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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.

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A Choice Cut in Charleston

A spirited steak house on the Holy City’s burgeoning Upper King Street gets all the details right

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California Comfort at Long Meadow Ranch

This Napa Valley gem provides further proof that the South’s culinary influence ranges far and wide

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French Bliss: Atlanta’s Bread & Butterfly

Chef Billy Allin offers Atlantans a sparkling Parisian detour

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Texas Trailblazer: Cafe Annie Returns

A founding father of Southwestern cuisine restores a Houston icon

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Your Next Great Meal

In a rapidly diversifying South, Con Huevos showcases the promise of the decade to come

Food & Drink

On the Iberico Trail

For the acclaimed Tennessee cure master Allan Benton, a trip to Spain offers a taste of country ham’s past—and a vision of its future

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Po’boy Riches

Overflowing sandwiches and a true taste of Louisiana love

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Small Wonder

One of the newest additions to a growing Durham is a little gem

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Nashville’s Josephine

Nashville’s Josephine cooks up a fresh take on the South and one hell of a whole bird

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Austin’s Olamaie

Proving there’s still plenty of new magic to be conjured from tried-and-true Southern flavors

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Prime Cuts

Chattanooga’s Main Street Meats is a carnivore’s nirvana

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A Bold Move in Barbecue

North Carolina pit master Sam Jones is breathing new fire into the old-school smokehouse

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A Taste of Africa

In the Atlanta suburbs, duck behind the Waffle House and dig in to the real roots of Southern food

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Athen’s Seabear Oyster Bar

Georgia’s Seabear embodies the best of a new breed of oyster bar

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Middle East on Magazine

Deeply personal and profoundly good, Shaya offers a taste of a different New Orleans

Food & Drink

Keepers of the Flame

Why the golden age of the pit master may still be ahead of us

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The Other Cuban Sammy

Miami’s contribution to burger culture, the frita may not have gone national yet. But it should

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Atlanta’s Gunshow

Chef Kevin Gillespie’s dim sum spin on fine dining is a force to be reckoned with

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The Hites of Barbecue

Just when you think you’ve tried them all, a new discovery awaits around the bend

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Pizza with Purpose

Birmingham chef John Hall creates great pies, and a space for all