Roasted pumpkin with mulled sorghum glaze from the southern foodie
Roast
Roasting
We've officially been Southerners for 5 1/2 years now (holy crap has it been that long?) and I am still slowly earning by Southern credentials. So far I've mastered the art of grits and buttermilk biscuits, although my fried chicken still needs work. Thanks to a new book by local Nashville foodie Chris Chamberlain, I can continue to hone my down-home know-how with delicious results. The Southern Foodie is Chris' compilation of 134 recipes from 100 of the South's best restaurants and eateries. Subtitled "100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous)," the book is a mouthwatering collection of southern fare: both traditional and groundbreaking. It serves as both a cookbook and a travel guide in one (and be sure to click through to the end of this post for your chance to win a copy!) Although I've got nearly a dozen recipes in this booked marked as MAKE IMMEDIATELY, this roasted pumpkin recipe seemed like a logical starting point given the season
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