Taste of the South


ARROTS grow throughout the South during two seasons—spring and fall. Growing during the cooler months means the plants will likely be hit by frost before harvest. This dip into icy temperatures encourages the plants to store sugars for later use, making the carrots sweet. While various hues of carrots—purple, red, yellow, and white—are commonly available in markets these days, orange are by far the most popular variety. Carrots get their rich orange color from high amounts of beta-carotene. This brightly colored part of the plant we most commonly eat is the taproot, though the greens are edible and make a delicious

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Taste of the South7 min lettiCookbooks, Food, & Wine
Party Starters & Sips
MAKES 4 TO 6 SERVINGS Pickle juice adds a little kick to this dip. 1 cup mayonnaise1 (4-ounce) jar diced pimientos, drained2 tablespoons dill pickle juice1 teaspoon Worcestershire sauce¼ teaspoon ground red pepper1 (8-ounce) block extra-sharp Cheddar
Taste of the South6 min lettiCookbooks, Food, & Wine
Keep the Cookies Coming
MAKES ABOUT 30 Celebrate the season with a citrusy take on the beloved crinkle cookie. The bourbon adds a warm undertone in the flavor but can be substituted with orange juice, if preferred. 1¼ cups granulated sugar, divided2 tablespoons packed orang
Taste of the South10 min lettiCookbooks, Food, & Wine
Casual Family Fare
MAKES 4 TO 6 SERVINGS We recommend choosing a broiler-safe platter for this side dish, so it can be served straight from the oven, keeping the delicious melted cheese intact. ¼ cup plus 1 tablespoon olive oil, divided¼ cup Italian-seasoned panko (Jap