Q&A with Chef Tyler Florence
Tyler: I'd probably want it to be the first things I really tasted. I grew up in the South, so a Southern feast. It'd be like really crispy black pepper fried chicken and pork chops, collard greens—cooked all day with a hamhock—and ambrosia and coconut cake. Those are the flavors that really mean a lot to me. Now, I moved on to my own cooking style, which is very northern California. To me, it's got to be good, down home Southern cooking.
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