October 2021

Taste of the South

Authentically Southern, Always Delicious

Taste of the South1 min read
Taste Of The South
EDITOR Daniel Schumacher MANAGING EDITOR Whitney Durrwachter ASSOCIATE EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Adrienne Davis EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOG
Taste of the South2 min read
Dishing with Tiffany Derry
When she started her first restaurant job—a server at her local IHOP—at the age of 15, Tiffany Derry hoped to end up in the kitchen one day. Her wish came true one fateful night when a cook didn’t show up for work, and she hasn’t looked back since. S
Taste of the South2 min readRegional & Ethnic
Editor’s Letter
IN THE SOUTHERN KITCHEN, there are certain things that never go out of style. A few of those cherished constants include flaky biscuits, hot pans of cornbread, and crispy fried chicken, but there is one thing that they all have in common and that per
Taste of the South2 min readRegional & Ethnic
Tastes & Tools
Look out spice cabinet! There’s a new kid on the shelves these days, and we have this Nashville-based company to thank. What started as a secret family recipe quickly became a fully-fledged business after owners Jim and Mary K Rolfe gifted their spic
Taste of the South3 min readDiet & Nutrition
New + Noteworthy
Magazine Street in the Crescent City is home to miles of eclectic shops, cafés, and restaurants, and Birdy’s became the latest addition when it opened its doors earlier this year in the Garden District. Breakfast and brunch are the name of the game,
Taste of the South6 min readRegional & Ethnic
Work with What You’ve Got
GROWING UP, my daddy worked two jobs just to provide for our family. He worked all day at our family’s filling station and then he would come home, eat supper, and sleep a couple of hours before he worked the night shift at the Hunt Refining Company
Taste of the South4 min readRegional & Ethnic
Autumn Squash
MAKES ABOUT 8 CUPS Rich, creamy, and spicy, this bisque is a can’t-miss dish for fall. 8 cups butternut squash, peeled, seeded, and chopped into 2-inch pieces (about 2 squash)1½ cups ½-inch-thick sliced sweet onion4 cloves garlic2 tablespoons olive o
Taste of the South1 min read
Cozy Casserole
MAKES ABOUT 6 SERVINGS Use rotisserie chicken in this recipe if you’re short on time, and cook and refrigerate the rice and broccoli the night before you plan to make this casserole so it comes together quickly. 2 tablespoons unsalted butter1 (8-ounc
Taste of the South7 min read
Pecan Pie
THE ULTIMATE COMBINATION of crunchy, buttery, and syrupy sweet, pecan pie has long been a star on Southern dessert tables. A true born-and-bred treat, this pie’s star ingredient is pecans, which are native to North America and were a part of the Nati
Taste of the South9 min read
Autumn Appalachian Road Trip
THE ASCENT FROM GEORGIA into western North Carolina slowly becomes a dizzying stream of narrow, two-laned roads where gaps in trees offer panoramic mountain scenes that, in October, seem to shift from bright green to gold, crimson, and fiery orange o
Taste of the South7 min read
Breaking Bread
MAKES 24 A spicy and buttery glaze on top makes these bites almost too good to be true. 5 cups all-purpose flour, divided⅓ cup sugar1 tablespoon kosher salt2¼ teaspoons instant yeast¾ cup whole milk⅔ cup water¼ cup unsalted butter, cubed1 large egg,
Taste of the South5 min read
Southern Spirits
MAKES 4 TO 6 SERVINGS Let your slow cooker do the work on these sticky, sweet, and spicy bites. 2 tablespoons firmly packed light brown sugar2 teaspoons kosher salt1½ teaspoons dry mustard1 teaspoon smoked paprika1 teaspoon ground black pepper½ teasp
Taste of the South6 min readRegional & Ethnic
Dutch Oven Dinners
MAKES 8 TO 10 SERVINGS The fluffy, buttery biscuits on top of this dish will have you more than ready to dig in. 1 tablespoon olive oil5 slices thick-cut bacon, chopped2 pounds pork tenderloin, trimmed and cut into bite-size pieces1 tablespoon plus ½
Taste of the South6 min readRegional & Ethnic
Fire, Smoke and Bold Black Barbecue
“If you’re going to talk about barbecue in the United States, you’re going to have to include African Americans,” says Adrian Miller, author of recent book Black Smoke. A lawyer and former presidential adviser turned food historian, Adrian is tired o
Taste of the South1 min readRegional & Ethnic
Coush-Coush
A SKILLET FULL OF COUSH-COUSH IS A HEARTY DISH that will warm up the coolest of fall mornings. Akin to grits and other hot breakfast cereal options, this old-fashioned and oft-overlooked recipe beloved in Cajun kitchens is made by stirring boiling wa
Taste of the South3 min readDiet & Nutrition
Caramel Creation
MAKES 1 (9-INCH) CAKE This traditional recipe takes a little more technique and is so worth the effort. 2½ cups White Lily all-purpose flour1½ cups sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt¾ cup unsalted butter, soften
Taste of the South5 min read
Lard
MAKES 8 (photo on page 78) Work as quickly as possible when incorporating the bacon drippings and butter so that they stay cold, which creates the distinct biscuit layers we all know and love. 3 cups self-rising flour, plus more for dusting¼ cup baco
Taste of the South2 min readRegional & Ethnic
Lowcountry Fare
MAKES 6 SERVINGS With three types of meat, rice, veggies, and crunchy pecans on top, there’s lots to love about this one-skillet dinner. ½ cup chopped country ham4 slices thick-cut bacon, chopped6 bone-in skin-on chicken thighs, about 2½ pounds2 teas
Taste of the South4 min readRegional & Ethnic
Full-Circle Vietnamese Cooking
IF YOU WERE A SHOPPER at downtown Charleston’s old Meeting Street Piggly Wiggly during the 30-plus years that she worked there, you'd likely remember my mom, Thu-Ha—or as she was called there, Miss Ha. That Piggly Wiggly gave my mom her first job aft
Taste of the South2 min readRegional & Ethnic
Chicken & Dumplings to Soothe the Southern Soul
IN SO MANY SOUTHERN KITCHENS, chicken and dumplings recipes are deeply cherished and passed down through the generations. However, the origin of the dish has long been disputed. Many believe its roots can be traced back to the Great Depression in the
Taste of the South2 min readRegional & Ethnic
Recipe Index
50/50 Biscuits 83 Bacon and Caramelized Onion Focaccia 48 Garlic–Green Onion Twin Rolls 52 Pepper Jelly Parker House Rolls 47 Pimiento Cheese Loaf 52 Pumpkin-Chocolate Chip Streusel Loaf 28 Sweet Cornbread Muffins 49 Bacon Fat–Oatmeal Cookies 84 Butt
Taste of the South2 min readRegional & Ethnic
Ya-Ka-Mein
MANY COOKBOOKS THAT EMERGE from the Crescent City are conceptually similar. You’ll usually find recipes for rich gumbo that starts with a 45-minute roux, Monday-night red beans and rice, crawfish étouffée, or spicy jambalaya. These are the dishes New

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