Taste of the South

WHENEVER I TRAVEL THROUGHOUT THE SOUTH, I’m always on the lookout for new experiences and new flavors. One of the first things I’ll do when I’m visiting a new city is find out when the farmers’ market is held or, if I’m lucky, which stores stock the

FOR GEORGIA CHEF TERRY KOVAL, it’s all about keeping it casual BY KAITLYN SHEHEE Even amid the successes and accolades that CHEF TERRY KOVAL has acheived, he most wants people to know that his Decatur, Georgia, restaurant, The Deer and The Dove, is a

BY AUGUST, OUR KIDS ALMOST REFUSED TO GO OUTSIDE. If you’ve never sweated in an Alabama August swelter, well, you just haven’t truly lived! Hannah would pout and Dallas would snort when I’d try to make them go outside if it was after lunch. I couldn’

Arriving midsummer, these “best of season” peaches, nectarines, plums, cherries, and apricots taste like sweetened sunshine. Seeing those first baskets arrive at the market is cause to rejoice with a biscuity cobbler or a small-batch homemade jam. Ch

MAKES 1 (10-CUP) BUNDT CAKE 1⅓ cups unsalted butter, melted¾ cup sugar½ cup clover honey⅓ cup whole buttermilk, room temperature4 large eggs, room temperature1 large egg yolk, room temperature4 teaspoons packed lemon zest2 tablespoons fresh lemon jui

MAKES 8 8 slices bacon8 jumbo hot dogs½ cup mayonnaise1 tablespoon hot sauce1 tablespoon stone-ground mustard1 (8.3-ounce) can baked beans, warmed8 pretzel hot dog buns, warmed½ cup diced tomato½ cup diced sweet onion¼ cup pickled sweet jalapeñosTate

MAKES 6 ¾ cup finely ground pretzels½ cup finely ground toasted pecans2 tablespoons granulated sugar2 tablespoons unsalted butter, melted 1 (8-ounce) package cream cheese, softened½ (1.7-ounce) package vanilla instant pudding mix1 small ripe banana,

MAKES 8 CUPS 1 pound dried green baby lima beans*2 tablespoons unsalted butter2 cups roughly chopped ham1 cup finely chopped yellow onion½ cup chopped celery3 cloves garlic, minced8 cups vegetable broth2 dried or fresh bay leaves1 teaspoon kosher sal

BY DANIEL DUBUISSON AND KAITLYN SHEHEE Southern chefs, bloggers, and fellow foodies you need to know Jacksonville, Florida chefkennygilbert.com Chef Kenny Gilbert is a certified beast in the kitchen. Kenny has always had a natural curiosity for the k

MAKES 4 SERVINGS ¼ cup olive oil1 tablespoon lemon zest2 tablespoons fresh lemon juice1 tablespoon chopped fresh dill½ teaspoon kosher salt¼ teaspoon ground black pepper⅛ teaspoon crushed red pepper1 (15-ounce) can great Northern beans, rinsed and dr

MY SON, DAVID, IS THE MAC AND CHEESE CONNOISSEUR IN MY FAMILY. He’s the one who encouraged me to make it in the first place and still requests different variations all the time. His famous mac and cheese bar at home has become a staple in our house.

FOR AS LONG AS I CAN REMEMBER, my paternal grandmother, Shirley Dubuisson, has been a force to be reckoned with in any kitchen. Her ability to effortlessly (and lovingly) feed our family of more than 40 with delicious, memorable meals never ceases to

MAKES 4 TO 6 SERVINGS 1¾ cups all-purpose flour, plus more for dusting1 tablespoon sugar1½ teaspoons baking powder1½ teaspoons kosher salt¼ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk4 ounces pork sausage¼ cup d

Biscuit Bottom Breakfast Pizza 93 Blueberry Coffee Cake 19 Blueberry Flapjacks 19 Banana-Caramel Mini Trifles 44 Blackberry-Lemon Cornmeal Bundt 32 Blueberry Cheesecake Crumble Bars 47 Honey-Peach Ice Cream Cake 47 Lazy Baked Alaska 48 Milk Chocolate

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. WHEN I THINK ABOUT THESE PICKLES, MY DADDY COMES TO MIND. I used to make these for him just like my mommy used