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News Articles: Southern Food

Nathalie Dupree. (Family of Nathalie Dupree via Dignity Memorial)

Tagged as: 

  • News

Nathalie Dupree, 85, was Southern culinary icon

Southern culinary icon Nathalie Dupree has died. The celebrated cookbook author and television host’s obituary says she died Monday at her home in North Carolina.

January 16, 2025
|
By:
  • GPB News Staff and
  • Orlando Montoya
Duncan Hines says its Dolly Parton cake mixes and frostings will hit grocery stores and mass retailers starting in March and sell for about $2 each.

Tagged as: 

  • Food

Dolly Parton's new line of Southern baking mixes is already sold out

The limited-edition collections from Dolly Parton and Duncan Hines have been snapped up, but their Southern-inspired cake and frosting mixes are expected to hit grocery store shelves in March.

January 26, 2022
|
By:
  • Rachel Treisman

Tagged as: 

  • Food

How Boiled Cornmeal Became A Southern Staple

Whether you go yellow or white, sweet or savory, grits are a Southern food staple now popping up on menus all over the country. Food writer Erin Byers...

May 13, 2019
|
By:
  • Leighton Rowell and
  • Virginia Prescott
Chef Nolan Wynn's savory peanut brittle gives a sweet, salty and spicy topping to a papaya salad now available on Banshee's menu.

Tagged as: 

  • Food

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,...

March 26, 2019
|
By:
  • Emilia Brock and
  • Virginia Prescott

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...

January 04, 2019
|
By:
  • Leighton Rowell ,
  • Virginia Prescott ,
  • and 2 more
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...

December 10, 2018
|
By:
  • Leighton Rowell and
  • BRAM SABLE-SMITH

For The Sake Of The Story, For The Love Of The South: The Bitter Southerner And GPB Make A Podcast

In New York in the 1980s, Chuck Reece had his first job in journalism covering the media industry for Adweek magazine. That meant he got the first look...

December 09, 2018
|
By:
  • Leighton Rowell ,
  • Virginia Prescott ,
  • and 1 more
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...

November 13, 2018
|
By:
  • Virginia Prescott ,
  • BRAM SABLE-SMITH ,
  • and 1 more

On Second Thought for Thursday, June 14, 2018

Flannery O’Connor is regarded by many as Georgia’s greatest fiction writer. Her books are written with dark humor, eccentric characters, and it’s all...

June 14, 2018
|
By:
  • Virginia Prescott ,
  • Sean Powers ,
  • and 5 more
OST's Virginia Prescott with Atlanta chef Todd Richard's and his new book "Soul: A Chef's Culinary Evolution in 150 Recipes."

The Evolution Of Southern Recipes By Chef Todd Richards

Most of America’s history has the experiences of food segregated. Everything differentiated between white and black Americans from: where you shopped,...

June 14, 2018
|
By:
  • Sean Powers and
  • Virginia Prescott

On Second Thought For Wednesday, May 30, 2018

To many Georgians, barbecue is not just food. It's a lifestyle. Over the years, barbecue has evolved in the Atlanta area. Southern folks still grill out...

May 30, 2018
|
By:
  • Virginia Prescott ,
  • Susie Davis ,
  • and 5 more
There's more to barbecue than racks of ribs.

How The South Became 'Barbecue Nation'

To many Georgians, barbecue is not just food. It's a lifestyle. Over the years, barbecue has evolved in the Atlanta area. Southern folks still grill out...

May 30, 2018
|
By:
  • Summer Evans and
  • Virginia Prescott

On Second Thought For Tuesday, April 24, 2018

Food can evoke so many rich memories. A book by Savannah food writer Jonathan Barrett captures some of the stories tied to Southern recipes. We talked...

April 24, 2018
|
By:
  • Sean Powers ,
  • Tony Harris ,
  • and 5 more

On Second Thought For Monday, December 4, 2017

Churches in the United States are barred from endorsing political candidates, or contributing to campaigns. This part of our tax code is known as the...

December 04, 2017
|
By:
  • Tony Harris ,
  • Emily Cureton ,
  • and 3 more
A delicious serving of macaroni and cheese prepared at Daddy D'z BBQ Joynt in Atlanta.

The Rich, Creamy History Of Mac And Cheese

All this year, we have raised a glass to Southern food. From sweet tea to fried chicken, every Southern dish tells a story. Southern food scholar Adrian...

December 04, 2017
|
By:
  • Tony Harris and
  • Sean Powers
  • Load More

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