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Illustration by Zohar Lazar

The Christiane Chronicles: A love-hate relationship with barstools and a healthy appreciation for gravy

It doesn’t matter if there’s an upholstered seat on your farm-style or artsy modern stools; I need something with armrests and a comfortable back. Plus, my favorite kinds of gravy and where to indulge on them in Atlanta.
Soul: A Chef’s Culinary Evolution in 150 Recipes

The New South: Three cookbooks challenge Southern stereotypes

Taqueria del Sol owner Eddie Hernandez, legendary Southern chef Virginia Willis, and Richards' Southern Fried owner Todd Richards all have new cookbooks debuting this spring that feature some excellent Southern mash-ups such as collard green ramen.

Spicy bourbon chicken thighs

Backstory “Making cocktails with bourbon is easy,” writes Kathleen Purvis in “Bourbon,” part of the popular Savor the South cookbook series by UNC Press. “Cooking with it, beyond the basics of brushing a cake with bourbon or deglazing a pan, isn’t that obvious.”

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