By Jane and Michael Stern Originally Published 2008 Gourmet Magazine Texas is brisket territory, but it is no lone-meat state. Pit-cooked sausage is also required eating, especially in the barbecue shrines south and east of Austin. Peppered, coarse-ground beef is packed into pork gut that is porous enough to suck in flavor from woodsmoke as … Continue reading Cue the Smoke
Cue the Smoke
August 19th, 2019 by Lorelai Dunn
Grocery Store Cafes
July 22nd, 2019 by Lorelai Dunn
By Jane and Michael Stern Originally Published 1995 Gourmet Magazine Amazing meals are cooked and served in Mississippi grocery stores, where the bill of fare extends from spirited hot tamales to regal T-bone steak and from ingenuous macaroni and cheese to complicated crawfish gumbo. Some of them still function as small markets, their shelves scattered … Continue reading Grocery Store Cafes