Taste of the South1 min de lectureRegional & Ethnic
Recipe Index
Bacon-Cheddar Angel Biscuits 22 Banana Bread Biscuits 27 Birthday Biscuits 18 Blueberry-Pecan Biscuit Wedges 11 Brown Sugar-Bacon Biscuits 15 Buttermilk Cathead Biscuits 19 Classic Buttermilk Biscuits 10 Dill and Cornmeal Drop Biscuits 26 Snickerdood
Taste of the South1 min de lectureLeadership
Southern Breads
EDITOR Sarah Ward MANAGING EDITOR Whitney Durrwachter ASSOCIATE EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Adrienne Davis EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER
Taste of the South2 min de lectureRegional & Ethnic
Editor’s Letter
I’VE BEEN EXCITED TO SHARE THIS ISSUE with you! If there’s a food group that Southerners know well, it’s definitely bread. Sunday suppers and celebration dinners always have a spot reserved for the breadbasket. Holiday mornings and leisurely weekends
Taste of the South2 min de lectureRegional & Ethnic
Baking How-Tos
WET TO DRY Adding wet ingredients into the dry ingredients helps create a smooth batter with less mixing, guarding against clumps of flour and cornmeal baked into the bread. MIX JUST UNTIL COMBINED “Just until combined” means you should stop mixing t
Taste of the South8 min de lectureCookbooks, Food, & Wine
Southern Biscuits
Cutting, stacking, and pressing down the dough multiple times help create sky-high layers in these gorgeous biscuits. MAKES ABOUT 12 3½ cups all-purpose flour*2 tablespoons sugar1 tablespoon kosher salt1 tablespoon baking powder½ teaspoon baking soda
Taste of the South9 min de lectureRegional & Ethnic
Crave-Worthy Cornbread
How do you jazz up traditional Southern cornbread? With crawfish tails and spicy Creole flavors, of course! MAKES 1 (8-INCH) LOAF 6 tablespoons vegetable oil, divided½ cup finely chopped yellow onion½ green bell pepper, seeded and finely chopped1 jal
Taste of the South13 min de lectureCookbooks, Food, & Wine
Best-Ever Yeast Breads
Juicy Southern satsumas pack these rolls with sweet-tart flavor, but mandarin or clementine oranges will work just as well. MAKES 10 ¼ cup warm water (105° to 110°)1 (0.25-ounce) package active dry yeast3½ cups all-purpose flour¼ cup granulated sugar
Taste of the South7 min de lectureCookbooks, Food, & Wine
Easy Quick Breads
Swirls of delicious blackberry jam give this easy-to-make skillet bread just the right amount of sweetness. MAKES 1 (10-INCH) LOAF 2 cups self-rising flour½ teaspoon ground cardamom¼ teaspoon kosher salt1 (13-ounce) jar peach preserves¾ cup unsalted
Taste of the South5 min de lecturePolitics
Just like Soil
FARMING AND FOOD HAVE LONG BOLSTERED THE SOUTH and defined its local foodways, whether in the Carolinas, Georgia and Alabama, Mississippi, Louisiana, Arkansas, or Tennessee. What was grown made its way to tables and defined regional dishes and flavor
Taste of the South2 min de lectureRegional & Ethnic
Roaring Twenties Fare
BORN FROM A KENTUCKY HOTEL CHEF’S DESIRE to feed hungry partygoers in the early morning hours, the Hot Brown is essentially an open-face turkey and bacon sandwich covered with a rich Mornay sauce and broiled to perfection. Chef Fred Schmidt of The Br
Taste of the South1 min de lectureCookbooks, Food, & Wine
Easy & Cheesy
MAKES 6 TO 8 SERVINGS This stovetop side dish is made even more crave-worthy with a quick broil to create a beautifully browned topping. 4 tablespoons unsalted butter4 tablespoons all-purpose flour2½ cups whole milk, room temperature5 cups shredded C
Taste of the South4 min de lectureRegional & Ethnic
Canned Tomatoes
MAKES ABOUT 6 SERVINGS With a rich gravy flavored with tomato paste and plum tomatoes, this skillet supper is both hearty and comforting. 1 (3-pound) mock filet of beef (chuck shoulder tender)3 teaspoons kosher salt, divided2½ teaspoons ground black
Taste of the South1 min de lectureCookbooks, Food, & Wine
Tastes & Tools
Caroline’s Cakes has been around for decades and has gathered a following of loyal fans. Their flagship product, the 7-Layer Caramel Cake, is one of our favorites, but this 4-layer Coconut Cloud Cake is another one of our must-haves, especially this
Taste of the South1 min de lectureCookbooks, Food, & Wine
Sizzling Steak
MAKES 2 SERVINGS From searing it to perfection on the stovetop to cooking it to juicy perfection in the oven, a cast-iron skillet is the key to a can’t-beat steak. 1¼ teaspoons kosher salt, divided½ teaspoon ground black pepper½ teaspoon garlic powde
Taste of the South2 min de lectureRegional & Ethnic
New + Noteworthy
Birmingham, Alabama This contemporary Southern grill opened its doors with executive chef and co-owner Rob McDaniel at the helm. An Alabama native, he grew up with a love for food instilled in him and eventually decided to pursue a career in the kitc
Taste of the South3 min de lectureRegional & Ethnic
Brenda Gantt’s Woods-to-Table Cooking
MY MAMA had a big dining room table, but when supper was served and we didn’t have any company, we ate in the kitchen around a small table. Mama, Daddy, my two brothers, and I squeezed in, and you could hardly fit around the refrigerator and the stov
Taste of the South4 min de lectureCookbooks, Food, & Wine
Winter Roots
MAKES ABOUT 6 SERVINGS This stunning side is a great way to use up your stash of potatoes, and you can mix and match the types of potatoes to use what you have on hand. 4 tablespoons unsalted butter4 cloves garlic, grated¼ cup all-purpose flour2 cups
Taste of the South2 min de lectureRegional & Ethnic
6 King Cakes
CARNIVAL SEASON HAS ARRIVED, and you know what that means—king cakes! For our friends who may not be familiar with carnival, or Mardi Gras, it is a series of celebrations leading up to the Lenten season in the Roman Catholic church. The holiday has b
Taste of the South1 min de lectureRegional & Ethnic
Pasta Night
MAKES 6 TO 8 SERVINGS It doesn’t get much easier than this simple dinner, and you might already have all the ingredients you need. Frozen meatballs are convenient but homemade ones work, too. 2 tablespoons canola oil½ cup diced yellow onion1 pound th
Taste of the South2 min de lectureRegional & Ethnic
Recipe Index
Blueberry-Smothered Cinnamon Rolls 60 Extra-Flaky Buttermilk Biscuits 64 Almond Snack Cake 68 Apple and Pear Cobbler 68 Cornmeal Sprinkle Cake 64 Peanut Butter and Jam Sandwich Cookies 65 Biscuits and Pot Pie Gravy 60 Black-Eyed Peas and Sausage 52 B
Taste of the South1 min de lectureLeadership
Taste Of The South
EDITOR Sarah Ward MANAGING EDITOR Whitney Durrwachter ASSOCIATE EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Adrienne Davis EDITORIAL ASSISTANT Daniel Dubuisson CONTRIBUTING WRITER Nneka M. Okona CREATIVE DIRECTOR/PHOTOGRAPH
Taste of the South2 min de lectureRegional & Ethnic
Cuban Sandwich
WHEN YOU CONSIDER that Florida is a short 90 miles from the coast of Cuba, it’s unsurprising that the two places share more than just geographical proximity. Coastal Florida’s Cuban connection began more than a century ago, and today, there’s no bett
Taste of the South2 min de lectureCookbooks, Food, & Wine
Editor’s Letter
WE MADE IT TO 2021! And a happily welcomed new year it is. I'm not one to make resolutions, but I do love how the shift in a calendar year can feel like a reset. This year, I'm setting some achievable goals. I want to learn a new skill in the kitchen
Taste of the South2 min de lecture
Dishing with Shawanda Maon
Born and raised in Virginia, Shawanda Mason of the Eat.Drink.Frolic. blog began her journey in the culinary world like many others do, by experimenting with new things and discovering a love for them. With limited previous experience in the kitchen,
Taste of the South5 min de lectureRegional & Ethnic
Chicken & Dumplings
CHICKEN AND DUMPLINGS is a recipe known and loved in the South, and it’s as comforting as can be. Dumplings are staples in cuisines throughout the world—from gnocchi and wontons to matzo balls and samosas—and can be sweet or savory, filled or served
Taste of the South7 min de lectureRegional & Ethnic
Buford Highway
WHEN LILY PABIAN AND HER FAMILY MOVED TO BUFORD HIGHWAY IN THE LATE 1970s, it was difficult to find soy sauce at major grocery stores, much less to predict that this suburban 8-mile stretch through Georgia would one day be home to authentic cuisine f
Taste of the South5 min de lectureRegional & Ethnic
Make-Ahead Meals
MAKES 8 TO 10 SERVINGS Nothing warms up your winter days like a pot of soup on the stove. 1 pound thick-cut bacon, chopped2½ pounds Yukon gold potatoes, peeled and cut into 1-inch cubes1 large yellow onion, chopped8 cloves garlic, peeled1 quart chick
Taste of the South3 min de lectureRegional & Ethnic
Covered & Smothered
MAKES 4 TO 6 SERVINGS Bring some serious spice to the breakfast table with these hearty hoecakes. 1 cup all-purpose flour1 cup yellow cornmeal1 tablespoon sugar2 teaspoons baking powder1 teaspoon kosher salt⅔ cup whole buttermilk½ cup water2 large eg
Taste of the South5 min de lectureRegional & Ethnic
One-Bowl Baking
MAKES 1 (8½X4½-INCH) LOAF Add some fun to the cold and dreary winter months with this colorful cake. 1½ cups all-purpose flour1 cup granulated sugar¾ cup finely ground yellow cornmeal¾ teaspoon baking powder¼ teaspoon baking soda¼ teaspoon kosher sal
Taste of the South12 min de lectureCookbooks, Food, & Wine
Elegant Holiday Feast
MAKES ABOUT 6 SERVINGS Crunchy, tangy, and delicious, this salad puts fresh winter greens to good use. 1 (15-ounce) can black-eyed peas, drained, rinsed, and patted dry1 tablespoon canola oil2 teaspoons firmly packed light brown sugar¾ teaspoon smoke
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