James Beard award-winning cookbook writer Nathalie Dupree has spent a lifetime mastering the art of Southern cooking. She loves answering questions about food and hospitality. Now she’s working with the Charleston City Paper to give pithy insights about food that will range from funny to serious, snarky to piercing.
NOTE: If you want recipes, go buy one of her cookbooks. But if you want to know something like the difference between baking powder and baking soda or the key way to get the best pork chops, send her a question today. We’ll start publishing answers soon.
THE FINE PRINT: The Charleston City Paper will publish answers to selected questions weekly. Submissions may be edited for brevity. By sending a question for Nathalie, the entrant agrees and opts-in to be added to the City Paper general email list.
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