southern food

East Tennessee Bacon God Allan Benton Will Not Be Stopped

In the smokehouse for decades, he's still obsessed
Feb 25, 2015 9:00 am

Since 1973, Allan Benton has been creating some of the most delicious cured hams and smoky bacon using the same basic method he learned during his mountain upbringing. Chris Chamberlain sits down with the esteemed yet ever-humble pork purveyor.

Southern Food Road Trip: How To Eat Your Way From New Orleans To Austin, TX

Buy the ticket, take the ride, open wide
Feb 10, 2015 12:00 pm

The Gulf Coast is a gastronome's paradise, with all sorts of tantalizing pit stops along the road from New Orleans to Austin. Nashville-based writer Chris Chamberlain steers us to the most enticing exits in his latest Southern road-trip dispatch.

Virginia Is For Food Lovers Now More Than Ever

Oysters, ham and the nation's No. 5 wine region
Jan 14, 2015 2:00 pm

Modern day Virginia has definitely found its groove culinarily, and Esquire magazine recently crowned the Old Dominion “The Food Region of 2014.” On Monday, Jan. 12, many of Virginia’s greatest agricultural assets came together at Rappahannock Restaurant in Richmond to pat themselves on their collective backs. Chris Chamberlain reports from the raw bar.

 

Small Town Virginia Lands Another Big City Chef

Dixie gem The Shack is expanding, luring NYC talent
Dec 2, 2014 11:00 am

Former New York chef Ian Boden's tiny tasting menu restaurant, The Shack, has been luring folks to Staunton, VA, since it opened less than a year ago. Now, he's lured another New York chef to join him down south and open a second restaurant nearby. Chris Shott chats with both chefs about the move and about all the hubbub over Boden's little powerhouse in small town Virginia.

Blue Smoke Is Not A Barbecue Restaurant Anymore

New chef puts emphasis on 'South' ahead of the pits
Nov 6, 2014 9:00 am

Back in June, chef Jean-Paul Bourgeois hinted at "some exciting new things" ahead for Blue Smoke, restaurateur Danny Meyer's pioneering NYC barbecue spot. Last week, after months of tinkering, Bourgeois, the restaurant's first new head chef in 12 years, quietly debuted his fully revised menu. And, it's clear that he has bigger things in mind than just barbecue.

Southern Snacking: Country Ham Gritters Recipe

Grits and country ham were made for deep-frying
Oct 29, 2014 2:00 pm
Photo: Mark Boughton

We're sinking our teeth into Southern food master and FR contributor Chris Chamberlain's spectacular new cookbok, The Southern Foodie's Guide To The Pig. Suffice it to say, this beloved cuisine is centered around one animal in particular: the one country ham comes from. Packed with facts, recipes and more important hog knowledge, this book is one every lover of ham, bacon, pork, hocks, face, ears, tail and the rest of the mighty pig should own. First up: crispy, cheesy fried ham and grits.

Beans That Taste Like Beef: Sean Brock Explains The Wonderful Leather Britches

Made using an old Appalachian technique
Oct 21, 2014 1:00 pm

Back in June, chef Sean Brock dropped by the Food Republic test kitchen to cook and chat about Southern cuisine. We asked him about his family's signature dishes and he brought up this "really cool" technique of preparing beans particularly, the greasy beans that are indigenous to his native Southwestern Virginia. Grab a needle and thread and follow along.

What Is Hot Chicken, And Can Carla Hall Make It The Next Cronut In New York City?

A look at a storied Nashville dish and what's ahead
Oct 16, 2014 12:00 pm

In theory, hot chicken is simple to prepare. It is, however, a dish that is challenging to prepare well. Around 20 restaurants in Nashville specialize in serving renditions of hot chicken, each altering the ingredients ever-so-slightly to affect the various levels of heat that are offered. Despite hot chicken’s immense regional popularity, the dish has yet to receive much national exposure. Until now. We examine a few restaurants serving the dish outside of Music City.

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