It’s time to shake up the sides for your next barbecue feast. We reached out to a clutch of up-and-coming pitmasters around the South to see what they’re plating alongside ribs and pulled pork these days—and the results go far beyond your basic mac and cheese. Think smoked gouda grits with roasted peppers and onions, “cool ranch” tater tots, and smoked brisket dirty rice. They might be sides—or they might just steal the show.

If you’ve been reading the Local Palate for a while, you know that we have an abundance of respect and appreciation for the restaurant industry. From what goes onto the plate and into the glass to what happens in the back of the house and to the people who run the ship, we are dedicated to exploring the stories that are shaping today’s restaurant scene in our second annual New Restaurants issue. 

As before, we tasked a team of writers and editors from across the South to report on the restaurants that have made a splash in their states during 2022. This list tells the story of a turning point for the South’s food scene, wherein ingenuity and resilience are rising up after a pandemic, and a foundational shift has put the health and well-being of those working in this industry at the center of the conversation. Restaurants opening around the South now better represent and serve the many international populations that call this region home, while also lifting up, celebrating, and offering space to minority communities. 

What’s more? Things are delicious out there. As our contributors can attest, the quality and creativity coming out of Southern restaurant kitchens right now might be the best we’ve ever tasted. Now, it’s your turn. Eat your way through the list and let us know what you think.

This issue poses a few questions: How far would you travel for a good sandwich? Are you ready to hit the road to taste the cheese trail? And, is anyone else feeling a little wanderlust with the changing seasons? We also discovered we’re in the mood for some housecleaning—in this case, it involves switching up a few of our regular columns. You’ll find two new ones, including Kitchen Upgrade, which focuses the cooking gear and gadgets that are catching our eye, as well as New Southern Essentials, a column that introduces a fresh take on classic recipes.

This is one of our favorite cooking seasons at TLP. Cassoulet, that hearty, rustic dish, shows up two different ways. There are dishes to celebrate Kwanzaa, as well as a very personal history of the holiday from the “chefarmer” Matthew Raiford. Carter Hach’s The Hachland Hill Cookbook pays tribute to one of Southern cooking’s true legends, Phila Hach. If you don’t know the name, get Carter’s book and do some research—her recipe for lebkuchen, tiny German cakes, are definitely going into my new baking rotation. And speaking of baking, Claudia Martinez shares with us her apple loaf, spread with a fragrant cream cheese frosting, to end this year’s feast.

We may be inching past tomato and peach season, but my farmers market is still showing up with an abundance of peppers, melons, squashes, hearty greens, and root vegetables— all flavors that stretch out those warm-weather days
despite the earlier arrival of nightfall. 
There’s bounty to be found in these pages— here’s hoping it helps make the most of what you’re bringing home from the market

This issue kicks off the start of summer road trip season! Get ready for a trip to the Southernmost point of the US, the Florida Keys, in addition to a trip along the border of West Texas in search of solace, art, and color. We also introduce a new column called Worth the Drive in this issue: From a historical inn and village in North Carolina to a sprawling Asian Market in Virginia, our writers take you off the black ribbon of highway toward a few noteworthy detours.

For TLP’s first-ever “green” issue, the team set out to gather and share stories of sustainability from around the South. It’s on all our minds daily: How to live in a way that reduces harm to the earth and its natural resources; how to support those businesses and services that are committed to the same. In the world of food, it turns out, the opportunities are growing every day. Here’s hoping it inspires you to make this your own summer of green. 

Reading through this issue, you’ll be transported and inspired to travel to many Southern cities. And what better way to tackle a visit than with a cheat sheet from a local? From Raleigh to Houston and points in between, we asked chefs like Cheetie Kumar and Dawn Burrell to give us their recommendations for what to eat and do in their hometowns. 
 Speaking of eating on the road, check out Samantha Fore’s road trip across Eastern Kentucky with pals Ouita Michel and Patrick Halloran and hit the docks early alongside assistant editor Jacob Hollifield as he traced the work of a handful of colorful stone crab fishermen who set off from Clearwater.
If travel is still off the table, a cocktail recipe from Fritai in New Orleans will transport you to a Caribbean beach. And if all else fails, Mason Hereford’s book Turkey and the Wolf: Flavor Trippin’ in New Orleans does the job of bringing the mad-fun chef’s specific flavor of New Orleans straight to you—just be sure to buckle up for the ride. 

Let’s kick off the season right, shall we? With this issue, we’re adding new Thanksgiving dishes in rotation, thanks to Vivek Surti from Nashville. Also, plan on extending the party further into 2022 with recipes by chefs Tim Ma and Andrew Chiou, who bring us a Chinese New Year feast. There’s plenty more here to give your holidays an extra nudge—like, say, how to make a traditional croquembouche, or a few new riffs for your wintertime cocktail. A toast from us to you: Here’s to a joyful, soul-filling, and nourishing holiday season.

Notice anything new? We hope so. In honor of the magazine’s ten-year anniversary, we decided it was time to shake things up. New look. New feel. New logo. But rest assured, you’ll still find the same Local Palate in these pages—we’re still, and always, committed to sharing the stories behind the people, places, and foodways that make up this diverse and dynamic culinary region. Take your time exploring these pages and you’ll find a few new columns, as well as many of our tried-and-true favorites.

In this issue, we’re channeling summer moments. We’re eating outdoors, a lot, especially thanks to chef Ricky Moore of Saltbox Seafood Joint, whose menu of sustainable, seafood-driven recipes are easy to recreate at home. We’re grilling too, everything from tri-tips to eggplants and peppers and keeping cool with a host of new canned beverages. The farmers market is calling and we’ve got tips and tricks to make the most of the bounty. Plus, isn’t it time for some barbecue? Our complete guide—including must-visit stops around the South—will get you up and on your way to the nearest rack of ribs.

The Local Palate’s Spring/Summer 2021 Special Recipe Edition is packed with inspiring Southern dishes. This collectible keepsake reads like a cookbook, with more than 120 recipes that fall into categories such as Snacks, Fruits and Vegetables, Mains, Desserts, and Beverages. Readers will find a range of new favorite spring and summer recipes, including Shrimp and Crab Nachos, Asparagus Frittata, Late Summer Succotash, Barbecue Shrimp, and Stone Fruit Skillet Pie, making it an issue they’ll hold onto for years to come.

The Local Palate's guide to coastal, mountain, and cities getaways throughout the South, including road trips, hotels & resorts, restaurants, and more to check out. There are recipes to get a taste of food culture of the South and Southern heroes and experts to learn from.

This year, whether you’re opening your doors for some long-awaited social interaction, cozying up at home with your nearest and dearest, or sneaking away for a much-needed vacation, we’ve laid the groundwork for you to make the most of the holiday season. Make hosting duties easier with a few foolproof staple recipes.

Social distancing and seemingly endless quarantine has left us all with a heavy dose of wanderlust. In this issue, we reflect on some of our favorite destinations and make a game plan to hit the road.

Our new issue is filled with more than one hundred of our favorite summer recipes made for celebrating the season we’re in—because life’s too short to do anything else.

The Local Palate's Spring Entertaining issue incorporates Julia Reed's no-fuss entertaining philosophy, the stories of Melissa Martin's beloved home and recipes from her cookbook, Mosquito Supper Club, Ashleigh Shanti's foolproof rice guide, getaway to Austin and a brunch sure not to be missed with all the recipes to make in your own home, and more.

Will you travel for food? The Local Palate Spring Travel issue motivates the reader to explore communities and cultures throughout the South. In this issue, you'll discover Indian-born, Nashville chef and Chopped star, Maneet Chahaun's hot chicken,  Puerto Rico's food community has rebuilt and is booming, Virginian Ira Wallace inspiration to farmers with seed saving, look into Asheville's Burial Beer Co's new headquarters,  Mardi Gras cocktail you can drink all year long, and more.

Summer 2023

New Restaurants 2023

Spring Travel 2023

Winter 2022

Fall Harvest 2022

SIP: Road Trips 2022

Summer 2022, Summer of Green issue

Spring Travel 2022

Winter 2021

Fall 2021

Summer 2021

Spring - Summer 2021

Spring 2021-Best Southern Getaways

Winter 2020 - 2021

Fall 2020

Summer 2020

The Local Palate celebrates the rich and diverse food culture of the South, highlighting the people and places that make it the most dynamic culinary region in the country. Here, food and drink are more than sustenance—they’re a way of life. Covering everything from the time-honored recipes and traditions that reveal regional nuance to emerging destinations to inspire the modern traveler to the people shaping today’s culinary landscape, we connect readers to what makes food in the South distinct.

Fall/ Winter Recipes SIP 2022

BEST NEW RESTAURANTS &amp; BARS 2022

Tableaux Charleston Insiders Guide 2021

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