September 2010

Features

• Gastronaut Files: Pulled Pork

  Chef Sean Brock of McCrady's in Charleston is a Carolina-barbecue scholar, too. Here, his grill-and-oven method for Carolina pulled pork, plus three key sauces.

• Party at the Drop of a Hat

  Leigh Magar makes some of the most sensational hats in Charleston, South Carolina—a city where a hat really means something. She outfits cookbook authors Matt Lee and Ted Lee in fedoras for a wonderful outdoor dinner party.

• Dixie Deli: A Tale of Pastrami, Biscuits & Beyond

  In Carrboro, North Carolina, the brilliant Neal's Deli serves Italian-American subs, Provençal-style sandwiches and the world's best (and only) pastrami biscuits.

• Editor's Letter

• An Indie Chef's Greatest Hits

  Her farmers love her—and so do rock bands, Nobel laureates and novelists. Here, chef Andrea Reusing of North Carolina's Lantern shares her kitchen secrets and recipes.

• Behroush: The Saffron King and his Amazing Journey

  "Everyone wants fresh and local; what I have is dried and global," says spice importer Behroush Sharifi. F&W's Emily Kaiser follows his trail from Tehran to America and collects phenomenal recipes from the Southern chefs who love him.

• Best-Ever Caramel Cake

  This quintessential Southern dessert from the new Southern Foodways Alliance Community Cookbook combines fluffy vanilla cake with thick caramel icing (recipe, right).

• Trendspotting: Corn

  The iconic Southern ingredient has become an obsession of chefs and artisans around the country, not only in familiar recipes like hush puppies, but also in innovations like ice pops. Here, some of F&W's new favorites.