Food & Drink

Our Most Popular Recipes in 2017

Twenty-five of Garden & Gun’s greatest culinary hits
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SEAN BROCK’S PIMENTO CHEESE
The James Beard Award-winning chef shares a recipe from his cookbook, Heritage.

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photo: PETER FRANK EDWARDS

JOHN FLEER’S PIMENTO CHEESE HUSH PUPPIES

With homemade pimento cheese and a tangy comeback sauce for dipping, these are sure to impress.

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photo: MAGGIE ARMSTRONG

THE EASIEST BISCUITS YOU’LL EVER MAKE

With just two ingredients, Sharon Benton’s Biscuits are lighter and paler than their buttery counterparts, rising like afternoon clouds and exhaling buttermilk steam.

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photo: MARGARET HOUSTON

VIVIAN HOWARD’S PARTY MAGNET

“Cheese balls are so clichéd they’ve actually become cool,” Howard says. “Socially acceptable or not, when this thing is put out at a party of any kind, people hover over it like it’s a crystal ball.”

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photo: REX MILLER

POOLE’S DINER MAC AND CHEESE

Chef Ashley Christensen shares the recipe for the most requested dish at Poole’s Downtown Diner in Raleigh, North Carolina.

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photo: JOHNNY AUTRY

FROZEN BOURBON MILK PUNCH

A velveteen sipper from New Orleans.

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photo: ALISON GOOTEE

DAVID BANCROFT’S BUTTERBEAN SALAD

This fresh, creamy buttermilk salad is destined to become a picnic staple—especially when topped with bacon or okra.

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photo: MAGGIE ARMSTRONG

SOUTHERN CLASSIC PEAR SALAD

“You got pears out of a deviled egg tray with cheese and mayo or you didn’t get pears at all,” says chef Justin Burdett of Local Provisions in Asheville, North Carolina.  Here’s his elevated version of the Southern classic.

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photo: JOHNNY AUTRY

PIMENTO CHEESE’S KENTUCKY COUSIN

Try this simple recipe for Benedictine spread, a Louisville favorite.

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photo: MARGARET HOUSTON

NIGHTTRIPPER: THE FLASK COCKTAIL

A pocket concoction from New Orleans bartender Chris Hannah.

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photo: MARGARET HOUSTON

A SANDWICH STRAIGHT FROM HEAVEN

Manna Sandwiches: A divine mystery with a devoted local following.

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photo: MARGARET HOUSTON

AN OLD OLD-FASHIONED

Revisit the original recipe for this Southern favorite.

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illustration: TIM BOWER

FROGMORE STEW

Frogmore Stew is a one-pot mix—a “boil”—of the Lowcountry’s peak summer offerings. “You can’t do much more than find the best ingredients and make them sing,” says Mike Lata, chef and co-owner of FIG (Food Is Good) in Charleston, South Carolina.

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photo: PETER FRANK EDWARDS

FRIED CHICKEN WITH CRUNCH

An unconventional secret to perfectly crispy fried chicken.

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photo: JOHNNY AUTRY

HEMINGWAY’S JOSIE RUSSELL COCKTAIL

Just the thing for a fall fishing trip.

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photo: ERNEST HEMINGWAY PHOTOGRAPH COLLECTION, JOHN F. KENNEDY PRESIDENTAIL LIBRARY AND MUSEUM, BOSTON

DO-IT-YOURSELF MOON PIES

A homemade take on Mardi Gras’s marshmallow treat.

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photo: JOHNNY AUTRY

THE COMMANDER’S PALACE BLOODY MARY

No gathering is complete without a Bloody Mary—so why not make it a good one?

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photo: ERIC MEDSKER, COURTESY OF TEN SPEED PRESS

CRACKER SALAD: A GEORGIA ORIGINAL

Chef Lance Williams, who runs the Mallery Street Café in St. Simons, share his recipe for this honest-to-goodness Peach State tradition.

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photo: MARGARET HOUSTON

ALABAMA’S WHITE GOLD

Pat Martin’s three-state take on a barbecue classic.

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photo: CAROLINE ALLISON

LUCY’S SIGNATURE SUMMER SEAFOOD GUMBO

Summer gumbo from Gulf Coast restaurant impresario Lucy “LuLu” Buffett’s third cookbook, Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life.

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photo: ANGIE MOSIER

PERFECTLY FRIED CATFISH

The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it.

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photo: JOHNNY AUTRY

THE TALLULAH: COKE, PEANUTS, AND WHISKEY
One gastropub in Birmingham, Alabama is reinventing a childhood treat.

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photo: PETER FRANK WILLIAMS

TOMATO PIE
Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama, shares his recipe for tomato pie.

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illustration: JOHN BURGOYNE

THE ULTIMATE KENTUCKY BURGOO
Chef Ouita Michel of Holly Hill Inn in Midway, Kentucky, shares her recipe for burgoo. “You want to cook the meat and vegetables until they melt into each other,” Michel says. “I’ve seen some pictures online, and here’s a hint: If it looks pretty in a bowl, it’s not authentic.”

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photo: MARGARET HOUSTON

CAROLINA CHICKEN BOG
Buxton Hall’s Elliott Moss shares his recipe for this South Carolina favorite.

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photo: JOHNNY AUTRY

For more amazing recipes, check out Garden & Gun’s The Southerner’s Cookbook.