Peach Ice Cream With Amaretto Crunch
Celebrate peach season with a recipe from Sweet Georgia Peaches and Chef Gena Knox.
Throwing the Skillet in Brooks County This Weekend
This Saturday, Brooks County, Georgia, celebrates the South's tradition of cast iron cooking at the town of Quitman's annual Skillet Festival.
Turkey Tips From Gena Knox
We interviewed Georgia gal Gena Knox for our Southern characters section (read the full article here) and ended up talking turkey, just in time for Thanksgiving. Gena offers Turkey Perfect Brining Kits through her company Fire & Flavor. She knew that during the cooking process, meat can lose up to 30 percent of its water, but a properly brined and cooked turkey will reduce that loss by half. So, Fire & Flavor's Brining mixes include salt and spices that help to trap moisture in the turkey, a process Gena says is "one of the best ways to cook a turkey." After brining, the turkey can be roasted, smoked, grilled or even fried. Fire & Flavor's brine mixes, also available at Whole Foods and Bed, Bath and Beyond, come in apple sage, herb, ancho chile and herbs de provence flavors and include a large brine bag. This Thanksgiving, we plan on brining our turkey in the herb flavor before dropping it into a fryer, a turkey cooking method that's popular in South Louisiana. Since this will be our first time brining, we'll be using the Fire & Flavor website and its section with turkey perfect instructions, a video by Gena and tips and
Cooking With Gena Knox
Georgia cook Gena Knox gets back to her roots in redefining Southern cuisine. by Erin Z. Bass With a new cookbook out, plus an existing line of grilling products, Georgia gal Gena Knox may be the new face of Southern cuisine. Growing up on a farm in the middle part of the state, outside of Macon, Gena spent her days helping her mother and grandmother in the kitchen, selling lemonade and boiled peanuts in town and checking the fields with her dad. Some of her earliest memories are of food, whether it be her grandmother's caramel cake or fried catfish and butterbeans for dinner. "Growing up we lived on traditional Southern foods," she says. "Every Sunday, fried chicken, chicken fried steak. My mom made everything." In starting her own career, first with a fresh salsa company in Colorado, followed by a catering business and now the company Fire and Flavor, Gena wants the world to know that healthy cooking doesn't mean a compromise in taste. This is an especially hard sell to Southerners, used to cooking with that stick of butter, frying oil or pack of bacon. But Gena's goal with her latest cookbook, "Southern My Way," is to show people around