Give Thanks for Southern Food: 2014 Thanksgiving Menu
From recipes for raspberry glazed pork to sweet potato pone, our suggested menu is a fresh take on the Southern Thanksgiving table.
Juleps to Johnnycakes: Deep South's 2014 Academy Awards Menu
The upcoming Academy Awards on March 2 are equivalent to the Super Bowl in our book and a great chance to throw a viewing party. The South is well represented this year in "12 Years a Slave" and "Dallas Buyer's Club," with Texan Matthew McConaughey the darling of this year's awards and Louisiana-born Jared Leto not far behind. Their performances in "Dallas Buyer's Club" are some of the most memorable. Kentucky gal Jennifer Lawrence also stole the show in "American Hustle," which has an excellent chance of picking up Best Picture. And let's not forget "The Great Gatsby," which didn't perform as expected but did dazzle with costumes and music. COCKTAILS The Mint Julep - "The Great Gatsby" may not have lived up to all the hype last spring, but it got an Oscar nod for costume and production design. Celebrate the movie on Sunday night with a classic cocktail whose silver serving vessel would fit right in with all the glitz and glam. Bourbon Milk Punch - In another nod to Gatsby, this New Orleans favorite is perfect for a late-night or early morning party and could also be served in a punchbowl to satiate a crowd. Blackberry Sidecar - The juice from
Southern Oscar Menu
Sunday is the big day: The 85th annual Academy Awards. And while popping up a batch of popcorn to snack on while watching the event would suffice, why not go a bit further and cook up a themed Oscars menu?
Holiday Recipes
Whether you're just throwing a cocktail party, hosting Christmas Even dinner or brunch on Christmas morning, we've got plenty of recipe ideas that will keep you warm this holiday season, plus cocktails too.
At the Thanksgiving Table
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.
Southern Oscar Menu
The 2011 Academy Awards air tonight, and we've compiled a few menu ideas to help you watch Southern style. Just click on the links for recipes! Appetizers & Drinks Winter's Bone "Hush" Puppies Pimento Cheese Sandwiches "For the Kids" "Social Network" Caramel Appletinis Main Course Shrimp & "True Grits" Dessert King's Cake (with a speech if the spirit moves; pick up a King Cake at your local grocer or bakery) White & Black "Swan" Mississippi Mud Bars
A Holiday Party Menu From Chef Virginia Willis
Atlanta-based Chef Virginia Willis's bag of Southern recipes is filled with foods fit to grace the table at any holiday party. by Erin Z. Bass When Chef Virginia Willis contacted us over the summer to find out if we wanted to post a couple of her recipes on our site and add a copy of her latest cookbook, "Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking," to our library, we of course said yes. (I believe my exact response to her e-mail was: "I feel like I've been contacted by a Southern celebrity!") Virginia has worked with Martha Stewart as kitchen director for her TV show, where she cooked for President Clinton, Aretha Franklin and Julia Child, as well as tested and edited "The All-New Joy of Cooking." Her career in the kitchen began in Atlanta as an apprentice to Nathalie Dupree, credited with starting the "New Southern Cooking" movement that has spread through restaurants across the South. Dupree's influence can be found in "Bon Appetit, Y'all," which is distinctly Southern in feel without being cliche. Alton Brown may have summed it up best in his praise on the back cover: "Most Southern cookbooks, even the really