The words “Southern cooking” conjure visions of pies cooling on a sunny windowsill, long-simmered greens scented with pork, barbecue tender enough to eat with a spoon. A kitchen tradition drawn from England, France, Spain, Africa and the Native American tribes who came first, Southern cooking reflects a slower, more agrarian lifestyle. In the South, food is celebration, food is memory, food is history.
And while today, restaurants in Atlanta, New Orleans, Memphis and other cities throughout the region are every bit as innovative as those across the country, classic Southern cuisine endures — in the South and wherever transplanted Southerners long for home.
Come along as we explore the key ingredients, cooking techniques, recipes and cookbooks of this cooking style as old as America itself. If all you know is fried chicken, biscuits and sweet tea, a wealth of delicious — and surprisingly healthy — new experiences await on the pages that follow.