Chef Mason Hereford celebrates classic Southern ingredients while reimagining their versatile uses.
." He shows us how to make bologna sandwiches with homemade mustard, a spicy Buffalo Waldorf salad, crabcakes with buttermilk dressing and chocolate-coated ice cream with salty potato sticks.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.The bologna sandwich at Turkey and the Wolf took a lot of people to become awesome. We rely on tubed pork from my friends Leighann and Dan's butcher shop Piece of Meat, David Weiss's white bread , and homemade chips that, thanks to quick-pickling, clock in somewhere between salt-and-vinegar and plain.
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