Food & Southern Cuisine
In the Delta's Food Deserts, a Cooperative Fights Back
Where chain grocers have fled, community-owned markets are trying to restore access to fresh food in some of the state's poorest counties.
The Chefs Betting Everything on Gulf Shrimp
As cheap imports flood the market, a coalition of coast restaurants is staking its identity on serving only local, wild-caught shrimp.
The Gulf Coast's Vietnamese Kitchens Come Into Their Own
Decades after Vietnamese families settled along the coast to work the seafood industry, their restaurants are reshaping the region's food.
The Soul Food Restaurants Anchoring Their Neighborhoods
More than places to eat, the state's enduring soul food kitchens function as community institutions. Keeping them open is getting harder.
A Craft Distillery Revives Mississippi's Complicated Spirit
In a state with a long and fraught relationship to alcohol, a new distillery is making whiskey with local grain and a sense of history.
Comeback Sauce: The Condiment That Never Left Home
Beloved across Mississippi and barely known beyond it, comeback sauce is having a moment as chefs put it on everything.
The Enduring Ritual of Sunday Dinner
In a fracturing culture of grab-and-go meals, the multi-generational Sunday table remains a fixture of Mississippi life.
The Seed Savers Preserving the South's Culinary Past
Heirloom peas, corn, and greens that nearly vanished are being coaxed back to life by growers determined to keep the flavors of the past.
The Sweet, Slow Revival of Cane Syrup
Cooked down in open kettles the way it was a century ago, traditional cane syrup is finding new admirers among chefs and purists.