Tag Archive Browsing Tag: Cooking

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new orleans

Pickles, Pigs and Whiskey

Corby Kummer reports: Here are the three chef’s minds you need to look into this year: Pickles, Pigs and Whiskey: Recipes From My Three Favorite Food Groups (and Then Some) (Andrews McMeel), by John Currence, who reinvents Southern food at his City Grocery, the culinary heart of Oxford, Mississippi, a place with plenty of heart.…

food

po’boy

All about the po’boy My po’boy is a hot mess. The spicy smoked sausage, slicked by its own fireball-orange grease, is determined to slide out the sides of the Leidenheimer loaf. The links are further lubricated by two types of mustard (yellow and Creole) and a slather of chili that ramps up the ooze factor. By…