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Taste of the SouthTaste of the South

Taste of the South Potluck 2019

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
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6 Issues

IN THIS ISSUE

access_time2 min.
taste of the south special issues

EDITORIAL EDITOR Daniel Schumacher MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes STYLISTS Courtni Bodiford, Sidney Bragiel, Caroline Blum, Kim Chiselko, Lucy Finney, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Ashley Jones, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL Alex Kolar INTEGRATED MARKETING SOLUTIONS ACCOUNT DIRECTORS Hagan Media/Katie Hagan [AL, FL,…

access_time1 min.
editor’s letter

WHEN I HOST A PARTY, I often tend to overplan. I set the menu, prepare bits ahead of time, and micromanage my heart out so I can relax and enjoy my friends and family when they arrive. Potlucks, however, are the exact opposite for me because of their spontaneous nature, and I love it. Not really knowing who will bring what or how it’ll all come together is all part of the fun. Bundt cakes and loaves are my usual go-to dishes for potlucks, but lately, I’ve been stuck on Classic Southern Potato Salad (pictured on this page, recipe on page 50). It’s easy to whip up in advance, and popular enough that I usually make a double batch. Sweets are never far from my mind, though, and if you’re wondering…

access_time18 min.
picnics & cookouts

Fried Chicken with Spicy Honey MAKES ABOUT 6 SERVINGS Perched on a blanket in the grass is the perfect way to enjoy a juicy, crunchy piece of fried chicken. The sweet and spicy honey adds a special twist. 2 cups whole buttermilk¼ cup Dijon mustard2 tablespoons chopped fresh basil2 tablespoons chopped fresh parsley2 tablespoons honey3 tablespoons kosher salt, divided1 teaspoon ground black pepper3 pounds bone-in chicken pieces3 cups self-rising flour1 teaspoon ground red pepper Canola oil, for frying Spicy Honey (recipe follows) and Refrigerator Dill Pickles (recipe on page 11), to serve 1. In a large container, stir together buttermilk, mustard, basil, parsley, honey, 1 tablespoon salt, and black pepper. Add chicken, turning to coat. Cover and refrigerate for at least 4 hours or overnight. 2. Preheat oven to 350°. Place a wire rack on…

access_time18 min.
church potlucks

Peach Chutney Glazed Ham MAKES 10 TO 12 SERVINGS The perfect balance of sweet and tart, Holmsted Fines Peach Chutney gives this ham an amazing crust. 1 (12-ounce) jar peach chutney*¼ cup stone-ground mustard1 (10-to 11-pound) smoked ham (shank portion)½ cup waterGarnish: chopped fresh parsley, fresh celery leaves, fresh bay leaves 1. Preheat oven to 325°. Line a roasting pan with foil; spray foil with cooking spray. 2. In the container of a blender, place chutney and mustard; process until smooth. 3. Using a knife, lightly score outside of ham. Place ham in prepared pan; pour ½ cup water in pan. Loosely cover with foil. 4. Bake for 1 hour. Uncover and bake, brushing ham with chutney mixture every 15 minutes, until a meat thermometer inserted in center registers 148°, about 1½ hours more, loosely covering with…

access_time20 min.
block parties & fish fries

Classic Fried Catfish MAKES 6 SERVINGS Crispy, flaky, and tender fish all in one bite—a true Southern delight. 2 cups whole milk1½ tablespoons hot sauce6 (6- to 8-ounce) catfish fillets Canola oil, for frying2 cups plain yellow cornmeal1 tablespoon kosher salt2 teaspoons ground black pepper½ teaspoon garlic powder½ teaspoon onion powder¼ cup mayonnaise1 tablespoon sweet pickle relish2 teaspoons fresh lemon juice Lemon wedges, to serve 1. In a large bowl, whisk together milk and hot sauce. Add fillets, tossing to coat. Cover and refrigerate for at least 1 hour. 2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°. 3. In a large shallow dish, whisk together cornmeal, salt, pepper, garlic powder, and onion powder. Remove fillets from bowl, discarding milk…

access_time27 min.
sweets to share

Buttermilk Chess Pie MAKES 1 (9-INCH) PIE It’s hard to choose favorites when it comes to Southern pies, but this buttery, custardy treat tops our list. ½ (14.1-ounce) package refrigerated piecrusts2 cups sugar1 cup whole buttermilk6 tablespoons unsalted butter, melted4 large eggs3 tablespoons all-purpose flour2 tablespoons plain cornmeal1 teaspoon vanilla extract⅛ teaspoon kosher salt 1. Preheat oven to 350°. 2. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. 3. Bake for 20 minutes. Carefully remove paper and weights. Let cool on a wire rack for 10 minutes. 4. In a large bowl, stir together sugar, buttermilk, melted butter,…

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