Topic - Nathalie Dupree

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  • BOOK REVIEW: ‘Mastering the Art of Southern Cooking’

    Two Southern ladies are discussing a mutual acquaintance. "You know? She can't cook," says one lady gently. "Poor thing," says the other, nodding sadly. "I feel so sorry for the family."

  • TRIBUNE MEDIA SERVICES PHOTOGRAPHS
Nathalie Dupree's take on a true Southern classic, shrimp and grits, includes cream cheese and scallions to make the grits creamy and rich. Grits (left) are poured in a steady stream into boiling stock, stirring all the while, and can be cooked to a creamy or firmer texture.

    Dupree shares secrets of boosting flavor

    Nathalie Dupree - grande dame and veteran of nearly 50 years in the kitchen - and I are sipping iced tea on a Charleston piazza. In this city, that is the side porch of traditional houses that stretch back from a narrow frontage, with a long side wall open to capture any breezes from the sea. The cooking is similarly deceptive.

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