Food & Drink

Twenty-five of Garden & Gun’s greatest culinary hits

At long last, the debate is settled. Or is it?

Compton’s ethereal Compère Lapin—arguably the hottest restaurant in town and named for the Br’er Rabbit of her Caribbean upbringing—is a case study in the push and pull of tradition, and the boundless future of Crescent City cuisine

Set the punch bowl aside and serve up your very own cask-aged concoctions

Creasy greens, an Appalachian relative of watercress, add peppery heat to winter plates

What Chef Justin Devillier craves on his days off in the Big Easy

The Kinston, North Carolina chef puts a porky spin on a beloved treat

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

Get a jump on gift-giving with this list of Southern-sourced food and drink

Set the punch bowl aside and serve up your very own cask-aged cocktail

Festive concoctions to help make your season a little more jolly

Food runners-up Scott and Lindsay Meyer cold-press raw Georgia pecans into a healthful and delicious oil

Food runners-up Shawn and Jenny Hatley bring lard back to the standard Southern pantry

Food runners-up Matt and Kori Wallace offer hand-crafted ketchups and mustard that go beyond burgers and fries

Drink runner-up Jimmy Turner revives a family tradition in this Washington, D.C.-based bourbon

This drink runner-up from Atlanta, Georgia offers a fresh approach to the popular craft beverage

Drink runner-up Joe Heron channels his love of music into a top-notch brandy

Drink category winners and New Orleans mixologists Max J. Messier and Lauren Myerscough revive a lost tiki syrup

Food category winner and Virginia farmer James Faison believes bacon makes everything better—even sausage

Chef B.J. Dennis shares his recipe for gumbo’s Lowcountry cousin