Interview: Paul & Angela Knipple on immigrant cuisine around the South

People’s hospitality was amazing, as was their openness. Many people were very proud of their accomplishments. A few were very humble, but fortunately they had cheerleaders, usually in the form of a relative, who helped them share their stories. They were also very excited about giving us recipes. Their food is their life, and you can’t share one without sharing the other.

Sandra Gutierrez: Layered Potato and Egg Salad (Causa Vegetariana)

One day, as I was talking with my editor and friend Elaine Maisner, and telling her about these salads, she said that I should try to make a vegetarian version to include in The New Southern-Latino Table. I proceeded to tell her that one of my favorite versions of potato salads–one I often encountered in the South–included the addition of eggs and olives. We decided right there that this should be the inspiration. Here is the resulting recipe.

Interview: Sandra Gutierrez on influences & favorites of New Southern-Latino cuisine

Sandra Gutierrez, author of The New Southern-Latino Table, talks about blending Latin-American cuisine with that of the American South.

The New Southern-Latino Dinner Party: the Grand Finale!

Food bloggers try recipes from Sandra Gutierrez’s The New Southern-Latino Table: Chile-Cheese Biscuits with Avocado Butter, Carrot Escabeche & Jalapeño Deviled Eggs, & Pumpkin Seed Brittle

Our 2nd New Southern-Latino Table Dinner Party!

Food bloggers try recipes from The New Southern-Latino Table, by Sandra A. Gutierrez: spiced pepitas, causa vegetariana, & chile chocolate brownies

Welcome to the New Southern-Latino Table Dinner Party!

Recipes from The New Southern-Latino Table, by Sandra A. Gutierrez: peach salsa, chicken enchiladas with tomatillo sauce, & pecan rum cake with figs.

Sheri Castle: Grilled Vegetable Ratatouille

Sheri Castle’s recipe for Grilled Vegetable Ratatouille from The New Southern Garden Cookbook. Featuring veggies abundant at the height of summer: squash, zucchini, eggplant, tomatoes, herbs.

A Book to Please Every Palate

For the month of July, we’re shining the spotlight on all of our great foodways and cookbook titles here at UNC Press. We’re very excited about our forthcoming fall lineup that’s peppered with delightful foodie treats. Here’s a little amuse-bouche: Editor Stephen A. McLeod, with the help of staff members at Mount Vernon, brings us …

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Roasted Roma Tart

A great way to use those summer tomatoes: Roasted Roma Tart recipe from Sheri Castle’s New Southern Garden Cookbook.

Sheri Castle: Herbed Summer Squash and Pasta Salad with Crispy Chicken Thighs

The New Southern Garden Cookbook author Sheri Castle shares her recipe for Herbed Summer Squash and Pasta Salad with Crispy Chicken Thighs.

Listen: This Interview with Sheri Castle Will Make You Hungry

Sheri Castle, author of The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands, and CSA Farm Boxes, sat down for an audio interview to discuss the origins of her book and the ideas behind some of her (over 300!) recipes. She talks about some of its features and the …

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Asparagus in Crisp Ham with Lemony Deviled Eggs

Cookbook author Sheri Castle shares her monthly recipe: Asparagus in crisp ham with lemony deviled eggs.

Finger Lickin’ Good

The name Mildred Council may not ring a bell, but the restaurateur is the reigning queen of soul food in North Carolina. Council, who is best recognized by her alias, “Mama Dip,” is a UNC Press cookbook author and owner of Mama Dip’s Kitchen in Chapel Hill. As we mentioned last year, June is National …

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We Like Excuses To Eat: May is National Barbecue Month

The month for honoring mothers, recognizing college graduates and remembering fallen service men and women is drawing to a close. While these occasions – along with blooming flowers and blue skies – take the spotlight in May, we shouldn’t forget the month long celebration for National Barbecue Month! Last year we told you the guidelines …

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Celebrate National Soul Food Month with Mama Dip

I once worked at a restaurant that served fried chicken livers in a martini glass with some fancy sauce drizzled over the top in a perfect zig-zag pattern. Soul food sure isn’t what it used to be. This unique genre of food, always comforting and often greasy, should never be served in stemware. Soul food …

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