Southern comfort sides are uncomplicated, delicious

When I first started really cooking, I was obsessed with all the “fancy” dishes. The more complex the recipe, the greater the joy I felt. During culinary school, and on my travels, I only wanted to think about food concepts that required complex cooking techniques and rare ingredients. At one point in my journey, it was nothing to eat a spoonful of caviar or a bit of foie gras, as though it was a casual exercise in consuming calories.

My wife and I married during this time. I had already lived and worked on both coasts, experiencing and cooking some of the most amazing foods I thought the world had to offer. We were young and in love, and I wanted to show off my culinary skills cooking for her in our first home. I would make these fabulous dishes that we would enjoy. But eventually, she started craving comfort foods that she grew up eating.

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