In this article, published in the Food section of the New York Times on March 7, 1993, food critic Florence Fabricant suggests that there is a “renewed interest” in dried corn in American cuisine. While this renewed interest and, for many, introduction to dried corn stems from an interest in Southwestern and Mexican cooking, Fabricant indicates that hominy has been a part of the American culinary tradition for quite sometime. Continue reading
New York Times
Long Island Country Samp (Craig Claiborne and Pierre Franey)
While samp is another name for hominy, it also denotes a regional take on the dish. If hominy is associated with the South, then samp is associated with New England. Surprisingly enough, both names originate from the Algonquin language. Just how “nixtamalization” is a Spanish interpretation of a Nahuatl word, “samp” and “hominy” are English interpretations of Algonquin words.
This recipe comes from Craig Claiborne and Pierre Franey, originally published in the New York Times.