Best Southern Cuisine

The Pizza Margherita D.O.P. is a protected designation of origin product originating from Naples, Italy. It represents a specific style of pizza defined by its ingredients: San Marzano tomatoes, mozzarella di bufala Campana, fresh basil, and extra virgin olive oil. Baked using traditional wood-fired...

Neapolitan Margherita pizza is an Italian dish originating in Naples, traditionally topped with San Marzano tomatoes, fresh mozzarella, and basil, and protected under EU's TSG designation since 2010.

Sichuan cuisine, originating from China's Sichuan province, is characterized by its bold and numbing flavors achieved through the extensive use of chili peppers and Sichuan peppercorns.

Cantonese cuisine, originating from Guangdong province in Southern China, emphasizes fresh ingredients and subtle flavors often enhanced by sauces like oyster sauce and soy, with stir-frying being a common cooking method.

William Faulkner's *The Sound and the Fury* utilizes stream-of-consciousness narration to explore the decline of a Southern family, the Compsons, across several decades and through multiple perspectives.

Spanish cuisine is a celebration of fresh ingredients and vibrant flavors. From the iconic paella to the delicious tapas, Spanish food offers a diverse range of tastes and textures. The use of olive oil, seafood, and cured meats elevates even the simplest dishes. Regional variations abound, each sho...

Traditional Spaghetti Carbonara is a classic Roman pasta dish made with eggs, Pecorino Romano, guanciale, and black pepper, strictly omitting cream.

Levantine cuisine encompasses dishes from the Eastern Mediterranean region—including Lebanon, Syria, Palestine, and Jordan—featuring fresh herbs, vegetables, grilled meats, olive oil, and often incorporating grains like bulgur and pita bread.

Thai cuisine is a harmonious blend of sweet, sour, salty, spicy, and bitter flavors. The use of aromatic herbs, spices, and coconut milk creates dishes that are both flavorful and fragrant. From the creamy richness of green curry to the refreshing tang of papaya salad, Thai food offers a unique and...

Basque cuisine, originating in the western Pyrenees straddling Spain and France, emphasizes fresh seafood, grilled meats, vegetables, and simple sauces like pil pil, reflecting its coastal and agricultural heritage.

Pho achieves balance through its deeply aromatic broth, which marries the savory depth of slow-cooked bones with the bright, citrusy notes of star anise, cinnamon, and charred ginger. The slight sweetness from the broth base is perfectly cut by the fresh lime wedge and accompanying herbs, creating a...

This James Beard Award-winning culinary history by Michael W. Twitty explores African American foodways and the complex racial history of the American South.

Oaxacan cuisine prominently features mole sauces—complex blends of chilies, spices, and sometimes chocolate—alongside ingredients like corn, beans, squash, and locally raised meats.

Turkish cuisine blends Central Asian, Middle Eastern, and Mediterranean influences, featuring grilled meats, fresh vegetables, dairy products like yogurt, and an abundance of herbs & spices.

Mole Poblano is a rich, complex sauce originating in Puebla, Mexico. Its notable use stems from centuries-old traditions blending chilies, chocolate, spices, and nuts into a distinctive flavor profile. This intensely flavored sauce remains central to Mexican cuisine and is particularly favored by th...

Persian cuisine, also known as Iranian cuisine, emphasizes fresh herbs, fruits, nuts, and rice alongside meats like lamb, chicken, and fish, often flavored with saffron, dried limes, and rosewater.

High on the Hog is a 2011 culinary history by Jessica B. Harris that explores the African roots of American soul food traditions.

Jubilee is a 2019 award-winning cookbook by Toni Tipton-Martin that presents recipes tracing the history of two centuries of African American cooking.

Moroccan cuisine blends Berber, Arab, Andalusian, and Mediterranean influences, frequently utilizing spices like cumin, ginger, saffron, and paprika alongside ingredients such as tagines, couscous, and preserved lemons.

This classic Thai dish achieves near-perfect balance through the interplay of fresh green chilies, aromatic galangal, sweet coconut milk, and a bright, tangy lime finish. The sweetness of the coconut mellows the heat, while the lime cuts through the richness, creating a vibrant, multi-layered experi...

American novelist (1897–1962) and Nobel laureate (1949) whose stream-of-consciousness works set in fictional Yoknapatawpha County, Mississippi, include 'The Sound and the Fury' (1929).

Provençal cuisine, originating in southeastern France, emphasizes fresh vegetables like tomatoes & eggplant, herbs such as herbes de Provence, and olive oil, reflecting the region’s Mediterranean climate.

Mughlai cuisine, originating from the Mughal Empire's kitchens in India, blends Persian, Central Asian, and Indian culinary traditions, characterized by rich sauces, aromatic spices, and the frequent use of nuts, dried fruits, and dairy.

Thai green curry is a Thai dish made with a paste of fresh green chilies, lemongrass, and galangal simmered in coconut milk, considered one of the spicier curries in Thai cuisine.

Deep Run Roots is a 2016 cookbook by chef Vivian Howard that highlights the distinct ingredients and traditional dishes of Eastern North Carolina.

Heritage is a 2014 cookbook by Southern chef Sean Brock that celebrates the ingredients and culinary traditions of his Appalachian and Lowcountry roots.

John Herschel was a British astronomer who surveyed southern skies from South Africa in the 1830s and cataloged nebulae and clusters.

Sicilian cuisine blends Arab, Greek, Spanish, and Norman influences, resulting in dishes often featuring seafood, citrus fruits, eggplants, tomatoes, and nutty flavors like almonds & pistachios.

Punjabi cuisine, originating from the Punjab region of India and Pakistan, is characterized by rich, creamy dishes featuring dairy, wheat-based breads, generous use of spices like garam masala, and often incorporates tandoor cooking techniques.