Our Best Weekend Reads: The Southern Food Renaissance + Oregon’s Festival of the Pig

A window into how Southern cuisine is evolving, plus a Portland chef’s magical maialata No images? [View Online.]( [Saveur]( [Image]  03/30/2019 Our Best Weekend Reads: The Southern Food Renaissance + Oregon’s Festival of the Pig We started the week off here at SAVEUR with a conversation about the culinary renaissance that’s currently going on in the South, from greater inclusivity of cultures to a stronger-than-ever dedication to heirloom ingredients and recipes. It’s something our editors have been thinking about since attending the Charleston Wine + Food Festival earlier this month, where we had Southern writer Stephanie Burt investigate [what the Southern renaissance means]( to chefs who are ushering in that change and redefining what the cuisine can be.]( Speaking of evolution, that’s exactly what Portland chef Cathy Whims is doing with maialata, a traditional Italian festival celebrating the pig in all its glory. [Her version of the feast]( takes place in Oregon’s Willamette Valley, complete with whole-hog butchery and cookery (don’t miss Whims’ recipes for [gnocchi with pork ragu]( and [braised pork shank](. And if you’re not in the mood for pork, our [brand new recipe column]( would be a wise next click. We're calling it The Way We Cook because the recipes are designed for cooks like us who want to expand the adventures they have in the kitchen. Each week, we’ll share one unique recipe from our test kitchen developed for everyday ease but starring new techniques, global flavors, and inspiring ideas. First up is this [citrus-marinated Filipino rib-eye steak]( adapted from Nicole Ponseca and Miguel Trinidad’s I Am a Filipino cookbook (which was just nominated for a James Beard award!). Served with rice and [garlicky stir-fried greens]( it makes a satisfying supper any night of the week. Want The Way We Cook delivered straight to your inbox every week? Sign up for our [SAVEUR Daily newsletter]( [Image](  [Is the South Headed in a New Culinary Direction?]( [As the popularity of Southern food continues to grow across the country, chefs in the region are redefining what the cuisine can be]( [Image](  [Celebrating Maialata, Italy's Festival of the Pig]( [Chef Cathy Whims honors this Italian tradition thousands of miles away in Oregon’s Willamette Valley]( [Image](  [Potato Gnocchi with Pork Ragu]( [Everyone's favorite Italian dumplings are tossed in a rich bolognese sauce in this comforting dish from Cathy Whims, the chef at Portland restaurant Nostrana]( [Image](  [Braised Pork Shank (Stinco di Maiale)]( [Pork shanks are slow-cooked with beer, chicken stock, and plenty of aromatics, including fresh rosemary, and finished with parsley and lemon zest in this hearty dish]( [Image](  [Introducing Our New Recipe Column]( [The Way We Cook is your weekly resource for globally inspired, everyday meals that have that special something]( [Image](  [A Filipino Steak That Checks All the Weeknight Boxes]( [With a zingy marinade and a little pounding, this steak is a fast, easy, and inspired solution to what’s for dinner]( [Subscribe to Saveur]( You Might Like [Learn more about RevenueStripe...]( [Facebook]( [Twitter]( [Instagram]( {EMAIL} is subscribed to receive newsletters from Saveur. [Unsubscribe]( | [Manage My Preferences]( | [Privacy Policy]( Add newsletters@mail.saveur.com to your address book to ensure delivery. Copyright © Bonnier Corporation, 460 N. Orlando Ave., Suite 200, Winter Park, FL 32789 [Bonnier Corporation](