Chef Amethyst Ganaway Shares Her Takes on Favorite Southern Summer Dishes

My family in Charleston, South Carolina, always relied on Duke’s Mayonnaise, the only mayonnaise we have ever used. Our Sunday dinners wouldn't be complete without a Duke’s mayo-based salad like potato, seafood, or tuna macaroni. A dollop of Duke’s added a surprising yet familiar kick to desserts like chocolate or pound cakes. A quick lunch was a fried bologna, tuna, or turkey sandwich (or two) with Duke’s slathered onto soft, pillowy bread. Now, as a chef, my love for Duke’s mayo has continued. 

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Photo by: Southern Living