Taste of the South Best Southern Recipes 2021

WHAT DOES IT TAKE FOR A RECIPE to be called the “best”? Is it simply a very good recipe or a new way with an old favorite? At Taste of the South, we take these things very seriously. We look at the season and the ingredients and the tradition and the technique. We often get together with the folks in the Test Kitchen and discuss the merits of one method over another, sometimes at great length. In this collection, we did just that. We combed our archives for our favorite recipes that we thought represented the best of Southern food. They’re recipes that we’d not think twice to cook up and share with our families and friends and dishes we believed were worthiest to share with you. As I read through these…

EQUIPMENT 1 Enameled canner with wire canning rack or large stockpot with strainer 2 Glass canning jars with new two-piece lids 3 Wide-mouth funnel 4 Ruler 5 Jar lifter Having the right equipment is the most important part of the canning process. Make sure your pot is deep enough for the jars to be covered with 1 inch of water. Boiling the jars before and after filling sterilizes them, eliminating bacteria that could cause the food to spoil. Two-piece lids are specifically designed for home canning, and a new flat lid should be used every time. (Rings can be reused.) Wash all equipment in hot, soapy water before using. Water Bath Canning Method 1. In a canner or large stockpot fitted with a wire canning rack or metal strainer basket, set glass canning jars on rack, lids removed,…

Buttermilk Biscuit Mix MAKES ABOUT 25 CUPS 1 (5-pound) bag all-purpose flour (19 to 20 cups)3¾ cups buttermilk powder*⅔ cup baking powder½ cup sugar2 tablespoons kosher salt3 teaspoons baking soda 1. In a very large bowl, whisk together all ingredients until combined. Store in airtight containers in a cool, dry place for up to 6 months. *We used The Saco Pantry Cultured Buttermilk Blend. Cajun Seasoning MAKES ABOUT ½ CUP 2 tablespoons garlic powder2 tablespoons paprika1½ tablespoons kosher salt1½ tablespoons onion powder1 tablespoon dried oregano1 tablespoon dried thyme2 teaspoons ground black pepper1 teaspoon ground cumin¾ teaspoon dry mustard¼ to 1 teaspoon ground red pepper 1. In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Cornmeal Dredge MAKES ABOUT 4 CUPS 4 cups plain yellow cornmeal2 tablespoons kosher salt4 teaspoons ground black pepper1 teaspoon…

CORNBREAD STICKS MAKES 14 Studded with bacon and spiced with Cajun seasoning, this cornbread has extra kick. 4 slices bacon, chopped1 cup plain yellow cornmeal½ cup self-rising flour2 tablespoons sugar1 teaspoon kosher salt, divided¼ teaspoon Cajun Seasoning (recipe on page 7)¼ teaspoon garlic powder¼ teaspoon onion powder1 cup whole buttermilk⅓ cup vegetable oil1 large egg, lightly beatenButter, to serve 1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon; let drain on paper towels. Reserve 2 tablespoons drippings. 2. Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans or an 8-inch skillet with reserved bacon drippings. Place pans in oven to preheat for at least 15 minutes. 3. In a large bowl, whisk together cornmeal, flour, sugar, ½ teaspoon salt, Cajun Seasoning, garlic powder, and…

BISCUITS AND SAUSAGE GRAVY COBBLER MAKES 8 TO 10 SERVINGS Make your morning easy with this one-skillet meal of two Southern favorites. The biscuits can even be made ahead of time, so all you have to do is pop them on the gravy before baking. BISCUIT DOUGH 2½ cups self-rising flour*½ cup cold salted butter, cubed1 cup cold whole buttermilk COBBLER 1 teaspoon vegetable oil1 (1-pound) package mild breakfast sausage3 tablespoons all-purpose flour2½ cups whole milk1 tablespoon chopped fresh thyme1 teaspoon kosher salt1 teaspoon ground black pepper1 large egg, lightly beaten1 teaspoon water Garnish: chopped fresh thyme 1. Preheat oven to 425°. 2. For dough: Line a baking sheet with parchment paper. In a large bowl, place flour. Using a pastry blender, cut in cold butter until mixture is crumbly. Add cold buttermilk, stirring with a fork just…

CHEDDAR-DILL TOMATO PIE MAKES 1 (10-INCH) PIE Few things can beat the cheesy richness and fresh summer flavor of a classic tomato pie. CRUST 1¾ cups all-purpose flour¼ cup plus 1 teaspoon plain yellow cornmeal, divided1½ teaspoons kosher salt½ cup cold unsalted butter, cubed1 large egg¼ cup whole buttermilk FILLING 2½ pounds red tomatoes (about 5 medium)1 pound green tomatoes (about 2 medium)2½ teaspoons kosher salt, divided1 cup mayonnaise2 tablespoons plus 2 teaspoons chopped fresh dill, divided1 tablespoon grated fresh onion½ teaspoon ground black pepper1¼ cups shredded sharp white Cheddar cheese¼ cup shredded sharp yellow Cheddar cheese 1. For crust: In the work bowl of a food processor, place flour, ¼ cup cornmeal, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg and buttermilk in a slow,…