Food and drink are at the heart of Garden & Rifle from the start: our first issue, in 2007, featured an article about Birmingham chef Frank Stitt. Since then, we’ve published dozens of recipes in the magazine and online (and over a hundred in our 2015 book). The Southerner’s Cookbook† These are the most-clicked recipes of the past fifteen years.
How Sean Brock Makes Pimento Cheese
The James Beard Award-winning chef shares a recipe from his cookbook. Get the recipe†
Cheesy Grits Casserole
Enjoy the most decadent grits ever, courtesy of Charleston Chef Kevin Johnson. Get the recipe†
A sandwich straight from heaven
Meet Manna Sandwiches: a divine mystery with a devoted local following. Get the recipe†
The Easiest Cookies You’ll Ever Make
With the right ingredients, these are lighter and paler than their buttery counterparts, rising like afternoon clouds and exhaling buttermilk steam. Get the recipe†
The Poole’s Diner Mac and Cheese Recipe
Chef Ashley Christensen shares the recipe for the most requested dish at Poole’s Downtown Diner in Raleigh, North Carolina. Get the recipe†
Adrian Miller’s Black-Eyed Peas
James Beard Award-winning author Adrian Miller shares his family recipe for the New Year’s Day staple. Get the recipe†
Southern Classic: Bourbon Balls
What’s not to love about bourbon, chocolate, and pecans? Get the recipe†
Southern staple: Bourbon and ginger
Hugh Acheson’s take on a classic match day cocktail. Get the recipe†
Pimento Cheese’s Kentucky Neef
Try this easy recipe for Benedictine spread, a Louisville favorite. Get the recipe†
A Knockout Bourbon Punch Recipe
A powerful punch recipe with ginger, nutmeg and cranberries. Get the recipe†
