Special Package: The Kentucky Derby

G&G's guide to celebrating with lots of Kentucky flavor—whether you’re tailgating at Churchill Downs or cheering from the couch

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What's New

Southern Food Group: Fried Chicken

By Sara Camp ArnoldGood EatsApril 23, 2014

The Southern Foodways Alliance and Garden & Gun decided to rewrite the food pyramid in 2014 by introducing the twelve Southern food groups. Thus far, we’ve covered oysters, gumbo, and boudin. This month, we shift our focus to a pan-Southern favorite, one that jostles with the likes of barbecue and grits for the title of Most Iconic Southern Food.

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New Guides for the Southern Gardener

By CJ LotzA Southern FocusApril 22, 2014

Here at the G&G offices, we receive loads of great books. This time of year, the stack is dominated by gardening reads. We stuck our nose in the pages of dozens to select our three favorites, each written with the Southern gardener—or aspiring gardener—in mind.

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Eating Appalachia with Fred Sauceman

By Jed PortmanGood EatsApril 17, 2014

Have you ever tried an Arvil Burger, or sipped a cup of the Hotel Roanoke’s peanut soup? Probably not, but you’d better believe that Fred Sauceman has. The roaming journalist, filmmaker, and professor at East Tennessee State University has left nary a small town or holler untouched in his lifelong quest to catalog the foods of the Southern mountains.

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An Easy Easter Almond Cake

By Elizabeth HutchisonGood EatsApril 17, 2014

Mississippi baker and James Beard Award–winning cookbook author Martha Foose has a knack for letting simple flavors shine. Her recipe for a traditional almond cake is a showstopper of a dessert—the kind that leaves friends and family clamoring to know the secret. But you don’t need to be a Paris-trained pastry chef like Foose to pull it off. An almond cake is the rare dessert that’s almost impossible to mess up.

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The Home Bar Heats Up

By M.K. QuinlanBelle DecorApril 16, 2014

Judging from the slew of serving carts, free-standing bars, and bottle-friendly armoires at last week’s High Point market, it seems home entertaining is more popular than ever. Held bi-annually in High Point, North Carolina, the market offers a sneak peek at new furniture designs, which means home bartenders will have lots of options this year for serving spirits in style. 

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Bonus Photos from our April/May 2014 Issue

By The EditorsA Southern FocusApril 11, 2014

Often when we send an issue of Garden & Gun off to print there are several photos we wish we could have included. The same is true of our April/May 2014 issue, so we picked ten of our favorites that couldn't make it to print to share with you online.

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The New Hickory Stripe

By M.K. QuinlanBelle DecorApril 9, 2014

Hickory stripe has long been synonymous with durable workwear. Though it was originally used as a cover for pillows and mattresses (the thick fabric prevented feathers from poking through), industrious railroad wives began making caps and other clothing out of the textile. Before long, it caught on with farmers, mechanics, and others who needed clothing that could hold up to hard use.

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Masters Week: 10 Things to Do in Augusta

By Elizabeth HutchisonThe Sporting SouthApril 8, 2014

Every year, come early April, the golf world’s elite descend on Augusta, Georgia. The population nearly doubles. The airstrip at Daniel Field is choked with private jets. More pimento cheese sandwiches are consumed at Augusta National during the Masters than on Memorial Day and the Fourth of July combined—or so it seems. And thousands of instagramable moments go undocumented (lest you make the unforgivable mistake of bringing your cell phone onto the venerable course). But whether you’ve managed to score Masters tickets or not, there’s plenty of entertainment to be found in the tournament’s host city. In a town this size, you don’t need a perch at Amen Corner to see your favorite pro up close; you’re just as likely to run into him at dinner or the local dive.

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Southern-Style Shrimp Roll

By Jed PortmanGood EatsApril 4, 2014

Every few months, it seems, another Charleston, South Carolina, chef opens a buzzed-about new spot downtown. Jacques Larson isn’t all that eager to push his way in. A veteran of several downtown establishments, he now cooks on the fringes of town at the rustic Johns Island restaurant Wild Olive and at the brand-new Obstinate Daughter, wedged between the grand old beach houses on Sullivan’s Island. Just blocks from the Atlantic, the Obstinate Daughter takes some cues from the Italian menu at its sister restaurant, but even more from its surroundings. “First and foremost, it’s a Southern restaurant,” Larson says. “We’re borrowing from Italian cuisine, but the menu is rooted in local produce.”

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