One-time Southern kitchen staple sorghum syrup is making a comeback. "Unlike honey and sugar ... it has a buttery, earthy complexity," and chefs are using it in everything from collard greens (Smoke and Chicken Scratch) to a glaze for antelope (Fearing's) or duck wings (Meddlesome Moth and Bird Cafe). [Eats Blog]
[Photo: Joel Kramer/Flickr]
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