John Currence
Contributor
James Beard Award-winning chef and restaurateur John Currence is the owner of City Grocery, Big Bad Breakfast, Bouré, and Snackbar in Oxford, Mississippi. Born and raised in New Orleans, Louisiana, Currence grew up hunting and fishing along the Southern coast, which ignited his passion for cooking. But is was his early exposure to world cusine field by his parent's travels that solidified his love for the food world at large. Currence is the author of Pickles, Pigs, and Whiskey, Big Bad Breakfast, and Tailgreat.
Tomato Gravy
Spoon this Appalachian-style tomato gravy over biscuits for breakfast or meatloaf at dinner.
Tabasco: One Chef's Appreciation of an American Classic
As BA celebrates Sriracha Week, chef John Currence looks back at the sauce that got America sweating--Tabasco--and the powerful personality who championed it
Creamed Collard Greens
Our best creamy collard greens recipe does contain bacon, whole milk, and heavy cream, but it's so worth it if you want to splurge. Serve as a hearty side dish.
Crawfish Gravy
The foundation of this étouffée-like dish is a brown roux that lends a deep, nutty flavor. The gravy pairs well with the Grits Dressing, biscuits, and turkey.
Cajun-Spiced Turkey
Plan at least one day ahead to let the turkey—seasoned with the homemade Cajun Spice Mix—cure overnight.
Oyster-Cornbread Stuffing
Make or buy a savory cornbread to use in this luxurious oyster stuffing recipe; the kind you use will determine how much broth you'll need to moisten it.
