In the South, we happen upon fatback in our stores and well-seasoned sides. This month, fatback finds its way, finally, into our columnist’s kitchen.
Old-Fashioned Green Beans & Potatoes With Fatback
Double-cooking bits of fatback turns it into meaty, crunchy croutons that gussy up the beans.
Beginner Greens
Sheri Castle’s recipe gussies up traditional greens with dried fruit, bacon, and a very short simmer on the stove to keep the color fresh and vibrant.
Spring Greening
In a season that calls for tidying, our columnist welcomes a freshly picked mess into her kitchen.
Countertop Hospitality
In the South, a pound cake is an invitation to grab a plate and make yourself at home. One Stokes County baker shared this homemade tradition beyond his kitchen table.
Back on the Grind
When a chef discovers her grandfather’s old mill, she and her family set out to revive a Southern tradition fueled by grit and grist.
Meyer Lemon Cornmeal Cookies
Cover these snappy cookies with a tangy lemon icing for a sunny way to celebrate winter citrus season.
Pods of Gold
This new year, we wish you prosperity, good fortune, and, if you’re really lucky, plates full of field peas.
Field Pea Soup With Cornmeal Dumplings
Simmer pillowy dumplings in a pot of field peas and veggies for a soul-warming meal on a cold winter’s eve.
