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THE TORTILLA TITANS

Ancho & Agave’s taco board is the mic-drop feast you didn’t know you needed. Chef Paul Katz has compiled a budget-friendly taco board to rule them all. Scanning the menu at Ancho and Agave in Lombard—a sleek, swaggering Tex-Mex chain from the restaurant group that runs Biaggi’s—I spotted something wild: a 57 dollar flex of

AJIACO BOGOTANO

I love this unusual summery soup! It features heaps of fresh avocado, sweetcorn kernels cut off the cobb, tender chicken breast chunks, and cilantro over a silky base of blended chicken and potato soup. Adapted from famed chef Joyce Goldstein’s recipe, this beautiful bowl is a refined, easier-to-eat version of Columbia’s rustic Ajiaco Bogotano (chicken

A GEORGIA PEACH

Barnsley Resort, a tranquil resort village in northwest Georgia, offers Southern hospitality and modern luxury. Located just 60 miles outside Atlanta on a historic 1840s estate, Barnsley Resort invites guests to create cherished memories on a 3,000-acre setting that brims with Southern charm. With its thoughtfully updated accommodations, enticing dining experiences, and expanded recreational activities,

SPICY WATERMELON MARGARITA

INGREDIENTS: METHOD: Muddle fresh jalapeño slices in a cocktail shaker. Add juices, tequila, and ice. Shake until well-chilled. Strain into a chilled rocks glass filled with fresh ice. Rim with habanero salt for an extra kick and garnish with a watermelon slice and sprig of rosemary. If you prefer a mocktail, substitute tequila for sparkling

SHRIMP & GRITS

The marriage of shrimp with grits in this classic Lowcountry dish goes back generations. Grits originated in the South with the Native American Muscogee, who stone ground dent corn, which has a softer and starchier kernel than other corn varieties, and boiled it into a soft, creamy porridge. Over the years, spooning buttery shrimp over

NECTARINE ALMOND UPSIDE DOWN CAKE

Pretty, perky and gluten-free, this one-layer darling of a cake is also versatile and quick. I’ve served it in the morning with coffee, after dinner for dessert, and left it in friends’ vestibules as an afternoon pick-me-up. I typically top it with a swirl of perfectly ripe nectarine slices, but peaches, plums or pears work

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