Taste of the South November/December 2019

They say the holidays are the most wonderful time of the year, and when it comes to holiday food in the South, that’s what we call an understatement. When this most festive of seasons rolls around, our signature Southern hospitality kicks into overdrive. From tins of cookies sent off to loved ones and feast tables decked out to the nines, we just can’t help ourselves. Homemade treats become seasonal greeting cards from home cooks across the region. In this issue, we’ve got all the Thanksgiving and Christmas essentials, like our foolproof Pecan Pie (page 78), Classic Ambrosia Salad (page 27), and a glazed whole-roasted turkey that will prove you don’t need to choose between juicy turkey breasts and perfectly cooked thighs (if you follow our tips on page 47, that is). And…

North Carolina-native Lindsay Autry has garnered national acclaim through her work at prominent restaurants across the South and Mexico as well as her appearance on the ninth season of the Bravo series Top Chef. Her latest restaurant, The Regional, has become a hot spot for locals and visitors in South Florida looking for a taste of comfort with a twist. Her menu has opened minds—and taste buds—in the area’s blossoming culinary culture, and when asked about Florida’s place in the Southern food scene, this is what she had to say. How does Florida’s climate impact the kind of food served in the area and at your restaurant? You can probably guess by the name, our whole concept is that we source regional ingredients, and where we are in Palm Beach County…

1 JUNIPER & SALT HEARTY SERVING LADLE If you’re planning to present soups, stews, and chowders on your table this holiday season, this chic and functional 10-inch birch wood ladle is a must. The Atlanta company’s elegant, handmade piece brings heirloom quality straight to your kitchen and looks stylish scoop after scoop. There’s even a hooked handle for securing the ladle to the side of a pot, preventing any messy slipping. $32; juniperandsalt.com 2 HERITAGE SHORTBREAD Traditional Scottish shortbread lives on thanks in part to this South Carolina company. Based on an original, century-old family recipe, Heritage Shortbread is lovingly baked with natural ingredients and makes a delicious surprise for the special people in your life. If you can’t bear to part with these irresistible bite-size pieces, grab a warm cup of cocoa…

THE ROYAL TERN | Johns Island, South Carolina Located in the heart of Johns Island, this upscale seafood house has been serving up local surf and turf to the Charleston area for almost a year. Their charming, modern dining room creates a cozy atmosphere to enjoy specialties like garlicy grilled shrimp, wood-fired steaks, and even oysters from an impressive raw bar selection. Whether you come for the food or a drink from the bar, this stylish neighborhood eatery is worth a visit. theroyaltern.com EMBER | Miami, Florida Southern Florida is a melting pot of cultures and flavors, but this contemporary take on the classic bistro has found a way to stand out. Their array of tantalizing dishes and stunning ambience shake off any misconceptions that your meal will be anything less than remarkable.…

RUTABAGAS are a cruciferous vegetable—a cousin of cabbage, turnips, and broccoli. While they look similar in appearance to turnips and boast a similarly spicy flavor profile, they are sweeter and denser. The harvest season typically runs from September through June, but their peak season for the best flavor is when winter is in full force. Rutabagas’ low price also makes them an excellent budget-friendly vegetable to add to your weekly grocery list. The roots are often waxed for long-term storage, so be sure to scrub off the wax or peel them before using. Mashed Rutabagas with Sun-Dried Tomato-Bacon Jam MAKES 4 TO 6 SERVINGS Sun-dried tomatoes give the jam a deep tomato flavor, perfect for those winter nights when the warm days of summer seem far away. 3 pounds rutabagas, peeled and cut into…

Leftover Turkey and Farro Soup MAKES 6 TO 8 SERVINGS Double the recipe for the Balsamic Roasted Vegetables when making your holiday dinner or start with fresh. Either way, this soup is sure to satisfy. 9 cups chicken or turkey stock (see A Second Helping)2 cups cooked shredded turkey¾ cup farro¼ cup chopped fresh herbs (sage, thyme, dill)2 dried bay leaves½ teaspoon kosher salt½ teaspoon ground black pepper¼ teaspoon crushed red pepper6 cups chopped collard greens3 cups chopped Balsamic Roasted Vegetables (recipe on page 55)Fresh herbs and bread, to serve 1. In a large Dutch oven, place stock, turkey, farro, herbs, bay leaves, salt, black pepper, and red pepper; bring to a boil over medium-high heat. Working in batches, stir in collard greens until wilted. Reduce heat to medium, and cook until farro is…