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Taste of the South

Taste of the South March/April 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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United States
Hoffman Media
$6.49(Incl. tax)
$23.38(Incl. tax)
6 Issues

in this issue

4 min
jon jackson’s fresh approach to beef

AS A FARMER, I try really hard to bring new and amazing things to our customers. Through Comfort Farms, the veterans outreach program of the nonprofit I founded named STAG VETS INC, I work to help small farms in my region have a voice on our popular platform. A few years ago, I chose to turn toward dairy cattle as a way to help struggling dairy farmers sell their cull cattle to high-end markets. People thought I was absolutely crazy in thinking that ole mamma dairy cows could compete with black angus beef cattle. But, I’m African at heart, so I accepted the challenge. Two years later, we are rocking this thing! Not only are older dairy cows the most sustainable in the beef industry, but they are also absolutely delicious.…

1 min
easter made easy

Ham Steak Supper MAKES 4 SERVINGS Make a double batch of this irresistible Apple-Mustard Sauce to keep on hand—you’ll want to serve it with everything. 1 pound baby Yukon gold potatoes, quartered1 pound Brussels sprouts, trimmed and halved2 tablespoons olive oil1 teaspoon kosher salt½ teaspoon ground black pepper1 pound radishes, quartered or halved2 tablespoons unsalted butter2 (12-ounce) boneless ham steaksApple-Mustard Sauce (recipe follows)Garnish: chopped fresh parsley 1. Preheat oven to 400°. Line a baking sheet with parchment paper. 2. In a large bowl, toss together potatoes, Brussels sprouts, oil, salt, and pepper. Spread mixture in a single layer on prepared baking sheet. Bake for 20 minutes. 3. Add radishes to pan, using a spatula to gently toss with potato mixture. 4. Bake until vegetables are tender and browned, 15 to 20 minutes more. 5. While vegetables are cooking,…

5 min
carrot creations

Roasted Carrot and Potato Salad MAKES 4 TO 6 SERVINGS Round out your Easter Sunday menu with this souped-up side salad. 1 pound medium red potatoes, sliced into ½-inch wedges1 (12-ounce) bag rainbow baby carrots, halved lengthwise2 tablespoons olive oil1 teaspoon kosher salt½ teaspoon ground black pepper½ teaspoon garlic powder3 slices thick-cut bacon, chopped⅓ cup apple cider vinegar3 tablespoons stone-ground mustard1 tablespoon firmly packed light brown sugar¾ cup chopped yellow onion½ cup sliced celery2 tablespoons chopped fresh parsley or celery leaves 1. Preheat oven to 400°. 2. In a large bowl, toss together potatoes, carrots, oil, salt, pepper, and garlic powder. Spread potato mixture in a rimmed baking sheet. Bake until lightly browned and tender, 20 to 25 minutes. Transfer to a large bowl. 3. In a medium skillet, cook bacon over medium heat until crisp,…

8 min
oh-so-sweet rolls

Sweet Roll Dough MAKES 9 LARGE OR 12 SMALL ROLLS Perfect the ultimate dough, and you’ll be ready to roll up whatever rolls you’re craving in no time. 4¼ cups all-purpose flour, divided¼ cup sugar2½ teaspoons kosher salt1 (0.25-ounce) package instant yeast⅓ cup water⅓ cup whole milk⅓ cup unsalted butter2 large eggs, room temperature 1. In the bowl of a stand mixer fitted with the paddle attachment, stir together 1½ cups flour, sugar, salt, and yeast. 2. In a medium saucepan, heat ⅓ cup water, milk, and butter over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture, and beat at medium-low speed until combined. Add eggs; beat at medium speed until combined. With mixer on low speed, gradually add 2½ cups flour, beating just until combined…

6 min
rice suppers

Layered Tex-Mex Casserole MAKES ABOUT 8 SERVINGS Take a break from your go-to tacos and have a Tex-Mex Tuesday with this flavor-packed recipe. 1 pound ground sirloin1¼ pounds chorizo sausage, casings removed½ cup diced red bell pepper½ cup diced green bell pepper½ cup diced yellow bell pepper1 (1-ounce) package taco seasoning1 (15-ounce) can black beans, drained and rinsed2 cups thawed frozen corn1 cup jasmine rice, cooked according to package instructions1 cup shredded Mexican cheese blendPico de gallo, fresh jalapeño slices, and fresh cilantro, to serve 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a 12-inch cast-iron skillet, cook ground sirloin, chorizo, and bell peppers over medium-high heat, using back of a wooden spoon to break up meat, until meat is browned and vegetables are tender, 10 to 15…

8 min
spring’s best picks

LEMONS (Creamy Lemon Pie page 22) Available perennially in grocery stores, lemons in different varieties can also be found in farmers’ markets in late summer, winter, and spring. Meyer lemons, typically available in winter and spring, offer a sweeter flavor that's perfect for desserts like this decadent pie. GREENS From classics like turnip tops and collard greens to the colorful ribs of Swiss chard, vibrant greens are a great way to add flavor and nutrition to meals during the cooler months. Wash and refrigerate them wrapped in paper towels or a clean cloth to absorb excess moisture. Scallops and Wilted Greens MAKES 4 SERVINGS Orange juice, soy sauce, and ginger bring a bright and unique flavor to this beautiful dish. 2 bunches fresh Swiss chard (about 1 pound)12 large fresh scallops1 teaspoon kosher salt½ teaspoon ground black…