oday’s recipe is from Sandra A. Gutierrez’s Beans and Field Peas. Gutierrez is the author of Latin American Street Food and The New Southern–Latino Table. A well-known culinary instructor, she lives in Cary, North Carolina. Her recipe today is full of summer (and southern) goodness. What’s not to love about a salad with corn, tomato, and bacon?
Today’s recipe is from Jay Pierce’s Shrimp. Jay Pierce is chef at The Marshall Free House in Greensboro, North Carolina. He has written for CNN’s Eatocracy blog, Edible Piedmont, Savor NC, and Beer Connoisseur. His shrimp ceviche recipe is chock-full of Latin flavors and can easily be subbed with other types of fish.
John Shelton Reed, author of Barbecue: a SAVOR THE SOUTH® cookbook, partnered with the Southern Cultures Center for the Study of the American South to talk about one of his favorite subjects: barbecue.
In the following video, Reed reveals the process of creating barbecued goat from start to finish
Today’s recipe is from Miriam Rubin’s Tomatoes. Rubin, a graduate of the Culinary Institute of America, was the first woman to work in the kitchen of the Four Seasons Restaurant. Author of Grains, she writes the food and gardening column “Miriam’s Garden” for the Pittsburgh Post-Gazette. She lives in New Freeport, Pennsylvania. Baked tomatoes are tasty all on their own, but add parmesan and pecans and they’ll be even more mouth-watering!
Today’s recipe is from John Shelton Reed’s Barbecue. His “Red Menace” take on Kansas City barbecue sauce includes bourbon, just to make things more interesting!
Today’s recipe is from Debbie Moose’s Buttermilk. Her recipe for Summer Blueberry Cobbler is as delicious as it is easy!
Today’s recipe is from Bridgette A. Lacy’s Sunday Dinner. Lacy is a journalist who writes about food for The Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer.
Today’s recipe is from Dale Curry’s Gumbo. Curry, who served as the New Orleans Times-Picayune food editor for twenty years, is the author of New Orleans Home Cooking. She now writes about food for New Orleans Magazine. Curry’s recipe features a favorite gumbo ingredient in southwest Louisiana: Cajun Cornish hen! Enjoy this gumbo over rice for a hearty meal with family and friends this weekend.
Today’s recipe is from Thomas Head’s Greens: a Savor the South® cookbook. Head, a native of Louisiana, lives in Washington, D.C. He is coeditor of The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. In today’s recipe, Head begins with a Southern staple—collard greens—and takes it to another level by preparing it with Parmesan, penne, and pork! This dish is a breeze to prepare, and is a splendid substitute for “spaghetti night” during hectic summer months.
Today’s recipe is from Paul and Angela Knipple’s Catfish: a Savor the South® cookbook. Paul and Angela are coauthors of The World in a Skillet: A Food Lover’s Tour of the New American South and Farm Fresh Tennessee. Frequent contributors to Edible Memphis and other periodicals, they live in Memphis. They also make a mean catfish burger, which is the star of today’s post! Whether you’re a seasoned catfisher or prefer to purchase catfish fillets at your local market, catfish burgers are the perfect way to make your summer simply scrumptious. Enjoy them with family and friends this weekend for a savory Southern feast!
Today’s recipe is from April McGreger’s Sweet Potatoes. April McGreger is founder-chef of Farmer’s Daughter, a farm-driven artisan food business in Hillsborough, North Carolina. Her recipe is a southern take on hummus, with sweet potatoes instead of traditional chickpeas. This hummus makes an excellent dish for parties!
Today’s recipe is from Belinda Ellis’ Biscuits: a Savor the South® cookbook. Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance. Her recipe is a Southern take on a Reuben Sandwich, made with rye biscuits instead of traditional rye bread. This sandwich is scrumptious for lunch, dinner, and even breakfast!
Not only was it seven years earlier than the Tea Party, its story is much more colorful. While the Tea Party offers only a pitiful attempt to avoid the blame by dressing up as Mohawk Indians, the Barbecue story involves a stand-off between the local militia and the British Navy, a conflict between the Governor and the courts, a duel to the death, and a suicide by disembowelment.
Today’s recipe is from Andrea Weigl’s Pickles and Preserves: a Savor the South® cookbook. Weigl is the food writer for the Raleigh News & Observer and lives in Raleigh, North Carolina. Her recipe transforms a childhood favorite—honeysuckle flowers—into a unique jelly! Spread it on toast or enjoy over fresh fruit for a nostalgic treat.
It’s true that cooking with gas or electricity is cheaper and easier, and the product is more consistent (if not great). But when we ask gassers why they don’t cook with wood, they seldom mention those considerations. Instead, what we almost always hear is stuff like “The city won’t let us,” or “The inspector made us stop,” or “It’s against the Clean Air regulations.” In short, the government made them do it.
But this never comes with specifics.
We North Carolinians love our vinegar-based barbecue sauces. In fact, we love them so much we don’t just splash them on barbecue: East of Raleigh we boil potatoes in sauce-spiked water; west of Raleigh sauce goes in slaw. So why not a cocktail with sauce in it?
A short documentary film about chef and restaurateur Bill Neal (1950-1991), who helped bring southern cuisine to national prominence.
As a single woman, I’ve had to reinvent the meal I used to share with three generations of family members. I have sought out friends and colleagues to join my culinary communion, especially on Sundays.
A variety of factors contributed to the explosion of weight loss culture during and after the Great War, and one especially potent factor was the creep of metrics into daily life. The application of calories to food in the late nineteenth century and the emerging discipline of statistics resulted in well-publicized comparisons of food consumption and body weights between individuals and across populations. At the same time, life insurance statistics were revealing new correlations between excess weight and chronic disease. More and more Americans, meanwhile, were purchasing newly affordable home scales and buying their clothing ready-made, and thus increasingly thinking of their bodies in terms of numbers and sizes instead of, say, just making clothes to fit their individual bodies. Moreover, metrics grew more prevalent in daily life just as the motion picture industry was taking off and as a visually oriented print media continued to expand. Handed the tools to make physical comparisons, Americans eagerly made them. The growing ease of numerical and visual comparisons contributed directly to the valorization of thinness. But what accounts for the moral stigma that leeched onto the idea of being overweight? The answer lies at the heart of the Progressive ideology of self-control, a value that transcended the Progressive Era itself, both supporting and thriving within the enduring associations between thinness, willpower, and beauty.
I was thrilled to have been invited to write this book, Beans and Field Peas: a SAVOR THE SOUTH® cookbook collection published by the University of North Carolina Press. I seldom get the chance to immerse myself into the study of a single subject for a long period of time. In this case, legumes in the form of beans, field peas, and green beans offered me an opportunity to investigate and retrieve their historical origins, extoll on their cultural importance in the foodways of an entire region, and put them into a global perspective.