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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.

Fork in the Road

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

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

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A True Hole in the Wall

Oxford Canteen steps outside the dining-room box

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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

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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

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A Top Chef’s Next Course

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

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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

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Austin’s Easy Tiger

Bakery meets beer garden at the funky Easy Tiger

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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

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Tastes Like Summer

The Pizza Bar serves up a slice of Old Florida

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The Gastropub Revisited

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

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A Meal At Bantam & Biddy

Atlanta’s modern meat-and-three