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Taste of the South Fall Comfort 2020

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.

United States
Hoffman Media
6 Issues

in this issue

1 min
editor’s letter

THE MORNING I WROTE THIS LETTER, I asked my partner what he’d say is my favorite fruit. He looked at me like it was a trick question and said “all fruit!” He’s not wrong; however, when it comes to fall specifically, persimmons are my pride and joy. It’s not a fruit that I grew up eating or really discovered until I lived in California for awhile, but I have since learned how prevalent persimmons are in the South. From a small seedy variety that’s native to the region—American persimmon—to cultivated varieties that are more common in markets—Fuyu and Hachiya, persimmons are on my farmers’ market shopping list every weekend from first to last harvest. They are made into pies, pepper jelly, salads, or sliced and included on meat and cheese…

10 min
breads & pastries

BUTTERMILK BISCUITS MAKES ABOUT 14 When cutting out the biscuits, cut straight down through the layers. Twisting will cause the biscuit layers to merge and result in flat or distorted biscuits. 3½ cups all-purpose flour*2 tablespoons sugar1 tablespoon kosher salt1 tablespoon baking powder½ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup whole buttermilk, chilled1 large egg, lightly beaten 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms. 3. Turn out dough onto a lightly floured surface. Using a bench scraper or your hands, press dough into a rectangle, and cut into fourths. Stack each fourth on…

15 min
autumn suppers

FENNEL AND ORANGE ROASTED CHICKEN MAKES 4 TO 6 SERVINGS Orange zest and roasted wedges add bright flavor to this juicy chicken. It’s the perfect centerpiece to your next Sunday supper. 2 navel oranges, zested and cut into wedges¼ cup plus 2 tablespoons unsalted butter, softened and divided1 (5- to 6-pound) whole chickenKosher salt, to tasteGround black pepper, to taste1 large bunch fresh thyme1 lemon, halved1 head garlic, halved crosswise1 large yellow onion, thickly sliced1 bulb fennel, top removed and cut into wedges20 sprigs fresh thyme2 tablespoons olive oilGarnish: fresh fennel fronds 1. Preheat oven to 425°. In a small bowl, combine orange zest and ¼ cup butter. 2. Discard chicken giblets, and rinse chicken inside and out. Pat outside dry with paper towels. Liberally sprinkle inside of chicken with salt and pepper. Gently lift…

7 min
sides & snacks

PECAN CHEESE ROUNDS MAKES ABOUT 40 Crisp and cheesy with a nutty crunch, these crackers put their store-bought counterparts to shame. 1 cup shredded sharp Cheddar cheese½ cup unsalted butter, softened1 cup all-purpose flour½ cup finely ground pecans¾ teaspoon kosher salt40 pecan halves or ⅓ cup roughly chopped pecans 1. In a large bowl, beat cheese and butter with a mixer at medium speed until smooth, about 2 minutes. Add flour, ground pecans, and salt, beating just until combined. Shape into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes. 2. Preheat oven to 350°. Line 2 large rimmed baking sheets with parchment paper. 3. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1¾-inch round cutter, cut 40 rounds from dough, rerolling scraps as necessary. Place ½ inch…

16 min
favorite fall sweets

PEAR-GINGER CRISP MAKES 6 SERVINGS Ginger adds a warm and cozy layer of flavor to this effortless pear crisp. CRUMBLE ¾ cup all-purpose flour½ cup firmly packed dark brown sugar1 teaspoon ground ginger½ teaspoon kosher salt¼ cup unsalted butter, melted½ cup sliced almonds FILLING 6 Anjou pears, peeled, cored, and chopped½ cup granulated sugar⅓ cup chopped crystallized ginger1 tablespoon cornstarch1 tablespoon fresh lemon juice½ teaspoon ground ginger2 tablespoons unsalted butter, cubed Vanilla ice cream, to serve 1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. 2. For crumble: In a medium bowl, combine flour, brown sugar, ginger, and salt. Stir in melted butter until mixture is crumbly. Stir in almonds. 3. For filling: In prepared pan, toss together pears, granulated sugar, crystallized ginger, cornstarch, lemon juice, and ground ginger. Sprinkle with butter, and top with…

1 min
recipe index

BREADS Baked Cinnamon Doughnuts 22 Banana Fritters 15 Buttermilk Biscuits 7 Fig and Browned Butter Scones 19 Persimmon Biscuits 11 Sausage-Pecan Cornbread 10 Sweet Cornbread Muffins with Sweet Potato Frosting 14 Whole Wheat Molasses Rolls 18 DESSERTS Apple Custard Cake 75 Apple Pie Linzer Cookies 86 Apple-Spice Cake with Brown Sugar Frosting 78 Caramel Apple Bars 90 Caramel Swirl Bundt Cake 83 Fig Pound Cake Crumb Bars 79 Mini Chocolate-Pecan Pies 87 Pear-Ginger Crisp 71 Pumpkin Chiffon Pie 95 Pumpkin-Sugarcane Cake 94 Salted Caramel and Chocolate Pecan Pie 91 Slice-and-Bake Butter-Pecan Cookies 74 Sweet Potato Cake with Browned Butter Frosting 82 MAINS Bourbon Beef Stew 28 Brunswick Stew Pot Pie 37 Butternut Squash Casserole with Pulled Pork and Thyme 36 Caramelized Onion Meat Loaf 29 Cheesy Bacon, Spinach, and Rice Casserole 49 Chicken Bog 44 Chicken-Fried Hamburger Steaks with White Gravy 48 Fennel and Orange Roasted Chicken 25 Fennel Chicken and Dumplings 41 Persimmon Grilled Cheese Sandwiches 45 Pulled Pork-Stuffed Sweet Potatoes 40 Sausage and…