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.
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
Fork in the Road
A founding father of Southwestern cuisine restores a Houston icon
Fork in the Road
In a rapidly diversifying South, Con Huevos showcases the promise of the decade to come
Food & Drink
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
Fork in the Road
Nashville’s Josephine cooks up a fresh take on the South and one hell of a whole bird
Fork in the Road
Proving there’s still plenty of new magic to be conjured from tried-and-true Southern flavors
Fork in the Road
North Carolina pit master Sam Jones is breathing new fire into the old-school smokehouse
Fork in the Road
In the Atlanta suburbs, duck behind the Waffle House and dig in to the real roots of Southern food
Fork in the Road
Georgia’s Seabear embodies the best of a new breed of oyster bar
Fork in the Road
Deeply personal and profoundly good, Shaya offers a taste of a different New Orleans
Fork in the Road
Miami’s contribution to burger culture, the frita may not have gone national yet. But it should
Fork in the Road
Chef Kevin Gillespie’s dim sum spin on fine dining is a force to be reckoned with
Fork in the Road
Just when you think you’ve tried them all, a new discovery awaits around the bend
Fork in the Road
Birmingham chef John Hall creates great pies, and a space for all
Food & Drink
From greens done right to a sublime sundae composed like a work of art, these 2014 favorites are a tasty look at the vibrancy and variety of what today’s Southern chefs are cooking up