Southern, Just Seasoned a Little Differently

Five chefs with roots in Asia and the Middle East are changing Southern food. Today, they talk about how Southern food changed them.

Alon Shaya’s Blue Crab and Roasted Corn Hummus

A little extra time and money will yield the best hummus you’ve ever had.

Pecan Tassies

As cooked in the Plains, Georgia, kitchen of Jimmy and Rosalynn Carter in 2006.

Where There’s Smoke…

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.

A Carnival Verse About Pralines*

*With a stanza on pronunciations. **And a recipe!

Food of Life

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.

John Martin Taylor’s So-Called Huguenot Torte of Charleston

But really, it’s an Apple Nut Torte

John Martin Taylor’s Shrimp and Grits, Italian-Style

To honor our Italian ancestors and friends, let’s call it gamberetti con polenta.

Christmas Spaghetti

Some folks can’t cook the traditional Southern Christmas dinner. So one year, one of them tried spaghetti. Everyone loved it, including the cats.

Thanksgiving Oysters

In the Ross household, a turkey on the Thanksgiving table was never enough. Oysters were required.

Oysters Spring Eternal

In Spring Creek, Florida, three young oyster farming operations demonstrate the modern response to the decline of traditional oyster harvesting along the Panhandle.

Carrying the Legacy of Paul Prudhomme

Two New Orleans restaurants trace their origins directly to the famed Cajun dining spot, K-Paul’s: Brigtsen’s and Gabrielle now carry the late chef’s torch.