“I don't think a cuisine should ever stop growing,” says Hugh Acheson. And indeed, ever since he was named a Best New Chef in 2002, the chef has contributed dozens of super-tasty and smart updates on Southern classics to F&W. Among our favorites is this savory side dish of collards simmered with onion, bacon, chicken stock, vinegar, and sorghum, laced with a spicy kimchi cream sauce that gives the dish a funky kick.
GET THE RECIPE: [ Ссылка ]
Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here:
[ Ссылка ]
or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.
In celebration of Food & Wine 40th anniversary we've compiled our 40 best-ever recipes. Of the more than 24,000 recipes we've shared since 1978, these are the ones so memorable, so revelatory, and so delicious we're still making them four decades later. Be sure to check out the entire playlist for other great recipes.
For more great videos, check out:
— Food & Wine Culinary Director Justin Chapple reveals wonderfully oddball and genius cooking tips on Mad Genius.
[ Ссылка ]
— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos: [ Ссылка ]
More ways to follow Food & Wine:
Instagram: [ Ссылка ]
Facebook: [ Ссылка ]
Twitter: [ Ссылка ]
Website: [ Ссылка ]
Subscribe to Food & Wine: [ Ссылка ]
Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
