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Taste of the South

Taste of the South Christmas Cookbook 2020

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.

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United States
Hoffman Media
$6.49(Incl. tax)
$23.38(Incl. tax)
6 Issues

in this issue

1 min
editor’s letter

END-OF-YEAR HOLIDAYS BRING THE BEST FOODS WITH THEM. From cozy suppers by the fire and elegant meals around the dining table to flavorful party bites and festive treats to gift to friends and neighbors, there is always something delicious to be made and shared. In my house, the days leading up to Christmas are usually packed with a flurry of different cooking projects—canning jars of apple butter, packing up boxes of cookies, and boiling pots of sugar into homemade toffee. But in the evenings, I turn to simple and comforting dishes like those starting on page 39. The Split Pea and Andouille Soup (page 56) is an update on one of my favorite childhood meals, and it is simple enough to throw together at the last minute. On Christmas morning, I…

14 min
christmas morning breakfast

Cheddar-Herb Biscuits MAKES ABOUT 18 These tender biscuits are layered with melty cheese and herbs. 6 cups all-purpose flour2 tablespoons baking powder2 teaspoons kosher salt1 teaspoon baking soda1 cup cold unsalted butter, cubed3½ cups heavy whipping cream, divided¼ cup unsalted butter, melted1½ cups shredded white Cheddar cheese, divided2 tablespoons chopped fresh parsley2 tablespoons chopped fresh chives2 tablespoons chopped fresh rosemary 1. Preheat oven to 450°. Line 2 large rimmed baking sheets with parchment paper. 2. In a large bowl, combine flour, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly. Make a well in center of flour mixture; add 3¼ cups cream. Using a fork, stir until dry ingredients are moistened. 3. Turn out dough onto a lightly floured surface, and knead gently until a dough holds together.…

10 min
party starters & sips

Baked Pimiento Cheese MAKES 4 TO 6 SERVINGS Pickle juice adds a little kick to this dip. 1 cup mayonnaise1 (4-ounce) jar diced pimientos, drained2 tablespoons dill pickle juice1 teaspoon Worcestershire sauce¼ teaspoon ground red pepper1 (8-ounce) block extra-sharp Cheddar cheese, shredded1 (8-ounce) block sharp Cheddar cheese, shredded 1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray. 2. In a medium bowl, stir together mayonnaise, pimientos, pickle juice, Worcestershire, and red pepper. Stir in cheeses. Spoon into prepared skillet. 3. Bake until golden and bubbly, about 20 minutes. Cornbread Biscotti MAKES 18 These are great as an appetizer or crumbled over casseroles. 2 (6-ounce) packages buttermilk cornbread-and-muffin mix*1 cup freshly grated Parmesan cheese, divided2 teaspoons ground black pepper2 teaspoons chopped fresh thyme¼ cup cold unsalted butter, cubed3 large eggs, divided¼ cup cold whole buttermilk 1. Preheat oven…

13 min
casual family fare

Cheesy Roasted Green Beans MAKES 4 TO 6 SERVINGS We recommend choosing a broiler-safe platter for this side dish, so it can be served straight from the oven, keeping the delicious melted cheese intact. ¼ cup plus 1 tablespoon olive oil, divided¼ cup Italian-seasoned panko (Japanese bread crumbs)1 pound fresh green beans, trimmed2 teaspoons garlic powder¾ teaspoon kosher salt½ teaspoon dried parsley½ teaspoon dried dill¼ teaspoon ground black pepper⅛ teaspoon crushed red pepper1 cup shredded extra-sharp Cheddar cheese¼ cup shredded Parmesan cheeseGarnish: crushed red pepper 1. Preheat oven to 425°. 2. In a small skillet, heat 1 tablespoon oil over medium heat. Add bread crumbs; cook, stirring constantly, until golden brown, 4 to 6 minutes. Transfer bread crumbs to a small bowl; set aside. 3. In a large bowl, toss together beans, garlic powder, salt, parsley,…

16 min
elegant holiday feast

Kale Salad with Roasted Black-Eyed Peas and Pickled Onions MAKES ABOUT 6 SERVINGS Crunchy, tangy, and delicious, this salad puts fresh winter greens to good use. 1 (15-ounce) can black-eyed peas, drained, rinsed, and patted dry1 tablespoon canola oil2 teaspoons firmly packed light brown sugar¾ teaspoon smoked paprika¼ teaspoon kosher salt¼ teaspoon ground black pepper½ cup drained pickled onions (see Kitchen Tip)8 cups lightly packed coarsely chopped kale½ cup toasted pecans, chopped 1. Preheat oven to 425°. Line a small rimmed baking sheet with parchment paper. 2. In a small bowl, stir together peas, oil, brown sugar, paprika, salt, and pepper. Spread in an even layer on prepared pan. 3. Bake until crisp, about 25 minutes, stirring occasionally. Let cool completely on a wire rack. 4. In a large bowl, toss together pickled onions, kale, and pecans.…

16 min
festive seasonal sweets

Apricot-Date Snowballs MAKES ABOUT 24 Rolled in confectioners’ sugar or sweetened flaked coconut, these no-bake cookies are hard to resist. 1 cup granulated sugar½ cup whole pitted dates, chopped½ cup dried apricots, chopped½ cup unsalted butter¼ teaspoon kosher salt1 large egg2 cups crisp rice cereal*½ cup chopped toasted pecans½ teaspoon vanilla extract1 cup confectioners’ sugar1 cup sweetened flaked coconut 1. In a large saucepan, stir together granulated sugar, dates, apricots, butter, salt, and egg. Bring to a simmer over medium heat, stirring frequently to prevent scorching. Reduce heat, and simmer, stirring frequently, until thickened and golden brown, about 10 minutes. Remove from heat. Stir in cereal, pecans, and vanilla. Let stand until cool enough to handle. (Mixture should still be slightly warm.) 2. Line a large baking sheet with parchment paper. Shape mixture into 1-inch…