Cuisines

Doumar’s Cones and Barbecue

Doumar’s Cones and Barbecue The world’s first waffle cone maker is in Norfolk, Virginia. Story by Abby Stewart In downtown Norfolk, Virginia, sits a timeless drive-in: Doumar's Cones and Barbecue. Here, carhops still come out to your car wearing soda jerk caps, serving up the best fresh-squeezed limeades and scratch-made

2020-02-19T16:32:02+00:00February 20th, 2020|Categories: Cuisines, Desserts, Featured, Mid-Atlantic, Producers & Purveyors, Regions|Tags: |0 Comments

From TV Screens to History Books: Chef Nina Compton

From TV Screens to History Books: Chef Nina Compton Nina Compton proves that African-American contributions to American cuisine are about more than fried chicken and cornbread or pit barbeque and pecan pie. Story by Ginger Warder Recipe by Chef Nina Compton When Chef Nina Compton was named the runner-up—rather than

2020-02-11T20:23:05+00:00February 13th, 2020|Categories: Appetizers, Caribbean Fusion, Cuisines, Featured, Recipes, South|Tags: , |0 Comments

Licorice International

Licorice International Licorice heaven in Lincoln, Nebraska. Story by Lisa Waterman Gray Photos by Kathy Plunkett Photography Who would have guessed that a Lincoln, Nebraska company offers the nation’s largest selection of black licorice? Danish Trollendrop, Kerr’s Licorice Toffee from Canada, and bite-sized Italian Rombetti by Amarelli are only a

2020-02-10T18:43:31+00:00February 11th, 2020|Categories: Cuisines, Desserts, Featured, Midwest, Producers & Purveyors, Regions|Tags: |0 Comments

Strawberry Hill Povitica

Strawberry Hill Povitica Story by Diana Lambdin Meyer Povitica is a mouthful, starting with its pronunciation. Even long-time customers of the indulgence at Strawberry Hill Povitica in Kansas City commonly mispronounce poh-va-TEET-sa. Povitica is a Slavic word for a delightfully rich bread that can be found in Eastern Europe as

Mama J’s Kitchen

Mama J’s Kitchen The Soul of Richmond, Virginia A tiny restaurant in the Historic Jackson Ward neighborhood of Richmond, Virginia gets a James Beard nomination! Story by Ginger Warder For more than a decade, Mama J’s Kitchen has been a local favorite in the Richmond culinary community. Known for its authentic

2019-11-22T20:17:14+00:00November 5th, 2019|Categories: Cuisines, Featured, Mid-Atlantic, Regions, Soul Food|Tags: |0 Comments

Find Entertainment at Nashville’s Chef’s Tables

Find Entertainment at Nashville’s Chef’s Tables Enjoy dinner and a show at these Music City chef’s tables and bars. Story by Chris Chamberlain Nashville, Tennessee, is known as Music City, so it’s no surprise that many of its residents know how to entertain—and we’re not just talking about the musicians

2019-11-22T19:56:24+00:00October 24th, 2019|Categories: Featured, Fine Dining, Producers & Purveyors, Regions, Southeast|Tags: |0 Comments

From Lake to Plate

Louisiana is known as a destination for hunting and fishing excursions—the state’s license plates even read “Sportsman’s Paradise.” With access to the Gulf of Mexico, bayous, rivers and estuaries, Louisiana supports a wide variety of fish for sportsmen to pursue. Yet while many folks love to go fishing and eat seafood, most aren’t interested in the cleaning and cooking chores that are part of a great fish dinner.

2019-11-22T20:51:13+00:00September 24th, 2019|Categories: Americana, Cajun/Creole, Cuisines, Featured, Regions, South, Trends & Trails|Tags: , |0 Comments

Iroquois White Corn

Wherever you live, autumn is a glorious time to take a road trip into the country to witness harvest in America’s farming communities, the culmination of so many months of hard work and investment. That’s especially the case on a small farm in upstate New York. But despite all of that hard work, the yield in this little field of corn will be about four bushels per acre. Compare that to the national average of more than 200 bushels per acre of corn.

Hot Sauce Heats Up in Louisiana

Hotsauce.com has more than 50 categories and features over 120 brands of hot sauce from around the globe. While hot sauce has become a major food category and a condiment almost as essential as ketchup these days, it wasn't always that way. There was a time when spicy food in America was credited to the Cajuns of South Louisiana, and Tabasco Brand Pepper Sauce was the leader among pepperheads.

2019-11-22T20:52:15+00:00August 22nd, 2019|Categories: Cajun/Creole, Cuisines, Featured, Producers & Purveyors, Regions, South|Tags: , |0 Comments