Good EatsMarch 4, 2014
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You don’t need to leave the South to find good produce. But to compose globe-straddling dishes such as watermelon-and-pistachio pudding, miso-dressed sweet potato salad, and okra-and-quinoa pilau, it helps. Veteran food writer and G&G contributor Brys Stephens has done his fair share of traveling, from his hometown of Birmingham, Alabama, to France and Italy to remote corners of Southeast Asia. All this bears fruit in his new cookbook, The New Southern Table, in which he layers international flavors with some of Dixie’s most iconic ingredients—okra, peaches, peanuts, and collard greens, to name a few.