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For those reliving George Lucas’s galactic world for the second, third, or 100th time, here’s to a weekend bender before the big day. For help with pairings, I called Eric Crane, an advanced sommelier who works at Empire Distributors (cue the Imperial March).
In their James Beard award-winning tome, Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart aptly call spoon bread “the South’s answer to a soufflé.” This recipe is a very slight adaptation of one of their variations on this cornmeal-based dish, which is more of an airy casserole than a bread. Add a salad, and you have a light but satisfying meal, good for a simple supper or brunch. –Susan Puckett
Linton Hopkins is a proselytizer of Southern produce. He details differences in heirloom varieties to customers in his restaurants, dotes over the stands at the Peachtree Road Farmers Market, and ships the seasonal bounty for fundraiser feasts around the country.