Often when we send an issue of Garden & Gun off to print there are several photos we wish we could have included. As usual, that was the case with our most recent February/March issue. So we've picked ten of our favorites that couldn't make it to print to share with you online.

In our February/March issue, we shared a Bloody Mary secret ingredient: Atlanta bartender Nate Shuman’s smoky barbecue bitters. For those of you looking for a drink in which to use those bitters, we refer you to Shuman’s Bloody Mary recipe. Made from a mix that you can prepare ahead of time and store in your refrigerator, this cocktail is a step above your typical morning-after libation.

2012 will go down in history as the year that the Southern Foodways Alliance’s annual conference sold out in twelve minutes. It was a banner year for Southern food all around. While chefs in Charleston and Atlanta played with Southern standards, grits, sorghum, and country ham continued their march onto white-tablecloth menus from New Orleans to New York City.  We reaped the benefits at restaurants all over the country. Here are the best meals we ate:

Often when we send an issue of Garden & Gun off to print there are several photos we wish we could have included. As usual, that was the case with our most recent December/January issue. So we've picked ten of our favorites that couldn't make it to print to share with you online. Enjoy!