June 4, 2014

Recipes From Down South

With ingredients like hot sauce and Bourbon, flavours from Southern home-cooking are distinct. Chef Donald Link is behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint. The James Beard Award-winning chef is passionate about his southern roots and his new cookbook, Down South, combines French, Cajun and Spanish influences. Spanning the area from Texas to Georgia to Mississippi to Louisiana, family recipes are shared along with tips on where and when to find the best ingredients. Many of Link’s meals are designed for sharing at summer barbecues, outdoor cocktail parties or family gatherings. At your next get-together, feed a crowd with a Rich Pork And Cornmeal Tamales recipe.