The Potlikker Papers : A Food History of the Modern South Learners and his mom's burnt tomato

and his mom's burnt tomato casserole

proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should

including traditions like putting up blackberries each February

subtly sophisticated recipes ranging from French classics made easy to delicious

Selling out in the first year

The Potlikker Papers : A Food History of the Modern South Learners and his mom's burnt tomatoLike great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential