Recipes

The Perfect Brunch Cocktail

By Jessica MischnerGood EatsAugust 28, 2015

Not many people would make the leap between breakfast cereal and whiskey, but that’s just what triggered New Orleans mixologist Kim Patton-Bragg’s inspired riff on bourbon milk punch. “I’d been asked to create a breakfast drink for the Tales of the Cocktail festival,” she says, “and one morning, when I was looking down at my Cheerios, I saw the whole grains label on the box. My next thought was, well, whiskey has whole grains, too, and from there the idea of combining milk, cereal, and bourbon all made perfect sense.”

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Southern Classic: Sour Corn

By Jed PortmanGood EatsAugust 25, 2015

If you like sauerkraut, chances are you’ll like sour corn. 

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Make This Now: Butter Bean Salad

By Jed PortmanGood EatsAugust 14, 2015

Late summer is butter bean season, when farmers haul coolers full of shelled and plastic-bagged beans to the market, and people across the region add them to simmering stewpots. As with green beans, the usual way to prepare butter beans here in cornbread country is to cook them until falling-apart tender, with a ham hock or a few slices of bacon for seasoning. But the Garden & Gun staff can name at least one good exception: the butter bean salad from Monza, a restaurant down the street from our Charleston offices that serves salads, pastas, and wood-fired pizzas. This simple salad is a lighter way to enjoy a seasonal treasure before it goes into the freezer for the rest of the year.

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A Perfect Southern Match: Tomatoes & Biscuits

By Jed PortmanGood EatsJuly 24, 2015

Leave it to Willie Foster of Biscuit King’s Fun Barn in Fairhope, Alabama, to make the tomato sandwich on our cover into a why-didn’t-we-think-of-that breakfast treat. The self-taught baker’s signature Ugly Biscuit is an all-in-one meal of sausage, bacon, egg, and cheese tucked into a football-shaped lump of dough that appeared in our 2014 roundup of the best breakfast joints in the South. But while visiting family in the Holy City earlier this week, he treated the Garden & Gun staff to an off-menu special.

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An Asheville Chef's Southern Lox

By Jed PortmanGood EatsJuly 10, 2015

Steven Goff loves lox on a bagel with cream cheese. But like many other chefs, he is also an advocate for locally farmed and foraged ingredients, and salmon don’t swim anywhere near Asheville, North Carolina, where Goff has lived and worked for more than a decade, most recently at the acclaimed King James Public House. “I don’t like to use ingredients from too far away, and salmon are incredibly far away,” he says. “What we do have here is great trout.” Goff cures fillets in a mixture of North Carolina sweet potato vodka, dill, citrus, and spices, and serves the resulting lox over bagels and salads. Made with freshly caught fish, it’s delicious enough to make a person forget salmon lox altogether.

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