Hoffman Media

Food & Wine
Taste of the South

Taste of the South May/June 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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
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6 Issues

in this issue

2 min.
editor’s letter

There is a lot to love about barbecue. While the ingredients are simple—meat, smoke, and time—there are countless styles and techniques we can try to constantly hone our craft. Whether it’s a new sauce or a different finish, the possibilities for new and novel spins on time-honored methods are practically endless. In this issue, you will not only find foolproof barbecued meats (in the Barbecue Essentials story on page 41 and the Cooking Class on tender ribs on page 75) but basically all the accompaniments you’d need to have a successful gathering. A couple of my new favorite barbecue sides include the Cherry Tomato and Cracker Salad (on page 55) and the Macaroni & Cheese Squash Casserole (on page 51). Another fun barbecue component you may not have tried (if you…

2 min.
dishing with cheryl day

Cheryl Day learned to bake the way many of us in the South did: by watching her loved ones whip up sweet treats in the kitchen. She was just 8 years old when she started baking alongside her grandmother, but the passion for it never left her. Now she and her husband, Griff, are the proud owners of the acclaimed Back in the Day Bakery in downtown Savannah, Georgia. The doors opened in 2002, and they’ve built a loyal base of customers that now spans all across the world. Is there a favorite recipe you and your grandmother made together? I absolutely loved her chocolate church cake. It was just a decadent chocolate cake, but I fell in love with it because it was simple to make. She’d use the freshest…

2 min.
tastes & tools

1 HEIRLOOMED RAILROAD STRIPE PLACE MATS Set your table in style this summer with these colorful place mats from Ashley Schoenith, the Atlanta-based designer behind Heirloomed. The bonus detail of vibrant red stitching adds a fun contrast of color to the navy blue stripes, but the real star of the show is the mats’ signature twill tape tab that easily secures your silverware. Make sure to bring a set along no matter where this summer takes you. $35; heirloomedcollection.com 2 COPPER POT & WOODEN SPOON PICKLED OKRA Okra is a summer essential for us, so we’re definitely going to have a jar or two of this North Carolina-grown pickled okra in arm’s reach all season long. You won’t find a grocery list of artificial preservatives or complicated ingredients either. There’s no more delicious…

3 min.
new + noteworthy

COUNTING HOUSE | Durham, North Carolina Located inside Durham’s 21c Museum Hotel, Counting House offers their visitors imaginative takes on regional cuisine. This chic and welcoming space first draws you in with the rotating exhibitions of contemporary art that adorn its walls, but the aroma of high-quality seasonal ingredients and locally sourced seafood cooking away in the kitchen is what urges foodies to grab a table. For our fellow spice enthusiasts, we’d have to recommend the kick of Espelette peppers in the Shrimp & Grits. countinghousenc.com ATLAS | Fayetteville, Arkansas Take a trip around the world with the team at Atlas. Under the direction of Chef/Owner Elliot Hunt, they’ve reinterpreted flavors and traditions from around the globe to create striking dishes like Pan-Seared Arctic Char and Roasted Duck Breast. Elliot’s time spent traveling…

7 min.
blackberries

SWEET, TART, AND JUICY, blackberries are a sure sign that summer is in full swing. Certain varieties of these bumpy berries grow wild along forest edges and roadsides. A mature, ready-to-eat berry will be plump and deep black in color. They should be refrigerated as soon as possible after picking and if stored in a breathable container, will last for a few days. Be sure to wash the berries only before using, not before refrigerating. Storing wet or damp berries can lead to faster mold growth. For more long-term storage, wash and freeze the berries. Or, follow our recipe for Seedless Blackberry Jam (page 20) for a refrigerator-stable spread that will extend those sweet summer flavors into the cooler months. Blackberry Mint Julep MAKES 1 SERVING Every summer celebration needs a light, refreshing…

1 min.
burger night

Pimiento Cheese and Pepper Jelly Burgers MAKES 4 SERVINGS Treat yourself to this best-ever, piled-high burger that’s overflowing with flavor. We recommend trying a fruit-flavored pepper jelly like blackberry-jalapeño to add even more flair and flavor. 1¼ pounds ground chuck3 tablespoons tomato paste3 tablespoons Worcestershire sauce2 teaspoons garlic salt2 teaspoons ground black pepper4 sesame seed hamburger buns, halved and lightly toasted¼ cup pepper jelly1 cup pimiento cheeseLettuce and sliced red onion, to serve 1. In a medium bowl, combine ground chuck, tomato paste, Worcestershire, garlic salt, and black pepper by hand. Divide mixture into 4 equal portions, and pat into 4 patties. Place patties on a plate, and cover loosely with plastic wrap. Refrigerate for 30 minutes or up to 8 hours. 2. Spray a large cast-iron skillet with cooking spray. Heat skillet over medium…