While working on this issue’s definitive guide to drinking in the South, we sipped new cocktails, scoured the region for the best places to pull up a stool, and picked the brains of those leading the charge. But we’d be remiss if we didn’t at least mention the flip side of Dixie’s drink revival— the inevitable hangover. So to help keep those headaches at bay as you make your way through the February/March issue, we asked some of our contributors to recommend their go-to remedies (and threw in a few of our own). With cures that run the gamut from Carolina barbecue and cracklings to chocolate, we’ve got plenty of ways for you to find a little relief.

As a child, chances are you learned about the five food groups: fruits, vegetables, dairy, grains, and meat. Now, the Southern Foodways Alliance has decided to rewrite the pyramid by introducing the twelve Southern food groups. Each month in 2014, the SFA will pair up with Garden & Gun to explore one dish that’s essential to our region’s cuisine.

In our February/March issue we name St. Augustine, Florida's the Ice Plant as one of the ten best new Southern cocktail bars. Here is a closer look at the Ice Plant and a recipe for one of their signature cocktails.

Chefs Andrew Ticer and Michael Hudman met as kids, grew up in extended Italian-American families in Memphis, and have since honed their dauntless style of Italian and Southern cuisine at two Memphis restaurants, Andrew Michael Italian Kitchen and Hog and Hominy.