Author Archives: Carol

Worth Flying to Get To

Posted on May 14, 2008 by Carol

A few years ago, Gentlemen’s Quarterly named Gus’s World Famous Fried Chicken in the west Tennessee hamlet of Mason one of the ten restaurants in the United States worth flying to get to. Rightly so. They serve the best darned … Continue reading →

Tagged , , , , , , , | Leave a comment

Getting a bang out of Tang

Posted on May 10, 2008 by Carol

Simple foods often have wonderful associations. For example, the April issue of Saveur focuses on authentic ragu and its place on the Bolognese table. But the editorial of that same issue is on Ragu brand spaghetti sauce and how it … Continue reading →

Tagged , , , , | Leave a comment

Everything’s better with chocolate . . . and heat!

Posted on May 7, 2008 by Carol

It isn’t often that you sit down to a meal with a variety of Tabasco sauces on your table, but that was my good fortune during the annual conference of the International Association of Culinary Professionals in New Orleans last … Continue reading →

Tagged , , , , , | Leave a comment

. . . and gumbo for all

Posted on May 5, 2008 by Carol

During my recent visit to New Orleans, one thing that impressed me most as I learned about the city’s cultural and culinary evolution was the way in which a key element was introduced into the mix.When the slave traders arrived … Continue reading →

Tagged , , , , , , , , , | Leave a comment

Home again, home again, piggity pig

Posted on May 3, 2008 by Carol

It’s good to be back home in Memphis. As I stepped from the plane onto the jetway this evening, two scents blended in my nose—jet fumes and barbecue. Right next to my gate was an Interstate Barbecue restaurant. If my … Continue reading →

Tagged , , , , , , , , | Leave a comment