Pamlico Muddle
May 27, 2023
IT WAS THE EARLIEST ENGLISH COLONISTS WHO introduced muddles (“a mess of fish”), mulls, and other robust seafood soups and stews to the barrier islands
IT WAS THE EARLIEST ENGLISH COLONISTS WHO introduced muddles (“a mess of fish”), mulls, and other robust seafood soups and stews to the barrier islands
MORE OFTEN THAN NOT IN THE SOUTH, A SEAFOOD bisque bears no more resemblance to the silky smooth French dish than a soufflé imitates the
ANYBODY WHO BELIEVES THAT NEW ENGLANDERS historically have a monopoly on chowder has apparently never had Florida conch chowder, Maryland clam chowder, Louisiana terrapin chowder,
ONE OF THE BIG ENIGMAS OF MODERN SOUTHERN cookery is why fresh salmon, now so readily available even in supermarkets, has never gained the popularity
UNLIKE MOST OTHER AMERICANS, SOUTHERNERS HAVE never abandoned their passion for any style of quiche since the pie was first popularized back in the fifties,
PAUL PRUDHOMME CREATED THIS AMAZING APPETIZER back in the 1970s, when he was chef at Commander’s Palace in New Orleans, and long before he became
QUITE FRANKLY, I’VE ALWAYS THOUGHT THAT Floridians could use a few lessons from the folks up in Tennessee and North Carolina when it comes to
THIS IS A VARIATION ON CRABMEAT RAVIGOTE WITH AN altogether different sauce created years ago by Nathaniel Burton, the brilliant black chef in the Caribbean
JULIA REED, AN AUTHOR WHO HAILS FROM GREENVILLE, Mississippi, but lives in New Orleans, knows a thing or two about Creole cooking in general, and
EVERY REGION OF THE SOUTH HAS ITS OWN distinctive ways of pickling shrimp, oysters, mussels, and the like, but this Georgia method of pickling shrimp