Soul Food is sure to have your mouth watering. This section of Southern Edition will inspire you to embark on an unforgettable culinary journey----southern style. The South is all about the food, baby!
Yes, there are distinctions between southern cuisine and the "soul food" of African American tradition, but both have a way of evoking the same passionate response a fiery preacher might elicit from his "amen" corner. And, for that reason, Southern Edition's food section has earned its "Soul Food" moniker.
Just think about fried chicken, country ham, pit barbecue, mountain trout, Lowcountry boil, buttermilk biscuits, cane molasses, sawmill gravy, Brunswick stew, cheese grits, Cajun gumbo, fried okra, collard greens, dumplings, red beans & rice, fried green tomatoes, Vidalia onions, icebox watermelon, peach cobbler and home-churned vanilla ice cream. Whew! Oh, and don't forget to wash it all down with iced tea (the sweet kind, that is!).
Be careful, though. With all the wonderful food the South has to offer, you just might hurt yourself!
Remember those words from Margaret Mitchell's celebrated Gone With the Wind? No, not the 'Frankly, my dear . . . ' line! I'm referring to that moment where Scarlett O'Hara resolutely proclaims, "As God is my witness, I'll never be hungry again." Here in the South, we all typically have a knack for making sure we don't go hungry, and a multitude of excellent restaurants, ranging from unpretentious, hole-in-the-wall cafés to trendy, upscale establishments with trained chefs at the helm, provide a smorgasbord of southern fare from which the famished (and, yes, even the unenlightened!) can enjoy a memorable feast.
This series of articles showcases recipes from some of the South's most distinguished and popular restaurants, allowing readers of Southern Edition to experience great cuisine from across the region in their own homes.