Southern cuisine

“D” is for Duke’s mayonnaise. Eugenia Duke mixed her first batch of mayonnaise in her Greenville home sometime in the early twentieth century.

“D” is for Duke’s mayonnaise. Eugenia Duke mixed her first batch of mayonnaise in her Greenville home sometime in the early twentieth century.

“H” is for Hoppin' John. Hoppin' John is a pilaf made with beans and rice that The recipe came directly to America from West Africa.

“H” is for Hoppin' John. Hoppin' John is a pilaf made with beans and rice that The recipe came directly to America from West Africa.

This week we bring you a very special episode of the Journal – we will be remembering our friend and champion of Southern cuisine, Nathalie Dupree, who died on January 13, 2025, at the age of 85.

“C” is for Chicken bog. While anecdotal evidence exists that the name chicken bog was related to the “boggy” nature of is home, the Pee Dee, culinary historians agree on one thing: that a “bog (unlike a pilau) is any stew that includes wet, soggy rice.”

“C” is for Chicken bog. While anecdotal evidence exists that the name chicken bog was related to the “boggy” nature of is home, the Pee Dee, culinary historians agree on one thing: that a “bog (unlike a pilau) is any stew that includes wet, soggy rice.”

“P” is for Pine Bark Stew. “Communal stew” is the name that southern cooking authority Stan Woodward gives stews made in big batches and cooked over open fires in large cast-iron pots.

“P” is for Pine Bark Stew. “Communal stew” is the name that southern cooking authority Stan Woodward gives stews made in big batches and cooked over open fires in large cast-iron pots.

“G” is for Greens. South Carolina has a long history of cooking greens