Good Eats

The Perfect Brunch Cocktail

By Jessica MischnerGood EatsAugust 28, 2015

Not many people would make the leap between breakfast cereal and whiskey, but that’s just what triggered New Orleans mixologist Kim Patton-Bragg’s inspired riff on bourbon milk punch. “I’d been asked to create a breakfast drink for the Tales of the Cocktail festival,” she says, “and one morning, when I was looking down at my Cheerios, I saw the whole grains label on the box. My next thought was, well, whiskey has whole grains, too, and from there the idea of combining milk, cereal, and bourbon all made perfect sense.”

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Southern Classic: Sour Corn

By Jed PortmanGood EatsAugust 25, 2015

If you like sauerkraut, chances are you’ll like sour corn. 

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Make This Now: Butter Bean Salad

By Jed PortmanGood EatsAugust 14, 2015

Late summer is butter bean season, when farmers haul coolers full of shelled and plastic-bagged beans to the market, and people across the region add them to simmering stewpots. As with green beans, the usual way to prepare butter beans here in cornbread country is to cook them until falling-apart tender, with a ham hock or a few slices of bacon for seasoning. But the Garden & Gun staff can name at least one good exception: the butter bean salad from Monza, a restaurant down the street from our Charleston offices that serves salads, pastas, and wood-fired pizzas. This simple salad is a lighter way to enjoy a seasonal treasure before it goes into the freezer for the rest of the year.

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Five Things You Might Not Know About Southern Tomatoes

By Jed PortmanGood EatsAugust 11, 2015

1. For all we know, the famous Cherokee Purple tomato is only a few decades old.

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Bourbon Made from a Civil War Battlefield

By Jessica MischnerGood EatsAugust 7, 2015

To raise money and awareness for endangered battlefields in his native Tennessee, author, bourbon aficionado, and devoted preservationist Robert Hicks has created a whiskey of truly historic proportions. On August 30, the first of his two 2015 releases of eight-year-aged Battlefield Bourbon will hit liquor stores across Tennessee.

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Meet The Woman Behind Biscuits and Gravy Potato Chips

By Jed PortmanGood EatsAugust 6, 2015

Maybe you’ve cheered and maybe you’ve rolled your eyes, but you’ve most likely heard about Frito-Lay’s attempts to shake up grocery store shelves with their annual choose-the-new-potato-chip contests, which pit the attention-getting likes of cheesy garlic bread and cappuccino against each other. This year, four regional flavors are competing for a place next to plain old sour cream and onion: West Coast Truffle Fries, Greektown Gyro, New York Reuben, and Southern Biscuits and Gravy. If you’re skeptical that buttermilk powder and lab-engineered seasonings can stand in for the warm flavors of scratch-made biscuits and gravy, you’re not alone. But the woman who submitted the idea stands to win a million dollars if these chips pass the taste test. Hailey Green, a twenty-five-year-old travel agent from Noblesville, Indiana, answered our questions about the most polarizing snack below the Mason-Dixon line.

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Why Duke's Mayonnaise Matters

By Jed PortmanGood EatsJuly 29, 2015

In many of the most popular restaurants below the Mason-Dixon line today, diners can practically trace the sprigs of parsley garnishing their plates to the wholesome hands of local farmers. So it’s surprising when the same chefs who preach about heirloom seeds and heritage animals embrace a factory-made food. But one variety of mayonnaise still arrives at upscale kitchens from Texas to Tennessee in decidedly non-artisan plastic tubs.

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A Perfect Southern Match: Tomatoes & Biscuits

By Jed PortmanGood EatsJuly 24, 2015

Leave it to Willie Foster of Biscuit King’s Fun Barn in Fairhope, Alabama, to make the tomato sandwich on our cover into a why-didn’t-we-think-of-that breakfast treat. The self-taught baker’s signature Ugly Biscuit is an all-in-one meal of sausage, bacon, egg, and cheese tucked into a football-shaped lump of dough that appeared in our 2014 roundup of the best breakfast joints in the South. But while visiting family in the Holy City earlier this week, he treated the Garden & Gun staff to an off-menu special.

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An Asheville Chef's Southern Lox

By Jed PortmanGood EatsJuly 10, 2015

Steven Goff loves lox on a bagel with cream cheese. But like many other chefs, he is also an advocate for locally farmed and foraged ingredients, and salmon don’t swim anywhere near Asheville, North Carolina, where Goff has lived and worked for more than a decade, most recently at the acclaimed King James Public House. “I don’t like to use ingredients from too far away, and salmon are incredibly far away,” he says. “What we do have here is great trout.” Goff cures fillets in a mixture of North Carolina sweet potato vodka, dill, citrus, and spices, and serves the resulting lox over bagels and salads. Made with freshly caught fish, it’s delicious enough to make a person forget salmon lox altogether.

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A Legendary Summertime Punch

By Jessica MischnerGood EatsJuly 6, 2015

In the 1740’s, a Virginia diplomat recorded what is believed to be the first mention of Fish House Punch, a colonial-era concoction, which originated at America’s oldest fishing club, in Philadelphia, and was a favorite of George Washington’s. Nearly three hundred years later, Atlanta mixologist Miles Macquarrie stumbled upon the nearly forgotten recipe in an old cocktail manual. At his Decatur bar Kimball House, he hews closely to that original formula, combining a potent mix of rum, brandy, and peach liqueur (he makes his own from fresh Georgia fruit, but a high-quality store-bought schnapps works just fine, too), sweetened with lemony sugar, then diluted with cold tea and water. “I discovered this years ago and never felt the need to change it,” he says. “Plus, everybody loves it—hard not to.”

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