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Taste of the SouthTaste of the South

Taste of the South July/August 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

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taste of the south

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 Caroline Blum, Courtni Bodiford, Sidney Bragiel, 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 CONTRIBUTING RECIPE DEVELOPER/FOOD STYLIST Jade Sinacori 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…

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editor’s letter

What would you do with 200 pounds of tomatoes? That was a question my wife and I faced a few years ago when she started gardening. Thankfully, all of those little beauties didn’t all ripen at once, but we approached the glut with pure joy. We ate them off the vine, served them with cheese and herbs, baked them into pies, and simmered them into sauces. But most often, we just rinsed them off and piled salted-and-peppered slices on fresh white bread that had been slathered with mayonnaise. I can’t think of many dishes better for an August afternoon or evening than a tomato sandwich. In this issue, you’ll find plenty of tasty ways to spend your summer afternoons, evenings, and weekends. Whether or not you have a backyard garden, I highly…

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editor’s picks

Summer Veggie Plate Zucchini and summer squash can be a hard sell for me, since they don’t have much flavor on their own. We more than compensated in this crisp and cheesy version. Plum Biscuit Tart This plum tart is one of my favorite childhood desserts. My grandmother would sometimes substitute peaches for the plums. Whatever you do, serve this treat with lots of fresh whipped cream. Bacon-Wrapped Catfish If we’re not eating my wife’s perfectly fried catfish, you know I’ll be wrapping those fillets in bacon all summer long. Caramel Popcorn and Pork Rinds Once I get to snacking, it can be hard to stop. You’ll want to make a double batch of this sweet, crunchy treat.…

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dishing with

From opening his restaurant, Franklin Barbecue, and launching a line of backyard barbecue pits to winning the James Beard Foundation Award for Best Chef: Southwest and writing his best-selling book Franklin Barbecue: A Meat-Smoking Manifesto, it’s no wonder Aaron Franklin is one of the most influential pitmasters in not just the South, but the entire nation. Now he’s back with Franklin Steak—his second book with co-author and friend Jordan Mackay. What was the inspiration behind your new cookbook, Franklin Steak? The ideas actually developed organically while Jordan and I were writing the first book, Franklin Barbecue. Steaks were already something he was interested in writing about, and I started to think, “You know, this is a perfect, easy extension of barbecue.” We wanted to explore what it means to really know…

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prep + provisions

1 FOGO PREMIUM LUMP CHARCOAL Each bag of all-natural premium charcoal from this Florida company is filled with an assortment of Central American oak hardwoods curated to create the ultimate grilling experience. FOGO charcoal lights faster and burns hotter for longer than typical charcoal, ensuring a full-bodied, smoky flavor. $15.95 for 8.8-lb. bag; fogocharcoal.com 2 NOKE’S GRANOLA CHATTABREW NUTS This salty-sweet snack is what happens when you take a seemingly ordinary nut mix and dial the flavor up to 11. Seasoned with a balanced and unique blend of hot sauce, spices, and seasonings, these Chattanooga beer nuts are sure to spice up any party. $10; nokesgranola.com 3 FLANNEL & FLORAL SPALTED BUTTERNUT CAKESTAND Give your favorite treats room to shine with a little help from this beautiful cake stand handcrafted in southern Alabama. There’s no…

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new + noteworthy

GIANNA New Orleans, Louisiana This new Magazine Street eatery helmed by Rebecca Wilcomb with partners Donald Link and Stephen Stryjewski is making a name for itself with delicious takes on classic Italian fare. From the simple Pasta Asciutta, a spaghetti dish flavored perfectly with olive oil and basil, and the mouthwatering Slow Roasted Pork Shoulder accented with fennel and orange to the wood and tile accents throughout the dining room, their rustic menu and modern atmosphere invite you to linger over expertly crafted cocktails and warm conversation as you savor every bite. giannarestaurant.com TONTITOWN GRAPE FESTIVAL August 6–10, 2019 | Tontitown, Arkansas With more than 120 years of history, Tontitown knows how to pull out all the stops for five full festival days of fun, games, and grapes—lots and lots of grapes. It…

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