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
Taste of the South3 min read
Sierra Leone to Shreveport
FROM THE BEGINNING, NIEMA DIGRAZIA (née Longstratt) set her sights squarely on building a life for herself better than the one she started out with. The many years spent with her family and friends back in the West African country of Sierra Leone cre
Taste of the South6 min read
Rice Sounds Nice
MAKES 6 SERVINGS (photo on page 76) Wild rice isn’t technically rice, but it tastes terrific in this seasonal side dish. 4 cups water1⅔ cups wild rice2 teaspoons kosher salt1 pound fresh asparagus1 medium red bell pepper, chopped¼ cup chopped red oni
Taste of the South6 min read
Spring Sweets
MAKES 10 TO 12 SERVINGS 1½ cups sugar6 large egg whites¼ teaspoon kosher salt1 tablespoon cornstarch2 teaspoons vanilla extract1½ teaspoons distilled white vinegar1½ cups heavy whipping cream2 cups mixed berriesLavender Simple Syrup (recipe follows)G
Taste of the South6 min read
Meatless Meals
MAKES 4 SERVINGS 1 (16-ounce) package firm tofuMiso Dressing (recipe follows)1 (16-ounce) package udon noodles2 tablespoons olive oil1 medium English cucumber, halved lengthwise and thinly sliced2 large carrots, peeled and julienned1 bunch green onio
Taste of the South1 min read
Scrumptious Spring Salad
I LOST TWO DEAR FRIENDS, Oma and Brenda, to cancer, and they used to love when I cooked my Cornbread Salad. I went to church with both of them, and they used to help me cook and serve the food at our church dinners. They would always scoop two bowls
Taste of the South1 min read
Taste Of The South
EDITORIAL DIRECTOR, FOOD Daniel Schumacher MANAGING EDITOR, FOOD Whitney Durrwachter FOOD EDITOR Jan Potter FEATURES EDITOR Daniel Dubuisson EDITOR-AT-LARGE Jean-Paul Bourgeois SENIOR COPY EDITOR, FOOD Meg Lundberg EDITORIAL ASSISTANT Kaitlyn Shehee
Taste of the South5 min read
Roaming through Roanoke
IN THE BLUE RIDGE MOUNTAINS, nestled along the homonymous Roanoke River, lies the vibrant city of Roanoke, Virginia. This lively destination is a treasure trove of unique experiences, with its thriving culinary scene destinations. It captivates visit
Taste of the South2 min read
Recipe Index
Buttermilk Biscuits with Sawmill Gravy 31 Cheesy Bacon Biscuit Sticks with Cornmeal Gravy 35 Cornmeal Biscuits 31 Cornmeal Chicken Biscuits and Gravy 31 Cornmeal Gravy 35 Green Onion Drop Biscuits with Shrimp and Tomato Gravy 33 Sawmill Gravy 31 Shri
Taste of the South5 min read
Sideboard
BEAUFORT CHEF MATT WALLACE DISPLAYS his passion for food and community in every dish Chef Matt Wallace learned to cook the way most Southerners learn: underfoot grandparents in the kitchen. But his path in the culinary arts has taken a lot of heart a
Taste of the South2 min read
Editor’s Letter
NO MATTER WHERE YOU ARE OR WHO YOU’RE WITH, cooking and eating are all about moments—the moment you pull biscuits out of the oven, the moment bacon hits a hot cast-iron pan and starts sizzling, a few moments later when your fire alarm starts going of
Taste of the South7 min read
R U Kidding Me?
WAY BEFORE I STARTED MAKING VIDEOS ON TIKTOK, I’d always loved cooking as a hobby, learning early on from my mom, who had a home-cooked meal for us every day. When I was in college, I experimented with cooking—nothing too extravagant, but my meat loa
Taste of the South1 min read
Better Butter Basted
MAKES 2 SERVINGS 1 (2½-inch-thick) T-bone steak (about 2½ pounds)2 teaspoons kosher salt2 teaspoons ground black pepper1 tablespoon olive oil¼ cup cold unsalted butter, cubed2 cloves garlic, halved3 fresh rosemary sprigsGarnish: flaked sea salt, fres
Taste of the South5 min read
Set the Table
MAKES 12 1 teaspoon vegetable oil1 cup diced red and yellow bell peppers1¼ cups pulled pork¾ cup seasoned black beans, rinsed and drained½ cup shredded Monterey Jack cheese1 teaspoon kosher salt1 large egg1 teaspoon waterAll-purpose flour, for dustin
Taste of the South2 min read
French Market Beignets
MAKES 24 ½ cup warm water (105° to 115°)1½ teaspoons active dry yeast¼ cup plus 1 teaspoon granulated sugar, divided½ cup boiling water½ cup evaporated milk2 tablespoons unsalted butter, melted2 teaspoons kosher salt1 teaspoon vanilla extract1 large
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 South3 min read
Easter Blessings
EASTER IS ONE OF MY FAVORITE times of the year. Though it falls earlier than normal this year, Easter usually means azaleas and daffodils in bloom lining my driveway. The air is still cool, and the dog days of summer have yet to set in. Best of all,
Taste of the South1 min read
Signs of Spring
Brightly colored, firm, and shiny berries with stems attached Strawberries last longest when kept cold and very dry. Store them whole wrapped in paper towels in airtight containers. Wash and cut them just before serving. Find the recipe for this Stra
Taste of the South2 min read
Editor’s Letter
MANY FOLKS LOOK FORWARD TO JANUARY as a time to relax and reset after the holidays. Resolutions are made and honest efforts are launched to make the new year better than the last. Whether it’s exercising or cooking from scratch more often, it’s good
Taste of the South5 min read
Easy Weeknight Meals
MAKES 4 TO 6 SERVINGS (photo on page 33) Who needs takeout when you can make this irresistible recipe in less than an hour? 1 (4- to 5-pound) whole chicken, cut into 10 pieces2 tablespoons olive oil1 tablespoon kosher salt1 teaspoon ground black pepp
Taste of the South1 min read
It’s Citrus Season
The crisp, sunny flavors of citrus are essential to enjoying the chilly winter months, from a hot cup of tea with a fragrant slice of lemon to a warm muffin with orange butter melting on top. Nothing compares to the sweet, tart, and slightly bitter f
Taste of the South2 min read
Stew By The Spoonful
Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. THIS COMFORTING STEW is more than just another warm meal for Linda. She turns to it when the winter chill sets
Taste of the South4 min read
Make-Ahead Breakfasts
MAKES 6 TO 8 SERVINGS Fans of sweet and savory fare, this best-of-both-worlds recipe is just for you. 9 large eggs2 cups whole milk½ teaspoon kosher salt14 slices white bread7 (1-ounce) slices Swiss cheese7 (1-ounce) slices deli smoked ham7 (1-ounce)
Taste of the South5 min read
Canned Cream Soups
MAKES 8 SERVINGS Hearty helpings of this chowder are sure to satisfy. 2½ pounds Yukon gold potatoes, peeled and cut into 1-inch cubes2 tablespoons kosher salt, divided1 pound thick-cut bacon, thinly sliced2 cups cubed smoked ham1 cup chopped carrot½
Taste of the South1 min read
Peas & Greens
MAKES 4 TO 6 SERVINGS Get your greens with a generous dose of Southern charm with this classic recipe. 4 slices thick-cut bacon, cut into ½-inch pieces1 cup chopped white onion2 cloves garlic, minced1 (16-ounce) bag prewashed turnip greens¼ cup canne
Taste of the South4 min read
Sideboard
BIRMINGHAM, ALABAMA’S, CHEF ROSCOE HALL SHARES HIS PASSION FOR FOOD AND ART CHEF ROSCOE HALL has had quite the culinary career. He’s worked in some of the best kitchens in the country and has learned a lot from experiences like his time on Top Chef.
Taste of the South5 min read
On the Rise
A soufflé is a classic French dish that can be sweet or savory, and it’s beloved for its towering heights. The name comes from the French word souffler, which means “to breathe” or “to puff,” and that is exactly what the egg whites do to the batter t
Taste of the South1 min read
Taste Of The South
EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Whitney Durrwachter FOOD EDITOR Jan Potter FEATURES EDITOR Daniel Dubuisson EDITOR-AT-LARGE Jean-Paul Bourgeois SENIOR COPY EDITOR Meg Lundberg COPY EDITOR Kellie Keeling EDITORIAL ASSISTANT Kaitly
Taste of the South4 min read
Mardi Gras in Mobile
FOR MANY OF US IN THE DEEP SOUTH, as soon as our countdown to the new year ends, we eagerly begin counting down to the next big celebration: Carnival (or Mardi Gras) season. Kicking off this year on January 6 and running through to Fat Tuesday on Feb
Taste of the South5 min read
All About Love and Best Dishes
FROM HUMBLE BEGINNINGS to sweet (and occasionally butter-filled) success, beloved Southern chef and TV personality Paula Deen is laying it all out there in her latest cookbook, Love and Best Dishes, which shares never-before-seen recipes, heirloom fa
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