All month long, we're celebrating the people, places, dishes and traditions that make Southern food so special. Come take a seat at our table.
The recipes in chef Hugh Acheson's new book, The Broad Fork: Recipes for the Wide World of Vegetables and Fruit ($25), use a wide range of produce from the four seasons. One of our favorites is his guacamole that gets smoky flavor from ground cumin and charred poblano peppers. He folds in toasted pecans for crunch and a decidedly Southern finish.
To learn more, read "Know the Players: Southern Chefs."
Roasted Poblano and Pecan GuacamoleRecipe adapted from "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit," by Hugh Acheson
Yield: 5 cups
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes