http://www.thekitchn.com/feedburnermain
Stocked with cornmeal and grits, various hot sauces, pickles and preserves, and a handle or two of bourbon, the Southern pantry is an object of fascination for many chefs north of the Mason-Dixon line.
But a cuisine that’s fueled by fats demands a fair bit of climate-controlled real estate, too. Sneak a peak into any Southerner’s refrigerator, and you’re likely to see these five key ingredients for cooking seriously comforting Southern fare.
Filed under: Fitness