“Cooking well doesn’t mean cooking fancy.” — Julia Child
The bountiful harvests of summer make simple, fresh dishes, made from in-season vegetables and fruits, possible. Pair these with staple meats and seafood and summertime is sure to be delicious. In honor of this warm weather fare, this week is all about summer-eats.
Blackberry Farm’s Green Tomato Pie
Hot and Hot Creamy Shrimp and Grits
Summer recipes from The Old Farmer’s Almanac
Fried Peach, Blueberry, and Strawberry Pies
A recipe for Southern Antipasti
“The Evolution of American Barbecue”
Edna Lewis’ Fried Chicken
Short Stack Editions (also available in-store at The Factory)
Root to Leaf: Steven Satterfield
Secrets of the Southern Table: Virginia Willis shares the foods of the south
In Alabama: John Currence’s Big Bad Breakfast in Florence
0 comments on “THE FACTORY + ALABAMA CHANIN | 30/52 | 2018”