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Biscuit Dressing, Pandowdies and Involuntary Veganism - The Tennessean in 60 Seconds

by Hanna Raskin, Posted Nov 27th 2009 @ 12:00PM

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Photo: AdamSelwood, Flickr.

Tennessee cooks are putting a Southern spin on dressing (not stuffing, mind you) by adding biscuits, oysters and soda crackers.
Chef Jake Strang reveals why it's good Thanksgiving manners to put guests to work in the kitchen.
Crisps, cobblers, slumps and pandowdies provide the perfect fall fruit-dessert solution for crust-averse cooks.
The paper's monthlong vegan project, in which five staffers stuck to an animal-free diet, reaches a bittersweet end.

Filed under: In Sixty Seconds
Tags: fall fruit desserts, FallFruitDesserts, jake strang, JakeStrang, tennessean, vegan

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