Speaking of the South

March 5, 2022March 5, 2022 Speaking of the South

I want to know more about those collard green and bacon fritters…new chefs at Littler in Durham bring quite a pedigree

March 4, 2022March 4, 2022 Speaking of the South

Now THIS is a FINE Southern Menu: Nectar (Bluffton, SC)

March 3, 2022March 4, 2022 Speaking of the South

What Matters to You at Restaurants?: Top 10 Restaurant Trends in 2022

March 1, 2022March 2, 2022 Speaking of the South

Eating hot-buttered grits and wondering, “Are you livin’ high on the hog OR eatin’ too far back on the beef?”

February 23, 2022February 23, 2022 Speaking of the South

The Real Reason Most Grocery Store Limes Don’t Have Seeds

February 20, 2022February 20, 2022 Speaking of the South

Would you? Could you? McDonald’s secret app “hack” menu item: “By Land, Air, and Sea.” Mind. Blown.

February 19, 2022February 19, 2022 Speaking of the South

Do you want the scent of French fries wafting from your neck and delicate bits? Okay, hot potato, here ya’ go…

February 19, 2022February 19, 2022 Speaking of the South

Bits and Bobs: how to test the seasoning of raw ground meat

February 19, 2022February 19, 2022 Speaking of the South

“There wasn’t flour in those bags…it was heroin.” Yep, there’s a new true crime series set in the culinary world.

February 11, 2022February 12, 2022 Speaking of the South

“Other People’s Words” brought back memories of being ashamed of my Southern accent