Taste of the South

Dishing with Kieth Clinton

fter spending several years as part of the waitstaff serving fine dining fare to guests at East Memphis gem Erling Jensen, Keith Clinton worked his way up the ladder to become chef de cuisine for the contemporary restaurant. He decided to join

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Plus de Taste of the South

Taste of the South1 min de lectureCookbooks, Food, & Wine
Best-Ever Fried Green Tomatoes
MAKES ABOUT 24 To time it just right, start heating the oil when you begin dredging the tomatoes. 2 pounds green tomatoes, sliced ¼-inch thick and seeded½ teaspoon kosher saltCanola oil, for frying1 cup cornstarch3 large eggs, lightly beaten1½ cups y
Taste of the South2 min de lectureCookbooks, Food, & Wine
Dishing with Kelsey Barnard Clark
Growing up in Dothan, Alabama, Kelsey knew that food was her future from the get-go. Cooking and baking came naturally to her as a young child while growing up in the Deep South and were pastimes everyone around her could tell she was deeply passiona
Taste of the South2 min de lectureRegional & Ethnic
Green Tomato PIe
MAKES 1 (9-INCH) PIE Don’t be afraid to top this tomato-filled treat with sweetened whipped cream. 1½ cups granulated sugar5 tablespoons all-purpose flour1¾ teaspoons ground cinnamon, divided¼ teaspoon kosher salt5 cups firm green tomatoes, cut into