Food & Drink

Our Most Popular Recipes of 2019

When it comes to food, Garden & Gun readers love biscuits and bourbon, for sure. But you’re also fond of pies (both sweet and savory), seafood, short ribs, even cabbage and cukes. Here are twenty of your favorite recipes from this year

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Karl Worley’s Family Reserve Biscuits

The chef behind Nashville’s Biscuit Love shares his secret to the breakfast staple that started it all.

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Photo: Margaret Houston

Three Blind Refs

When it came to Super Bowl Sunday libations, fans of the New Orleans Saints needed something a little stronger this year. This cocktail by Barry Himel, beverage director at Bourbon House in the French Quarter, uses three types of bitters to represent the NFL referees who missed the call that cost the Saints a trip to the big game.

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Photo: Courtesy of Bourbon House

Black Sheep Kitchen Tomato Pie

This deep-dish take on the summertime classic promises to be a go-to treat for years to come.

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Photo: Courtesy of Black Sheep Kitchen

Carla Hall’s Buttermilk Biscuits

The irrepressible chef and TV personality shares her go-to recipe—plus eight great tips—for can’t-miss biscuits.

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Whiskey Smash

This cross between a mint julep and a whiskey sour just might be your new favorite cocktail.

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Photo: Johnny Autry | Food Styling by Charlotte Autry

Garden & Gun Club’s Korean Braised Short Ribs

Chef Ann Kim slowly braises seared beef ribs in a soy sauce, mirin, and sesame oil mixture, then pairs them with grits and collard greens.

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Photo: Chris Boek


Augusta National’s Poundcake

Caddy Tripp Bowden shares the story of how the club’s beloved longtime chef got by with a little help from a friend.

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Photo: Judah Gutierrez | Food Styling by Elena Richards | Courtesy of Skyhorse Publishing

King Fluffernutter Pie

A dessert fit for Elvis himself: Peanut butter, bananas, marshmallow, and a crowning of bacon.

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Photo: Andrew Thomas LEe

Side Porch Sangria

This sangria riff that balances the juicy flavors of white wine with bracing Campari. “Boxed or bottled apricot juice rounds out the drink,” writes author Maggie Hoffman. “For a lighter version, I like to top off the mix with a splash of chilled seltzer.”

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Photo: Kelly Puleio

Biscuit Pudding with Chocolate Gravy

You won’t believe the secret ingredient in this family dessert recipe from the famed North Carolina pit master Sam Jones.

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Photo: Denny culbert

Brennan’s Creole Jambalaya

There’s perhaps no dish more representative of celebrations in Louisiana than jambalaya. Here, Ralph Brennan, who runs the restaurant group in New Orleans that includes such beloved spots as Brennan’s and Napoleon House, shares the family recipe that he serves during Mardi Gras.

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Photo: Courtesy of Ralph Brennan Restaurant Group

Lowcountry Fish & Grits

Put the catch of the day on the breakfast table with chef Whitney Otawka’s spin on a coastal classic.

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Photo: Johnny Autry

G&G’s Classic Texas-Style Chili

No beans, just beef or venison and plenty of spice—and you can make it on the stovetop or in an Instant Pot.

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Photo: Phillip Rhodes

Smashed Szechuan Cucumber Salad

Cool cukes meet Miami heat in chef Raymond Li Jr.’s surprisingly refreshing summer side.

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Photo: Johnny Autry | Food Styling by Charlotte Autry

Baked Oatmeal with Berries and Peaches

Stephen and Jessica Rose of the Peach Truck in Nashville, Tennessee, share a very berry breakfast treat.

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Photo: Johnny Autry | Food Styling: Charlotte Autry

Oyster Spaghetti

The Darling Oyster Bar in Charleston, South Carolina, works these tasty bivalves into a standout seafood pasta, complementing the oysters’ briny goodness with bacon, celery root, capers, and citrus.

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Photo: Andrew Cebulka

Edna Lewis’s Fried Soft-Shell Crabs

A simple and classic softie recipe, from the re-released cookbook by the grande dame of Southern cooking.

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Photo: Kim Alexander

Charred Green Cabbage

You should be roasting your cabbage whole. With this recipe, chefs Kristen Essig and Michael Stoltzfus will sway even the skeptics.

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Photo: John Burgoyne

Bourbon-and-Coke Slushy

In Atlanta’s Mercedes-Benz Stadium, Two Urban Licks serves a bourbon-powered Coca-Cola slushy. You can use any bourbon (Two prefers Four Roses), but in Atlanta, the Coke is nonnegotiable.

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Cheesy Grits Casserole

“This recipe goes against everything I’ve ever been taught about cooking grits,” says Kevin Johnson, chef of the Grocery in Charleston. “But in the end, the crispy potato gratin-like crust hides the creamiest, cheesiest grits you’ve ever had.”

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Photo: Phillip Rhodes