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.
How Sean Brock Makes Pimento Cheese
The James Beard Award-winning chef shares a recipe from his cookbook. Get the recipe.
Enjoy the most decadent grits ever, courtesy of Charleston chef Kevin Johnson. Get the recipe.
A Sandwich Straight from Heaven
Meet Manna Sandwiches: A divine mystery with a devoted local following. Get the recipe.
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.
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.
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.
Southern Classic: Bourbon Balls
What’s not to love about bourbon, chocolate, and pecans? Get the recipe.
Southern Staple: Bourbon and Ginger
Hugh Acheson’s take on a classic game-day cocktail. Get the recipe.
Pimento Cheese’s Kentucky Cousin
Try this simple recipe for Benedictine spread, a Louisville favorite. Get the recipe.
A Knockout Bourbon Punch Recipe
A potent punch recipe with ginger, nutmeg, and cranberries. Get the recipe.