January/February 2022

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 readRegional & Ethnic
Editor’s Letter
THE OTHER MORNING as I was buttering a biscuit in a rare moment of relative quiet, I thought about my sister’s wedding last summer in the sun-dappled hills of northern Virginia. The day couldn’t have been more beautiful, and among the other delightfu
Taste of the South5 min readDiet & Nutrition
Sideboard
Taking the seafood world by storm with CHEF MICHAEL NELSON GW FINS 808 Bienville Street | New Orleans, Louisiana 70112 gwfins.com | @chefmikenola (504) 581-3467 If you’re unfamiliar with the area, GW Fins is a can’t-miss stop for quality seafood in t
Taste of the South6 min read
Citrus Season
MAKES 1 (9-INCH) PIE This tangy pie incorporates an entire grapefruit to ensure a generous supply of citrus flavor. 1 large red or pink grapefruit1¾ cups granulated sugar, plus more for dusting¼ cup firmly packed light brown sugar½ teaspoon kosher sa
Taste of the South7 min read
Winter Greens
TO ME, GREEN is not just a holiday color. It is, more specifically, a winter color. Through the years, my husband, George, and I grew collards and turnips and kale and spinach. He loved kale. I love collards. Since George passed away, I haven’t plant
Taste of the South2 min readRegional & Ethnic
Pasta Night
MAKES 8 TO 10 SERVINGS This weeknight staple is simple yet filled with flavor. 3 tablespoons olive oil1 cup chopped yellow onion3 cloves garlic, minced½ cup white wine2 (28-ounce) cans crushed tomatoes2 tablespoons sugar1 tablespoon plus 2 teaspoons
Taste of the South7 min readRegional & Ethnic
The Louisiana Boucherie
At dawn on a cold winter morning in Louisiana, folks gather around, hushed and heads bowed, as the Butcher’s Prayer is recited in honor of the pig soon to be harvested. A single gunshot rings, friends and neighbors prepare their posts, and a centurie
Taste of the South6 min read
Southern Kitchen Basics
MAKES 1 (9-INCH) PIE In-season citrus shines in this beautiful pie. 1 disk Pie Dough (recipe follows)1½ cups sugar3 tablespoons all-purpose flour½ teaspoon kosher salt3 large eggs, room temperature6 tablespoons unsalted butter, melted and cooled to r
Taste of the South5 min readRegional & Ethnic
Warming Winter Soups & Stews
MAKES ABOUT 8 SERVINGS Taste the quality of Camellia Brand beans with this classic dish, and get to know all about the family business on page 71. 1 pound dried pinto beans*5 slices bacon, coarsely chopped1 cup chopped yellow onion5 cloves garlic, mi
Taste of the South3 min readRegional & Ethnic
Say Cheese!
MAKES 4 Cooking your sandwiches with mayo ensures a crisp, golden toast. 1 cup shredded white Cheddar cheese1 cup shredded sharp Cheddar cheese¼ cup diced pimientos, drained¼ cup cream cheese, room temperature¼ cup mayonnaise¼ teaspoon hot sauce8 sli
Taste of the South5 min readRegional & Ethnic
Raising the Bar
IN LOUISIANA, there are as many variations of red beans and rice as there are king cakes during Carnival season. People experiment with heat levels and Cajun spice blends and debate whether andouille sausage or smoked ham is the superior protein, but
Taste of the South1 min read
Timeless Tradition
NO SOUTHERN LUNCHEON, SHOWER, OR SOCIAL would be complete without a pretty punch to sip, especially when it comes from the pages of a classic Junior League cookbook. These community recipe collections have stood the test of time for a reason and are
Taste of the South2 min readRegional & Ethnic
Not Your Mama’s Meat Loaf
MAKES 1 (9X5-INCH) LOAF With four types of meat and lots of flavor, this hearty main dish will be a crowd-pleaser. 3 tablespoons unsalted butter1 cup chopped yellow onion4 cloves garlic, minced¼ cup tomato paste1 pound ground beef1 pound ground pork½
Taste of the South5 min readRegional & Ethnic
Potatoes
MAKES 6 Grab some pork from your favorite local barbecue shop for these over-the-top potatoes. 6 large russet potatoes2 tablespoons vegetable oil1 tablespoon kosher salt1 (16-ounce) container barbecue pork½ cup shredded sharp Cheddar cheese1 avocado,
Taste of the South1 min read
Buttery Biscuits
MAKES ABOUT 12 These fluffy bakes have a perfectly crisp crust thanks to the cast-iron skillet they’re baked in. 3 tablespoons buttermilk powder (see Kitchen Tip)1 cup water3½ cups all-purpose flour*2 tablespoons sugar3½ teaspoons kosher salt, divide
Taste of the South3 min readRegional & Ethnic
Half Moon Rising
PEOPLE LOVE COOKIES, but we didn’t realize just how much until 1996 when my brother, Joe, and I bought a barbecue restaurant in Birmingham, Alabama. It was a little cinder-block joint in Birmingham’s Southside named Pat James’s Full Moon Bar-B-Que af
Taste of the South2 min readRegional & Ethnic
8 Stops for As-Good-As-It-Gets Gumbo
GUMBO IS ONE OF THOSE SUREFIRE WAYS to get to any Southerner’s heart. Many folks reminisce on the times spent watching their parents or grandparents stirring up a roux in a cast-iron pan, the craving for a bowl building as the soul-soothing aroma waf
Taste of the South5 min read
Mississippi Mud
MISSISSIPPI MUD IS A CHOCOLATE LOVER’S DREAM. The history of the decadent dessert is about as murky as its namesake—the muddy banks of the Mississippi River that its chocolaty base resembles—but there’s no doubt it’s a Southern favorite. Whether the
Taste of the South2 min readRegional & Ethnic
Recipe Index
Buttermilk Biscuits with Honey Butter 88 Cornbread 58 Memama’s Cornbread Muffins 32 Meyer Lemon–Poppy Seed Quick Bread 25 Blood Orange–Buttermilk Pie 54 Chocolate Mashed Potato Cake 85 Easy Lemon King Cake 23 Full Moon Bar-B-Que Half Moon Cookies 90
Taste of the South2 min readRegional & Ethnic
Brunswick Stew
IN A WATERFRONT PARK ON THE COAST OF BRUNSWICK, GEORGIA, sits an old, weathered 25-gallon iron pot atop a stone pedestal. “In this pot,” the words inscribed in the base read, “the first Brunswick stew was made on St. Simon Isle July 2, 1898.” A seven

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