Welcome to the WHOLE HOG blog. Please click "more" to view an entire post, and browse the Index below for more great posts and recipes!
May 19, 2012
July 20, 2010
CUCUMBER SALAD WITH RED ONIONS AND BASIL/
GARDEN TOMATO AND LETTUCE SALAD WITH BUTTERMILK RANCH DRESSING/
SPICY GRILLED PORK TENDERLOIN WITH SWEET CORN POLENTA AND PICKLED SOUR CHERRIES/
PLUM COBBLER WITH CINNAMON ICE CREAM/
California is justly famous for the extraordinary array of produce grown here, and for our many distinct ethnic communities. To be a California cook is to take inspiration not only from the excellent fruits and vegetables in our markets, but also from the various ethnic culinary traditions that thrive here—Mexican, Latin American, Italian, Greek, Indian, Middle Eastern, Japanese, Chinese, Korean, Thai, and many more. Each offers a wealth of inspiration to creative cooks, and any special ingredients required for authenticity are readily found in California's cities.
However, I find it endlessly satisfying to dig deep into my own Texas-Southern roots, too. Whether you view California’s various ethnic identities as a melting pot or a big tossed salad, I often love to add a little Southernness to the mix. Fresh old-fashioned garden produce, buttermilk, homemade pickled fruit, pork, cornmeal, okra, sweet homemade desserts, recipes from mothers and grandmothers—all these evoke Southern food for me, and they all appear in this delicious menu.
posts by month and year