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John T. Edge

John T. Edge, founding director of the Southern Foodways Alliance at the University of Mississippi, began contributing to Garden & Gun in its first year of publication. He is the author of, among other books, The Potlikker Papers: A Food History of the Modern South.

Fork in the Road

A Divine Muffuletta in Memphis

A few minutes from Graceland, Valle’s boasts forty years of Italian fare, including one standout sandwich

Fork in the Road

A New Taste of Macon

Kimchi Factory brings renewed energy and vibrant flavors to a revived downtown landmark

Fork in the Road

Meating Up in Birmingham

Inspired by his grill-loving grandmother, chef Rob McDaniel impresses with a new steakhouse

Fork in the Road

Finding a World of Flavor in Northwest Arkansas

Khana Indian Grill brings a homemade taste of India to Fayetteville

Fork in the Road

The Joy of Restaurants

Thoughts on the pleasures of an institution that has weathered two centuries—and the people who quietly make great restaurants sing

Fork in the Road

A New Memphis Restaurant with a French Twist

Bishop, the newest spot from locals Andy Ticer and Michael Hudman, transports diners—and elevates the hotel restaurant

Taste of the South

A Biscuit Tradition on the Rise

Sixty locations strong and counting, Biscuitville may soon be bringing a traditional taste of the South to a drive-through near you

Food & Drink

The Last Waiter

In praise of those who serve—in restaurants and beyond

Food & Drink

Finding Hope in a Dark Week

John T. Edge reflects on one of the most tumultuous weeks in restaurant history

Food & Drink

What the Coronavirus Means for Southern Restaurants

Across the region, chefs and restaurateurs assess how to move forward

Southern Heroes

Dust-to-Digital: The Song Savers

An Atlanta couple safeguards and showcases the music of the South

Fork in the Road

The Louisiana Restaurant Fusing South by South America

Arepas meet crawfish, and Venezuela meets Cajun Country at Patacón

Fork in the Road

The Family Seafood Joint

Finding comfort in the classics at Johnny’s Half Shell in Washington, D.C.

Fork in the Road

College-Town Flavor

At their new spot in a converted ranch house, Tarasque Cucina’s John and Lauren Stokes bring a delightfully homemade taste of fun to Oxford

Fork in the Road

A Taste of Kentucky Cajun

Louisville chef Paul Skulas gives the South’s best-known regional cuisine a modern helping of Bluegrass flavor

Food & Drink

The State of Modern Barbecue

John T. Edge takes the temperature of twenty-first-century ’cue

Fork in the Road

Is This Chattanooga’s Best Breakfast?

One of a new generation of breakfast spots, Kenny’s gives the first meal of the day the respect it deserves

Fork in the Road

Crechale’s Cafe’s Highway Legacy

Gulf seafood, comeback sauce, and the lasting allure of a Jackson, Mississippi, institution

Fork in the Road

Smothered with Love

Just outside New Orleans’ Louis Armstrong airport, Hurst Restaurant dishes out eighty years of family tradition—and one divine pot of greens

Shops

The First Lady of Liquor

A pioneering name in fine spirits launches a new chapter in Birmingham