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southern u.s.
food + cooking
The Home Cook: A Soulful Southern Stew
Growing up, our executive food editor knew nothing of collard greens and ham hocks. Then she had a revelation.
01.28.09
chefs + restaurants
Eating Italian in Birmingham
A story of lust and liver and communists.
01.19.09
- Keywords
- john t. edge,
- restaurant notes,
- southern u.s.,
- italian,
- frank stitt
magazine
Book Review: New Orleans Classic Gumbos and Soups
As Mardi Gras season comes around, pull out the biggest pot in your kitchen and invite everyone over for gumbo—New Orleans’ quintessential dish.
February 2009
food + cooking
Dancing at the Cochon Ball
A New Orleans story of meat and art and foosball.
01.12.09
- Keywords
- john t. edge,
- culinary culture,
- southern u.s.,
- new orleans,
- pork
cookbook club
Red Bean and Sausage Soup
As far back as anybody can remember, red beans and rice have been a traditional Monday meal in New Orleans. (registration required)
February 2009
cookbook club
Shrimp Bisque
Other recipes for shrimp bisque are simpler and quicker to prepare. But for authentic, rich flavor, this one is worth the extra steps. (registration required)
February 2009
cookbook club
Gumbo Ya-Ya
Legend says that the term “gumbo ya-ya” was a French-based dialect spoken in New Orleans during the 1800s. (registration required)
February 2009
cookbook club
Redfish Courtbouillon
Redfish courtbouillon has been a favorite of Creole cooks for well over a century. (registration required)
February 2009
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