Taste of the South

dishing with

Matthew McClure is the award-winning executive chef behind The Hive, one of Bentonville’s premier restaurants for refined country cuisine. He is also one of Arkansas’ chefs kick-starting a revival of “high South” cuisine, a style that originated in the northwestern part of the state. What

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Taste of the South2 min read
Recipe Index
Bacon and Goat Cheese Popovers 68 Buttermilk Biscuits 90 Muffin Sliders 29 Orange Almond Popovers 63 Sweet and Savory Breakfast Biscuits 74 Baked Oatmeal 74 Cheese Grits 59 One-Skillet Cornmeal Biscuits and Gravy 80 Overnight Bacon, Egg, and Cheese F
Taste of the South6 min read
New Ways with Biscuits and Gravy
MAKES 4 TO 6 SERVINGS (photo on page 30) 3½ cups all-purpose flour, plus more for dusting2 tablespoons sugar1 tablespoon baking powder1 tablespoon kosher salt½ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk2 tables
Taste of the South4 min read
Southern Catfish Fry and Fixins’
MAKES 4 TO 6 SERVINGS 2 (24-ounce) packages assorted fingerling potatoes, cut into quarters3 teaspoons kosher salt, divided3 tablespoons Champagne vinegar, divided1 cup coarsely chopped cornichons⅓ cup thinly sliced red onion1 cup mayonnaise1 tablesp

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