Fried chicken is a way of life at Edible Culture, an important food that helps define the cuisine of the High South, Low Midwest region of the country, and we hold it in the highest of regards. We’ve designed a Nashville Hot Chicken inspired version using wings and a buttermilk based marinade using a super delicious chili condiment devised by our friends from Fractal NWA. This is no ordinary condiment, rather a simple in design, but complex in flavor recipe that is currently our favorite accompaniment to a myriad recipes.

While recently in a nostalgic haze, I procured the family Homemade Vanilla Ice Cream recipe from my mother and Aunt Sharon, which was an important part of the desserts we ate during the hot summer months in Missouri.

We certainly eat this chicken with a knife and fork at the dinner table, but all bets are off at midnight in the glow of the open fridge light, fingers gripping the succulent thighs until there’s nothing left but the short bone picked clean.

It’s that time of year to crank up the grill and smoker, and nothing in the world is as satisfying as slow smoked pork shoulder. Buttery, smoky, and utterly delicious, we love pulled pork in a myriad ways: nestled against scrambled eggs for breakfast, thrown into corn tortillas with fresh pickles for lunch, or piled high with potato salad and grilled bread for dinner.

Our recipe is classic, simple, and fantastic as a side to fried chicken and bbq pork; in fact, my 15 year old (mostly vegetarian daughter) had seconds, then thirds at dinner last night. We use the base recipe first brought to the United States by German immigrants of onions, mustard, vinegar, sugar, and bacon that together create a flavor and experience unlike any other potato salad on the planet.