Taste of the South

SUMMER IS IN FULL SWING here in the South, and to my family, that means planning our menus around the bounty of fresh produce that’s in season. Whether it’s from an early morning trip to the farmers’ market to beat the heat or handpicked from our garden, the abundance of fruits and vegetables growing in high summertime fills our plates with flavor and color. We took inspiration from the vibrant harvest available in July and August to pack this issue with recipes that highlight everything from juicy peaches and summer squash to grilled corn and okra. Throughout this issue, you’ll find seasonal recipes to serve all day long. If your garden is overflowing with tomatoes, you’ll find tasty ways to use them in our Market Basket feature (page 15) and in…

dishing with Serving up Southern culture with Chef ERICA BARRETT It was a Food Network recipe contest that sparked Erica Barrett to start a catering business; a piqued curiosity that led to the creation of her food line, Southern Culture; and high praise that impelled Erica to open her first restaurant, SOCU Southern Kitchen and Oyster Bar, in Mobile, Alabama. But it was her entrepreneurial spirit and passion for Southern cooking that really catapulted Erica into the South’s culinary spotlight. With all these accomplishments, including a cookbook, she is seeking out new opportunities by expanding the SOCU Mobile location into Birmingham with plans to open in Atlanta as well. We reached out to Erica to give us a glimpse into the story behind her flourishing career, and this is what she had…

COVER RECIPE Ultimate Tomato Pie MAKES 1 (9-INCH) DEEP-DISH PIE (photo on page 16) This pie lets garden-fresh tomatoes shine. 2½ pounds vine-ripe tomatoes, sliced ¼ inch thick2 teaspoons kosher salt, divided4 slices thick-cut bacon1 cup chopped yellow onionAll-Butter Pie Dough (recipe follows)2 cups shredded Monterey Jack cheese, divided¾ cup mayonnaise1 large egg, lightly beaten1 tablespoon fresh thyme¼ teaspoon ground black pepper4 teaspoons fine Italian-seasoned bread crumbs, dividedGarnish: fresh thyme 1. Place tomato on baking sheets lined with paper towels; sprinkle with 1 teaspoon salt. Let stand at room temperature for 30 minutes. Pat dry. Let stand 30 minutes more and then pat dry again. 2. In a 10-inch skillet, cook bacon over medium-high heat until crisp. Remove from pan with a slotted spoon and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Let…

MY LATE HUSBAND, George, was one of the most patriotic men I have ever known. Not only did George serve in the Marine Corps, but he also spent most of his adult life protecting and serving our country as a law enforcement officer. He loved his country because he loved people, and there was no better way for us to celebrate both our love for country and for people than on the Fourth of July. For more years than I can count, we sent out invitations far and wide to families in our community of Andalusia, Alabama, asking them to come join us for a lunch celebration on the Fourth of July. Most times, hundreds of people would come, each bringing their own dish to share. George and I always provided…

MANY A SOUTHERNER has a special place in their heart for the simple yet flavor-filled tomato sandwich. Memories of the season’s first garden-fresh tomato sliced thick, layered with a generous swipe of mayonnaise on soft white bread, and often eaten over the sink to catch the inevitable juicy tomato drips are synonymous with summertime for many people. This collection of recipes includes the nostalgic staple that’s still worth celebrating, but we also took inspiration from the classic’s irresistible elements to create more fresh dishes to fill your summer with flavor. So, head to the garden and then to the kitchen sink to enjoy our takes on this favorite summer sandwich. Classic Tomato Sandwiches MAKES 5 Making your own herby mayonnaise takes this sandwich to the next level. 2 pasteurized egg yolks2 teaspoons Dijon mustard1…

Grilled Chicken Wings with Summer Tomato Salad MAKES 4 TO 6 SERVINGS We used a large two-burner cast-iron griddle pan. For smaller pans, cook chicken in batches and keep warm in a 250° oven on a baking sheet lined with a wire rack. 1½ cups mayonnaise, divided1 tablespoon plus ½ teaspoon smoked paprika, divided1 tablespoon hot sauce2¾ teaspoons ground black pepper, divided2¼ teaspoons kosher salt, divided1½ teaspoons granulated garlic, divided5 pounds chicken wings2 tablespoons apple cider vinegar1 tablespoon prepared horseradish1 teaspoon Worcestershire sauce½ teaspoon ground mustard½ teaspoon sugarSummer Tomato Salad (recipe follows), to serveGarnish: chopped fresh parsley 1. In a large bowl, whisk together 1 cup mayonnaise, 1 tablespoon paprika, hot sauce, 2 teaspoons pepper, 2 teaspoons salt, and 1 teaspoon garlic. Add chicken wings to mayonnaise mixture in bowl and toss to coat.…