Taste of the South January/February 2023

MANY FOLKS AROUND THE SOUTH look forward to January as a time to reflect and reset after the holiday season, but that’s not really how it goes in New Orleans. Despite its reputation, Carnival Season—which begins on January 6 and runs through Fat Tuesday—keeps the spirit of joy and togetherness running at full steam. Whether it’s decadent king cake parties, impromptu potlucks, or masque parades with elaborate floats or revelers on horseback, people throughout the Gulf Coast know how to keep the party going. For what will be my family’s third Mardi Gras Day since we left New Orleans, I’m looking forward to having some friends over for the brunch you’ll find starting on page 39. While my wife, Christa, has baked quite a few king cakes in our time together,…

dishing with Enjoy a taste of Trinidad in New Orleans with CHEF QUEEN TRINI LISA NELSON When Lisa Nelson, better known as Queen Trini Lisa, moved to New Orleans 16 years ago from the Northeast after emigrating from Trinidad and Tobago, she was seeking beautiful, warmer weather and something more like home. Lisa never expected to end up as a restaurant owner cooking her native Trinbagonian food for the residents of the Crescent City. She has become well-known for her Caribbean food, often featured at pop-ups and shared kitchens around the city, and last January, Lisa opened her own brick-and-mortar location, Queen Trini Lisa Island Soul Food. Her authentic cuisine is loved throughout the New Orleans community and has given her a loyal following, even before her grand opening. How did you become…

Stir-Fried Cabbage and Bacon MAKES 4 TO 6 SERVINGS This hearty dish will bring comfort to the supper table all season. 1 pound small red potatoes, quartered1½ teaspoons kosher salt, divided4 slices thick-cut bacon, cut into ½-inch pieces1 small yellow onion, chopped2 cloves garlic, thinly sliced½ teaspoon caraway seeds6 cups cored chopped cabbage3 tablespoons unsalted butter3 tablespoons apple cider vinegar½ teaspoon ground black pepper2 teaspoons chopped fresh parsley½ teaspoon fresh thyme leaves 1. In a large skillet, cook potatoes in water to cover with 1 teaspoon salt until potatoes are tender, about 15 minutes. Drain. 2. In same skillet, cook bacon until beginning to get crispy. Add onion, garlic, cooked potatoes, and caraway seeds. Cook until onions are tender, bacon is cooked, and potatoes get crispy, about 20 minutes. 3. Add cabbage, butter, and vinegar, stirring…

AS A LITTLE GIRL growing up in Pickens County, Alabama, I remember how scarce food was sometimes. My parents worked hard with what they had, but food was not always in abundance. There were times when we had to do the best we could with what we had. That was okay. That made us appreciate an extra piece of bread or a little extra jelly all that much more. And because food was a precious commodity, giving food to someone else was so much more than just a kind gesture. It was a gift from the heart. That’s why I chose pie and soup recipes for this issue of Taste of the South. Because they both make good gifts, and they “speak” to the person you give them to. A pie is…

Try new takes on this classic topsy-turvy cake PINEAPPLE UPSIDE-DOWN CAKES are iconic sweet treats that have graced supper tables and dinner parties for decades. Fruity, syrupy sweet, and buttery soft, these inverted one-layer cakes are simple yet enticing. And while we love the cherry-filled pineapple rounds that top many classic versions, we wanted to spread the love and get creative by turning out new favorites in different shapes, sizes, and flavors that you’re sure to love. Upside-Down Hummingbird Cake MAKES 1 (9-INCH) SQUARE CAKE Two classic Southern cakes combine in this simple sweet. 2 (8-ounce) cans sliced pineapple rings in juice¾ cup unsalted butter, melted and divided½ cup firmly packed light brown sugar¾ teaspoon kosher salt, divided⅔ cup toasted pecans, chopped and divided1½ cups all-purpose flour⅔ cup granulated sugar1 teaspoon baking powder¼ teaspoon baking…

Muffuletta Pinwheels MAKES 16 Start your party off right with a spin on the classic muffuletta sandwich. 1 cup olive salad, drained well*1 tablespoon chopped fresh parsley½ teaspoon dried Italian seasoning1 (17.3-ounce) package frozen puff pastry8 slices provolone cheese12 slices Genoa salami8 slices capocollo6 slices prosciutto1 large egg, lightly beaten1 tablespoon white sesame seeds 1. Preheat oven to 400°. Line 2 baking sheets with parchment paper. 2. In a small bowl, stir together olive salad, parsley, and Italian seasoning. 3. On a lightly floured surface, unfold 1 pastry sheet. Spoon half of olive salad mixture onto pastry sheet, leaving a ½-inch border on top edge. Layer half of provolone, half of salami, half of capocollo, and half of prosciutto on top of olive salad. Starting with bottom edge, roll up pastry, jelly roll style, pressing seam…