Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea …
In this paean to the brightly colored root, April McGreger tells the multifaceted history of a fundamental southern food, praising its rich and diverse savory-to-sweet flavor …
Show me a recipe with pecans, and I have to try it." Attributing her own love of this American nut to the state of her birth--Georgia is the nation's leader in growing pecans--and …
Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities …
Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite …
Whether you swear by peaches from Georgia or from South Carolina, there's no doubt that the fruit is sacred to southerners. From the moment the first mouthwatering Elberta variety …
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to …
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, …
While fried chicken may be the South's iconic dish, when it comes to southern foodways, there are a lot of ways to love America's most popular fowl. Preparations range from Country …
