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October is a good month for recipes with a little history behind them. This month, The Foyer Cookbook Club is cooking from Cuisine To Kill For, a collection full of ...

For The Foyer Cookbook Club, we’re spending the month with Cuisine To Kill For—and this time, we’re skipping straight to the drinks menu. Buttered Beere is warm, spiced, rich with ...

October deserves a cookbook with a little menace. This month, The Foyer Cookbook Club is cooking through—and reading—Cuisine to Kill For, a collection made for fall nights, flickering candles, and ...

There are mashed potatoes, and then there are mashed potatoes with lore. For October’s The Foyer Cookbook Club, we’re digging into Cuisine To Kill For, a cookbook where the recipes ...

October calls for a cookbook with a little history, a little drama, and something very good cooling on the counter. This month, The Foyer Cookbook Club is cooking from Cuisine ...

Football season in the South comes with a few non-negotiables: a good game, a great crowd, and something worth eating between plays. This Southern Tailgate Board checks that last box with homemade pimento cheese, smoky Tasso pork tenderloin, tangy pickled red onions, and fresh cornbread all piled onto one seriously good game-day spread.

Sometimes you want dessert. Sometimes you want a drink. This chocolate soda recipe gives you both.

There’s something kind of perfect about a peanut butter and banana sandwich. It’s easy, a little nostalgic, and just indulgent enough to feel like a treat.

Some recipes just belong together. These cheeseburgers and hash brown potatoes from The Elvis Presley Cookbook make an easy, old-school dinner that feels straight out of a diner booth—in the best way.

Cherry pie has a way of feeling like a whole occasion, even when the recipe itself is pretty simple.

Summer peaches are already hard to improve upon, but turning them into a silky homemade ice cream is a very good place to start. This recipe from our August Cookbook Club pick, The Southerner’s Cookbook from the editors of Garden & Gun magazine, layers ripe peach flavor into a rich custard and finishes it with a subtle touch of goat cheese for extra tang and depth.

A good skillet cornbread should have a deeply golden crust, a tender center, and just enough tang from buttermilk. This one checks every box.

Peak-season tomatoes do not need much help, but a creamy, herb-packed dressing certainly doesn't hurt.

This heirloom tomato salad comes from our August Cookbook Club pick, The Southerner’s Cookbook from the editors of Garden & Gun magazine. It pairs ripe tomatoes and crisp cucumber with smoky bacon, hard-cooked egg, fresh chives, and a tangy green goddess buttermilk dressing.

Old-fashioned sweet potato candy is the kind of recipe that sounds surprising until you try it. Made with mashed sweet potato, vanilla, confectioners’ sugar, and creamy peanut butter, it tastes less like a vegetable and more like soft peanut butter fudge.

Our August Cookbook Club pick, The Southerner’s Cookbook from the editors of Garden & Gun, celebrates the ingredients, recipes, and stories that define Southern cooking. This shrimp and rice grits recipe is a standout: rooted in Lowcountry tradition, but fresh enough to feel unexpected.

Nothing says cozy quite like the smell of apples, cinnamon, and fresh-baked bread filling the kitchen. If you're looking for an easy quick bread that's perfect for brunch, gifting, or a lazy Sunday afternoon, this Cinnamon Apple Beer Bread delivers big flavor with minimal effort.