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Cooking With Crabs And Beans In The South

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From soft-shell crabs down east to baked beans cooked with a slab of pulled pork, crabs and beans are unquestionably essential to southern cuisine especially in North Carolina. 

The “Savor the South” cookbook series identifies the region’s most delectable treats and assembles recipes using those ingredients. The latest batch of books includes new titles “Crabs & Oysters” (UNC Press/2015) and “Beans & Field Peas” (UNC Press/2015), which will both be released Monday.

Host Frank Stasio talks to Bill Smith, chef at Crook’s Corner and author of “Crabs & Oysters," and Sandra Gutierrez, food writer and author of “Beans & Fields Peas” about some of the South’s most treasured recipes.  

The State of ThingsBill SmithSandra GutierrezSavor The SouthCookbooksCrabs and OystersBeans and Field PeasBeansField PeasCrabsOystersSouthern FoodSouthern HistoryFood
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Frank Stasio
Longtime NPR correspondent Frank Stasio was named permanent host of The State of Things in June 2006. A native of Buffalo, Frank has been in radio since the age of 19. He began his public radio career at WOI in Ames, Iowa, where he was a magazine show anchor and the station's News Director.
See stories by Frank Stasio