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New and Noteworthy: Barbecue on a Stick
Within the grease-spotted, sugar-dusted pages of coverage that accompany state fair season each year, you’ll find plenty of treats intended more to shock than to nourish. It’s safe to say that the...
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Greg Baker's Encyclopedia of Florida Food
If your knowledge of Florida food stops at stone crab and citrus, you’re not alone. Greg Baker, of the Refinery in Tampa, has been one of the first chefs in the state to celebrate a rich but...
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First Listen: Robert Earl Keen’s Bluegrass Debut
If you know anything about Robert Earl Keen, you probably know that the man is a seasoned storyteller. His biggest hits have been meandering, sing-along narratives such as “The Road Goes On Forever”...
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The Stories of Southern Food
The podcast is having a moment. Not only is true-crime broadcast Serial a national topic of discussion, with millions of listeners, but the Southern Foodways Alliance has now also taken to the...
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Cheerwine for the Holidays
In Salisbury, North Carolina, Cheerwine has the sort of following that jam bands and football teams might envy. The cherry soda has called Salisbury home since 1917, and it is the essential...
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The Secret to Amazing Buttermilk Biscuits
Most every biscuit maker has a secret ingredient. For some, it’s the family biscuit bowl, worn through by years of use. For others, it’s a spoonful of mayonnaise in the dough, or salt sprinkled over...
View ArticleGravy Podcast: Separation of Church and Coffee
It’s Thursday, and that means it’s time for a new podcast from the Southern Foodways Alliance. The Oxford, Mississippi–based organization launched Gravy, their biweekly tour of regional cooking and...
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A Forgotten Southern Sandwich
On a cool night in early 1931, J.D. Holland parked his car near the Farmers’ Café in Statesville, North Carolina, and went inside to eat dinner. He walked back to the vehicle no more than twenty...
View ArticleGravy Podcast: The Fight for Water and Oysters
It’s Thursday, and that means it’s time for a new episode of Gravy , a podcast from the Southern Foodways Alliance's. This week, producer Tina Antolini navigates the troubled waters of the Florida...
View ArticleSouthern Classic: Daube Glacé
While country ham and salami are hardly foreign to New Orleans these days, they were rarities in the along the Gulf Coast two centuries ago. “We can’t hang meats outside here. They rot,” says Isaac...
View ArticleMake this Now: Bayou Horchata
Tis the season for milky refreshments of all sorts, from creamy eggnog to clarified milk punch. For Bobby Heugel, co-owner of the bar the Pastry War in Houston, it’s horchata season. Well, it’s always...
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The Year in Restaurants: Better Half
To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to Atlanta: ... Read more on GardenAndGun.com
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The Year in Restaurants: MoPho
To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to New Orleans. ... Read more on GardenAndGun.com
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The Year in Restaurants: The Shack
To wrap up 2014, we’re profiling five of the South’s most exciting new restaurants—one per day. Today, we head to small-town Virginia to meet a chef earning national praise. ... Read more on...
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The Year in Restaurants: Dai Due
To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to Texas. ... Read more on GardenAndGun.com
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The Year in Restaurants: The Thunderbird
To wrap up 2014, we’re profiling five of the South’s most exciting new restaurants—one per day. Today, we check in with one of Asheville, North Carolina’s most prolific chefs. ... Read more on...
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Gravy Podcast: Inside Fred's Lounge
CREDIT: Philip Gould This week, the Southern Foodways Alliance's Gravy comes from the neon-lit confines of Fred’s Lounge, in Mamou, Louisiana. On Saturday morning, when most of the country is sitting...
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5 Unusual Barbecue Spots
In many circles, the mark of a great pit master is his—or her—ability to stick to tradition. For good reason, too. It’s hard to improve on hog cooked over real wood and dressed with a simple sauce....
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Southern Pantry: Lindera Farms Vinegars
Dine at Per Se, one of the best-known restaurants in New York City, and you could taste a splash of the Old Dominion on your plate. That same Lindera Farms vinegar might grace dishes at any number of...
View ArticleGravy Podcast: The Jemima Code
After Toni Tipton-Martin took a job writing about food and cookbooks at the Los Angeles Times, she realized that none of the books in her office were written by black cooks. Then, a chance encounter...
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