Taste of the South

editor’s letter

HI FRIENDS, My face may be new to many of you, but I have been a part of the Taste of the South team for a few years. I have now been entrusted with leading this brand and providing delicious recipes and inspirational content for you, our most valuable part of the Taste of the South community, and I am so honored to contribute to your family’s meals. The past several months have certainly been a season of change for all of us. It has been uncertain and felt scary at times, but when the gray cloud seemed like it wouldn’t lift, I kept being inspired by the heart of Southern culture—and its food. Every Southerner knows the heartbeat of our food is community. While the time has been physically isolating, profound…

dishing with kevin johnson

Every year around this time, Chef Kevin Johnson knows that his menu at The Grocery is about to get an extra dose of fresh garden flavor. Bright, ripe summer vegetables are in season all across the South, and his restaurant, smack dab in the center of Charleston, is gearing up to find new, delightful ways to maximize them on the menu. Kevin and his team in the kitchen have been exploring all the ways to access the full potential of produce like okra, eggplant, and tomatoes since opening the doors to their cozy eatery in 2011. We talked to him about that journey, and this is what he had to say. Do you have any favorite veggies you’re cooking with this summer? Tomatoes. Tomatoes. Tomatoes. We look forward to them all…

tastes & tools

1 JED’S FINEST JALAPEÑOS Over a decade ago, founder and fellow foodie Jack Daniel started making his irresistibly sweet and spicy jalapeños for friends and family in the Houston area. Since then, he’s perfected his techniques to create these addictive candied slices that make excellent additions to those recipes you can’t help but add a little heat to. Grab two or three jars because they’ll go quicker than you think. jedsfinest.com 2 PAPER & CLAY ICE CREAM BOWLS Can summer even begin until you’ve had a bowlful of your favorite ice cream to cool you down? These ceramic ice cream bowls from Memphis creative Brit McDaniel are individually handmade to perfectly fit two scoops and all the assorted toppings your heart desires. There’s even an array of fun colors to choose from. Get…

new + noteworthy

NAMA | Richmond, Virginia The arts district in central Richmond got an extra kick of flavor once NAMA opened its doors. With a menu pulling inspiration from authentic Indian cuisine and consisting of various small plate options, the colorful and vibrant atmosphere encourages visitors to share and sample as wide of a variety of incredible Indian food as possible. Even if you’re not the most adventurous eater, there’s something everyone can thoroughly enjoy. namarva.com TOP OF THE ROCK | Jasper, Tennessee Three things are at the heart of what Top of the Rock is all about: chef-inspired menus, expertly crafted brews, and spectacular views. The setting one discovers upon the idyllic hillside looking over Jasper gives you the sense that every detail of this neighborhood restaurant and brewery has been carefully planned out.…

peaches

WHEN THE PRODUCE MARKETS ARE FULL of the sweet scent of ripe peaches and you eat one out of your hand as the sweet juices run down your arm, it’s a sign that summer is in full swing in the South. Peaches are treasured here, not only for their delicious taste but for the immense effort that goes into farming them. While we enjoy the fruits of farmers’ labor, peach trees are temperamental to grow. They are easily affected by weather, pests, and disease, and their delicate fruits must be picked by hand. States like Georgia and South Carolina are known for their production of these stone fruits even thought it’s a smaller part of their agricultural economy. And that’s what makes Southerners so appreciative of this short but sweet…

easy supper salad

Shrimp Remoulade Wedge Salad MAKES 4 SERVINGS To meal prep, cook the shrimp and make the dressing beforehand. Toss together when you’re ready to serve, and you’ll have dinner on the table in no time. 4 cups water1 tablespoon liquid crab boil½ yellow onion2 tablespoons kosher salt¼ cup lemon juice2 cloves garlic24 jumbo fresh gulf shrimp, peeled and deveinedRemoulade Dressing (recipe follows), divided2 heads of Bibb lettuce, cut in half½ cup grape tomatoes, halved¼ cup green onionGarnish: ground black pepper 1. In a large, enamel-coated cast-iron Dutch oven, bring 4 cups water, crab boil, onion, salt, lemon juice, and garlic to a boil. Add shrimp, and cook until opaque, 2 to 4 minutes. Drain shrimp well. 2. Pat shrimp dry and place in a medium bowl. Toss shrimp with ½ cup Remoulade Dressing. Divide lettuce,…