Taste of the South

Generations of Junior League Cookbooks

n nearly every kitchen sits a worn spiral-bound cookbook. You know the one—the tattered, dog-eared book passed down from your grandmother to your mother, containing batter-splattered pages of recipes scribbled with notes. The recipe from Betty at church, whose meat loaf is topped with that addictive tomato gravy. Your aunt’s neighbor’s famous lemon Bundt, starred and circled so you know it’s the right one. The casserole that’s always eaten first at potlucks. These are the recipes that tell the stories of communities, time stamps of days and people of the past. And in

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Taste of the South6 min lettiCookbooks, Food, & Wine
Best known as a pickling spice, dill tends to get overlooked as a Southern culinary herb. It is easy to grow at home, and dill’s sweet flavor improves deviled eggs, seafood, and fresh summer salads. With its sweet-yet-herbal flavor, fresh tarragon is
Taste of the South4 min lettiRegional & Ethnic
Simply Southern
MAKES 4 TO 6 SERVINGS There’s nothing better than a recipe that lets the perfection of in-season tomatoes from your garden or farmers’ market truly shine. ½ (17.3-ounce) package frozen puff pastry, thawed1 (5.2-ounce) package spreadable garlic and he
Taste of the South2 min lettiRegional & Ethnic
IT’S HARD TO IMAGINE a time when cast-iron skillets of golden, crisp-bottomed cornbread didn’t grace every supper table, but just how did this humble bake become a Southern tradition? The story of cornbread begins millennia ago. Historians believe co