation away.
Steve Fennessy

April 2015: Cooking for four, but shopping for eight

Every year in America, about 66 million tons of food end up in the garbage. This is according to the U.S. Department of Agriculture, which did some more math to conclude that the food we throw out—whether it’s from our homes, our restaurants, or our grocery stores—is worth, in total, $161 billion.

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