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Taste of the South

Taste of the South Comfort Food 2019

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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País:
United States
Idioma:
English
Editor:
Hoffman Media
Periodicidad:
Bimonthly
SUSCRIBIRSE
USD 17.99
6 Números

en este número

1 min.
editor’s letter

WHILE THERE ARE SOME generally accepted notions of Southern 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 can bring us back to the golden light of our grandmother’s kitchen. In this collection of our favorite, most comforting dishes, you’ll find a refreshing mix of old and new. Tried-and-true classics alongside some 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. I’m a sucker for hot and fresh…

15 min.
cozy suppers

Lemon Fried Chicken MAKES ABOUT 6 SERVINGS The salt in the brine helps the chicken absorb the lemon flavor, resulting in a zesty twist on this Southern staple. 1½ cups whole buttermilk2 tablespoons kosher salt, divided1 tablespoon hot sauce1 (3½-pound) whole chicken, cut into pieces2 lemons, sliced2 cups all-purpose flour2 teaspoons ground black pepper1 teaspoon lemon zestPeanut oil, for fryingGarnish: chopped fresh rosemary, lemon wedges 1. In a large bowl, stir together buttermilk, 1 tablespoon salt, and hot sauce. Add chicken pieces and lemon slices; cover and refrigerate for at least 4 hours or up to 24 hours. 2. In a shallow dish, whisk together flour, pepper, zest, and remaining 1 tablespoon salt. Dredge chicken and lemon slices in flour mixture, shaking off excess. Place on a wire rack; let stand for 15 minutes. 3. In…

15 min.
cheesy comfort

Loaded Mac and Cheese MAKES 10 TO 12 SERVINGS We love how the super-cheesy sauce clings to every nook and cranny of the cavatappi pasta in this crowd-pleasing dish. ¼ cup unsalted butter½ cup all-purpose flour1 clove garlic, minced2 teaspoons kosher salt1 teaspoon Worcestershire sauce½ teaspoon dry mustard½ teaspoon ground black pepper4 cups whole milk1 cup sour cream4 cups shredded Colby-Jack cheese blend, divided1 pound cavatappi pasta, cooked according to package directions4 tablespoons chopped fresh chives, divided½ cup panko (Japanese bread crumbs)4 slices thick-cut bacon, cooked and crumbled2 tablespoons unsalted butter, melted 1. Preheat oven to 350°. 2. In a 12-inch cast-iron skillet, melt butter over medium heat. Whisk in flour, garlic, salt, Worcestershire, mustard, and pepper; cook for 2 minutes. Whisk in milk and sour cream until smooth; bring to a simmer. Cook, stirring…

12 min.
easy casseroles

Mashed Potato Casserole MAKES 8 TO 10 SERVINGS A mixture of crispy cereal and garlicky cheese creates an irresistible topping. 1 (5-pound) bag Yukon gold potatoes, peeled and cut into ½-inch pieces3⁄4 to 1 cup whole buttermilk, divided5 tablespoons unsaltedbutter, softened3 teaspoons salt, divided3 teaspoons ground black pepper, divided2 cups crushed cornflakes cereal2 tablespoons unsalted butter, melted¼ cup mozzarella-Asiago cheese blend with roasted garlic 1. Preheat oven to 350°. Lightly spray an 8-inch square baking dish with cooking spray. 2. In a large Dutch oven, place potatoes with enough water to cover. Bring to a boil over high heat; reduce heat to medium and cook until fork-tender. Drain potatoes. 3. In a large bowl, combine potatoes, 3⁄4 cup buttermilk, softened butter, 1½ teaspoons salt, and 1½ teaspoons pepper. Beat with a hand mixer at low speed…

11 min.
fried favorites

Fried Shrimp and Pimiento Cheese Grits Cakes MAKES 12 With three of our best-loved foods wrapped up in one package, we can’t get enough of these cheesy cakes. 1½ pounds jumbo shrimp, peeled, deveined, and cooked4 cups water4 cups chicken broth4 teaspoons kosher salt, divided2 teaspoons onion powder2 teaspoons hot sauce½ teaspoon ground black pepper2 cups quick-cooking grits1½ cups shredded sharp Cheddar cheese1 (7-ounce) jar diced pimientos, drained⅓ cup heavy whipping cream1½ tablespoons unsalted butter1 tablespoon chopped fresh thymeVegetable oil, for frying1½ cups all-purpose flour¾ cup plain yellow cornmealPimiento Cheese (recipe follows) 1. Line a 13x9-inch baking pan with heavy-duty foil, letting excess extend over sides of pan; spray foil with cooking spray. 2. Reserve 12 shrimp, and refrigerate. Chop remaining shrimp. 3. In a large Dutch oven, bring 4 cups water, broth, 2 teaspoons salt,…

17 min.
decadent desserts

Peanut Butter Swirl Cheesecake Brownies MAKES ABOUT 9 Upgrade your favorite brownie mix with this foolproof recipe. 1 (19.5-ounce) box chocolate fudge brownie mix4 ounces cream cheese, softened3 tablespoons sugar6 tablespoons creamy peanut butter1 large egg⅛ teaspoon salt 1. Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting excess extend over sides of pan. Spray with cooking spray. 2. Prepare brownie mix according to package directions. Spread batter into prepared pan. 3. In a medium bowl, beat cream cheese and sugar with an electric mixer at medium speed until smooth. Add peanut butter, beating well. Add egg and salt, beating until blended. Drop peanut butter mixture by heaping teaspoonsful over brownie batter. Using the tip of a knife, swirl batters together. 4. Bake until center is almost set and edges of brownies…