GPB Passport icon GPB Passport icon Passport
GPB donate icon GPB donate icon Donate
Sign Up For Our Newsletter

News Articles: main ingredient

Chef Nolan Wynn's savory peanut brittle gives a sweet, salty and spicy topping to a papaya salad now available on Banshee's menu.

Main Ingredient: Chef Nolan Wynn On Peanuts

"On Second Thought" continues its Main Ingredient series in which a chef tells us about his or her essential Southern ingredient. For Chef Nolan Wynn,...

|
By:

'On Second Thought' For Wednesday, Jan. 16, 2019

Today's show took a survey of the state, from a blacksmith in Albany to the hidden battle for resources in the American Civil War. The Civil War calls...

|
By:

Main Ingredient: Savannah Sasser On The Subtleties Of Sorghum

"On Second Thought" continues its Main Ingredient series in which a chef tells us about his or her essential Southern ingredient. For Chef Savannah...

|
By:
At The White Bull, Chef Pat Pascarella serves farm-to-table dishes like Ossabaw porcetta with shishito peppers, mustard seed crema and popcorn, pictured above.

Main Ingredient: Pat Pascarella On Ossabaw Pork

Chef Pat Pascarella trained under Eric Ripert at Le Bernardin in New York, but earned his Southern street cred as executive chef of The Optimist in...

|
By:
For our series "Main Ingredient," Chef Virginia Willis made pear mostarda and black pepper cream cheese biscuits.

Main Ingredient: Virginia Willis Pairs Pear Mostarda With Cream Cheese Biscuits

"On Second Thought" continues its "Main Ingredient" series in which a chef tells us about his or her essential Southern ingredient. For Chef Virginia...

|
By:
Todd Richards shows off his collard green tattoo.

Main Ingredient: Todd Richards On Collard Greens

We launched a new "On Second Thought" series on Tuesday called “Main Ingredient” in which a chef tells us about his or her essential Southern ingredient...

|
By: