Taste of the South

Editor's Letter

F 2020 HAS TAUGHT ME ANYTHING, it's that working with a good team is incredibly important. I can honestly say that I work with a fantastic group of people who have adapted in so many ways this year while

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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 South2 min lettiRegional & Ethnic
Editor’s Letter
THIS TIME OF YEAR, when late spring meets summer’s first golden rays, has always been my favorite. With so many Goldilocks days and the best variety of goodies at the farmers’ markets, May and June are really hard to beat. Tomato sandwiches and corn
Taste of the South2 min lettiCookbooks, Food, & Wine
Dishing with Kelsey Barnard Clark
Growing up in Dothan, Alabama, Kelsey knew that food was her future from the get-go. Cooking and baking came naturally to her as a young child while growing up in the Deep South and were pastimes everyone around her could tell she was deeply passiona