Hunter Lewis

Recent Posts By Hunter Lewis

Your Guide to the South’s Best Farmed Oysters

Once known for its seasonal abundance of wild oysters, the South now yields a fledgling bounty of farmed oysters meant for slurping fresh on the half shell. Here are a few of our favorite producers cultivating oysters from Virginia to Louisiana. 1. Rappahannock River Oysters: Topping, Virginia Cousins Ryan and Travis Croxton helped pioneer Chesapeake Bay oyster farming in the mid-aughts. […]

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What You Didn’t See: Behind the Scenes on Our Apples of the South Story

When we wanted to learn more about the South’s heirloom apples as we planned our September issue, we knew exactly where to go: The Heritage Apple Orchard at Horne Creek Historical Farm in Pinnacle, North Carolina. At the turn of the 20th century, the South was the apple capital of the world. Hundreds of different kinds of apples—all with their […]

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The Best Dish of Summer? Hint: It’s Easy as Pie

Atlantic. Beach. Pie. If you’re going to make one dessert before summer’s end, this is the one. Now blowing with hurricane-strength force winds, the story behind this humble storm of cracker crumb crust, citrus custard filling, and waves of whipped cream slowly began to pick up momentum in 2011.

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How Do You Eliminate Lionfish, the Kudzu of the Sea? Cook It.

We’re been hearing about an outlaw wreaking havoc along the Southern coast. He goes by lionfish, a spiny invasive species that is threatening the ecosystem of the Gulf. Voracious eaters, they’ve flooded local waters in recent years, competing at the feed trough with native snapper and grouper. Various seafood coalitions are doing battle with the fish with trap, cage, stun gun, […]

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How to Get Out of a Zucchini Rut

Zucchini is the Rodney Dangerfield of summer vegetables: “No respect!” Give this underappreciated vegetable its due with this exclusive recipe.

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Our Favorite Ways to Fix Okra

When we wanted to celebrate okra in our A-Z Guide to Southern Food, we knew just who to call, our friend Chef Virginia Willis, author of Okra: A Savor the South Cookbook.

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Seven Reasons Why You Should Make Your Own Mayo

Seven reasons why Southern cooks worth their salt should master Homemade Mayonnaise.

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Five Reasons Why You Should Buy Local Seafood

Consider this: “A full 91% of seafood Americans eat comes from abroad,” writes author Paul Greenberg in his important new book American Catch, even though our local waters often teem with fresh fish and shellfish. This summer, demand local seafood from the Gulf of Mexico or Atlantic Ocean.

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The Best Chef You’ve Never Heard Of (Part 2)

Small-town girl moves to New York City, learns to cook, and then moves home to Kinston, North Carolina, to open Chef & the Farmer. Fast forward eight years later. Her PBS show, A Chef’s Life, wins a Peabody Award, shining a light on rural eastern North Carolina.

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Cozies: The Coolest Thing Since the Invention of Beer

When someone asks, “What would you like to drink?,” think about your response. Do you answer “beer” or “cold beer?”

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