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The Masters may be postponed, but you can still enjoy traditional pimento cheese this weekend.
If you think pimento cheese is undeniably Southern—well, you’re wrong. According to expert Emily Wallace, who penned her thesis on the spread’s history, the “pâté of the South” was actually invented in New York in the early twentieth century.
Chase's Grille and Wingery in downtown Norcross serves up fresh wings along with a mean Philly cheesesteak and comfort food appetizers.
A perfect deviled egg is hard to get right, says Twain’s executive chef Savannah Haseler. It starts with a properly boiled egg.
How many ways can you serve pimento cheese? In Pimento Cheese: The Cookbook (St. Martin’s), Memphis food blogger Perre Coleman Magness pushes the boundaries of the “pate of the South” beyond the usual formula of grated cheese, pimento, and mayo to include soups, mains, sides, and more.
Pimento cheese, sometimes called the South’s “house pâté,” is a simple cheese spread made with extra-sharp cheddar, mayonnaise, and diced roasted red peppers. It’s a very mildly peppery blend straight from the midcentury, and it’s delicious on celery sticks, sandwiches, and hamburgers.