Guacamole with Scallions and Oregano: No, it's not exactly Southern, but it's an example of how our cooking continually evolves
One of the things I love most about Southern cooking is that it’s not a homogenous fabric. It’s a rich, patchwork-like tapestry, woven from many threads and patches that defy the narrow stereotypical boundaries that we all-too-often try to put around it. Even if we could confine it to the most common of those stereotypes—biscuits, barbecue, fried chicken, pimiento cheese, and sweet tea—we’d still be faced with the hundreds of different ways that each one of those things is made all over the South. Read More