Hoffman Media

Food & Wine
Taste of the South

Taste of the South Southern Potluck 2018

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

1 min.
from the editor

WHEN SOUTHERNERS GET TOGETHER, you know there’s going to be great food. This summer when you host a gathering, head to a church potluck, or stroll down the street to a block party, I hope you’ll be inspired by some of the delicious recipes in this special issue. For these types of occasions, desserts are my specialty. Throughout the summer, I’ll definitely turn to the Lemon Blackberry Swirled Icebox Pie (page 82), Strawberry Cheesecake Cobbler (page 83), and the Peach and Strawberry Trifle (page 95). To me, there’s nothing better than a bunch of folks coming together and sharing some of their favorite family recipes.…

12 min.
starters

Watermelon Lemonade MAKES ABOUT 2 QUARTS ½ cup sugar½ cup water10 cups cubed seedless watermelon½ small seedless watermelon, cut into wedges2 lemons, sliced1½ cups fresh lemon juiceGarnish: watermelon wedges, lemon slices 1. In a small saucepan, bring sugar and ½ cup water to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; let cool completely. 2. In the container of a blender, place half of cubed watermelon; process until smooth. Press juice through a fine-mesh sieve into a large bowl, discarding solids. Repeat procedure with remaining cubed watermelon, reserving 6 cups juice. 3. In a large pitcher, place watermelon wedges and lemon slices. Add sugar mixture, reserved 6 cups watermelon juice, and lemon juice; stir gently. Serve over ice. Garnish with watermelon wedges and lemon slices, if desired. FARMSTAND CORNBREAD MAKES 1 (12-INCH)…

16 min.
main dishes

Slow Cooker Pork Ribs with Spicy Cola Sauce MAKES ABOUT 4 SERVINGS 2 (2½-pound) racks baby back ribs3 tablespoons canola oil, divided2¼ teaspoons kosher salt, divided1¼ teaspoons ground black pepper, divided1 (12-ounce) can cola1½ cups ketchup, divided½ cup firmly packed light brown sugar2 teaspoons smoked paprika1 teaspoon garlic powder1 teaspoon onion powder3 teaspoons hot sauce, divided2 tablespoons distilled white vinegar2 teaspoons Worcestershire sauce 1. Spray a 6-quart slow cooker with cooking spray. 2. Using a sharp knife, pierce thin membrane on back of ribs. Peel to remove; discard. Cut each rack in half. Brush ribs with 2 tablespoons oil; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. 3. Brush a cast-iron skillet or grill pan with remaining 1 tablespoon oil, and heat over medium-high heat. Reduce heat to medium. Cook ribs in batches, turning…

15 min.
side dishes

German-Style Potato Salad with Bacon MAKES 6 TO 8 SERVINGS 2 pounds baby red potatoes⅓ cup plus 2 tablespoons apple cider vinegar, divided2½ teaspoons kosher salt, divided1 (12-ounce) package center-cut bacon, cut into 1-inch pieces3 tablespoons firmly packed light brown sugar2 tablespoons whole-grain mustard¼ teaspoon ground black pepper3 cloves garlic, minced½ cup chopped fresh parsleyGarnish: ground black pepper 1. In a large Dutch oven, bring potatoes, 2 tablespoons vinegar, 2 teaspoons salt, and water to cover by 1 inch to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain; let cool for 5 minutes. Cut potatoes into ½-in-chthick slices. 2. In a 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in…

16 min.
desserts

Strawberry Shortcake Icebox Pie MAKES 1 (9-INCH) PIE CRUST 1½ cups shortbread cookie crumbs¼ cup sugar⅛ teaspoon kosher salt5 to 6 tablespoons unsalted butter, melted FILLING 3 cups diced fresh strawberries⅓ cup plus 3 tablespoons sugar, divided1 cup heavy whipping cream1 (8-ounce) container frozen whipped topping, thawed1 cup shortbread cookie crumbs Garnish: fresh strawberries 1. For crust: Preheat oven to 350°. Spray a 9-inch pie plate with cooking spray. 2. In a medium bowl, stir together cookie crumbs, sugar, and salt. Add melted butter, 1 tablespoon at a time, stirring just until dry ingredients are moistened. Press mixture into bottom and up sides of prepared plate. 3. Bake until lightly browned, about 10 minutes. Let cool completely. 4. For filling: In a medium bowl, toss together strawberries and ⅓ cup sugar. 5. In a large bowl, beat cream and remaining 3…