southern cooking

Bomb Nachos

Bomb nachos

Bomb nachos, Southern Grit: 100+ Down-Home Recipes for the Modern Cook by Kelsey Barnard Clark. Photography by Antonis Achilleos.

Southern Grit: 100+ Down-Home Recipes for the Modern Cook

A modern take on Southern cooking with 100+ accessible Southern recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top Chef winner and Fan Favourite

From preeminent chef, multitasking mom, proud Southerner, and 2016 Top Chef winner Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining.

In Southern Grit, Kelsey Barnard Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin’ Veggies, and six variations of Icebox Cookies.

Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Kelsey Barnard Clark’s tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). (more…)

Cornmeal-Dusted Grouper with Herb Puree
Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

Cornmeal-Dusted Grouper with Herb Puree, Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and cornbread. (more…)

Book Review: Southern Soups and Stews

Dip your spoon into a Cajun-style gumbo; savour a layered muddle of snapper, potatoes, onions, and poached eggs; feast on okra soup coloured with red-ripe tomatoes; eat Hoppin’ John for luck on New Year’s Day.

Nancie McDermott’s Southern Soups & Stews serves up recipes seasoned with history—from Nathalie Dupree’s Lowcountry Okra and Shrimp Gumbo to Summer Squash Soup with Black Pepper and Thyme, to Collard Greens with Pot Likker and Dumplings—offering us a glimpse of how people farmed, cooked, and continue to celebrate life over time. Travel around the South and you will find folks still eating the dishes today because the meals are delicious, compelling, and certain to attract and please a big table of family and friends.

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Book review: Jack Allen’s Kitchen

jack allen's kitchen book cover

Right from the start of the book, the author sets a clear intention. He has a shared respect those, like himself, who make their living off of the land. He is keenly aware of the importance of creating meaningful connections with local farmers and purveyors. ‘On Saturday mornings, you’ll find me at the farmers market …I know the farmers and they know me …they take care of us and we take care of them.’  

Jack Allen’s Kitchen: Celebrating the Tastes of Texas includes 150 well-tested recipes using the produce and bounty of Central Texas. Coming in at just over 4.5lbs, this tome of a book pays homage to all four seasons with each section listing cocktails, appetizers, sides, dressings, entrees and desserts that make the most of that season’s harvest. The ingredients, measurements, cuts and preparations for each recipe are spelled out in an easy-to-follow fashion.

Mr. Allen’s book offers several familiar southern dishes as well as new takes on old southern classics. The Grilled Gulf Shrimp Salad with Greens, Strawberries and Watermelon plays with putting spicy and sweet components together to see how they complement each other. The Crunchy Fried Shrimp omits the tartar sauce and instead uses blackberries as a sweet and tart accent.

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