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Is Peanut-Fed Berkshire Pork The Next Kobe Beef?
By bon appétit Magazine, on Wed Apr 30, 2008 10:11am PDTExcept for the occasional Southern-style country ham my father would lug home after a business trip that took him deep into Dixie, I was always envious of the Europeans and their superior pork products. The Italians had prosciutto. The Germans had Black Forrest Ham. And the Spanish, I would... Read More »
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An Ode to Southern Iced Tea
By bon appétit Magazine, on Wed Apr 2, 2008 9:57am PDTAs a displaced Southerner living in New York, I sometimes spend
subway rides home thinking about my Holy Trinity of Southern
cooking—mostly when I'm homesick and hungry. The trifecta changes with
each trip, each mood and includes stuff like fried chicken, pimento
cheese, collards,... Read More »- Let’s talk: Comment (1) | Blog
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