Food & Drink

G&G’s Most Popular Recipes of 2020

More than twenty of our readers’ favorite dishes from this past year

Several Southern staples, including biscuits, grits, okra, and tomato pie, made the list of most-viewed recipes on gardenandgun.com in 2020. Here is the list, along with some other tips and tricks for your Southern kitchen.


photo: Elizabeth Hutchison

Erika Council’s Baking Soda Biscuits
Come for the recipe, stay for the Atlanta chef’s brilliant dough hack, as well as other biscuit tips and tricks.
> Get the recipe


photo: CHRISTOPHER HIRSHEIMER

Frank Stitt’s Baked Grits
Other dishes may come and go, but the baked grits at Birmingham’s Highlands Bar & Grill will never change.
> Get the recipe


photo: JACQUELINE STOFSICK | FOOD STYLING: PHILLIP RHODES

Spicy Shrimp Dip
New Orleans chef Colleen Quarls shares her spin on a party favorite.
> Get the recipe


photo: JOHNNY AUTRY | FOOD STYLING BY CHARLOTTE AUTRY

Caramel Cake with Pecans from Red Truck Bakery
The decadent treat from the heralded Virginia bakery deliciously solves a small-town mystery.
> Get the recipe


photo: THE VOORHES

Classic Shrimp and Grits
Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it.
> Get the recipe


photo: ANDREW MONTGOMERY

Oven-Baked Lentil Soup with Greens
The gardener at England’s Great Dixter passes along the warming vegetable soup he learned to make in Tennessee.
> Get the recipe


photo: BAXTER MILLER

Vivian Howard’s Beloved Dressing
The North Carolina chef calls the herby, zingy condiment her “Little Green Dress.”
> Get the recipe


photo: MARY BRITTON SENSENEY

Green Tomato Pie
This cheesy hallmark of summer in the South gets its tang from a not-quite-ripe crop.
> Get the recipe


photo: ORIANA KOREN

Pancakes by Kelly Fields
The James Beard Award–winning pastry chef really loves pancakes. One bite of her recipe, and you’ll absolutely understand why.
> Get the recipe


photo: DENNY CULBERT

Classic Cajun Jambalaya
Yes, the onions take forever—but this perfect base works with shrimp, pork, sausage, crawfish, crab, or oysters.
> Get the recipe


photo: DACEY SIVEWRIGHT

Squash Casserole from Automatic for the People
The Athens diner still serves the dish R.E.M. members gobbled up back in the day.
> Get the recipe


photo: COURTESY OF GIGI’S

Gigi’s Blue Ribbon Pumpkin Bread
How Nashville chef Gigi Butler makes this fall favorite.
> Get the recipe


photo: CAROLINE SANDERS

Boiled Custard
Remembering the long-lost Appalachian holiday treat.
> Get the recipe


photo: FARRAH POWER

Red Beans & Rice
Garden & Gun Club’s Gina Lee shares her recipe for the classic New Orleans dish.
> Get the recipe


photo: JOHNNY AUTRY | FOOD STYLING BY CHARLOTTE AUTRY

A Twist on Chicken Bog
Chicken, sausage, and rice come together in a potful of Carolina comfort—brought inside for home cooks in this version by the Lee Brothers.
> Get the recipe


photo: JOHNNY AUTRY | FOOD STYLING BY CHARLOTTE AUTRY

Fried Matchstick Okra
A cache of heirloom seeds inspires a Mississippi chef’s take on the classic.
> Get the recipe


photo: THE VOORHES

Cheese Grits Cakes
A savory treat for breakfast and beyond from Arnaud’s in New Orleans.
> Get the recipe


photo: JONATHAN BONCEK

Boiled Peanut Salad with Bacon Dressing
How to work your favorite road-trip staple onto the dinner table.
> Get the recipe


photo: FARRAH POWER

Curried Shrimp and Grits
With a dash of curry powder and a swirl of coconut milk, chef Ann Kim of the Garden & Gun Club puts a Bay Area–spin on the Southern staple.
> Get the recipe


photo: JOHNNY AUTRY | FOOD STYLING BY CHARLOTTE AUTRY

Crawfish Étouffée
An Alabama chef with New Orleans roots shares his take on classic crawfish étouffée.
> Get the recipe


photo: PETER FRANK EDWARDS

Alabama Firecrackers and Fried Chicken Salad
A craveable, snackable tailgating must from the chef John Currence.
> Get the recipe


photo: JOHNNY AUTRY | FOOD STYLING BY CHARLOTTE AUTRY

Super Texas-Style Soup Beans
A kicked-up take on a one-pot mainstay.
> Get the recipe


Other tips and ideas for your Southern kitchen …

:

How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Even Kelly Fields whips up a box of Jiffy every once in a while. Here’s how she makes the store-bought stuff her own.
> See Fields’s tips


photo: GREG SWENEY

Shrimp Conundrum: To Devein or Not to Devein?
Do you really need to remove that dark stripe down a shrimp’s back? Getting to the bottom of a Southern debate.
> See the pros and cons


photo: JACQUELINE STOFSICK

Southern Chefs’ Favorite Hot Sauces
Twenty culinary experts. Sixteen widely available hot sauces. Which ones burn the brightest?
> See the picks


photo: Adobe

Simple Secrets for Making Great Gravy
The G&G guide to making a standout topping for your turkey and dressing.
> Get the tips


photo: Adobe

How to Make a Truly Great Pie Crust
The G&G guide to ensuring a buttery, flaky base for your favorite pie.
> Get the tips


photo: Peter Frank Edwards

Tips and Tricks for Making Perfect Biscuits
Use this chef-approved know-how to nail beautiful, buttery biscuits every time.
> Get the tips


> Related: See the list of most popular recipes from 2019




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