On the Appalachian Trail
Sometimes the most hardscrabble land yields up the most delicious food. On a trip through Appalachia, two writers discover folk genius.
Robert Stehling of Charleston's Hominy Grill is dedicated to low-country cuisine, but he's no purist. At a sprawling Thanksgiving, he updates the classics—from pickling shrimp with orange juice to spiking pumpkin pie with bourbon.
Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. They mix the ricotta with pimientos — an homage to pimiento cheese, a Southern favorite —and serve the blossoms raw.