 Wall Street Journal – (September 5, 2014)Biscuit Sandwich Recipes for Breakfast and Beyond See the Story |
 SIBA Award Winner– (July 2014)Pickles, Pigs & Whiskey Wins Best Cookbook in 2014 SIBA Book Awards (Southern Independent Booksellers) Read More |
 BuzzFeed – (July 1, 2014)The Chef Who’s Leading The Backlash Against Mississippi’s New Anti-Gay Law See the Story |
 The New York Times – (May 5, 2014)Miss. Chefs to Protest State Law on the Eve of Annual Picnic See the Story |
 The Daily Meal – (May 5, 2014)Chefs to Host Big Gay Mississippi Welcome Table in NY Dinner to oppose Mississippi’s recently passed Religious Freedom Restoration Act. See the Story |
| The New York Times – (January 29, 2014) Coke Brined Fried Chicken Sam Sifton story and recipe – See the Story |
 Best of 2013 Press for Pickles, Pigs & Whiskey…New York Times Washington Post Charlotte Observer The Oregonian Raleigh News & Observer Cool Material Relish Magazine Redbook Magazine |
 No Fail Thanksgiving TurkeyChef John Currence’s No Fail Tips for Carving a Turkey See the Story |
 Steen’s Syrup-Braised Pork Belly RecipeSee the Story |
 Press Coverage of Chef John Currence at Music City Eats in NashvilleThe Tennessean (July 22, 2013) The Daily Meal (July 22, 2013) Eater, Nashville (July 22, 2013) Nashville Scene (July 22, 2013) |
 Best Breakfasts Around The World (April Food Issue 2013)Big Bad Breakfast makes the cut! – See the story Big Bad Breakfast as one of the best, most “decadent ways to start the day” – See the clipping Big Bad Breakfast is one of America’s Best Places to Eat Like a Local – See the story |
| Sandwich of the Week: Big Bad Breakfast’s Southern Belly Sandwich (March 8, 2013) When it comes to dining in Oxford, Mississippi, John Currence knows what’s best – See the story |
 Best Breakfasts Around the World (March 8, 2013)Check out Big Bad Breakfast at #5! – See the story |
 The Lingering Relevance of Tobasco (March 7, 2013)John Currence looks back at the sauce that got America sweating–Tabasco–and the powerful personality who championed it – See the story |
 South’s Best Bars (February 2013)City Grocery #1 for Restaurant Bars – Go for the food, stick around for the drinks – See the story |
| 101 Best Restaurants in America for 2013 (February 20, 2013) City Grocery #79 on this list with so many amazing restaurants – See the story |
 John Currence’s First Cookbook, ‘Pickles, Pigs, and Whiskey,’ Coming This Fall (February 19, 2013) – See the storyEater’s Fall 2013 Cookbook and Food Book Preview (August 22, 2013) – See the Story |
 Heaven is a Buffet: Pure Gravy (February 13, 2013)John talks tomatoes & gravy – See the story |
| The Pressure Cooker Is On (January 18, 2013) Chef John Currence on his love of the pressure cooker. – See The Story |
 Sacred Fare (December 2012)Chef John Currence on tailgating, including several recipes! – See The Story |
 Great Biscuit Breakfasts Across America Worth An Escape (September 4, 2012)The Cathead at Big Bad Breakfast Featured. – See The Story |
 Travel Channel: Bizarre Foods with Andrew Zimmern (August 20, 2012)John Currence and Andrew Zimmern visit Winchester Market in Memphis before preparing several unique dishes together in City Grocery’s kitchen. – Watch the Video |
 Newsweek: The Daily Beast (August 6, 2012)Top Chefs Choose 101 Best Places to Eat Around the World John Currence selects Chez Georges in Paris and Taco Trucks in San Felipe, Mexico – See the Story |
 CNN.com: eatocracy (June 20, 2012)Chefs With Issues: Immigrants in the Kitchen John Currence on the importance of immigrants in his kitchen and our society. – See the Story |
 The Birmingham News (May 29, 2012)James Beard Award-winning chef John Currence plans to open restaurant in Birmingham Second Big Bad Breakfast to open late 2012/early 2013 – See the Story |
 Men’s Journal (May 2012)Deep Fried Heaven John Currence’s Fried Chicken Recipe – See the Story |
 Food & Wine (June 2012)Fire and Ice: Savory and Skoky Cocktails Snackbar’s Antiqua drink uses agave syrup infused with chipotles – See the Story |
 Opinionated About Dining (April 2012)Top 25 American Regional Dining City Grocery #23 – See the Story |
 Food Network Magazine (May 2012)50 Secret Ingredients: Great Chefs Tell Us What Makes Their Dishes Pop John Currence shines a spotlight on French’s Yellow Mustard – See the Story (PDF) |
 Country Living (March 2012)The Casserole Makes A Comeback John Currence’s Recipe for Steak Grillades and Cheese Grits – See the Story (PDF) |
 Field & Stream (January 2012)Grab a Plate: Wild Chef Special John Currence on hunting camps and his recipe for Dove Potpie – See the Story (PDF) |
| The Wall Street Journal (November 2011) No Need To Gripe About Tripe John Currence on Chitterlings – See the Story (PDF) |
 Bon Appetit (November 2011)Friends, Family & Tradition Way Down South John Currence on Fashion Designer Billy Reid and Holiday Recipes – See the Story (PDF) |
| The New York Times – (October 14, 2011) Of Parties, Prose and Football The Emergence of Oxford as a mecca for southern eats, with all four City Grocery restaurants profiled – See the Story (PDF) |
 Bon Appetit – (September 2011)The Champions of Breakfast Chef John Currence’s Chicken Biscuits and Sausage Gravy Recipes – See the Story (PDF) |
| Top Chef Masters 3 (April 2011) Chef John’s Bravotv.com BioVideo: Chef John talks about his experience Video: Back to the Grind Video: Chef John’s Exit Interview |
| The Wall Street Journal (October 2010) The Bacon Backlash Chefs on the forefront experimenting with a new wave of flavor boosters – See the story (PDF) |
 Food & Wine (September 2010)An Indulgent Chef’s Healthy Makeover Low-Fat versions of Southern Dishes from Chef John Currence – See the story (PDF) |
 Bon Appetit (January 2010)Best of the Year Dear BA Foodist, What was the best budget restaurant dish you ate in 2009? – See the story (PDF) |
 Food & Wine: F&W Blog – Mouthing Off (December 2009)New Orleans Food and Football Weekend See the story (PDF) |
| Field & Stream (December 2009) Venison: America’s Meat Before there was an America, there was America’s meat – See the story (PDF) |
 Saveur (November 2009)Kitchenwise – Where the Hearth Is A renovation prompts a seasoned chef to rethink what a kitchen is for – See the story (PDF) |
 GQ (November 2009)The Spontaneous Fall Weekend – Oxford, Mississippi There are two kinds of weekends in Oxford, Mississippi: normal weekends and football weekends…See the story (PDF) |
 CBS News Online (November 2009)Award-Worthy Southern Cuisine, on a Budget Star Chef and ’09 James Beard Award-Winner John Currence Preps Pork Pot Roast, Chocolate Espresso Cake, More – See the story (PDF) |
 Fitness Online (November 2009)Recipe Center Lime Honey Drop Cookies, Ginger Pine Nut Shortbread, Low-Fat Maple Marshmallow Granola Bars, Whole Wheat Oatmeal Cookies with Dried Black Mission Figs – See the recipes (PDF) |
 Bon Appetit (October 2009)Starters>Travel>Navigator- Oxford, Mississippi For Lovers of the spirit and deliciousness that are intrinsic to the American South…See the story (PDF) |
 Esquire (September 2009)Coca-Cola-Brined Fried Chicken After Katrina, I helped rebuild the fifty-year-old Willie Mae’s Scotch House, one of the city’s culinary landmarks – See the story (PDF) |