This savory side dish got its roots from the Narragansett tribe who named it sohquttahhash, meaning “cooked corn kernels.” As the season steadily slows to its end, a few ears of fresh corn are just the thing to prolong the sunny vacation months. Traditionally made with lima beans in addition to corn, succotash has evolved… Read More »
“ Cooking has always been an important part of my life and I view it as a much needed creative outlet. Having been raised in the South, I love to use fresh seasonal produce and a little bit of spice! ”
Christin, the lovely lady behind Spicy Southern Kitchen, likes to keep her food Southern and her attitude spicy! Her love of cooking comes from watching her great grandmother and grandfather in the kitchen and she cherishes the recipes she collected in her youth and the ones she has acquired since. Despite strong Carolina roots and a preference for Southern produce (think okra, peaches, and corn), Christin strays from tradition daily by daring to try new things in the kitchen and by experimenting with different recipes whenever she cooks. At Spicy Southern Kitchen, Christin will teach a thing or two about pushing your creativity in the kitchen to keep things interesting!
With a gorgeous medley of red, orange and yellow heirloom tomatoes to choose from at your local farmers’ market this summer, it’s too easy to overlook the unripe green ones. Next time you see them, grab a handful of green tomatoes, dip them in cornmeal and fry them up in true Southern form. Fried green… Read More »
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