G&G’s Top Recipes of 2017 (2024)

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SEAN BROCK’S PIMENTO CHEESE
The James Beard Award-winning chef shares a recipe from his cookbook, Heritage.

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JOHN FLEER’S PIMENTO CHEESE HUSH PUPPIES

With homemade pimento cheese and a tangy comeback sauce for dipping, these are sure to impress.

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THE EASIEST BISCUITS YOU’LL EVER MAKE

With just two ingredients, Sharon Benton’s Biscuits are lighter and paler than their buttery counterparts, rising like afternoon clouds and exhaling buttermilk steam.

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VIVIAN HOWARD’S PARTY MAGNET

“Cheese balls are so clichéd they’ve actually become cool,” Howard says. “Socially acceptable or not, when this thing is put out at a party of any kind, people hover over it like it’s a crystal ball.”

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POOLE’S DINER MAC AND CHEESE

Chef Ashley Christensen shares the recipe for the most requested dish at Poole’s Downtown Diner in Raleigh, North Carolina.

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FROZEN BOURBON MILK PUNCH

A velveteen sipper from New Orleans.

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DAVID BANCROFT’S BUTTERBEAN SALAD

This fresh, creamy buttermilk salad is destined to become a picnic staple—especially when topped with bacon or okra.

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SOUTHERN CLASSIC PEAR SALAD

“You got pears out of a deviled egg tray with cheese and mayo or you didn’t get pears at all,” says chef Justin Burdett of Local Provisions in Asheville, North Carolina. Here’s his elevated version of the Southern classic.

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PIMENTO CHEESE’S KENTUCKY COUSIN

Try this simple recipe for Benedictine spread, a Louisville favorite.

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NIGHTTRIPPER: THE FLASK co*ckTAIL

A pocket concoction from New Orleans bartender Chris Hannah.

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A SANDWICH STRAIGHT FROM HEAVEN

Manna Sandwiches: A divine mystery with a devoted local following.

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AN OLD OLD-FASHIONED

Revisit the original recipe for this Southern favorite.

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FROGMORE STEW

Frogmore Stew is a one-pot mix—a “boil”—of the Lowcountry’s peak summer offerings.“You can’t do much more than find the best ingredients and make them sing,” says Mike Lata, chef and co-owner ofFIG (Food Is Good)in Charleston, South Carolina.

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FRIED CHICKEN WITH CRUNCH

An unconventional secret to perfectly crispy fried chicken.

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HEMINGWAY’S JOSIE RUSSELL co*ckTAIL

Just the thing for a fall fishing trip.

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DO-IT-YOURSELF MOON PIES

A homemade take on Mardi Gras’s marshmallow treat.

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THE COMMANDER’S PALACE BLOODY MARY

No gathering is complete without a Bloody Mary—so why not make it a good one?

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CRACKER SALAD: A GEORGIA ORIGINAL

Chef Lance Williams, who runs theMallery Street Caféin St. Simons, share his recipe for thishonest-to-goodness Peach State tradition.

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ALABAMA’S WHITE GOLD

Pat Martin’s three-state take on a barbecue classic.

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LUCY’S SIGNATURE SUMMER SEAFOOD GUMBO

Summer gumbo from Gulf Coast restaurant impresario Lucy “LuLu” Buffett’s third cookbook, Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life.

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PERFECTLY FRIED CATFISH

The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it.

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THE TALLULAH: co*kE, PEANUTS, AND WHISKEY
One gastropub in Birmingham, Alabama is reinventing a childhood treat.

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TOMATO PIE
Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama, shares his recipe for tomato pie.

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THE ULTIMATE KENTUCKY BURGOO
Chef Ouita Michel ofHolly Hill Innin Midway, Kentucky, shares her recipe for burgoo. “You want to cook the meat and vegetables until they melt into each other,” Michel says. “I’ve seen some pictures online, and here’s a hint: If it looks pretty in a bowl, it’s not authentic.”

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CAROLINA CHICKEN BOG
Buxton Hall’s Elliott Moss shares his recipe for this South Carolina favorite.

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For more amazing recipes, check out Garden & Gun’sThe Southerner’s Cookbook.