Taste of the South September 2022

THERE ARE MANY MAGICAL PLACES IN THE SOUTH. From the Gulf Coast beaches to the Smoky Mountains and the far west Texas desert, there are just countless places to escape the day-to-day and get lost in the local culture (and the food. I’m always thinking about the food, too). For me, early fall in the rolling hills near Charlottesville, Virginia, is one such place. Misty mornings with a cup of hot coffee looking out a window onto said hills fills me with excitement for a day of hiking, great local restaurants, and maybe a wine tasting. I hope you find Daniel Dubuisson’s story about Virginia’s wine country on page 43 similarly inspiring. If you’re not ready to dive into the fall season yet, the comforting autumnal flavors and dishes in this…

dishing with Singing a Southern city’s praises with Chef RODNEY FREIDANK Today, the flourishing food scene in Greenville, South Carolina, is decorated with some of the South’s best eateries, but back in the day, it’d be difficult to find a restaurant that wasn’t part of a large franchise. At least, that was the reality for Chef Rodney Freidank of restaurant group Table 301. Having gotten a taste of the restaurant business at an early age, Rodney knew he wanted to bring his talents down to the Palmetto State, and in the years he’s been there, Greenville has grown into a bustling food destination. What made you want to become a chef? So, I did the thing you should not do if you want to be in the restaurant business. My family, with basically…

Cheesy Sweet Potato and Mushroom Bake MAKES 4 SERVINGS Serve this veggie-filled, cheesy goodness to elevate any main dish. 2 tablespoons unsalted butter12 ounces assorted gourmet mushrooms¼ cup sliced shallot1¾ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided2 teaspoons minced garlic2 teaspoons chopped fresh chives, plus more for garnish1½ teaspoons chopped fresh sage, divided1 teaspoon lemon zest1½ cups heavy whipping cream, room temperature2 tablespoons cornstarch⅛ teaspoon ground nutmeg, optional4 cups peeled sweet potatoes, sliced ⅛ inch thick (about 3 medium or 2 large)1½ cups grated Gruyère cheese, divided¼ cup grated Parmesan cheese 1. Preheat oven to 375°. Spray a 2-quart baking dish with cooking spray. 2. In a sauté pan, melt butter over medium-high heat; add mushrooms, shallot, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until mushrooms are brown and tender,…

MY LATE HUSBAND, GEORGE, AND I PLANTED A GARDEN for as long as I can remember. We moved to Andalusia, Alabama, in 1974, and we were poor! In those first few years, we worked that garden as much for survival as we did for pleasure. We spent more hours than I could count planting and tending to our squash, okra, sweet corn, peppers, tomatoes, and more stuff, too, and then we would spend as many more hours canning and putting up all those vegetables so we could eat through the winter. We’d get up early in the morning when harvesttime came. Most times, we’d drink our coffee under the twilight and then, as the day broke, we’d put on our work clothes and ease down to the garden. We always spent…

FOR GENERATIONS, Southerners have been known for frying up some seriously good chicken. Every occasion, from potlucks and parties to church dinners and family Sunday suppers, has included a platterful of fried chicken made from scratch and fried to crispy, golden perfection. The beloved original version, especially if you’re lucky enough to have passed-down family secrets to make it the best ever, needs no updating. But we can’t help but take this tried-and-true Southern staple and find fun new ways to fill our plates with its trademark salty, savory flavor and irresistible crunch. Fried Chicken Thighs with Hot Honey MAKES 4 TO 8 SERVINGS The spicy and sweet drizzle on top of this chicken makes it next-level delicious. 2 cups buttermilk3 tablespoons hot sauce, divided3¼ teaspoons smoked paprika, divided2¼ teaspoons garlic powder, divided2¼ teaspoons…

Slow Cooker Roast Beef Po’boys MAKES 4 SERVINGS The light and crunchy toppings and slaw pair perfectly with the rich and flavorful beef for one ultra-yummy meal. 1 (2.5-pound) beef chuck roast4 cloves garlic, peeled and halved lengthwise1¾ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided1 cup diced onion½ cup diced carrot2 tablespoons vegetable oil2½ cups beef stock2 tablespoons Worcestershire sauce1 tablespoon hot sauce4 sprigs fresh thyme1 dried bay leaf¾ cup mayonnaise,* divided1 tablespoon Creole mustard1 tablespoon red wine vinegar4 cups coleslaw mix¼ cup chopped fresh parsley2 tablespoons cornstarch4 (6- to 8-inch) loaves French bread, split lengthwiseShredded iceberg lettuce, thinly sliced tomato, dill pickles, hot sauce, and ground black pepper, to serve 1. Pat roast dry with paper towels. Cut 8 evenly spaced small cuts into beef, being careful not to pierce through…