Arkansas
4 dishes from Arkansas, cooked the way the place cooks them.
American cooking Recipes & regional stories
Skillet & SageA culinary journey through the fifty states
4 dishes from Arkansas, cooked the way the place cooks them.
The orange restaurant dip of central Arkansas: mild green chiles, cumin and a pound of American cheese taken to a pour that holds all night over a low flame.
Cocoa, sugar and flour cooked into a thin sweet gravy and poured over split hot biscuits — the Ozark breakfast that is built exactly like sausage gravy and tastes nothing like it.
Dried peaches stewed back to a stiff dark paste, sealed in a lard crust and fried in an inch of fat — the winter pie of the upland South, built to be carried.
A whole pan-dressed trout in white cornmeal, fried hard in lard in one skillet and turned once — the fish a federal dam put in an Arkansas river that never had one.