Taste of the South

Editor’s Letter

are always a balancing act, aren’t they? I find myself choosing between tried-and-true recipes and something a little newer and more

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Taste of the South1 min lettiCookbooks, Food, & Wine
Best-Ever Fried Green Tomatoes
MAKES ABOUT 24 To time it just right, start heating the oil when you begin dredging the tomatoes. 2 pounds green tomatoes, sliced ¼-inch thick and seeded½ teaspoon kosher saltCanola oil, for frying1 cup cornstarch3 large eggs, lightly beaten1½ cups y
Taste of the South4 min lettiCookbooks, Food, & Wine
Southern & Spicy
MAKES 6 TO 8 SERVINGS Marinating the shrimp in hot sauce and frying them up in a crispy coating guarantees an irresistible appetizer. 1 (13.5-ounce) can coconut milk4½ teaspoons kosher salt, divided1 teaspoon Hot Pepper Sauce (recipe follows)1 pound
Taste of the South2 min lettiRegional & Ethnic
Green Tomato PIe
MAKES 1 (9-INCH) PIE Don’t be afraid to top this tomato-filled treat with sweetened whipped cream. 1½ cups granulated sugar5 tablespoons all-purpose flour1¾ teaspoons ground cinnamon, divided¼ teaspoon kosher salt5 cups firm green tomatoes, cut into