High on the Bog
Celebrating regional dishes, we always feel a pang of regret. Place an icon like Nashville hot chicken, say, or New Orleans gumbo on a pedestal, and it’s inevitable that its culinary siblings—no less delicious, no less geographically distinct—are missing out on the spotlight. What chance does corned ham have in the whole-hog barbecue mecca of Eastern North Carolina? Or a street vendor’s rice calas sharing the neighborhood with Café Du Monde’s sugary beignets? Here in the South Carolina
