The mention of “Alabama cuisine” might conjure up hazy images of vegetables fried beyond recognition, bread crumb-topped mac ’n’ cheese, sticky-sweet barbecued pork and gallons of sweet tea or six-packs of cheap beer, sweating beads of condensation under a brutal sun. Delicious, for sure. But forward thinking? Refined? Artisanal? Not so much. Jason Wilson is …
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Each with its own culinary tradition
When I think of Alabama, I think of hot, sweaty summers, college football and, above all, “Fried Green Tomatoes” – both the 1991 film and the lesser-known – but just as tear jerkingly sweet – 1987 Fannie Flagg novel. And, as luck would have it, my absolute favorite Alabama craft beer, Good People Brewing’s Flagship IPA, pairs perfectly with my own version of the story’s signature dish.
Well, it’s late June and the tomatoes are all set with an abundant supply of fruit. I’m 10 years old and standing in my daddy’s garden back in Hueytown, Ala. I’m looking desperately for signs of a tomato that is starting to turn ripe. Oh, for a little hint of reddish-orange tint so that I …
Down near Mobile, they like their catfish blackened and served with Cajun rice, but elsewhere in Alabama it might come ...Read more