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Hurry, before summer leaves us and the peaches are gone, check out this fun recipe using my latest kitchen gadget, the Basque Plancha. Think of it as a flame-fueled flattop. In Spain, they use it to cook vegetables, meat, and seafood. I’ve ever seen friends make dessert on it. A regular grill works too.
Cacao's new Westside factory, Many Fold Farm's award-winning cheese, and more bite-sized dining news
From "New Southern Kitchen: Traditional Flavors for Contemporary Cooks" by Damon Lee Fowler
From "Around the Southern Table" by Sarah Belk. Almost as popular as fried chicken is that universal favorite, barbecue. Wherever one goes, he isn't far from the smell of some restaurant or backyard grill slowly cooking pork, beef, or chicken in a highly seasoned barbecue sauce.
From "The New Southern Garden Cookbook" by Sheri Castle. The somewhat unusual combination of chicken, sweet potatoes, peanuts, tomatoes, coconut, chutney, and curry has deep roots in the South, particularly in the Lowcountry, where there was ready access to imported spices and where expert cooks from many cultures stirred their own familiar ingredients into the pots.
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