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Collards.
Perhaps it’s a bit precious to say, but we’re not all that different from one another, line cooks and collard greens.
George Vedder
This is Not a Knife.
A Takedown of the Serrated "Blade"
Miguel Cadena Jr.
How to Feed Your Foodie Kid
The first step in raising anyone but a picky eater is to give the damn kid what they want.
George Vedder
Spaghetti Carbonara
The only carbonara recipe you'll ever need
Blunt Recipe Series
A Time Capsule for the American South
A Review of Southern Soul
George Vedder
Savannah's Take on The Floating World
"Ukiyo” has some work to do.
George Vedder
The Fall of the Angry Chef
Every chef I’ve ever loved was once my least favorite person in the world.
George Vedder
Real Savannahian Sh*t
An interview with Shadon Miller of Savannah Traditional Wingz. "Love, wings and motion man, that's my game."
George Vedder
A Case for Simple Cooking
What FraLi Gourmet does right
George Vedder
To Tony, With Love.
...so you put the canister on the shelf in your kitchen where you'll turn your life over to Tony Chachere...
George Vedder
Twelve West Oglethorpe
A review of Husk Savannah
George Vedder
In Favor of Seed Oils
Despite what these "health guru" bastards may spit your way, seed oils are simply not harmful.
George Vedder
Your Lamb Shank Listens to Death Metal
Oven timers, sex jokes and experimental rock--the sounds of the back-of-house say a lot about your food and the cooks who prepare it.
George Vedder
Chef's Womb
Family-style kitchens like Narobia's Grits & Gravy produce the best cooks. Period.
George Vedder
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