Food & Drink

Our Most Clicked-on Recipes of All Time

A classic Southern spread from Sean Brock, decadent bourbon balls, brunch favorites, and more

Food and drink has been at the heart of Garden & Gun from the very beginning: Our first issue, in 2007, included a feature about the Birmingham chef Frank Stitt. Since then, we’ve published scores of recipes in the magazine and online (and more than a hundred in our 2015 book, The Southerner’s Cookbook). Here are the most clicked-on recipes over the past fifteen years.


photo: Peter Frank Edwards

How Sean Brock Makes Pimento Cheese

The James Beard Award-winning chef shares a recipe from his cookbook. Get the recipe.


photo: PHILLIP RHODES

Cheesy Grits Casserole

Enjoy the most decadent grits ever, courtesy of Charleston chef Kevin Johnson. Get the recipe.


photo: MARGARET HOUSTON

A Sandwich Straight from Heaven

Meet Manna Sandwiches: A divine mystery with a devoted local following. Get the recipe.


photo: MARGARET HOUSTON

The Easiest Biscuits You’ll Ever Make

With the right ingredients, these are lighter and paler than their buttery counterparts, rising like afternoon clouds and exhaling buttermilk steam. Get the recipe.


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The Poole’s Diner Mac and Cheese Recipe

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


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Adrian Miller’s Black-Eyed Peas
James Beard Award-winning author Adrian Miller shares his family recipe for the New Year’s Day staple. Get the recipe.


photo: Margaret Houston

Southern Classic: Bourbon Balls

What’s not to love about bourbon, chocolate, and pecans? Get the recipe.


photo: MARGARET HOUSTON

Southern Staple: Bourbon and Ginger

Hugh Acheson’s take on a classic game-day cocktail. Get the recipe.


photo: Margaret Houston

Pimento Cheese’s Kentucky Cousin

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


photo: JENNIFER CAUSEY

A Knockout Bourbon Punch Recipe

A potent punch recipe with ginger, nutmeg, and cranberries. Get the recipe.


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