I can answer questions on southern ingredients and cooking, foodways and food lore about the food of the American South. I can't answer questions about any fancy restaurants in the South but have enjoyed many rustic, basic, and delicious meals at mom 'n pop places.
I grew up on southern food: crispy southern fried chicken, cornbread, collard greens and okra fresh out of the garden, and much, much more. My adoration of grits was not, and still isn't, shared by my family, however, so that is a love I have to enjoy alone. I travel regularly to Arkansas and the Carolinas. I have cooked for 35 years, for restaurants, caterers, friends, and family, and much of what I cook is southern or southern-inspired. I'm a culinary demonstrator, teacher and food writer, with expert research skills both with the Internet and my collection of 500 cookbooks.
International Association of Culinary Professionals International Food, Wine, and Travel Writers Association
FACES, Ulster Publishing Newspapers
Several cooking courses at the New School and Peter Kump in New York City.
Honorable Mention for Apicius Scholarship for the 2007 Greenbrier Food Writers Conference
|Nicole||05/23/08||10||10||10||Exactly what I was looking for! thank .....|
Hi Daryl, Thanks for your question. Bread pudding was probably invented centuries ago, in different places and in different times, as a frugal use for stale bread to avoid throwing it away and wasting
Dear Andrea, Thanks for your excellent question! That's the way I love to travel, too! When traveling these days, I find that chain restaurants are too easy to find, while the mom-and-pops with character
Hi, thanks for your question. Popeyes, KFC, etc. deep-fry their chicken in lots and lots of oil, whereas most home cooks shallow-fry it in less oil. A good way to fry it is to cover the pan, which
Hi Holly, Thanks for your question. About a tablespoon of file powder should be enough, and it doesn't taste bad but is quite delicious, in my opinion. Smell the powder and notice its fresh herbal
Dear Mark, It sounds like your duck had been deboned, a classic cooking technique used to make dishes from a French gallantine to Cajun turducken (a chicken stuffed in a duck stuffed in a turkey). Deboning