Chef Jason Zygmont has a kickass resume and a distinctive culinary voice. But is that enough for the critics?
“We’re hoping you would make potato salad for the dinner. That’s like, a soul food specialty, right?”
My parents left Alabama, the place. They made good lives in Detroit. But they never left Alabama, the ideal.
“Fourth of July dinner isn’t much different now than it was in 1962, when there was nothing green on the table but those Homer Laughlin plates.”
Nowruz, or Persian New Year, is an annual secular festival timed to the spring equinox. Feasts served over thirteen days in March celebrate rebirth, renewal, and the rewarding complexities of life.
Celestia Morgan’s images are part of her “Family Recipes” series, a collection of photographs which explores the nostalgia and physical pull of recipes as a generational connector and reinforces the determined effort required to make them last.
As he researched the influence and reputation of world cuisines, Dr. Krishnendu Ray noted that Southern food takes a beating. In this interview for Gravy, Ray shares his thoughts on Southern food’s place and future.
From souvlaki to hot dogs, baklava to snapper throats, and barbecue to meat-and-threes, the South and Greece intertwine in Alabama.
Would you call meatloaf, sandwiched with sautéed spinach and a fried egg, “soul food”? Or would you call okra, served as a side to soy-glazed grouper, “soul food”?