MY TWO SOUTHS
Blending The Flavors of India into a Southern Kitchen
by Martha Hall Foose
My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These “Two Souths” that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.
SKILLET CHICKEN HASH PIE
VARIATIONS OF SAVORY MEAT pies are found throughout the world. When I moved to the American South, I discovered there were numerous regional versions of meat pies there as well, each one sporting its unique twists with ingredients and presentatin. Read more . . .