Deep South Dining


Deep South Dining | Taylor Bowen Ricketts

In this edition of Deep South Dining, Malcolm and Carol are wrap up Women's History Month by shinning the spotlight on Chef Taylor Bowen Ricketts. Named one of Southern Living magazines, Top 50 Female chefs and a 2011 James Beard Award, Best Chef of the South Semi-finalist, Taylor is pushing Mississippi forward with her culinary foodscapes. Her restaurant Fan & Johnny’s is one of Greenwood's best and allows her to push her creativity to new heights. 

 Basil Chimichurri (courtesy of Taylor Bowen Ricketts)


  • 2 cups fresh basil
  • 4 TB garlic purée
  • 3/4 cup Vinegar
  • 3/4 cup olive oil
  • 2 tsp sriracha
  • 1/2 poblano pepper
  • 2 tsp salt
  • 1 tsp sugar

This is a variation on the classic Argentine staple. It’s a strong acidic marinade and sauce. I use fresh basil as the base for a herb vinaigrette with lots of garlic and instead of chili pepper, I use sriracha and fresh poblano. It’s perfect for grilled steak, chicken, and veggies but especially wild game.   

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Deep South Dining | Feta Feta

#FetaPasta has tracked millions of views on Tik Tok and has made feta hard to find. Malcolm and Carol talk about the feta phenomenon and welcome back to the show the official silent partner of Deep South Dining, LeAnne Doss Gault. A delightful home cook she almost makes a stir with her post on the Cooking & Coping Facebook page. Also, Deep South Dining opens women's history month by remembering the remarkable Julia Reed. TikTok-Inspired Baked Feta Pasta(recipe courtesy of Food Network)Yield: 4 to 6 servingsActive Time: 20 minutesTotal Time: 45 minutesLevel: EasyINGREDIENTS2 pints (20 ounces) cherry tomatoes1/2 cup extra virgin olive oilKosher salt and freshly ground black pepperOne 8-ounce block feta cheese, drained10 ounces mezze rigatoni1 garlic clove, finely grated1/4 cup fresh basil leaves, thinly slicedFlaky sea salt, for servingDIRECTIONSPreheat the oven to 400 degrees F.Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Pour into a 2 1/2 to 3-quart baking dish. Place the feta in the center of the tomatoes, then season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 450 degrees F, then continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of cooking water, then drain well.Right as the tomatoes and feta come out of the oven, stir in the garlic. Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s OK if some of the oil isn’t fully integrated and combined). Toss in the pasta and half of the basil until evenly coated. Add some pasta water, a couple tablespoons at a time, if the sauce becomes too thick. Taste and adjust the seasoning with salt and pepper. Top with the remaining basil and a pinch of flaky sea salt for serving.(Recipe Link: How to Make Your TikTok Baked Feta Pasta Just Right, According to a Recipe Developer)