August 27th, 2013
07:00 AM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.

In this series for the Southern Foodways Alliance, I'm examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy.

This week, I’m finishing up with a recipe for a barbecued pork butt, sharing a bit of history and a practical recipe for those who want to go low and slow, but don’t have the time or patience for a professional Memphis-in-May competition pace.
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August 20th, 2013
07:00 AM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.

In this series for the Southern Foodways Alliance, I am examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy.

This week is all about summer squash.

A long, hot summer with just the right amount of rain is bound to create a situation of disastrous consequences: way too much summer squash in the garden. Zucchini and yellow squash are prolific. You and your family can eat it every night. You can leave bags at the front doors of all your neighbors. You can give it away to strangers. But the plants relentlessly continue to produce more and more. At a certain point in midsummer, you will notice your neighbors crossing to the other side of the street when they see you, and the postman conspicuously looking the other way as he deposits your mail, worrying you might try to foist more summer squash upon them.
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August 13th, 2013
11:30 AM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.

In this series for the Southern Foodways Alliance, I am examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy.

This week, it’s all about okra.

Ok, I know, I know. Stop. You either love okra or you absolutely hate it, and you’ve already decided to click away. Stay. Please, please stay. I’ve got this, really, I do. Okra is the new asparagus. Seriously. I’m certain of it.
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August 6th, 2013
10:30 AM ET
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August 22 is National Eat a Peach Day, so we're sharing this luscious ode again.

Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.

In this series for the Southern Foodways Alliance, I am examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy.

I grew up smack in the middle of peach country in South Georgia. When I was in high school, my school breaks were dictated by the picking season, as many of my classmates were the sons and daughters of farmers.

You have never been hot until you’ve been peach-picking in the middle of a Georgia summer. Rumor has it that hell is cooler. The air is thick and stifling. Gnats and mosquitoes buzz about incessantly. Peach fuzz covers your arms and wrists. The combination is an effective formula for guaranteed misery. But in the end, after turning those bushels of perfectly ripe fruit into jelly, each amber spoonful is more precious than gold.
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July 29th, 2013
04:30 PM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.

In this series for the Southern Foodways Alliance, I am examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy. This week, I’m spilling the beans - and the peas.

Though their origins are different, I’ve paired field peas and butter beans together for this post because they ripen at about the same time in an incredibly short season, and they are similar in their luscious texture and taste.

My family always planted a large garden near the house and often kept another plot in the black, fertile soil down by the river. Among the many, many vegetables my grandfather planted were black-eyed peas and butter beans. In the summer, we’d sit on the porch shelling the black-eyed peas that Dede had picked that morning. The purple hulls dyed our fingers a smoky violet. He’d also bring up bushel baskets of pale green butter beans, which were my favorite. I dearly love fresh peas, but without question, my absolute favorite summer vegetables are butter beans. Oh my. There is simply nothing like them.
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