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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.

Food & Drink

John T. Edge’s Top Ten Dishes of 2014

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

Fork in the Road

A True Hole in the Wall

Oxford Canteen steps outside the dining-room box

Fork in the Road

The Seoul of Atlanta

In the city’s sprawling exurbs, home to some 50,000 Korean immigrants, John T. Edge and musician Joe Kwon taste a new kind of Southern cooking

Fork in the Road

Man of the House

With Italian flair and Southern moxie, City House’s Tandy Wilson is giving other chefs plenty to chew on

Arts & Culture

The Lunch Counter

Fifty years after the passage of the Civil Rights Act, a look at the past and promise of the most democratic restaurant space of all

Fork in the Road

A Top Chef’s Next Course

Edward Lee lets loose and the flavors stand tall at Louisville’s MilkWood

Fork in the Road

Tastes Like Home

Step into the living room and grab a plate of chicken

Food & Drink

John T. Edge’s Top Ten Dishes of 2013

From boudin that’s gone global to a Caesar that’s all Florida to smoke-kissed chicken with an Alabama shimmer, these 2013 favorites from the hungriest man in the South are a serious helping of Dixie flavor––classic and contemporary

Food & Drink

Alabama’s White Gold

Pat Martin’s three-state take on a barbecue classic

Fork in the Road

Austin’s Easy Tiger

Bakery meets beer garden at the funky Easy Tiger

Fork in the Road

Puerto Rican Pig Pickin’

Our neighbors to the south know it as lechón. We call it barbecue. But there’s no language barrier when it comes to the joys of pit-cooked pork

Fork in the Road

Tastes Like Summer

The Pizza Bar serves up a slice of Old Florida

Fork in the Road

The Gastropub Revisited

Birmingham’s Ollie Irene re-raises the bar on bar food

Fork in the Road

A Meal At Bantam & Biddy

Atlanta’s modern meat-and-three

Fork in the Road

Richmond’s Roosevelt

The Roosevelt channels a Depression-era ethos into Southern riches

Fork in the Road

The Ripe Stuff

A stop at St. James in New Orleans will have you singing the blues, and the cheddars

Food & Drink

Good Eats 2012

Here are John T. Edge’s top ten dishes of the year––from lardo-wrapped fish to one hell of a tomato sandwich

Fork in the Road

Biscuit Bliss

Hankering for biscuits the way they used to be? Pull over at the Pit

Food & Drink

Barbecue Road Trip: The Smoke Road

A father-son search for pork and wisdom on Tennessee’s barbecue byways

Fork in the Road

Asheville’s Eclectic Admiral

Part blue collar, part white tablecloth, the Admiral is in a class of its own