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Taste of the SouthTaste of the South

Taste of the South

January/February 2020

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.

País:
United States
Língua:
English
Editora:
Hoffman Media
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1 minutos
taste of the south

EDITORIAL EDITOR Daniel Schumacher FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CONTRIBUTING EDITOR Mary-Kate Tucto CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes SENIOR STYLIST Sidney Bragiel STYLISTS Caroline Blum, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Melissa Smith CONTRIBUTING STYLIST Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer, Taylor Franklin Wann ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain CONTRIBUTING FOOD STYLISTS/RECIPE DEVELOPERS Melissa Gray, Kellie Gerber Kelley DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER…

2 minutos
editor’s letter

We’re skipping resolutions this year. As anyone who has joined the early morning January gym hustle only to be caught pressing the snooze button come Valentine’s Day can attest—and I count myself among the masses here—resolutions can be just too easy to break. Instead, we’re setting a simple goal as we begin the new decade: savor each day. While working on this issue, we strived to make that goal easy to reach. Kick off the year by mastering the classics like the Chicken-Fried Pork Chops with White Gravy on page 78 and the Brisket and Red Bean Chili on page 84. Or embrace the Carnival season spirit by trying out a few of our New Ways with King Cake on page 27. (Some of them are so easy and quick, it’s…

2 minutos
dishing with kieth clinton

After spending several years as part of the waitstaff serving fine dining fare to guests at East Memphis gem Erling Jensen, Keith Clinton worked his way up the ladder to become chef de cuisine for the contemporary restaurant. He decided to join the kitchen team with little to no previous professional experience, but he cut his teeth on the cooking line before being promoted to managing menus and the other staff. Now he’s letting his Southern roots shine in many of the exquisite meals prepared on a nightly basis. What attracted you to the Memphis fine dining scene? The world of fine dining was a completely new experience for me at first, but I was amazed how I could learn to create beautiful things for people to enjoy night after night.…

1 minutos
tastes & tools

1 KIM’S CHEESE STRAWS Using recipes passed down from the owner’s grandmother, this small Georgia-based company crafts fresh-from-the-oven cheese straws daily. Each package contains award-winning flavors like Pecan Cheddar, Hot Habanero Cheddar, and Tomato Basil Cheddar, but nothing beats the Original Cheddar in our humble opinion. Whether you’re looking for classic cheesy treats or entirely new flavors, they have it all. $6.99; kimscheesestraws.com 2 JAMBOREE JAMS FIG & PRESERVED LEMON This small-batch jam company in New Orleans uses locally grown Louisiana fruits to create unique Southern flavors to fit each season. Freshly plucked figs shine in this particular combination but expect a welcome burst of brightness in every bite thanks to the addition of tangy lemon. $10; jamboreejams.co 3 BOURBON BARREL AGED PURE CANE SORGHUM Every bottle of sorghum from this Louisville company owes its…

2 minutos
new + noteworthy

BELLEGARDE BAKERY | New Orleans, Louisiana Bellegarde has been making a name for itself among local restaurants and bread connoisseurs alike since 2012, but now they’ve opened up their first retail space to serve the community. The brains behind the bread will still be supplying the Crescent City with skillfully crafted artisan breads, and this location will be a place their devoted customers can stop in for their morning coffee, see the team in action, and even take a class. bellegardebakery.com CATHEAD’S DINER Little Rock, Arkansas Treat yourself to a hearty dose of Southern comfort from this cozy spot in downtown Little Rock’s East Village. Dishes like the hearty Cathead’s Country Breakfast and piled-high Pancake Plate are what the team calls their “love letter to the South.” Of course, some of the most…

6 minutos
grapefruit

GRAPEFRUIT are named for the natural way they grow—in clusters like grapes. Originally brought to Florida in 1823 from Barbados, grapefruit is a hybrid of sweet orange and pomelo. However, citrus lovers didn’t catch on to the sour taste of grapefruit easily. It wasn’t until the fruit made its way to Texas—where farmers discovered the white-fleshed fruit had mutated to a pinker, sweeter one—that it became popular. Florida and Texas are now two of the largest producers of commercial grapefruit in the country. Like a symbol of its rosy-hued heritage, grapefruit flesh can range in color from red to pink to white. Grapefruit Doughnut Holes MAKES 32 Using refrigerator biscuits makes homemade doughnut holes a snap. Vegetable oil, for frying1 (16.3-ounce) can refrigerated buttermilk biscuits*2 cups confectioners’ sugar2 teaspoons grapefruit zest3 tablespoons fresh grapefruit…