This episode is all about rice and its essential role in Southern cuisine. Sean visits Anson Mills, where he and Glenn Roberts prepare an Appalachian classic, pilaf. In Louisiana, Chef Donald Link makes jambalaya, and in Nashville, Sean makes Hoppin’ John fritters. In Senegal, Chef Fati Ly makes the pilau from which all of these rice dishes derive.
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Episode #203 / Length: 26 minutes