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This article from Southern Living explores the cultural significance and culinary uses of potlikker, a flavorful broth made from slow-cooked greens and smoked meat. The article provides recipes and tips for making potlikker, including variations with pork. It delves into the history of potlikker, tracing its origins to enslaved Africans who recognized its nutritional value. The article concludes with several recipes that incorporate potlikker, showcasing its versatility in dishes like Double Potlikker Greens and Brothy Clams with Potlikker. These recipes can be a valuable resource for individuals seeking to try new dishes and maximize their ingredients. [Extracted from the article]

This article from Southern Living discusses the author's love for roast pork and its association with the changing seasons. The author highlights the versatility of pork and suggests various condiments that pair well with it, such as applesauce, chutney, or baked apples. The author also shares personal anecdotes about their family's tradition of cooking roast pork and their belief in carrying on the legacy of creating delicious roasts. The article concludes with a recipe for roast pork with crackling. [Extracted from the article]

This article from Southern Living discusses the history and preparation of succotash, a classic side dish often associated with the South. The dish is traditionally made from the "Three Sisters" crops of corn, beans, and squash, which were grown together by Native Americans. Over time, succotash became popular in the South, likely due to the region's abundance of fresh produce. The article provides a recipe for Three Sisters Succotash, which includes ingredients such as bacon, green beans, yellow squash, corn, and cherry tomatoes. The author also suggests adding a spicy element, such as a habanero or jalapeño pepper, to enhance the flavor. [Extracted from the article]

GREENS, AVOCADO, AND BLUEBERRY SALAD TOTAL 15 MIN; SERVES 6 TO 8 I Harris keeps specialty vinegars such as a honey-ginger white balsamic to bring instant interest to salad dressings like her sweet and fragrant sesame-honey-ginger dressing. BACON-WRAPPED WATERMELON RIND PICKLES PHOTO P. 95 ACTIVE 15 MIN; TOTAL 40 MIN SERVES 8 TO 10 I Gently rendered, crispy bacon comes together with sweet-and-sour pickled watermelon rind in this salty, tangy, chewy snack. While the specialty ingredients add an elegant touch, the Food & Wine test kitchen came up with a few simple substitutions to make this a weeknight staple (see Note). i SESAME-HONEY-GINGER DRESSING B ¼ cup sesame oil (untoasted) b B ¼ cup honey-ginger white balsamic vinegar (such as LeRoux) b B 1 tsp. herbes de Provence b B ¾ tsp. blueberry-honey sea salt (such as Martha's Vineyard Sea Salt), plus more to taste b SALAD B 1 (about 3½-oz.) AN ODE TO MEALS AND MEMORIES FROM A SUMMER HOME ON MARTHA'S VINEYARD B THE GRAY-SHINGLED HOUSE b with the pink shutters opposite the tennis courts in Oak Bluffs has been a part of my life for so long that I cannot recall what it was like not to journey to Martha's Vineyard each summer. [Extracted from the article]

This article from Southern Living discusses the author's memories of enjoying a simple yet delicious French vegetable soup called soupe au pistou at the home of writer and civil rights activist James Baldwin in the South of France. The author describes the soup as a Provençal specialty that is similar to Italian minestrone, made with fresh vegetables and finished with a garlic, basil, and olive oil sauce called pistou. The article includes a recipe for soupe au pistou and suggests serving it with crusty bread and a chilled Provençal rosé. [Extracted from the article]

In 2016, at the age of 89, Ms. Opal decided to widen her Juneteenth focus and get it accepted as a national holiday. Her Life's Work Ms. Opal published the book Juneteenth: A Children's Story and also cowrote a stage play about the events of June 19, 1865. As it evolved, Ms. Opal also grew as an activist in her community and realized that, given the effort entailed, Juneteenth as it was celebrated just wasn't enough and could have greater importance for African Americans. [Extracted from the article]

Stir together breadcrumbs and remaining ½ cup Cheddar, ¼ cup pepper Jack, and ¼ cup Parmesan in a small bowl; sprinkle mixture over top of pasta. B 4. b Add 1 ½ cups of the Cheddar, 1 cup of the pepper Jack, and ¼ cup of the Parmesan to white sauce in saucepan; stir until smooth. This treasured dish provides comfort and warmth in more ways than one B THE MACARONI AND CHEESE b would come to the table piping hot alongside the other sides on holidays and special Sundays. [Extracted from the article]

Seven is an important number for the holiday, with seven days, seven principles, and seven symbols that are used on the centerpiece for Kwanzaa. Remove from oven; let pork rest 10 minutes (temperature will rise to 145°F as pork stands). Can diced tomatoes and green chiles (about 3 cups) 1 Tbsp. canola oil 1½ cups chopped yellow onion (from 1 medium [9-oz.]. [Extracted from the article]

I don't remember when I first heard of Dooky Chase's Restaurant, but I do remember that on my first trip from New York to New Orleans in the 1970s, as a writer for Essence magazine, it was a must-stop spot on my itinerary. Leah and her husband stayed close by and oversaw the rebuilding of the restaurant from matching his-and-hers FEMA trailers on the vacant lot across the street. Now I visit the restaurant during each trip, but it's hard to go to the kitchen where Aunt Leah's worktable stands unoccupied. [Extracted from the article]

The article focuses on the contribution of African Americans in American Cooking. It mentions Antonio, one of the original group of Africans, which served a term of indenture and became a farmer and a sizeable landowner and farming would be transformed by ideas, such as the careful planting of crops. It also mentions Texas Longhorn cattle, long thought to be a mix of Criollo and European cattle, actually contain DNA of Fulani cattle from West Africa.

Before you grab the white bread, you'll need to head to Louisiana Attack of the Killer Tomatoes? They are classically simple, basically a BLT without the B and L. To make them, I place a slice or two of ripe Creole tomato between two pieces of store-bought white bread that have been thinly spread with mayonnaise. Originally published in 1824, I The Virginia Housewife, i one of the first American cookbooks, includes recipes for "eggs and tomatos", "scollop tomatos", and "tomato catsup.". [Extracted from the article]

Roasted Lamb with Fresh-Herb Sauce ACTIVE 35 MIN. - TOTAL 2 HOURS, 55 MIN. B SERVES 8 TO 10 b B 1 (7- to 8-lb.) bone-in leg of lamb, trimmed and tied b B 1 large shallot, roughly chopped (about ½ cup) b B 1 tsp. Make this roasted lamb the star of your holiday menu Simple Sides Romaine Salad with Oranges and Radishes Whisk together 1 ½ Tbsp. B red wine vinegar, b 1 Tbsp. B fresh orange juice, b 1 tsp. B Dijon mustard, b 1 tsp. B honey, b ¼ tsp. B kosher salt, b and 1/8 tsp. B black pepper b in a large bowl. Rub shallot-garlic mixture over lamb, and sprinkle with remaining ¾ teaspoon each salt and pepper. [Extracted from the article]

Recipes such as purloo (a hearty one-pot dish that's prepared with seafood or meat), red rice, and rice pudding (one of my favorite uses for this grain) transformed the food in this region. Buttered Rum Raisin Sauce ACTIVE 10 MIN. TOTAL 40 MIN. B SERVES 4 b B ½ cup golden raisins b B 1/3 cup (2 2/3 oz.) This globally loved grain makes a delicious dessert B POPULAR FROM b Southeast Asia to South America, rice can turn up on the table at any meal of the day. [Extracted from the article]

Sometimes known as swedes or Swedish turnips, they are likely a cross between turnips and wild cabbage and may have originated in Scandinavia or Russia in the Middle Ages. They're lovely paired with sweet potatoes, but frankly I enjoy rutabagas too much to waste stomach space on other veggies at the same time. The underdog of the vegetable world deserves a fresh look this season Bring On the Brassicas Rutabagas and turnips belong to the Brassica family, which contains many of the vegetables that get us through the winter months: cauliflower, broccoli, collard greens, and more. [Extracted from the article]

Natchitoches, Louisiana, has a history that's even richer than its famous delicacy B I AM NOT GOING TO LIE. b It took me several years of living in New Orleans before I could wrap my tongue around the correct pronunciation of Natchitoches, the oldest permanent European settlement in the Louisiana Purchase. The Globe-Trotting Meat Pie No one knows the origin of the Natchitoches meat pie, but it has several international relatives. Whisk together eggs and milk in a small bowl, and stir egg mixture into flour mixture until a shaggy Dough forms. [Extracted from the article]

Okra is in season, and it's time to show it some love B OKRA IS THE b Rodney Dangerfield of the vegetable world: It gets no respect. Even More To Know About Okra I The South's most underappreciated vegetable might also be its most interesting i The English word "okra" probably comes from one of the Akan languages of Ghana, in which the plant is known as I nkruma, i or the Igbo word I okuru i from Nigeria. I delight in okra's history and in knowing that it's botanically related to sorrel (the red pod used in a favorite Caribbean beverage that's served at Christmastime) as well as to the tropical hibiscus plant and - most surprisingly - to cotton. [Extracted from the article]

This salad, which features Boston lettuce, avocados, and a ginger-sesame-white balsamic dressing, is another way of enjoying the beloved fruit that isn't exactly a berry but is, for many, a delicious harbinger of spring. They may not technically be berries, but they are a sure sign of spring B "THEY'RE SO FRESH b and so fine, and they're just off the vine…strawberries, strawberries, strawberries.". [Extracted from the article]

This Louisiana specialty lets an iconic Southern ingredient - cane syrup - shine B IN SOUTH LOUISIANA, b winter is harvesttime for sugarcane. I can't discuss sugarcane without thinking of my friend Father Ken Smith and his recipe for Gâteau de Sirop, or syrup cake. Stir flour mixture into syrup mixture, alternating with water mixture, stirring until just combined after each addition, beginning and ending with flour mixture. [Extracted from the article]

The Kitchen SOUTHERN COOKING AT ITS BEST THE WELCOME TABLE WHEN the weather has a nip in the air, my thoughts turn to braised roasts and rich, dense stews. For years, I'd made a variation of my mother's beef stew, and then one year in New Orleans, the late chef Leah Chase introduced me to the Creole daube (pronounced "dohb"). Creole Daube is a hearty beef stew with French and Italian influences (recipe, page 96) Nail It with Cloves Cloves get their name from their nail-like appearance. [Extracted from the article]

Pile the fried tomatoes on thinly sliced sourdough bread slathered with mayonnaise, and then add a few leaves of butter lettuce and some slices of ripe tomato and crispy bacon. The Kitchen WELCOME TABLE I FIRST MET Ronni Lundy back in the early 1990s at The Book and The Cook, an early food event in Philadelphia for cookbook authors. The Fried-Green-Tomato BLT Jessica enjoys this sandwich with a twist Fried green tomatoes are a Southern breakfast staple, often gracing the table alongside sausage, bacon, or country ham. [Extracted from the article]

The Kitchen THE WELCOME TABLE I CAME ACROSS red rice - a lynchpin dish that connects Africa to the American South - on my first trip to Charleston, South Carolina, in 1983. Add tomatoes and their juices, bacon, hot sauce, salt, and black pepper to pan; stir to combine. They are Asian rice (Oryza sativa) and African rice (O. glaberrima), which is grown in coastal parts of West Africa. [Extracted from the article]

An interview with Bear Naked founders Kelly Flatley and Brendan Synnott is presented. The two high school friends who had the aim of redefining the natural-foods market with their homemade nutty granola relates how they started the business. The partners detail how they used guerrilla marketing and a wholesome image to build a powerhouse natural-food brand. They cite the reasons behind their decision to sell the company to Kellogg.

The article assesses the industrial management strategy of Ethos Water founder Peter Thum. The former beverage consultant had the idea of selling bottled water to support Third World countries. Ethos would donate part of its profit in the clean-water program in developing countries like Honduras and Kenya. Ethos also plans to donate more than $10 million per year to non-profit organizations that fund sea-water projects.

A career changer, she studied at the Institute of Culinary Education in New York City and at the famed La Varenne cooking school with gastronomic icon Anne Willan, who became a mentor for her. As Bailey tells it, "I was born in The Bronx, and (between the ages of zero and five) we went back and forth from New York to Georgia because my mom's mom was there." That partnership took Bailey into what had been at one time a segregated Greyhound bus terminal, through which her grandparents had probably passed. [Extracted from the article]

Features the Christmas decorations at the Creole cottage of Kerry Moody, an antique dealer and stylist, in New Orleans, Louisiana. Architectural design of the house; Materials used for the interior decoration; Description of his kitchen.

Add onions, carrots, bell pepper, chile, cracked and whole allspice berries, peppercorns and thyme. 3 tablespoons canola oil, divided 2 medium onions, halved and thinly sliced 2 medium carrots, cut crosswise into thirds and sliced into thin strips 1 medium bell pepper, thinly sliced 1 habanero chile, seeded and thinly sliced ½ teaspoon allspice berries, cracked, plus 3 whole berries ½ teaspoon black peppercorns 3 sprigs fresh thyme 1½ cups cane vinegar (see Tip) 1¼ pounds red snapper or 2½ pounds porgy (about 4 small), cleaned and heads removed ½ teaspoon salt ¼ teaspoon ground pepper 1. DEPARTMENTS The term "escovitch" comes from the Spanish word escabeche, which means marinade or pickle, a technique that was adapted by Jamaicans during the Spanish colonization from 1494 until 1655. [Extracted from the article]

Features the recipes of the author's favorite Caribbean chicken dishes and the restaurants in the Caribbean Islands that serve them. Brief background of each island's culinary tradition; Recommended drink to match each dish.

The article features Virgin Money USA, a new company founded by billionaire Richard Branson. The company hopes to replace inflexible loans from big banks with a more personal, nimble approach to lending. The firm formalizes lending relationships among friends and family. Rather than lend money for mortgages, student loans, and small businesses directly, Virgin Money is a third-party broker that manages repayment plans among friends and family members. The company will also offer a small-business loan program to entrepreneurs later in 2008 or 2009.

Presents a Kwanzaa dinner menu for four people. Roast Chicken With Mango Rum Glaze; Sweet Potato Oven Fries; Dilled String Beans; Caribbean Red Zinger Tea.

Traces the history of Willemstad, Curacao in the Netherlands Antilles with a discussion on its famous dish keshy yena. Description of the island; Arrival of the Dutch in the island in 1634; Use of the Dutch Edam cheese in the dish; History of the dish.