Southern Cuisine

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Southern Cuisine

Food Loyalty

Southerners loyal to their fried cooking By ASSOCIATED PRESS Oct. 5, 2004 5:11 p.m. CONWAY, Ark. - The most popular dish at Mama Dip's Kitchen in Chapel Hill is the Southern fried chicken. At Dixie Restaurants in Arkansas, Tennessee and Oklahoma, the most popular main course rotates between chicken-fried steak and hand-battered chicken tenders. So, [...]

Food Loyalty2017-03-25T00:29:14+00:00

Table Place

There's a place at the table for all Nashvillians as Swett's turns 50 Sunday, 09/12/04 | Middle Tennessee News & Information I often tell people it's the most integrated place in Nashville at lunch time. It wasn't that way when it opened in 1954. And the reason wasn't that it was intentionally closed to certain [...]

Table Place2017-03-25T00:29:16+00:00

The Faulkner of food

  Scholar John T. Edge celebrates the glories of Dixie cuisine BY AUDRA D.S. BURCH John T. Edge walked into the man's library and was absorbing all the beautiful books on Southern cooking and thinking that life is good when your culture has made it into print, all fancy like. He turned to the books [...]

The Faulkner of food2017-03-25T00:29:13+00:00

New Peanut Food

New peanut products - Peanut tarts, chips and crackers to hit grocery store shelves soon. Peanut lovers, ready your taste buds. Three new snack foods developed by University of Georgia scientists have moved a step closer to your supermarket's snack food shelves. The three new products, peanut-butter tarts, peanut chips and peanut crackers, should hit [...]

New Peanut Food2015-04-04T20:36:20+00:00

A whistle away

Irondale's famous cafe makes you feel you've come home If the term "meat and three" originated in the South, there's a good chance it might have started at the Irondale Cafe, a no-frills restaurant that's been serving up Southern cooking and hospitality of one sort or another for more than 75 years. Even more remarkable [...]

A whistle away2017-03-25T00:29:13+00:00

Shrimp/Corn Soup

Corn and shrimp soups colorful, simple, savory Published in the Asbury Park Press 9/29/04 By TOMMY C. SIMMONS THE ASSOCIATED PRESS Corn and shrimp soup probably evolved from the fresh vegetable stews cooked in a skillet that were prepared in many Southern kitchens. The stews, which were basically pan-sauteed corn, cut directly off the cob [...]

Shrimp/Corn Soup2017-03-25T00:29:15+00:00

Cora’s Hospitality

Southern hospitality, traditional favorites and family recipes on the menu at Cora's BY DAVID NICHOLSON February 11, 2005 Restaurants often tout their "home cooking" philosophy, but few can pull it off like Cora. The Ghent eatery run by Nancy Cobb is a culinary snapshot of her family and her love of Southern foods. Named for [...]

Cora’s Hospitality2015-04-04T20:36:20+00:00

Recipes Tell Tale

Recipes tell the tale of a culinary artist By Kelly Perigoe : The Herald-Sun Sep 27, 2004 : 7:07 pm ET CHAPEL HILL -- Five years ago, Moreton Neal received a call from La Résidence owner Frances Gualtieri. Gualtieri was considering selling the restaurant, which she had bought from Neal in 1992, and wanted [...]

Recipes Tell Tale2017-03-25T00:29:15+00:00

Southern Cookin’

Cooking with a Southern drawl JW's Southern Fixins puts just the right accent on lunch, but breakfast is another matter. By Scott Joseph | Sentinel Restaurant Critic Posted February 18, 2005 Central Florida has a dearth of Southern restaurants. That's a detail that will seem odd to you only when you discover, as I did [...]

Southern Cookin’2017-03-25T00:29:13+00:00


True grits event tests uninitiated N.C. Museum of History serves up Southern culture and red-eye gravy recipe By SARAH AVERY, Staff Writer Published: Sep 27, 2004 As museum fare goes, eating grits wasn't as exotic as taste-testing cockroaches or mealworms, but those who turned out Sunday for the N.C. Museum of History's program on "Fixin' [...]