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Five Southern Chefs to Follow on Instagram
Ten years ago, only the most avid—or gluttonous—diners might see a slab of smoked brisket, a fillet of freshly caught grouper, and a bowl of shrimp and grits in a single day. Now, keeping up with...
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Five Lessons from the Southern Foodways Alliance Symposium
Things can get awfully interesting when hundreds of chefs, writers, and other food lovers—amply supplied with whiskey and fried chicken—gather for a long weekend, as they do each fall for the...
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A Sandwich Straight from Heaven
Al Hodges heard the voice in Reidsville, Georgia, in January of 1984. ... Read more on GardenAndGun.com
View ArticleThese Are the Best Peas in the South*
*According to one group of tasters in South Carolina ... Read more on GardenAndGun.com
View ArticleDipping into a Fried Chicken Tradition
Southerners have taken fried chicken more seriously than ever over the past several years, as authors have devoted whole books to the dish and home cooks have sought out freshly rendered lard and...
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Gravy 101: Learn the Basics
Gravy only takes three ingredients: fat, flour, and liquid. It’s easy to make, but those lifeless powdered mixes at the grocery store are proof that plenty of home cooks are still afraid to do it....
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The South's Favorite Flour
White Lily is a go-to brand below the Mason-Dixon line, like Cheerwine or Duke’s Mayonnaise. More akin to cake flour than the competition, it gets its famous lightness first from the source—the soft...
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The New Old-Timey Grocery Store
You don’t see restaurants like Husk or Highlands Bar & Grill selling the ingredients they use for their famous pig’s ear lettuce wraps or baked grits with country ham out the back door. But one...
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The Year in Southern Restaurants: Biscuit Love
For the third year, we’re profiling five of the most exciting new restaurants below the Mason-Dixon line—one per day, in the order that they opened. ... Read more on GardenAndGun.com
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The Year in Southern Restaurants: Shaya
For the third year, we’re profiling five of the most exciting new restaurants below the Mason-Dixon line—one per day, in the order that they opened. ... Read more on GardenAndGun.com
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The Year in Southern Restaurants: The Farmer & the Larder
For the third year, we’re profiling five of the most exciting new restaurants below the Mason-Dixon line—one per day, in the order that they opened. ... Read more on GardenAndGun.com
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The Year in Southern Restaurants: The Dabney
For the third year, we’re profiling five of the most exciting new restaurants below the Mason-Dixon line—one per day, in the order that they opened. ... Read more on GardenAndGun.com
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The Year in Southern Restaurants: Sam Jones BBQ
For the third year, we’re profiling five of the most exciting new restaurants below the Mason-Dixon line—one per day, in the order that they opened. ... Read more on GardenAndGun.com
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Where to Eat in 2016
Southern dining has never been more exciting or diverse than it is right now, with new restaurants serving everything from made-to-order pitas to all-but-extinct beaten biscuits. And thanks to these...
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G&G's Fast-Food Breakfast Biscuit Taste Test
What’s the best fast-food breakfast biscuit in the country? Ask three different people and you’re likely to get three different answers, depending on where they’re from and what they grew up eating....
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Frito Pie, Alabama-Style
Carolina Panthers quarterback Cam Newton has a regular order at Acre, in Auburn, Alabama. “He always gets fried calamari with red pepper coulis and blackened shrimp tacos,” says chef David Bancroft....
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Biscuits: A Love Story
Whitney Otawka has been cooking in Georgia for a decade. ... Read more on GardenAndGun.com
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Eat Like a Local in South Carolina
Over the past couple of weeks, the eyes of the nation have been on the Palmetto State. If you’re a political junkie, you probably know about those perennial campaign stops where would-be presidential...
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Where Top Southern Chefs Get Their Chicken
Brandon Chonko of Grassroots Farms in Reidsville, Georgia, likes a challenge. ... Read more on GardenAndGun.com
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Eat Like a Local in Texas
John Lewis, from El Paso, Texas, is a long way from home. After a celebrated stint cooking brisket at La Barbecue in Austin, he’s getting ready to open Lewis Barbecue in Charleston, South Carolina,...
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