Doctor's Review: Medicine on the Move

November 14, 2019
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The Southern table

South Carolinian Francine Bryson has won more than 200 local and national baking competitions, and was the runner-up on CBS’s The American Baking Competition. Most people don’t know, however, that her first foray in competitive cooking involved a savoury dish when she was just 16: apricot-stuffed pork loin. Bryson’s pork recipe won first place in its category and kick started her career with food. Her first cookbook, Blue Ribbon Baking from a Redneck Kitchen, became a bestseller; Country Cooking from a Redneck Kitchen, published by Clarkson Potter, is the follow-up. The 125 recipes featured are “Southern through and through.” From chicken dinners to burgers and more barbecue must-haves, make-and-take casseroles to dips and other Redneck whatnots, they’re “meals that get you through a day of hard work.” An easy Sunday pie follows — good for weeknights too, we think — as does meatloaf with a twist.

Excerpted from Country Cooking from a Redneck Kitchen. © 2016 Francine Bryson. Published by Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

Recipes from the book