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Gravy Podcast: Brothers, Soldiers, and Farmers
What do farmers and veterans have in common? “If you want to be a farmer today, you’ve got to be a soldier, whether it’s literally or figuratively,” Mike Lewis says. He should know. Lewis took up...
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The South's Other Favorite Tea
Russian Tea is not from Russia. At least, not Russian Tea as we Southerners know it. The giftable dry mix that is the stuff of countless mid-century community cookbooks dates back to the late...
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How to Make Chicken Mull
“I’ve been eating chicken mull from the time I could eat anything,” says Charlotte Griffin, the mayor of Bear Grass, North Carolina. In Martin County, people credit her grandfather with the simple...
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Gravy Podcast: The History of Derby Pie
Ever tried Derby pie? To many Southerners the recipe for the gooey, bourbon-soaked dessert practically belongs to everyone. Alan Rupp would disagree. His grandparents Walter and Leaudra Kern created...
View ArticleFive Things We Learned at the 2015 Charleston Wine + Food Festival
1. Louisiana isn’t the only place with a culinary Holy Trinity. In Cajun kitchens, the term Holy Trinity refers to onion, bell pepper, and celery. According to chef Vivian Howard, of the Chef and the...
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How to Make a Collard Sandwich
When Glenn and Dorsey Hunt piled collard greens between pucks of cornbread a decade ago, the fair food vendors from Robeson County, North Carolina, created a new regional classic. ... Read more on...
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Weekend Menu: Steven Satterfield's Spring Onion Pizza
Blame Paula Deen. Or heck, let's leave her out of this for once. Blame generations of well-meaning chefs and cooks who have defined Southern cooking with adjectives like... Read more on GardenAndGun.com
View ArticleFinding the Past in a Barbecue Capital
>Vote in our ultimate barbecue bracket ... Read more on GardenAndGun.com
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Where to Drink Seventy-Year-Old Whiskey
Even thirty years ago, bourbon was better than it is today. Grains soaked and fermented in water that came from wells, not municipal water supplies. Ancient oaks supplied the wood for the air-dried...
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Opening: Real Tex-Mex in New York City
Lisa Fain couldn’t find good Tex-Mex food in New York City. So the Lone Star State native had to retreat to her kitchen instead. She started a blog that chronicled her attempts to replicate the...
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Make Your Own Livermush
At Garden & Gun, we love livermush. Okay, not all of us. When we cooked a batch at the office a while back, some of the editors were less than enthusiastic about the name. But those who were...
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Rediscover a Southern Classic: Pea Salad
Travis Milton can’t remember her name, but he remembers the crunch of the pea salad she used to bring to church picnics in Castlewood. Most cooks in his southwestern Virginia hometown added bacon to...
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The Dressing the South Forgot
Pimento cheese. Coleslaw. Potato salad. Those staple side dishes help keep the mayonnaise companies in business during the spring and summer. But in the days when cooking oil was a luxury, cooks...
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If You Like Green Tomatoes...
At the Market Place restaurant, in Asheville, North Carolina, strawberries are more than just rosy slivers in springtime salads and the stuff of sweet preserves and cocktails. Chef William Dissen...
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Case Closed on Pappygate? Not So Fast...
The sheriff always thought it was an inside job. In 2013, when the Buffalo Trace distillery reported that sixty-five cases of Pappy Van Winkle whiskey had disappeared from a secure area, it seemed...
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The Art of the Beaten Biscuit
The beaten biscuit doesn’t disintegrate into buttery crumbs. It lacks the tang of buttermilk and the lightness of baking powder. It’s a dense holdover from the antebellum era that can require more...
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A Dinner to Remember: Celebrating the Civil War's End
At the end of the Civil War, the city of Charleston, South Carolina, was starving. It had been years since even the rich had seen some of the dishes that locally renowned caterer and restaurateur Nat...
View ArticleThe South Wins Big at the James Beard Awards
The James Beard Foundation awards are probably the highest-profile in American food, and a win can elevate a chef to the heights of the industry. The South represented itself well at the awards...
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Five Questions With One of the South's Best Chefs
Last Monday night, Jason Stanhope won Best... Read more on GardenAndGun.com
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Lessons in Biscuit-Making from a Seasoned Baker
For the past few years, I’ve subscribed to a straightforward biscuit-making method, learned from a pastry chef friend. (Sorry, Grandma!) First, I put a stick of butter in the coldest corner of the...
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