Southern Seder

A Passover menu with Southern flair.

Old-Tyme Flavor

How to season and care for your cast iron pan. (By Regan Burns and Lessley Anderson)

Do I Need to Replace the Water in My Kettle?

Maybe boiling it twice makes it extra-good. (By Roxanne Webber)

Fungus Amongus

Coming soon: American-grown truffles. (By Stett Holbrook)

Nectar of the Tequila Gods

Agave nectar, long used as a sweetener, is now being put to use in its most natural setting: tails. (By Erin Behan)

A Sherry with Sea Legs

Manzanilla recalls brine and minerals. (By Jordan Mackay)

All-American Drunk

This week’s mission: category-defying light rum and spiced apple schnapps from the Midwest. (By James Norton)

Pop Open Some Sake

What to drink with our New Year’s mochi menu.

Chill and Enjoy

In Australian wines, it’s hot to be cool. (By Jordan Mackay)

The Lowly Côtes du Rhône

Châteauneuf-du-Pape, watch your back. (By Jordan Mackay)

Brains, Intestines, Pizzle

It’s what’s for dinner. (By Eric Slatkin)

Art of the Shock-tail

Bacon-infused vodka martinis, rum and steak sauce — has it really come to this? (By Brian Abrams)

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of... (By Sue Moore)

10 Deviled Egg Recipes

Fill up your picnic basket with creative variations. (By CHOW staff)

10 Pumpkin Ales

Squash meets beer with mixed results. (By Roxanne Webber)