Hot, Hot Chicken: A Nashville Story Soups & Stews with Scott Peacock

with Scott Peacock

all open to the public and all visited by Memphis natives Paul and Angela Knipple

They are born of the authors' cultural heritage and travels--from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof

Filled with the aroma of childhood memories

Barbecue basics--Discover details about American barbecue

Hot, Hot Chicken: A Nashville Story Soups & Stews with Scott PeacockAuthor: Rachel Louise Martin These days, hot chicken is a "must try" Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken "Nashville style." Thousands of people attend the Music City Hot Chicken Festival each year. The James Beard Foundation has given Prince's Chicken Shack an American Classic Award for inventing the dish. But for almost seventy years, hot chicken was made and sold