Want to add some flair to the same old Thanksgiving dinner table? This year, channel your inner Southern belle and conjure up the romance of the Deep South with the likes of mint juleps, Carriage House biscuits, and whiskey bundt cake. Keep reading for more.
We're taking you inside the Food Network kitchens to meet Damaris Phillips, the latest winner of Food Network Star. To celebrate the premiere of her new show, Southern at Heart, she's teaching us how to make goat cheese smashed potatoes and miso greens. Watch the video to see how they are done, then print out the recipes.
If you haven't heard of Edward Lee yet, then you're sure to soon: at his Louisville, KY, restaurants, 610 Magnolia and MilkWood, he's created his own Asian-American cuisine, suffusing Southern soul food with the spices from his Korean upbringing. He's also just released his debut cookbook, Smoke & Pickles ($30). We caught up with Lee, a Top Chef Texas alum, at his book launch in Beverly Hills, where he served up his favorite cookbook bites, revealed his unique frying technique, and gave us the inside scoop on his brand-new line of bourbon.
POPSUGAR: How did a Korean-American from Brooklyn end up with a restaurant in the South?
Edward Lee: I came to Louisville by accident. I was taking a road trip around America, and I happened to be there for the Derby. I wanted to go, but I couldn't afford it, so I asked a friend if he knew of anyone looking for help. He was like, "Oh, I know this restaurant that always needs extra help around the Derby." That's how I met the former [610 Magnolia] chef/owner Eddie Garber. He's like a curmudgeonly old man, but we just became really good friends. I spent the week there, and he let me stay on his couch and come into the restaurant and cook. That was the start of a very long friendship.
PS: Did you ever think that you'd become the owner of a Southern restaurant?
EL: At that time, Eddie was older and wanting to retire, so it was kind of perfect timing. He had been doing it for 28 years, and then I happened to fall into place. I believe in serendipity. The timing was great. The restaurant was great, and I was looking to leave New York.
PS: What attracts you to Southern cuisine?
EL: When I first moved to Louisville, I wasn't into Southern cooking. I was really just looking to do my own food, but the more you're surrounded by a certain region, the more you're going to be influenced by those ingredients. As I started looking around, it was really interesting. A lot of the [Korean] food I grew up eating had a lot of similarities with Southern cuisine. They both feature really bold spices, barbecue, the love of pickles, and fried chicken. But it's also the way they eat, too. It's not like they have one plate of food per person. Instead, they have one large piece of protein and a lot of side dishes. It's essentially the same philosophy of food. It really got my brain to start spinning, and I've been going down that path ever since.
If you're looking for a dessert that'll wow dinner party guests, look no further. Not only is bananas foster a decadent end to a meal, but it's also quite the spectacle to behold — invite guests into the kitchen to watch you flambé the rum sauce for the most impressive results. And don't worry, it's easier (and safer) to do than you might think; watch the video to see how it's done, and then print out the recipe.
After checking out the seafood and fast food bounty made famous by the Northeast, we're traveling due south to investigate the culinary traditions that make Southern food what it is today. From Virginia down to Florida and clear west to Louisiana and Arkansas, this is a region with a rich history. Southern cooking draws upon American Indian, French, Spanish, African, Caribbean, and English influences (to name but a few). And between forming their own self-declared country for several years and feeling culturally independent from the rest of the US in ensuing ones, Southerners have developed a unique and disarmingly delicious cuisine that's distinctly their own. Care to join us on our tour? Just keep reading for more on Southern cuisine.
Despite gloomy weather and a tired, hungover crowd, Top Chef veteran Hugh Acheson lit up the stage at his cooking demo on the last day of the Food & Wine Classic in Aspen. While much can be gleaned from the chef, it was hard not to get completely wrapped up in his fervor for Southern fare, a cuisine that he, despite hailing from Canada, has embraced fully as a chef and co-owner of three Georgia-based restaurants. Keep reading for Acheson's take on new Southern fare.
Like sweet tea or shrimp and grits, pimento cheese is an iconic Southern food, and for good reason: it's fast, cheap, easy, and oh so versatile. Start with the basic triple threat — cheese, mayo, and diced pimentos — then add in extras, like worcestershire sauce and Tabasco, for extra pizzazz. Get the recipe and learn more serving suggestions when you watch now.
While I love an overstuffed sub, some occasions call for a daintier sandwich. One of my favorites is the traditional cucumber and cream cheese sandwich served at high tea. On this week's episode of Between the Bread, I show you how to make the American version with this recipe for a Benedictine cheese sandwich. Created in Louisville, KY, at the turn of the century, this crustless sandwich combines cucumber, cream cheese, and scallions and is perfect for serving at a bridal shower, a luncheon, or a sophisticated picnic. Watch the video to learn how to make this easy, chic sandwich this Summer.
Today kicks off the 139th Kentucky Derby! Watching the horse race is a great excuse to host a party and an even better excuse to enjoy some delicious Southern cuisine. Doesn't drinking a mint julep and eating pimento cheese sound like an awesome way to spend an afternoon? If you're ready to take a culinary trip (without the airline ticket), browse the best of our Southern recipes now.
— Additional reporting by Lisette Mejia
Headed to the horse races this weekend — or just looking to cool off? Then settle in with a frosty mint julep. It's a drink that's perfectly balanced: it's sweet, clean, and potent all at the same time. Although it involves crushed ice, it's an easy cocktail to make at home. Watch the video now to see how it's done.