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Taste of the SouthTaste of the South

Taste of the South

September 2019

Taste of the South helps you savor the unique dishes, cooking personalities and culinary destinations of the South - and now you can enjoy every single page on your tablet! For readers who love Southern cooking or simply experimenting with new flavors, this magazine is a guidebook. Taste of the South is for those who have a passion for good food, at home and on the road. Every issue is a guide to Southern lifestyle.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

IN THIS ISSUE

access_time1 min.
pumpkin spice latte cake

MAKES ABOUT 12 SERVINGS 4 cups all-purpose flour5 tablespoons instant espresso powder2 tablespoons pumpkin pie spice3½ teaspoons baking powder1½ teaspoons kosher salt3 cups canned pumpkin1½ cups firmly packed light brown sugar1½ cups granulated sugar1 cup plus 2 tablespoons unsalted butter, melted1 cup whole milk5 large eggs, room temperature1 tablespoon vanilla extractSweetened whipped cream, to serveGarnish: confectioners’ sugar, pumpkin pie spice 1. Preheat oven to 350°. Spray a (16-cup) Carolina Cooker Fluted Cast Iron Cake Pan with baking spray with flour. 2. In a large bowl, whisk together flour, espresso powder, pumpkin pie spice, baking powder, and salt. In another large bowl, whisk together pumpkin, brown sugar, granulated sugar, melted butter, milk, eggs, and vanilla. Make a well in center of flour mixture; add pumpkin mixture, stirring just until combined. Spoon batter into prepared…

access_time1 min.
taste of the south

EDITORIAL EDITOR Daniel Schumacher MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes STYLISTS Caroline Blum, Courtni Bodiford, Sidney Bragiel, Lucy Finney, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Ashley Jones, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE…

access_time1 min.
editor’s letter

I love experiencing the flavors and food cultures throughout the South. From the tangy pork barbecue I ate in Virginia during college to the bourgeoning fine dining scene in Birmingham, Alabama, and Steve McHugh’s back-to-nature approach at Cured in San Antonio, Texas, there’s more incredible eating to be done in the South than I could do in a lifetime. Ten lifetimes, maybe. This issue might raise some of the same questions for you as it has for me: Will it be a spicy shrimp boil or a quick and satisfying skillet of Browned Butter-Pecan Catfish? (You’ll find recipes for both on pages 65 and 25, respectively.) Will I make my family’s time-tested recipe for biscuits or prepare a double-batch of the foolproof buttermilk biscuits from this issue’s Cooking Class (on page…

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editor’s picks

Savannah Food & Wine Festival With a curated selection of top pitmasters, notable local and regional chefs, whisky distillers, and more, this festival will surprise and delight food lovers of all stripes from November 4–10. Shuga Girl This new coffee shop near Ellis Square not only offers freshly-pulled espresso and baked goods by Auspicious Baking Co., but craft cocktails and daiquiris as well. The Grey Market Last year, the award-winning team at The Grey opened a conveniently located neighborhood market with counter service that’ll fill your belly. Don't miss the daily chicken dinner. Bull Street Taco It’s a short walk from the south end of Forsyth Park to treat yourself. This shop has the traditional flavors as well as a few unexpected combos. Check out even more must-visit spots in Savannah, Georgia, on page 35.…

access_time2 min.
dishing with

After leaving his home in Mexico and immigrating to Texas, Chef Hugo Ortega knew he wanted to make a name for himself in the Southern food scene. The acclaimed restaurateur worked his way up from the very bottom and now owns four of Houston’s hot spots: Backstreet Café, Hugo’s, Caracol, and Xochi. The 2017 James Beard Foundation Best Chef: Southwest award winner shared his story in hopes of inspiring other young chefs to strive for success in and out of the kitchen. The road to your current success was a long one. What inspired you to keep going? When I came from Oaxaca in the 1980s, Houston was a very different place. I worked as a dishwasher and busboy for years to make ends meet, but it was difficult to make…

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prep + provisions

1 BOOTHILL BLADES HONEY DIPPER You can sense the care and craftsmanship put into each sleek honey dipper from this Kentucky-based business. Each one is individually handcrafted from locally sourced woods and finished with a protective coating to guarantee ease of use for years to come. $16; boothillblades.com 2 PROHIBITION POPCORN Popped and packaged in Nashville, Tennessee, Prohibition Popcorn is the fabulously addictive brainchild of a brother-and-sister catering team who realized their clients wanted a unique party favor their guests would actually enjoy. Each crunchy, salty, sweet batch gets an extra kick of flavor thanks to a splash of local whiskey. $9–18; prohibitionpopcorn.com 3 MIDLAND GHOST PEPPER JELLY Even for the most experienced spice connoisseurs, ghost peppers deliver a fiery one-two punch to the taste buds. This Georgia company pairs that blazing pepper with a…

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