Description
the New York Times Magazine
Each chapter ends with authentic Delta Queen recipes--including Citrus and Watercress Salad with Chili Dressing
She also was co-writer on Uchi: The Cookbook
Little's goal is the same: to revel in the culinary tradition all Southerners share
Pecan Wood Charcuterie Board no.35 - 18x24 4 Color Books the New York Times MagazineThis handmade live edge charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess
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