Southern food

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…)

Tomato-Ginger Green Beans
Tomato Ginger Green Beans

Photograph by Angie Mosier

From the rolling hills and hollows in Appalachia to the flat salt marshes of South Carolina to an urban farm in metro-Atlanta, the South has a strong tradition of good food and generous hospitality. The region is well known for fried chicken, grits, and biscuits, but there are some Southern food-ways that many may find surprising: There have been Chinese Americans living in the Mississippi Delta since the 1800s; at one time more Italians lived in New Orleans than New York City, and an Atlanta suburb is known as the “Seoul of the South.” The South is rich in cultural diversity and the food of the modern global South reflects this.

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