In The New York Times, Kim Severson takes a look at sorghum syrup, "a Southern Sweetener to Remember." Chef Linton Hopkins talks with Severson about it as one of his favorite ingredients, but notes that "real small-batch sorghum" is hard to find, listing Star Provisions as one of the only consistent retailers in Atlanta. So, get thee to the Westside if you're looking to recreate dishes like lacquered pork belly from Restaurant Eugene and Holeman & Finch or sorghum "popcorn" from Richard Blais' HD1. [The New York Times]
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