It's as hot as a frying pan out there! Summer has officially reared its sweaty head with temperatures nearing triple digits throughout most of the country.
If you're puzzled about what to eat in the heat, don't sweat it! We've rounded up all our summertime treats to cool you down.
Editor's note: All summer long, the Southern Foodways Alliance - a member-supported organization of more than 800 chefs, academics, writers and eaters devoted to the documentation, study, and celebration the diverse food cultures of the changing American South - will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. As a loud, proud SFA member, I'm pleased to say that Eatocracy will be partnering with them to share some of their stories. Dig in. - Kat Kinsman, Managing Editor
The coming and passing of National Barbecue Month (commonly called "May" by others) tends to leave a bad taste in my mouth. It's the month when a lot of media outlets (magazines, newspapers, and television) remind us that barbecue season has officially begun. They mark the occasion by profiling notable pitmasters, sharing recipes and tips, and, as a bonus, providing a roundup of the best barbecue joints in your area or in the entire country.
What's regularly missing in these features are shout-outs to African Americans. Such omissions are troubling given the overwhelming contribution that African Americans have made, and continue to make, to the American barbecue tradition. Like good barbecue, my annoyance over this subject has been burning like a slow fire, and it hit a flashpoint last year.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Today, life’s a peach - June 21 is National Peaches and Cream Day!
Living in the South, peach season brings with it a sense of pride. Georgia peaches boast the perfect amount of sweetness, and a flesh that’s soft and not too fuzzy.