Hot, Hot Chicken: A Nashville Story Soups & Stews which is now part of

which is now part of Minton's

Fried Okra

with Scott Peacock

They are born of the authors' cultural heritage and travels--from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof

When Carter's Court in Franklin was still on the drawing board

Hot, Hot Chicken: A Nashville Story Soups & Stews which is now part ofAuthor: Rachel Louise Martin These days, hot chicken is a "must try" Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken "Nashville style." Thousands of people attend the Music City Hot Chicken Festival each year. The James Beard Foundation has given Prince's Chicken Shack an American Classic Award for inventing the dish. But for almost seventy years, hot chicken was made and sold