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Southern USA

Southern cuisine means big, big flavor. Many culinary classics of the American South are known to all: fried chicken, barbecue, biscuits, and sweet potato pie. Some regional favorites are a little more obscure, like smoked country ham and redeye gravy, crayfish etouffee, and Brunswick stew. And then there are local loves that rarely get any play beyond the places where they were born, like Country Captain, Hoppin’ John, and the Louisville Hot Brown. The South’s heat and humidity lead Southerners to excel in the art of canning and preserving. Pickled fruits and vegetables, relishes, and chutneys are indispensable; even barbecue sauce comes down by way of a long line of homemade vinegars. The weather, coupled with a love of hospitality and for gatherings centered around eating, leads to many outdoor food events. The church picnic, oyster roast, the afternoon barbecue, they all bring folks together to socialize over a common and comfortable cuisine.

Featured Cook

Keith Krick

Cooking Level: Expert

Home Town: Holly, Michigan, USA

Living In: Snellville, Georgia, USA

About me:
I've been experimenting in the kitchen since I was very young. Always looking for the crowd pleaser recipes, since we have 4 boys who are always in the fridge looking for something to eat, I always try to have something that they can snack on or heat up and feed themselves on a hectic schedule

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