Taste of the South

IF THERE IS A SINGLE ONE-TRICK-PONY PIECE of kitchen equipment I’d want to make a case for you adding to your collection, let me tell you that it’s an ice cream maker. You can snatch one up for under $75, and they’re a whole lot of fun to use. Throughout the warmer months, my kids and I will make gallons upon gallons of simple ice creams (usually vanilla with chocolate syrup mixed in at the end). You can go for nostalgia with one of those old-timey machines that use rock salt, or you could try one of the newer frozen bowl machines (which I highly recommend). To get you started on solid footing, Brenda Gantt provided three of her favorite throw-together ice creams starting on page 26. Unfortunately, we can’t live…

dishing with DIALING UP THE FUN WITH CHEF MASON HEREFORD WHEN IT COMES TO DINING AND cooking, Chef Mason Hereford is all about the fun. Whether it’s trying new techniques or recipes in the kitchen with his collaborative and insanely talented team or trying a new challenge, like appearing on Netflix’s Iron Chef: Quest for an Iron Legend, Mason has carved out fun in all his projects. Originally from Virginia, he has taken New Orleans by storm, and he and his team’s restaurants have the lines to prove it. We sat down with Mason to discover more about his journey and what makes his projects, like his new ’80s-themed restaurant, Hungry Eyes, successful. How did you get started cooking? I discovered the service industry and cooking when I moved to New Orleans in…

Watermelon Bayou Mules MAKES 8 SERVINGS With the addition of vodka and fruit juices, this refreshing cocktail tastes like summer. 3 cups cubed seedless watermelon24 ounces ginger beer*12 ounces vodka9 ounces fresh lime juiceGarnish: watermelon cubes, lime slices 1. In the container of a blender, place watermelon; blend until smooth. Strain, reserving 1½ cups juice. Discard solids. 2. In a large pitcher, combine reserved 1½ cups watermelon juice, ginger beer, vodka, and lime juice. Serve over ice. Garnish with watermelon cubes and lime wedges, if desired. *We used Fever-Tree Ginger Beer. Melon Trifles MAKES 6 TO 8 SERVINGS (photo on page 18) Our three favorite melons combine in perfect harmony with nutty granola and silky whipped cream for a delicious end to any summer meal. MELON JELLY: 1 cup diced cantaloupe1 cup diced honeydew1 cup diced watermelon1 tablespoon chopped fresh mint2 tablespoons…

IN THE SOUTH, homemade ice cream is not just something you eat. It’s something you do. Sure, the kids always loved the fresh tingle of the sweet treat on the tip of their tongue, but making ice cream was a pastime at our house. And, it still is today, too. Making the ice cream is as much to be enjoyed as eating it is. Homemade ice cream is not very expensive to make, so when George and I were young in life and in our marriage, homemade ice cream was a summertime staple for dessert and a great way to make a little time pass for the kids on those dog days. I remember all too well teaching Hannah and Dallas just the right amount of ice cream salt to…

FRESH, JUICY PEACHES straight from your local farmers’ markets are some of the sweetest highlights of summertime. They’re delicious plain and even mixed into savory recipes or salads, but it’s hard to beat the perfection of a traditional peach cobbler. Whether your go-to style is topped with biscuits, a lattice crust, or even a crumble for the peach crisp fans, you truly can’t go wrong with the fruity, creamy filling and buttery crust combo. We love this simple yet irresistible dish so much we got creative with a few new variations on the classic that we know you’re going to love as much as we do. Lattice Peach Cobbler MAKES 1 (8-INCH) COBBLER Another variation on the classic, this lovely lattice-topped creation will be the highlight of peach season. 6 cups sliced fresh peaches,…

Black Bean Burgers MAKES 8 These burgers and fries are a treat. ½ cup sliced red onion½ cup red wine vinegar2 tablespoons sugar2 tablespoons kosher salt, divided1 cup mayonnaise¼ cup finely chopped chipotle peppers in adobo sauce1 tablespoon fresh lime juice1 (8-ounce) package baby portobello mushrooms¼ cup minced red onion1 clove garlic, minced1 cup panko (Japanese bread crumbs)1 large egg1 teaspoon chili powder½ teaspoon ground black pepper6 cups Black Beans (recipe follows), cooled, drained, and divided½ cup sliced green onion2½ pounds sweet potatoes, cut into ½-inch-thick sticks (peeled, if desired)¼ cup vegetable oil, divided8 slices Monterey Jack cheese with peppersToasted buns and arugula, to serve 1. In a small bowl, combine sliced red onion, wine vinegar, sugar, and 1 teaspoon salt, stirring until sugar dissolves. 2. In another small bowl, combine mayonnaise, chipotle, and lime…