Chef Kenny Gilbert explains the thought process behind his recipes and new book “Southern Cooking, Global Flavors” which puts international spins on classic southern staples. “I really wanted to have some of those common dishes where they could be a flex,” he said. “You could twist it and actually take a couple of these ingredients out, and put these other ingredients in. I wanted to show the diversity of the dishes and the commonality of it.” The chef shares how his approach means that you don’t have to compromise between flavors you’re familiar with and foods you love and how this can tailor your recipes to the people you’re cooking for.

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