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Parmesan Bacon Gougères From 'Down South'

Cook the Book Kate Williams Post a comment

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Parmesan Bacon Gougères From 'Down South'

Serious Eats Kate Williams 8 comments

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Grilled Chicken on a Stick With Alabama White Barbecue Sauce From 'Down South'

Cook the Book Kate Williams 5 comments

Mayonnaise probably isn't the first ingredient you think of when you hear the words "barbecue sauce." It might even be the last thing that crosses your mind (especially if you're not a coleslaw-on-pulled-pork kind of person). Yet the creamy condiment is, in fact, the main ingredient in Alabama white barbecue sauce, a tangy and sweet blanket for slowly grilled chicken. More

Grilled Chicken on a Stick with Alabama White Barbecue Sauce From 'Down South'

Serious Eats Kate Williams 5 comments

Mayonnaise probably isn't the first ingredient you think of when you hear the words "barbecue sauce." It might even be the last thing that crosses your mind (especially if you're not a coleslaw-on-pulled-pork kind of person). Yet the creamy condiment is, in fact, the main ingredient in Alabama white barbecue sauce, a tangy and sweet blanket for slowly grilled chicken. More

Carrot Raisin Salad From 'Down South'

Cook the Book Kate Williams 4 comments

Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed with a rich mayonnaise dressing spiked with curry powder. More

Carrot Raisin Salad From 'Down South'

Serious Eats Kate Williams 1 comment

Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed with a rich mayonnaise dressing spiked with curry powder. More

Ham Hocks and Crowder Peas From 'Down South'

Cook the Book Kate Williams 2 comments

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

Ham Hocks and Crowder Peas From 'Down South'

Serious Eats Kate Williams Post a comment

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

Slow-Roasted Pork Shoulder With Kumquats and Chilies, From 'Down South'

Cook the Book Kate Williams 1 comment

Donald Link's pork shoulder in his new cookbook Down South is a fine example of his approach to Southern tradition. The pork is roasted and braised in a lower-than-low oven--the best possible way to turn a tough cut of pork into a succulent delicacy. Enhancing the pork doesn't take much. More

Slow-Roasted Pork Shoulder With Kumquats and Chilies, From 'Down South'

Serious Eats Kate Williams 7 comments

Donald Link's pork shoulder in his new cookbook Down South is a fine example of his approach to Southern tradition. The pork is roasted and braised in a lower-than-low oven--the best possible way to turn a tough cut of pork into a succulent delicacy. Enhancing the pork doesn't take much. More

Cook the Book: 'Down South' by Donald Link

Cook the Book Kate Williams Closed

Down South hits all the major categories of a good Southern meal, from bourbon to barbecue to biscuits. Chef Donald Link manages to include classic dishes from all regions in the South while also keeping his eye towards his home in southern Louisiana. More

Down South: An Antebellum Punch for the Holidays

Jed Portman Post a comment

This antique punch is one of the most consistently popular drinks at Husk, one of only two that has remained on the menu while plenty of other drinks have come and gone around it. Whether you need to atone for a social faux pas or want to entertain your guests in old Charleston style, it'll be a welcome presence in a punch bowl this holiday season. Be sure your guests are thirsty, because this recipe makes a lot. More

Down South: Southern Rock Star Jason Isbell on Cracker Barrel, Cornbread Poetry, and More

Jed Portman 2 comments

"I love Cracker Barrel, actually. I think that by now I've been to every single location. The worst one is right outside of Baton Rouge, Louisiana. The best is in Gary, Indiana, of all places—all the waitresses are great there, and everything is hot and fresh and fast." More

Down South: How to Cook a Raccoon

Jed Portman 32 comments

Despite what you might think, raccoon tastes pretty good when cleaned and cooked properly. Like dark-meat chicken or turkey, though it is greasier and more tender than either. More

Down South: Lunch at the Museum of Appalachia in Tennessee

Jed Portman 9 comments

The cafeteria at the Museum of Appalachia takes a diner back to the days when grandma could cook a meal, with fresh, homegrown ingredients from the kitchen garden, to rival the best plates in Memphis, Nashville, New Orleans, or Charleston. More

Down South: 5 Life Lessons From Country Ham King Allan Benton

Jed Portman 7 comments

"Allan Benton might be the nicest man on earth." That's what they told me at Blackberry Farm, the luxury resort just up the highway from Benton's cinderblock office in Madisonville, Tennessee. They were right; he might be. And despite his god-like reputation among chefs and ham enthusiasts the world over, he must be one of the least pretentious figures in the culinary world. More

Down South: What Does Sassafras Taste Like?

Jed Portman 13 comments

If you live in the eastern United States, especially the southeastern United States, there's a good chance that there is a sassafras tree somewhere near you. Next time you're in the woods, or in your backyard, look out for that distinctive leaf. The dried root makes the best tea, which tastes an awful lot like root beer. More

Down South: Appalachia Meets Memphis at Ridgewood Barbecue, Bluff City, Tennessee

Jed Portman 4 comments

Smoked meat has been a part of daily life in southern Appalachia for about as long as there have been people there, but smoked meat in a sweet, tomato-based sauce—what we'd call "Tennessee-style" barbecue—is most popular eight hours to the east in Memphis. Ridgewood Barbecue, which has been been tucked into the the side of lonely Bullock Hollow since the mid-1950s, straddles the gap between Memphis and Appalachia with its signature smoked ham. More

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