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From ‘Spatula Diaries’: How do you prepare your Southern salads?

It’s no secret that Southerners have strong feelings about the ingredients they allow into lunch staples such as chicken salad, pimento cheese and egg salad. In a recent Garden & Gun article, Chef Sean Brock of Husk in Charleston, South Carolina, says he crafts his signature pimento cheese with cream cheese, mayo, smoked paprika and bread and butter pickles. Some fans of pimento cheese cried “sacrilege!” The scuffle made 225 contributor Maggie Heyn Richardson wonder, “How do you take these classic dishes?” In her latest blog post, Richardson dishes the dirt on the Garden & Gun drama and reveals her own take on chicken and egg salads. Read the full story.