Tag Archives: Savor the South

Savor the South–Ham

Carve a ham as if you were shaving the face of a friend. Henri Charpentier For a Yankee like me, there is a mystique surrounding Southern ham. Are they all cured and smoked and salty? Do you soak it and … Continue reading

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Savor the South–Corn

A light wind swept over the corn, and all nature laughed in the sunshine. Anne Bronte Corn has to be among the most American of foods. Corn is woven through Mayan mythology–marking calendar dates and shaping origin stories. English settlers called the … Continue reading

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Fruit

  It has so happened in all ages of the world that some have labored, and others have, without labor, enjoyed a large proportion of the fruits. Abraham Lincoln It’s easy to see how the wild and cultivated sweet produce … Continue reading

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Savor the South–Chicken

I don’t know which is more discouraging, literature or chickens. –E.B. White For the farmer/essayist, chickens may be frustrating, but for the cook, chickens are a wonderful culinary canvas for flavor and cooking technique. As with all the books in … Continue reading

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Savor the South–Bacon

A pig resembles a saint in that he is more honored after death than during his lifetime. Irma S. Rombauer With great restraint, UNC Press has resisted adding Bacon to its Savor the South series until the fourth year. I would have … Continue reading

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Savor the South–Barbecue

“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” –James Beard … Continue reading

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Savor the South–Greens

Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi… and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the … Continue reading

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