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
Around since the 1920s, the Dew Drop Inn still slings great dogs, gumbo, and fried oysters—with a side of history
End of the Line
In rapidly growing Huntsville, Alabama, get a taste of the deeper South
Fork in the Road
A few minutes from Graceland, Valle’s boasts forty years of Italian fare, including one standout sandwich
Fork in the Road
Kimchi Factory brings renewed energy and vibrant flavors to a revived downtown landmark
Fork in the Road
Inspired by his grill-loving grandmother, chef Rob McDaniel impresses with a new steakhouse
Fork in the Road
Khana Indian Grill brings a homemade taste of India to Fayetteville
Fork in the Road
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
Bishop, the newest spot from locals Andy Ticer and Michael Hudman, transports diners—and elevates the hotel restaurant
Sixty locations strong and counting, Biscuitville may soon be bringing a traditional taste of the South to a drive-through near you
Food & Drink
John T. Edge reflects on one of the most tumultuous weeks in restaurant history
Food & Drink
Across the region, chefs and restaurateurs assess how to move forward
Southern Heroes
An Atlanta couple safeguards and showcases the music of the South
Fork in the Road
Arepas meet crawfish, and Venezuela meets Cajun Country at Patacón
Fork in the Road
Finding comfort in the classics at Johnny’s Half Shell in Washington, D.C.
Fork in the Road
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
Louisville chef Paul Skulas gives the South’s best-known regional cuisine a modern helping of Bluegrass flavor
Food & Drink
John T. Edge takes the temperature of twenty-first-century ’cue
Fork in the Road
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
Gulf seafood, comeback sauce, and the lasting allure of a Jackson, Mississippi, institution