Cook In Residence Pickles and Mustard, Forever Amp up your pickle brine with mustard powder and turmeric. Story: Amethyst Ganaway
Cook In Residence Pickle Your Way to Briny, Herbal, Warmly Spiced Shrimp An overnight marinade in oil and vinegar can go a long way. Story: Amethyst Ganaway
Cook In Residence The Smaller the Bird, the Juicier the Pirloo A few of these tiny birds can add unmatched flavor to a pot of rice. Story: Amethyst Ganaway
Cook In Residence Blancmange, Meet Rice Pudding Carolina Gold rice adds a soft, floral taste to this creamy, jiggly dessert. Story: Amethyst Ganaway
Cook in Residence Long Live Country Charcuterie Livermush, hog’s head cheese, souse, and liver pudding are the cured meat staples of the Deep South. Story: Amethyst Ganaway
Cook in Residence A Homestyle Pâté to Write Home About Our Cook in Residence, Amethyst Ganaway, makes the case for a rich, spreadable chicken and pork liver pudding. Story: Amethyst Ganaway
Cook in Residence A Charcuterie Board Between Bread Our Cook in Residence, Amethyst Ganaway, has a sandwich that will make you love hog’s head cheese as much as she does. Story: Amethyst Ganaway
Cook in Residence A Roux by Any Other Name Who gets credit for a classic cooking technique, like a braise, chiffonade, or demi-glace? The chefs who named them. Story: Amethyst Ganaway
Cook in Residence Carolina Collards with a Smoky Secret Our Cook In Residence, Amethyst Ganaway, gives the classic a boost of ocean flavor via smoked herring and crayfish powder. Story: Amethyst Ganaway
Cook in Residence Don’t Overthink Your Shrimp and Grits Our Cook In Residence, Amethyst Ganaway, makes the case for doubling down on the seafood, and keeping the rest simple. Story: Amethyst Ganaway
