Taste of the South October 2022

AS AUTUMN finally settles in, we are thrilled to share with you some of our favorite fall flavors and dishes. From pumpkins and apples to cobblers and comforting casseroles, we’ve filled this issue with Southern classics that will keep you inspired all season long. Springtime and early summer are perfect for enjoying berry cobblers, but as the cooler months come, there are still wonderful opportunities for seasonal cobblers, crisps, and pies. A few of the dishes I got most excited about include the Pear and Fig Crisps (page 68), Pecan Pie Cobbler (page 67), and Mini Apple-Ginger Pies (page 36). They take those traditional fall flavors and offer just enough twists to keep them interesting. Even though my local farmers’ market has closed up shop for the season, I still love picking…

dishing with Blazing trails with beloved breakfast aficionado and author SUZANNE VIZETHANN BUTTERMILK KITCHEN 4225 Roswell Rd. NE | Atlanta, GA 30342 buttermilkkitchen.com | (678) 732-3274 Early morning is a time of day when many people struggle to get out of bed and get motivated, but Suzanne Vizethann has seemingly always held an affinity for daybreak. Food was certainly part of that growing up, and memories of her family gathered around the breakfast table have stuck with her through every step of her trailblazing career. When she first opened the doors to Atlanta-based Buttermilk Kitchen in 2012, it was a concept boldly breaking ground for the industry. Now 10 years on, Suzanne’s beloved brainchild is regarded as a blueprint for successful spaces not offering a dinner service option. We asked her to reflect on her…

Butternut Squash and Apple Muffins MAKES 16 Whip up batches of these fruit- and veggie-filled muffins, and you’ll have a quick on-the-go breakfast option all autumn long. 2 cups all-purpose flour2 teaspoons baking powder1 teaspoon pumpkin pie spice1 teaspoon kosher salt1½ cups firmly packed light brown sugar1½ cups peeled, grated Gala apple1 cup Roasted Butternut Squash (recipe follows)½ cup vegetable oil2 large eggs16 (⅛-inch-thick) unpeeled Gala apple slices 1. Preheat oven to 350°. Line 16 wells of 2 (12-cup) muffin pans with paper liners. 2. In a large bowl, whisk together flour, baking powder, pie spice, and salt. In another large bowl, stir together brown sugar, apple, Roasted Butternut Squash, oil, and eggs until well combined. Fold squash mixture into flour mixture until well combined. Divide batter between prepared muffin cups. Top each with 1…

HALLOWEEN is always a fun time of the year for our family. I know I’ve already told y’all about the elderly woman who forgot it was Halloween, and she gave my children, Dallas and Hannah, fried pies for their treats. She reminded me that the things we cook are always a gift from the heart. She was slightly embarrassed that evening, but her treat was the best of all in Dallas and Hannah’s eyes! Our family went trick-or-treating most every year until the kids got too old—or too cool, perhaps—to go with us. But even when Dallas and Hannah were both off at college, we never let Halloween pass us by without a little fanfare! I don’t remember exactly when church fall festivals became all the rage, but Bethany Baptist Church…

APPLE PIE is one of the most popular and beloved treats not only in the South, but all across America, and for good reason. The rich, syrupy filling, brimming with apple slices and plenty of spices, is the perfect complement to a buttery double crust or crumble topping, and it’s even better served à la mode. We love this signature sweet so much that we incorporated all the elements that you know and love into a collection of goodies that will fill your fall with new favorite desserts. Apple Pie Coffee Cake MAKES 1 (9-INCH) CAKE A cup of coffee on a crisp fall morning will be that much better paired with a slice of this yummy cake. STREUSEL ⅔ cup all-purpose flour⅓ cup firmly packed lightbrown sugar1½ teaspoons ground cinnamon¼ teaspoon kosher salt¼ cup…

Sausage Lasagna with Cheesy Pull-Apart Rolls MAKES 8 TO 10 SERVINGS This one recipe is all you need to get an impressive meal on the supper table. 1 pound ground mild Italian sausage, formed into small balls1 tablespoon olive oil1 cup diced yellow onion1 tablespoon plus 1 teaspoon minced garlic, divided1¾ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided1½ teaspoons Italian seasoning, divided¼ teaspoon crushed red pepper1 (6-ounce) can tomato paste½ cup water2 (28-ounce) cans crushed tomatoes¼ cup chopped fresh basil, plus more for garnish¼ cup plus 1 tablespoon chopped fresh parsley, divided1 teaspoon sugar½ cup heavy whipping cream2 tablespoons all-purpose flour1 (24-ounce) container small-curd cottage cheese1¾ cups grated Parmesan cheese, divided8 sheets refrigerated no-boil lasagna noodles4 cups shredded Italian cheese blend1 (16-ounce) bag refrigerateddeli pizza dough (let rest for 30 minutes…