Preservation
Old ways of preserving food run deep in the culture of Appalachia. It turns out that preserving life requires the same principles.
Old ways of preserving food run deep in the culture of Appalachia. It turns out that preserving life requires the same principles.
Salvation South co-founder Stacy Reece finally gives up her recipe. Except it’s not really a recipe. More of a method, maybe.
If you want to know me and my people, let me put a crusty wedge in your bowl.
While studying in Uganda, one Southerner learned that even eight thousand miles away, familiar flavors can bring you home in an instant.
It’s peach season in the South, and that means cobblers, pies, ice cream—and a Georgia Sunset, a peachy concoction that’ll drop you right into the middle of the orchard.
Five chefs with roots in Asia and the Middle East are changing Southern food. Today, they talk about how Southern food changed them.
A little extra time and money will yield the best hummus you’ve ever had.
As cooked in the Plains, Georgia, kitchen of Jimmy and Rosalynn Carter in 2006.
At two venerable Alabama barbecue institutions — Archibald’s in Northport and Lannie’s in Selma — the seasoning isn’t in the rub. It’s in the wood.
*With a stanza on pronunciations. **And a recipe!
Hoppin’ John, they call him. Now, five decades deep into his career as a historian of Southern food, John Martin Taylor delivers a career-capping memoir that teaches us to make the most of what we’ve got. On our tables and in our souls.
But really, it’s an Apple Nut Torte