About John Currence

John Currence

John Currence is the James Beard award-winning chef of the City Grocery Restaurant Group in Mississippi and a contributing editor for Garden & Gun magazine. He was honored as restauranteur and chef of the year by the Mississippi Restaurant Association in 1998 and received the Southern Foodways Alliance Guardian of Tradition Award in 2006. He was also a contestant on the second season of Bravo TV’s Top Chef Masters. Currence is an avid hunter and fisherman and lives in Oxford, MS, with his wife and daughter. Pickles, Pigs & Whiskey is his first cookbook. @Bigbadchef

A glass punch bowl partially filled with maybelle punch and orange peel garnish, and two coupe glasses alongside, one filled and one empty.

Maybelle Punch

This classic melds the warming potency of Cognac with a little sweet and some gingery heat. All perfectly balanced. For when you need more than just a sip or two.

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  • 25 M
  • 25 M
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Spicy Chex mix scattered on a baking sheet with a spoon lying in the middle.

Spicy Chex Mix

This is not the Chex mix of your childhood. This is something completely different. And its greatness simply must be experienced to be truly understood.

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  • 25 M
  • 1 H, 25 M
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A serving of cucumber and onion salad being lifted from a serving bowl with silver salad tongs.

Cucumber and Onion Salad

Blissfully simple. Outrightly old-fashioned. Sigh-inducingly cooling. Even righteously healthy. Say hello to your latest summer obsession.

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  • 25 M
  • 1 H, 25 M
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A stemless wine glass filled with spiced cider with a cinnamon stick and orange zest floating inside.

Spiced Cider

It’d be far more apt to call this “Spiked Cider” or “Boozy Cider” given the benevolent amount of bourbon in this toddy.

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  • 5 M
  • 20 M
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