Eat This Word: Spoonbread

 

WHAT? "The apotheosis of cornbread." Or so said writer Redding Sugg. This Southern soufflé may take its moniker from suppon or suppawn, an Indian porridge. Perhaps the name stuck because this Southern comfort food is best eaten with a spoon. It's made from cornmeal, eggs, butter, and milk, sometimes enlivened with baking powder and a dash of sugar, and it's served across the South with country ham or rabbit stew or all on its own. Spoon bread is an any-meal kind of food: Jefferson, for instance, ate it for breakfast, lunch and dinner. Spoonbread, according to Southern Food author John Egerton, is "the ultimate, glorified ideal of cornbread." True Grits author Joni Miller declares it "one of the most elegant and classic Southern dishes." An essential Southern savory, "a properly prepared spoonbread," Egerton writes, "can be taken as testimony to the perfectibility of humankind." 

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Luck of the Drawl: Alon Shaya's Short Rib Recipe Blends Israeli Flavors with Southern Staples

 

Not many Italian restaurants serve roasted goat shakshuka, quinoa tabbouleh, or Hanukkah dinner. But while New Orleans chef Alon Shaya was cooking at his and John Besh's restaurant, Domenica, he would casually slip the flavors of the Israeli food of his childhood (influenced by his love of his grandmother's cooking) onto the menu. In February, the 2015 JBF Award winner for Best Chef: South finally opened Shaya, a casual restaurant dedicated to, as he describes it, "the foods that are being eaten and celebrated in Israel today," like... Read more >

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Reel Food: Behind the Scenes at the Beard House with Charleston’s Nate Whiting

 

An equal-opportunity dining city, Charleston has everything from authentic Lowcountry fare to avant-garde tasting menus. Nate Whiting’s acclaimed cooking encompasses it all, offering creative, Southern-rooted dishes that “take diners on a delicious romp through modern cuisine,” as per the Charleston City Paper. At his recent Beard House dinner, Whiting did just that, serving an innovative tribute to Lowcountry flavors while incorporating whimsical and modern techniques. He riffed on fried chicken with buttermilk powder–dusted squab, and put his own spin on chicken and waffles with a poussin liver parfait served in miniature pizzelles. Watch the video above to go behind the scenes at his dinner, discover how he first became enamored with the culinary world, and learn about how his cooking philosophy has evolved along the way. 

 

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JBF on the Air: Southern Flavors & Foodways

 

On yesterday's episode of Taste Matters, JBF's Mitchell Davis hosted a variety of Southern food experts: Todd L. Richards, executive chef at the Shed at Glenwood in Atlanta; Katie Button, chef/owner at Cúrate in Asheville, NC; and the Atlanta Food & Wine Festival's COO Elizabeth Feichter and CEO Dominique Love. Learn about how diners define Southern fare, race and gender in the Southern food scene, and common misconceptions about Southern cuisine below:

 

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JBF Kitchen Cam