Our Summer 2017 issue of Food & Dining Magazine is now available on newsstands and online!

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In this issue:

(PROFILE) Red Hog Artisan Butcher + Restaurant

(SPIRITS) Bourbon Finds Its Distaff Side

(PROFILE) From Canton to Szechuan

(COLUMN) Comings & Goings

(COLUMN) Easy Entertaining — Bring It To the Party

(COLUMN) Cooking with Ron — Watermelon

(COLUMN) Farmer’s Market Guide

(HUMOR) My First Mardi Gras