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Editors' Picks - Food

An Orphaned Plate

If Appalachian cuisine could speak, I think it’d sound like my grandmother: loving but no-nonsense, pleased but bemused by your enthusiasm over the meal she’s just made from little more than dried beans and a tin of flour.
Department: FOOD
ON THE ROAD WITH THE SFA: MISSISSIPPI Thumbnail

ON THE ROAD WITH THE SFA: MISSISSIPPI

Join the Southern Foodways Alliance on a romp through our home state of Mississippi (and the birthplace of the OA). We'll take you from the Delta to the state capital to the Gulf Coast. While you're here, enjoy the foods that draw hungry travelers from far and wide, as well as the community treasures that fly under the radar.
Department: FOOD
Some Notes on the Making of Fried Chicken  Thumbnail

Some Notes on the Making of Fried Chicken

As this request wells up from within me, it feels at once ancestral and strange. I don’t really eat fried chicken, certainly not store- or restaurant-bought fried chicken. I live in California, for heaven’s sake. I live in Berkeley. But frying a chicken seems like an ancestral art, like knowing how to make a pie crust or a green tomato chutney, both of which I pride myself on knowing how to do. Here in my great-aunt’s house, here in Greensboro, I want to heed my grandmother’s injunction.
Department: FOOD
ON THE ROAD WITH THE SFA: Louisiana Thumbnail

ON THE ROAD WITH THE SFA: Louisiana

If you have time for one more summer road trip, join us as we head to Louisiana. We'll sample two porcine delicacies in Acadiana before heading down to New Orleans to cool off with a sweet, icy treat.
Department: FOOD
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Somewhere in the South

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