A native New Englander, Erika Marks fell in love with New Orleans while studying architectural preservation at Tulane University. She also fell in love with a native named Ian, who taught her to make exotic dishes like gumbo. Hurricane Katrina drove the couple from the city, but New Orleans stayed on Erika's mind through a move back to Maine and another to the Midwest. The story of a woman who leaves New Orleans with her two teenaged daughters for the quiet shores of an island off the coast of Maine became Marks' first novel, "Little Gale Gumbo," published October 4.
“Oh God – Fish!” Tommy screamed, skipping in full-tilt panic on the bank, screaming for the dog to pull herself to solid ice. He watched, helpless as she struggled, paws flailing, splashing the slushy water and trying to gain purchase. Tommy’s prancing got him nowhere, so he stepped onto the pond to try and reach her, another forbidden. Each step past the tree line brought the cracking and creaking his parents warned him of.
Saint Street Inn opened in Lafayette, Louisiana, in August, serving farm-to-table food to the city's Saints Streets neighborhood. This time of year, owners Mary Tutwiler and Nathan Stubbs are taking advantage of in-season fruits like satsumas and Meyer lemons. The restaurant's baker, Gaylen Delcambre, is currently serving a Meyer Lemon Tart on the dessert menu. The recipe is an 1985 Martha Stewart one and the dish a Thanksgiving favorite for its refreshing tartness after a heavy meal of turkey and stuffing. Delcambre suggests taking sugar and bruleeing the top or just serving the tart with a dollop of whipped cream. 2 cups sugar
1 cup lemon juice
Zest of 3 Meyer lemons
2 sticks cold butter, cut into cubes
12 egg yolks
1 pie crust (recipe below) Whisk all ingredients except butter well, then cook on medium heat stirring constantly until bubbly and thickened. Remove from heat and pour into a large bowl through a sieve to remove zest. Gradually beat in butter and then pour into prepared crust. Put in fridge uncovered for two hours then remove and keep at room temperature. Decorate the top by piping a beaten egg white or whipped cream around the edges. Pie Crust 1 1/4 cups flour
1/8 cup sugar
Pinch of salt
"I think of this as my gift to the city," Ann Patchett told NPR about the opening of her new bookstore in Nashville November 16.
Earlier this week, Lafayette, Louisiana, photographer Denny Culbert and food historian Rien Fertel, grandson of Ruth's Chris founder Ruth Fertel, set out to document the barbecue culture of North Carolina.
At the helm of Charleston restaurant Tristan's after-dinner menu, Amanee Neirouz is known for her surprising pairings using unexpected ingredients.
4 Chefs. 12 Recipes. 1 Distinctly Southern Thanksgiving. In magazines from Bon Appetit to Better Homes and Gardens, Southern style seems to rule Thanksgiving this year. In its November issue, Bon Appetit sat down at the table with Alabama designer Billy Reid and Oxford, Mississippi, restauranteur John Currence. Better Homes and Gardens turned to North Carolina Foster's Market owner and Chef Sara Foster for a classic Thanksgiving menu. Here at Deep South, we decided to round up a few Southern chefs (and one bartender) of our own and ask them what they're serving on their Thanksgiving table.
"The first time I had sweet potato grits, it was a revelation." - Chef Virginia Willis
A refreshing alternative to cranberry sauce for the holidays.
A savory salad that only gets better with a fried egg on top.