John Edge

From boudin that’s gone global to a Caesar that’s all Florida to smoke-kissed chicken with an Alabama shimmer, these 2013 favorites from the hungriest man in the South are a serious helping of Dixie flavor––classic and contemporary

Fifty years after the passage of the Civil Rights Act, a look at the past and promise of the most democratic restaurant space of all

Here are John T. Edge’s top ten dishes of the year––from lardo-wrapped fish to one hell of a tomato sandwich

For the acclaimed Tennessee cure master Allan Benton, a trip to Spain offers a taste of country ham’s past—and a vision of its future

From greens done right to a sublime sundae composed like a work of art, these 2014 favorites are a tasty look at the vibrancy and variety of what today’s Southern chefs are cooking up

How Dusty Miller transformed his father’s deer-processing business into a hotbed of smoky flavor