Taste of the South May/June 2022

LATE SPRING is, in my opinion, just about the best time to cook and eat in the South. The weather is perfect, and the farmers’ markets are brimming with all my favorite flavors. Throughout May and June, I eat simple tomato sandwiches on the regular (and sometimes gussy them up, but more on that in the July/August issue), but berries are my real joy. Strawberries and blueberries rank a little higher than raspberries and blackberries, but it’s basically the opposite for my youngest daughter. If she were to be left with a quart of blackberries, they’d be gobbled up in three to five minutes. Tops. Throughout this issue, you’ll find refreshing new ways with your favorite market staples and classic recipes. A few that are going to be in the rotation…

dishing with Cooking up comfort with Southern darling TAMRA PATTERSON Chef Tam would’ve sworn up and down she’d never go into the culinary industry like the rest of her family. The biggest reason? She’s never been a fan of cleaning the inevitable dirty dishes. She’s the first to tell you that stubbornness is her superpower, but sign after sign led her to the path she was meant to follow. Now, after years of stealing hearts (and stomachs) with her restaurant’s soulful meals and her appearances on several televised cooking competitions, she’s set her sights on making her star shine even brighter. We talked with her about her storied career so far and what more she has in store for her fans. This is what she had to share. How did you kick off…

Berry Chicken Salad MAKES 4 TO 5 SERVINGS (photo on page 18) Enjoy this lovely salad for a lunch that’s sure to brighten up your day. 10 cups (16 ounces) freshspring mix lettuces1 cup sliced red onion1 cup fresh blueberries1 cup fresh strawberries, hulled and sliced½ teaspoon kosher salt¼ teaspoon ground black pepper2 cups cooked shredded chicken½ cup pecans, lightly toasted2 ounces crumbled feta (about ½ cup)Blueberry BBQ Sauce (recipe follows) 1. In a large bowl, toss together lettuce, sliced onion, blueberries, strawberries, salt, and pepper. Transfer to a serving platter. 2. Top salad with shredded chicken, pecans, and feta. Drizzle with desired amount of Blueberry BBQ Sauce. Serve immediately. Refrigerate any remaining sauce for up to 1 week. Blueberry BBQ Sauce MAKES ABOUT 1⅓ CUPS 1 tablespoon vegetable oil½ red onion, diced (about ½ cup)2 cloves garlic, minced16…

SUMMERTIME IS A GREAT TIME TO BE OUTSIDE, but not so much on those sweltering summer days. Sometimes, when it was just too hot after the sun got up overhead, we would wait until late in the evenings to go back out. On those late evening adventures, I always enjoyed making special treats that were as easy to eat outside as they were good to eat. These summer pie recipes that I’ve given you in this issue have filled our children’s bellies many a summer evening, and I hope they will do the same for your family, too. When my children, Dallas and Hannah, were young, my late husband, George, worked in Montgomery, Alabama, which is an hour and a half away from our home in Andalusia. Each week, he usually…

Sheet-Pan Shrimp Boil MAKES 4 SERVINGS Shrimp, sausage, potatoes, corn—what’s not to love about this hearty recipe? 1½ pounds small gold potatoes2 tablespoons kosher salt2 heads garlic, tops cut off2 lemons, halved1 (16-ounce) package smoked sausage, diagonally sliced3 ears corn, shucked and cut into 2-inch pieces1 pound jumbo fresh shrimp, peeled and deveined (tails left on)1 tablespoon Cajun seasoning*, divided½ cup unsalted butter, meltedGarnish: chopped fresh parsley, sliced fresh chives 1. Preheat oven to 425°. Line a rimmed baking sheet with foil. Place one oven rack in the center position and one oven rack in the upper third position. 2. In a medium pot, combine potatoes, salt, and cold water to cover. Bring to a boil over medium-high heat; cook until just fork tender, about 10 minutes. Drain potatoes. 3. Cut potatoes in half and place…

CHESS PIE has been a staple dessert recipe in the South for generations. It’s easy to make with simple ingredients and boasts an irresistibly luscious filling with a slightly crisp top. With a traditional piecrust, eggs, milk or buttermilk, flour, sugar, and often vinegar or lemon as the base, chess pie is divine in its traditional form, but we had fun with flavors we think you’ll enjoy to give you even more to love about chess pie. All-Butter Pie Dough MAKES 1 (9-INCH) PIECRUST 1¼ cups all-purpose flour¾ teaspoon kosher salt½ cup cold unsalted butter, cut into ½-inch cubes¼ cup ice water, plus more as needed 1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter; pulse until mixture is crumbly and butter is in…