Paul Prudhomme, the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine, passed away in 2015. In tribute to him, this shrimp Creole recipe and story celebrates his legacy that lives on in the black iron pots of our precious foodways he so dearly loved and helped preserve. All hail, Chef…
Pork Jowl and Fried Green Tomato BLT with Spicy Mayo
In this Pork Jowl and Fried Green Tomato BLT recipe, pork jowl, when peppered and paired with fried green tomatoes, makes an especially tasty elevated version of a BLT sandwich. It’s an all-natural use of farm-to-table ingredients celebrating Southern culture and the importance of the whole hog as a food source. Americans are addicted to…