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
Merry and Bright Holiday Hotel Meals Story by Jill Gleeson When you and yours crave delicious holidays, options abound! While you might choose to prepare a festive meal and even pour some exceptional spirits at home, you might also treat yourself to a getaway to another city or dine out
Back in 20th century America, when life was slow and small towns looked like Norman Rockwell paintings, families flocked to their local butcher. The shops eventually died out by the end of the century, a victim of the modern world’s need for speed and convenience, but they are making a comeback, thanks in part to the popularity of high-protein diets. This time around, however, the farm-to-table movement has given rise to a new breed of butcher shop/restaurant, with chefs breaking down the animal themselves. This trend is sweeping the country, but arguably no place is doing it better than the Magnolia State of Mississippi, where several culinary artists are carving and cooking cows, chickens and more to foodies’ delight.
Make no mistake about it: Key lime pie simply tastes better in the Florida Keys than anywhere else. Must be the sunshine. Key limes are yellow, not green, and they’re essential to making an authentic key lime pie. That’s the one aspect of the pie that everyone agrees on.
