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Visitors to North Carolina’s Pinehurst and Southern Pines region will find culinary options outnumber even golf courses. Whether you come to shop, explore, adventure, or golf, you’ll find the dining and libations options are as varied and impressive as the area’s storied courses.
March is National Women’s History Month, an opportunity to celebrate the contributions and achievements of women. Here, we recognize a fresh crop of female icons emerging within industries that literally feed humanity. Really, anywhere a foodie traveler explores, women graciously invite all to their tables. While many more women deserve appreciation and notice, we trust those featured here will inspire your future culinary travel.
If Steve Harvey asked the contestants on “Family Feud” to name one dish that typifies Southern cooking, the number one answer would doubtlessly be fried chicken. We love a crispy eight-piece box of yardbird around these here parts, but sometimes Southerners crave poultry that’s a little more piquant.
It was so flaky, buttery and light I had to suppress a loud “mmm” sound and the urge to stash a couple more delicious biscuits in to my purse for later.The experience of eating these heavenly light brown rounds was enhanced by sitting on the elegant porch of Mississippi’s Biscuit Queen herself, Chef Regina Charboneau, in Natchez, the Biscuit Capital of the World.As a child of the South and a lifelong biscuit lover, I am saddened by the state of what most places call a biscuit—they’re too often dry, tasteless and a waste of butter. But in my passionate pursuit of biscuit perfection, I’ve been lucky enough to encounter a few gems. Here are five biscuits worth a road trip.
The tamale really is an odd little food item. Stewed meat is wrapped in some sort of mushy corn meal and rolled up in inedible corn husks. Don’t try to eat the whole thing like a dolmathakia, the Greek delicacy of stuffed grape leaves. There are better ways to get your daily fiber allotment.
But to some foodies, especially those who grew up eating tamales, they’re an object of obsession. Most folks probably associate tamales with Mexican food and those tamales usually use masa flour as the main ingredient and are served at both breakfast and dinner. In the Mississippi Delta, however, a uniquely American brand of tamales is made using cornmeal and pork, beef, chicken or turkey. These tamales are often packed by the dozen in plastic jars or coffee cans and sold on the front counter of convenience stores or gas stations.
When it comes to regional food, arguably no part of the United States is more evocative than the American South. When someone says, “Southern food,” images of fried chicken, shrimp & grits, pecan pie and/or country ham spring to mind and can immediately make your mouth water.