John T. Edge
John T. Edge, writer and host of the television show TrueSouth, began contributing to Garden & Gun in its first year of publication. He is the author of The Potlikker Papers: A Food History of the Modern South. His memoir, House of Smoke, will publish in the fall of 2025.
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
Fork in the Road
Just outside New Orleans’ Louis Armstrong airport, Hurst Restaurant dishes out eighty years of family tradition—and one divine pot of greens
Shops
A pioneering name in fine spirits launches a new chapter in Birmingham
Fork in the Road
Two of Austin’s biggest culinary names put a singular spin on Texas barbecue
Fork in the Road
How Virginia chef Brittanny Anderson gives Germanic flavors their proper due
Fork in the Road
A Chinese food and fine wine oasis awaits off the interstate in Bossier City
Fork in the Road
On the shores of Lake Norman, Hello, Sailor reinvents a Carolina classic
Adventures
Surrounded by cane fields and conch sausage in the French territory of Guadeloupe, New Orleans chef Donald Link dines his way through a Caribbean take on Creole cuisine
Fork in the Road
Fifty years after the pivotal “I Am a Man” strike, Ms. Girlee’s carries on a nourishing legacy
Fork in the Road
A spirited steak house on the Holy City’s burgeoning Upper King Street gets all the details right
Fork in the Road
This Napa Valley gem provides further proof that the South’s culinary influence ranges far and wide
Fork in the Road
Chef Billy Allin offers Atlantans a sparkling Parisian detour