Taste of the South

THERE’S NOTHING LIKE being in the same room with great folks. In this new crazy world of remote work, it’s unfortunately less common that the whole Taste of the South staff is all in the same place. I’m living up in West Virginia and Assistant Editor Daniel Dubuisson is on the Mississippi Gulf Coast, with the rest of the staff holding down the fort in Birmingham, Alabama. This winter, we were able to get together at the new Hoffman Media office, and y’all, I can hardly tell you (in this short space) how impressive it is. Thankfully, Senior Culinary Editor Georgia Clarke Goode did that for us in an introduction to our new office and test kitchen on page 67. Throughout this spring issue, we’ve come up with a generous handful…

dishing with Home’s where the heart is for Georgia CHEF JENNIFER HILL BOOKER For multitalented chef, author, entrepreneur, restaurant owner, food advocate, and television personality Jennifer Hill Booker, the South is more than just a place. It’s a fundamental part of her identity as a creative. It’s entwined with her soul and fuels her fierce drive and ambition. But the South is also where, after many years of traveling and relocating, she decided to settle once and for all. Jennifer’s identity as a native Southerner is something she’s always carried proudly, and she made a meaningful vow to always imbue whatever she cooks with a bit of that mouthwatering Mississippi Delta goodness. chefjenniferhillbooker.com | @chefjenniferhillbooker What kick-started your interest in cooking? It was watching my grandmother cook for the whole family, standing at the…

COVER RECIPE Classic Carrot Cake MAKES 1 (9-INCH) CAKE A bounty of spices and fruit pack this cake with luscious layers of flavor. 3 cups all-purpose flour1½ cups firmly packed light brown sugar1 tablespoon baking powder1 tablespoon ground cinnamon2 teaspoons baking soda½ teaspoon kosher salt½ teaspoon ground allspice½ teaspoon ground ginger½ teaspoon ground nutmeg⅔ cup whole buttermilk⅔ cup canola oil2 teaspoons vanilla extract4 large eggs4 cups grated carrot (10 to 12 medium carrots, peeled)2 (8-ounce) cans crushed pineapple, drained1 cup golden raisinsEasy Cream Cheese Frosting (recipe follows) 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour; line bottom of pans with parchment paper. 2. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, allspice, ginger, and nutmeg. In a large glass measuring cup,…

I SPENT 25 YEARS AS A TEACHER. Mostly, I taught science, and for many years I taught a very specific, hands-on, lab-based class. As most teachers do, I endured countless “jokes” about not working in the summer and getting off work at 3 o’clock. But the jokesters never accounted for the hours I spent every night grading tests or preparing for the next day’s experiments. Why, one night I even spent a few extra hours trying to catch a snake for my terrarium in the classroom. As proof that not everything liked my cooking though, I couldn’t get that snake to eat. I caught bugs, rodents, and everything in between, and he wouldn’t eat! Not long after, some of the kids and I were out on the school lawn conducting experiments…

HUMMINGBIRD CAKE IS A CLASSIC, and it’s easy to see why. Tropical flavors bright fruity sweetness to this subtly spiced cake, pecans add just a touch of crunch, and a generous amount of rich cream cheese frosting rounds out the perfect bite. But this beauty’s beloved pineapple and banana flavors come to life in more than just cake with this collection of sweets. Classic Hummingbird Cake MAKES 1 (8-INCH) CAKE This Southern showstopper will be the centerpiece of your springtime celebrations. 3⅓ cups all-purpose flour1⅓ cups sugar1½ teaspoons ground cinnamon¾ teaspoon baking soda½ teaspoon kosher salt¼ teaspoon baking powder¼ teaspoon ground nutmeg½ cup finely chopped pecans, toasted1 cup mashed ripe banana¾ cup vegetable oil3 large eggs, room temperature1 teaspoon vanilla extract1½ cups finely chopped fresh pineappleCream Cheese Frosting (recipe follows)Garnish: toasted chopped pecans 1. Preheat…

Poppy Seed Chicken Bread Bowls MAKES 4 SERVINGS Part chicken poppy seed casserole, part soup in a bread bowl, this cozy dish is a treat. 4 small round bread loaves¾ cup crushed buttery round crackers3 tablespoons grated Parmesan cheese3 tablespoons unsalted butter, melted1 (10.5-ounce) can cream of chicken soup1 cup sour cream1 tablespoon fresh lemon juice1 tablespoon poppy seeds1 teaspoon Worcestershire sauce½ teaspoon ground black pepper3 cups shredded rotisserie chickenGarnish: chopped fresh parsley 1. Preheat oven to 350°. Line a baking sheet with foil. 2. Cut a ½-inch-thick slice off top of each bread round. Hollow out each round, leaving a ½-inch-thick shell. Reserve soft bread from centers for another use. Place bowls on prepared baking sheet. 3. In a small bowl, stir together crackers, cheese, and melted butter until moistened. 4. In a large saucepan, stir…