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Taste of the South

Taste of the South Breakfast Favorites 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.

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Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
$6.49(Incl. tax)
$23.38(Incl. tax)
6 Issues

in this issue

12 min
can't-beat casseroles

Sausage and Sweet Potato Frittata MAKES 4 TO 6 SERVINGS Tender sweet potato and hearty sausage make every bite of this skillet frittata delightful. 1 (16-ounce) package bulk pork sausage1 large sweet potato, peeled and thinly sliced (about 3 cups)1 medium tomato, halved and sliced1 clove garlic, minced¼ cup chopped fresh parsley1 tablespoon chopped fresh dill12 large eggs, beaten1½ teaspoons kosher salt⅛ teaspoon crushed red pepper½ cup grated Parmesan cheeseGarnish: fresh dill 1. Preheat oven to 350°. 2. In a 12-inch nonstick ovenproof skillet, cook sausage over medium-high heat, stirring occasionally, until browned and crumbly, about 8 minutes. Add sweet potato; cook, stirring gently, until tender, about 8 minutes. Stir in tomato and garlic; cook 1 minute more. 3. Add parsley, dill, eggs, salt, pepper, and cheese. Cook until bottom is set, about 2 minutes. 4. Bake…

13 min
breakfast for dinner

Tomato-Shrimp Gravy and Cornmeal Cathead Biscuits Canned tomatoes make this gravy simple and accessible—even when tomatoes are out of season. It pairs deliciously with our impressive yet effortless cornmeal drop biscuits. MAKES ABOUT 5 SERVINGS CORNMEAL CATHEAD BISCUITS 3½ cups self-rising flour*1½ cups fine yellow cornmeal*1 teaspoon kosher salt½ cup cold unsalted butter, cubed2 cups cold whole milk1 large egg1 teaspoon water TOMATO-SHRIMP GRAVY 3 tablespoons bacon drippings3 tablespoons all-purpose flour1½ cups vegetable broth½ pound medium fresh shrimp, peeled and deveined1 (14.5-ounce) can diced tomatoes, undrained1 teaspoon kosher salt1 teaspoon ground black pepper1 tablespoon chopped fresh parsley Garnish: chopped fresh parsley, chopped cooked bacon 1. For biscuits: Preheat oven to 375°. Spray a 12-inch cast-iron skillet with cooking spray. 2. In a large bowl, whisk together flour, cornmeal, and salt. Using a pastry blender, cut in cold butter until…

2 min
eggs 101

FOOLPROOF 'POACHING' If poaching eggs is intimidating, you can bake them in a muffin pan. STEP 1: Preheat oven to 400°. Generously spray a 6-cup muffin pan with cooking spray. Crack one egg into each muffin cup. STEP 2: Bake until eggs reach desired degree of doneness, 6 to 9 minutes. Remove from oven, and let cool slightly. Run a knife around the edge of each egg to loosen it. Remove eggs from pan, and serve immediately. PERFECT FRIED EGGS STEP 1: In a small bowl, crack egg. STEP 2: In a medium nonstick skillet, melt 2 tablespoons butter over medium-high heat. Once butter has melted, reduce heat to medium. Add egg to pan, and season with salt and pepper. STEP 3: Cook as directed below until egg reaches desired degree of doneness. EGGS OVER EASY Cook until edge…

1 min
recipe index

Breads, Pastries, and Sweets Bacon-Cheddar Biscuits 10 Baked Strawberry Oatmeal 47 Banana Bread Pancakes 39 Banana Bread Pudding 69 Cast-Iron Skillet Cinnamon Rolls 43 Chocolate-Cinnamon Roll Bread Pudding 35 Coffee-Almond Morning Buns 38 French Toast Sticks 14 Hummingbird Muffins 42 Jalapeño-Bacon Dutch Baby 18 Jalapeño-Cornmeal Pancakes 95 Lemon-Buttermilk Scones 34 Peach and Candied Ginger Pastries 46 Peanut Butter and Banana Toast 26 Strawberry-Almond French Toast Casserole 57 Strawberries and Cream Toast 22 Strawberry Doughnuts 51 Vanilla Beignets 50 White Cheddar Herbed Biscuits 15 Mains Bacon and Spinach Quiche 68 Baked Eggs with Country Ham 26 Basic Scrambled Eggs with Herbs 6 Biscuits and Sausage Gravy 19 Breakfast Pork Chops with Sage Gravy 91 Buttermilk Chicken and Waffles 83 Chicken Biscuits 30 Eggs, Sausage, and Grits Casserole 60 Flat Iron Steak and Eggs 94 Gruyère and Caramelized Onion Biscuits 86 Leek and Bacon Breakfast Casserole 65 Loaded Breakfast Nachos 79 Open-Faced Egg Sandwich with Waffled Toast 90 Personal Breakfast Pizzas 87 Pimiento Cheese Omelet 22 Rice Grits…

13 min
sweet breakfast treats

Lemon-Buttermilk Scones These bright and tangy scones go wonderfully with a strong cup of coffee for a decadent morning treat. MAKES 8 SCONES 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder1½ teaspoons kosher salt1½ teaspoons lemon zest½ teaspoon baking soda6 tablespoons cold unsalted butter, cubed1 cup whole buttermilk1 large egg GLAZE 1 cup confectioners’ sugar2 tablespoons whole buttermilk½ teaspoon lemon zest1 teaspoon fresh lemon juice 1. Preheat oven to 425°. Spray a cast-iron wedge pan with baking spray with flour. 2. For scones: In a large bowl, stir together flour, granulated sugar, baking powder, salt, lemon zest, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. 3. In a small bowl, whisk together buttermilk and egg until smooth. Add buttermilk mixture to flour mixture, stirring just until combined. (Dough will be…

14 min
classic southern fixin's

Bacon-Cheddar Biscuits MAKES 10 TO 12 Every Southern breakfast table needs an irresistible biscuit, and this ultra-savory quick bread will be welcome any time. 2½ cups self-rising flour1 tablespoon sugar1¼ teaspoons ground black pepper, divided½ cup cold bacon drippings2 tablespoons cold unsalted butter, cubed1 cup shredded sharp Cheddar cheese¾ cup cold whole buttermilk½ cup crumbled cooked bacon1 large egg1 tablespoon water 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. In a large bowl, stir together flour, sugar, and 1 teaspoon pepper. Using a pastry blender, cut in bacon drippings and cold butter until mixture is crumbly. Stir in cheese, buttermilk, and cooked bacon just until combined. 3. Turn out dough onto a heavily floured surface. Fold dough in half until it comes together, 3 to 4 times. Pat or roll dough…