Today is National Bacon Day! If you’re as delighted (and hungry) as we are, check out Fred Thompson’s Bacon! Filled with tons of delicious recipes, Bacon will be sure to fulfill your National Bacon Day cravings. Try this recipe for DIY Basic Bacon and see how easy homemade bacon can be! From the earliest days of European settlement in the South, as… Continue Reading Recipe: DIY Basic Bacon
Happy National Fried Chicken Day!! Cynthia Graubart includes 7 (!!!) fried chicken recipes in Chicken. Try this fun recipe for Pickle-Brined Fried Chicken Sandwiches, and get to celebratin’! Continue Reading Recipe: Pickle-Brined Fried Chicken Sandwiches
Happy Summer! In honor of the summer solstice, we’re posting our suggestions for your summer reading list. If you’re planning a fun tropical vacation or just heading to your neighborhood pool, UNC Press has your perfect summer read. Pick up a fun guidebook or new biography, and don’t forget about our 40% sale! Continue Reading UNC Press Summer Reading List
Author Sandra Gutierrez talks with publicist Catherine Cheney about her award-winning book, The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South. Continue Reading Interview: Sandra Gutierrez on The New Southern-Latino Table
Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food… Continue Reading New Omnibus E-Book: The Second Savor the South Cookbooks 10-Volume Set
These chefs were simultaneously culinary artists, family confidantes and civil rights advocates. The most important contribution aside from their food is that they gave our presidents a window on black life that they would not otherwise have had. Only a handful of presidents chose to open that window, but it was there nonetheless. Continue Reading Interview: Adrian Miller on The President’s Kitchen Cabinet
Today’s recipe is from Bill Smith’s Crabs and Oysters. Bill Smith is the chef at Crook’s Corner Restaurant in Chapel Hill, N.C. Whether you make it to the beach this summer or not, you can still enjoy this tasty seafood dish! Continue Reading Recipe: Crab & Shrimp Calas
Today’s recipe is from Virginia Willis’s Okra. Chef and food writer Willis hails from Atlanta and is author of Bon Appétit, Y’all, Basic to Brilliant, Y’all, and the James Beard Award-winning Lighten Up, Y’all. Willis sure knows her okra, too! Fried okra is a Southern favorite, and Willis prepares hers in the oven instead of a deep fryer. Oven-fried okra pairs perfectly with barbecue, or on its own as a delectable snack! Continue Reading Recipe: Oven-Fried Okra
Today’s recipe is from Kathleen Purvis’s Bourbon. Kathleen Purvis is the food editor of the Charlotte Observer, a well-known food writer, and a long-time member of the Southern Foodways Alliance. After Pecans, this is her second book. Her recipe is great for those mornings when you feel like making something a little more special than your run-of-the-mill bacon and eggs. Continue Reading Recipe: Bourbon Benedict
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? Continue Reading Recipe: Pink-Eyed Peas, Corn, Tomato, and Bacon Salad
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. Continue Reading Recipe: Shrimp Ceviche
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 Continue Reading Video: John Shelton Reed, “That’s One Deconstructed Goat”
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! Continue Reading Recipe: Crispy Crumbed Baked Tomatoes with Pecans & Parmesan
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