Deep South Dining

The hustle of Thanksgiving is done. Maybe your leftovers are too. If not, guest April McGregor has some ideas for your leftover turkey and are in the mood for gumbo. A favorite of Malcolm's, April talks through her turkey gumbo recipe, and Carol asks about other leftover ideas with cranberry sauce and dressing. Also, the Deep South Dining crystal ball is sharing predictions about the upcoming food...

The countdown to Thanksgiving is winding down and final preparations are happening. Today Malcolm and Java are without their skillet buddy Carol but get a very special call-in guest to help with the show. Also, Malcolm schools Java on the particulars of a wet salad and why adding a little something extra to your traditional Thanksgiving dressing won't hurt. From pillowcase turkeys to macaroni &amp...

"A New Take on Cake" is Anne Byrn's latest cookbook and is a modern update to her bestseller "The Cake Mix Doctor". Before her book tour comes to Mississippi she joins Deep South Dining to talk with Malcolm and Carol about why she returned to the subject of cake mix baking after over 20 years and several other cookbooks later. Also during the show, Malcolm is given some well-deserved flowers and C...

Stress during the holiday season is unavoidable but the way we deal with that stress is what gives us the strength to carry on. As Dr. Buttross states during this episode of Deep South Dining, sometimes looking for stress relief activities in the kitchen can yield some pretty delicious results. Today Malcolm and Carol continue the countdown to Thanksgiving and get some tips for dealing with holida...

The month of November starting on a Monday seems pretty charmed, as it setups the rest of the month to be all about the business of the holiday season. The countdown to Thanksgiving has begun and there are plenty of items to check off to ensure success. Also remember to give yourself plenty of grace during the holiday season and maybe a pumpkin spice latte, if that is your thing. Special guest hos...

On this edition of Deep South Dining Malcolm White's skillet buddy, carol Puckett is back from her international travels. With more than one story to tell, Carol shares the details of her trips and the international delights she was able to bring back to Mississippi. Also, the pair talk about several fig-related dishes and reflect on their love of a delicious condiment. Later in the show bring the...

In this edition of Deep South Dining, Malcolm and Carol have a few questions on their mind. Is pizza making as popular as the Wall Street Journal says it is? How do you get your hushpuppies soft and spongy? What are savory hand pies, actually empanadas? These are not all the questions tackled during this hour of delicious inquiries, they also speak with Cooking & Coping standout Bob Yarbrough...

The 162nd Mississippi State Fair starts October 6th and to usher in this once-a-year buffet of food and fun we welcome the Department of Agriculture and Commerce Commissioner Andy Gibson. Commissioner Gibson talks with Malcolm about fair food and the famous biscuit booth. He even shares the recipe live on-air. Since the 70's the Mississippi State Fair biscuit booth has given away tasty biscuits to...

There are a few things that come to mind when people speak of southern charm and red velvet cake should definitely be one of them. At the top of this edition of Deep South Dining, Malcolm and Carol take a dive into the history of red velvet cake and even spend a few minutes tasting a chess pie that you can prepare at home. Just follow the recipe below. Also from just up the road in Tennessee, cook...

Deep South Dining is the only show dedicated to food and southern culture that can start an episode talking about cheeseburgers, transition to fired pies, and end up in Australia with fried eggs. It may sound like a hard job but host Malcolm White and Carol Puckett pull it off every Monday morning. To connect more with Malcolm and Carol, join them online with the Cooking and Coping Facebook Group...

Chris Washington opened the catering company, Michael Cordell Eats during the height of the pandemic. Both as a way to keep money coming in to support his family but also as a way to pursue his passion for food more seriously. Talking with Malcolm and Carol they bond over their love for an anytime breakfast, cheesecakes, and learning the food industry on the ground floor. Also, friend of the show,...

It is no question that catfish is one of Mississippi's top exports. 55% of all U.S. farm-raised catfish come from the Magnolia state. To help talk catfish and celebrate national catfish month, Malcolm White welcomes guest host Chef Enrika Williams to the show, while his skillet buddy Carol Puckett is out. As a true Mississippian Enrika has an opinion on how she likes her catfish and shares a piece...

As usual Malcolm and Carol start the show by letting us know what has been happening in their kitchen and shares some of the good news happening in the Mississippi food scene. Congratulations Austin Sumrall! Then without warning a bomb was launched onto the Deep South Dining community. The question was asked: How do I make creamy grits? So down the grits hole we went, answered a few emails, and al...

How far do you travel up the Scoville scale? Today Carol and Malcolm are talking about peppers and adding the right amount of spice to your recipes. Recently Malcolm took a trip to Avery Island, the home of Tabasco, and reports on some of his findings. Who knew Tobasco is aged in oak barrels like wine or your favorite whiskey? Also Java chimes in with some tips for parents gearing up for the upcom...

Mississippi summers can promise you three things sun, humidity, and water. But we don't mind, because it is great for our Mississippi vegetables. From backyard gardens to farmers' markets, this is a great time for summer veggies.  The summer harvest has also been good for figs. Malcolm and Carol share some tips for dealing with a robust amount of figs from preserves all the way to f...

Malcolm and Carol have been skillet buddies for a long while and share their love of food, culture, and tomatoes with yall today. Heirloom Tomato Tart from Williams Sonoma For the crust 1½ cups (7½ oz/235 g) all-purpose flour ½ cup (2½ oz/75 g) cornmeal 1 tsp sugar 1¼ tsp salt ½ cup (4 oz/125 g) cold unsalted butter, cut into cubes ⅓ cup (80 ml) plus 1 tbsp ice water 3 tbsp olive oil For the filli...

The 4th of July holiday is around the bend so Malcolm and Carol are taking things to the grill. Not just for meat, they share great grilling for tips for your fresh vegetables and everything else that needs a nice smokey flavor. Also, they discuss the classic American hot dog and all its glorious variations. And did you think okra was not making an appearance this summer? Slime or no slime, this s...

Salad Days is a hydroponic farm in Flora, MS that specializes in growing pesticide-free produce and can supply a wide variety of lettuce 365 days a year. Family-owned and operated Leigh Bailey and Salad Days is a part of a culinary resurgence happening in this small Madison County town. Leigh joins the show to talk about how she came to farming after a life in real estate and Flora's hot loca...

Since March 23, 2020, Malcolm and Carol have virtually hosted Deep South Dining. But through the bad wifi connections, bad sounding microphones. and everything else that could go wrong with a Zoom call they persevered. Now today is their first in-studio broadcast and they open things up with some old and new friends. From the Geaslt Gardener, Felder Rushing joins to talk about your produce garden...

What would the kitchen be without the incredible edible egg? As a dish by itself or as an ingredient the egg is in just about everything, from your baked goods to your fried rice. We talk with Ryn Laster from the MS Egg Marketing Board about their work and how they spread the message about the edible egg. Also, Malcolm and Carol discuss the best egg cooking and boiling techniques. Anybod...

Eddie Wright from Eddie Wright BBQ and Catering rejoins the show to talk about the upcoming grilling season as outside temperatures heat up. Utilizing the 3 T's of good barbeque: time, temperature, and technique, Eddie states you can achieve delicious barbeque no matter your equipment. As a recent award recipient from the Kingsford Charcoal: Preserve The Pit program Eddie also talks about the new...

Elizabeth Heiskell rejoins Deep South Dining to talk about her latest cookbook, Come On Over!: Southern Delicious for Every Day & Every Occasion. Always ready to chat it up with her good friends Malcolm and Carol, this conversation is a celebration of all the things Elizabeth has done to stay at the top of the culinary ladder from her home in Oxford. Retelling how she and Carol first started t...

Big River Bagels was born in the heart of the Mississippi delta and wants everyone to see the bagel as the new biscuit. Co-owners Kate Gluckman and Marisol Doyle know they have a steep hill to climb with such a claim but are making strides because they have been named the best bagels in Mississippi by EatThis.com. Joining Malcolm and Carol to talk about their bagel journey and the way the creative...

Friend of the show, Adrian Miller is back with another look at the African American culinary experience. Black Smoke: African Americans and the United States of Barbeque is part history book, part recipe book, and part roadmap to more inclusive barbeque pits everywhere. As always Malcolm and Carol start the show by letting you know what is happening in their kitchens then quickly turns the convers...

It seems that vegan and vegetarian options are more available than ever. Also, the preparation of these meatless dishes packs them with flavor and may be able to fool even your most carnivorous friend. A welcome road to travel on Deep South Dining, Malcolm and Carol talk about some of their favorite meatless dishes and learn about a vegan food truck that is providing animal product-free delights a...