Taste of the South Fall Comfort Food 2021

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.

United States
Hoffman Media
$6.69(Incl. tax)
$24.13(Incl. tax)
6 Issues

in this issue

1 min
editor’s letter

WHILE THERE ARE SOME generally accepted notions of comfort food—such as fried chicken, macaroni and cheese, or a big pot of tender greens—everyone has their own handful of favorites. Typically, these dishes are deeply rooted in our memories and family history. A hot buttered biscuit topped with honey can bring us back to the golden light of our grandmother’s kitchen in an instant. In this collection of our favorite, most comforting dishes for fall, you’ll find a refreshing mix of old and new—tried-and-true classics alongside plenty of tasty reinterpretations. That’s what I think we do best at Taste of the South: we use the ingredients and traditions that make Southern food great, and we apply them in new and interesting ways. My go-to dishes throughout this edition are all over the place.…

9 min
comforting soups & sandwiches

APPLE AND BEER CHEESE SOUP MAKES 6 SERVINGS This cozy soup has complex flavor thanks to tart apple, sweet onion, and IPA beer. 5 tablespoons salted butter, divided1 cup chopped sweet onion½ cup chopped carrot1½ cups chopped peeled Granny Smith apple½ teaspoon kosher salt½ teaspoon ground black pepper¼ teaspoon dry mustard¼ teaspoon ground red pepper1 garlic clove, minced¼ cup all-purpose flour1 (12-ounce) bottle IPA beer1 cup chicken stock1 cup whole milk6 ounces shredded sharp Cheddar cheese4 ounces shredded smoked Gouda1 cup cubed marbled rye bread½ cup chopped pecans, toasted 1. In a large Dutch oven, melt 3 tablespoons butter over medium heat. Add onion, carrot, apple, salt, and black pepper; cook until mixture becomes tender, about 5 minutes. Add dry mustard, red pepper, and garlic; cook, stirring often, until mixture is very tender, about…

10 min
hearty autumn sides

BACON FAT CONFIT POTATOES MAKES 4 TO 6 SERVINGS A cast-iron skillet helps these potatoes form a golden crust as they simmer in bacon drippings and fresh thyme. 1 pound bacon, chopped2 pounds new potatoes, quartered10 sprigs fresh thyme2 cloves garlic, smashed1 dried bay leaf1½ teaspoons kosher salt1 teaspoon ground black pepperGarnish: chopped fresh thyme 1. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. 2. Add potatoes, thyme, garlic, bay leaf, salt, and pepper to drippings in skillet; bring to a simmer. Reduce heat to medium-low; cover and cook, stirring occasionally, until potatoes are tender, 18 to 20 minutes. Stir in bacon before serving. Garnish with thyme, if desired. BACON-WRAPPED BRUSSELS SPROUTS WITH…

13 min
cozy family suppers

HERB-BUTTER ROASTED CHICKEN WITH MUSCADINES MAKES ABOUT 4 SERVINGS The grapes break down around this roasted chicken and turn into the most beautiful pan sauce. 5 tablespoons unsalted butter, softened1 clove garlic, minced1 teaspoon chopped fresh rosemary1 teaspoon chopped fresh thyme1 teaspoon Dijon mustard1 teaspoon kosher salt, divided½ teaspoon ground black pepper, divided1 (3- to 4-pound) chicken, patted dry4 cups muscadine or scuppernong grapes5 shallots, halved3 sprigs fresh rosemary3 sprigs fresh thyme2 tablespoons balsamic vinegar2 teaspoons olive oil 1. Preheat oven to 425°. 2. In a small bowl, stir together butter, garlic, chopped rosemary, chopped thyme, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Gently loosen skin from breast of chicken, keeping skin intact. Rub butter mixture under and over skin of chicken. Place chicken in a 12-inch cast-iron skillet. Sprinkle with remaining ½ teaspoon…

19 min
favorite fall sweets

PEAR AND HONEY TART MAKES 6 SERVINGS You can have this creamy, honey-sweetened delight on the table in about 30 minutes. 1 (17.3-ounce) package frozen puff pastry, thawed2 tablespoons unsalted butter2 large red pears, cored and sliced1 (8-ounce) package cream cheese, softened¼ cup honey, plus more to serve2 teaspoons lemon zestGarnish: chopped toasted pecans 1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. 2. On a lightly floured surface, gently unfold 1 pastry sheet. Roll into a 10x10-inch square, and place on prepared pan. Unfold remaining pastry sheet, and cut 4 (2-inch-wide) strips. Reserve remaining pastry for another use. Brush edges of pastry with water. Place strips around edge of crust, trimming to fit. 3. Bake until golden brown, 15 to 18 minutes. Let cool completely. 4. In a large skillet, melt…

1 min
recipe index

DESSERTS Apple-Spice Cake with Brown Sugar Frosting 95 Brown Butter Skillet Apples 87 Caramel-Filled Oatmeal-Cranberry Cookies 79 Cider Syrup Chess Pie 90 Muscadine Pie 94 Ocracoke Island Fig Cake 86 Pear and Honey Tart 71 Pecan Pie Bars 83 Pumpkin Bundt Cake with Toffee Sauce 75 Sorghum Caramel Apple Pie 78 Spiced Layer Cake 82 Sweet Potato–Chocolate Bread 91 Sweet Potato–Pecan Pie 74 MAINS Bacon-Wrapped Pork Tenderloin with Sweet Potatoes 61 Brown Butter–Pecan Catfish with Herbed Potatoes 64 Figgy Barbecue Pulled Pork 53 Flank Steak with Rosemary-Beer Butter 68 Herb-Butter Roasted Chicken with Muscadines 49 Pork Chops with Milk Gravy 52 Pork Fricassee 65 Rosemary-Chicken Pot Pie 56 Spice-Brined Turkey 57 Spicy Shrimp Pot Pies 60 SANDWICHES Bacon & Smoked Cheddar Grilled Cheese Sandwiches 23 Grilled Macaroni & Cheese Sandwiches 18 Slow Cooker French Dip Sandwiches 11 SIDES Bacon Fat Confit Potatoes 27 Bacon-Wrapped Brussels Sprouts with Mustard Sauce 30 Black-Eyed Pea–Coconut Curry 42 Broccoli-Rice Casserole 38 Classic Mac 31 Cornbread and Buttermilk Biscuit Dressing…