Taste of the South January/February 2021
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.
in this issue
editor’s letter
WE MADE IT TO 2021! And a happily welcomed new year it is. I'm not one to make resolutions, but I do love how the shift in a calendar year can feel like a reset. This year, I'm setting some achievable goals. I want to learn a new skill in the kitchen (perhaps I'll finally use the fermenting kit I got two years ago), cook more dishes from cuisines I'm less familiar with, and share more meals with family and friends. Here at Taste of the South, we also see the start of a new year as a time to refresh our perspective and the content we bring to you. Inside these pages, you'll find plenty of the classic recipes that made you fall in love with our magazine. From the…
dishing with shawanda maon
Born and raised in Virginia, Shawanda Mason of the Eat.Drink.Frolic. blog began her journey in the culinary world like many others do, by experimenting with new things and discovering a love for them. With limited previous experience in the kitchen, she began teaching herself new techniques and creating unique recipes that began to set her apart. Now, she’s the creator and co-founder of several organizations pushing for the support and education of those in and around her current home in Chattanooga, Tennessee. The Chattery (a nonprofit organization offering classes on topics ranging from cocktails and calligraphy to mastering Microsoft Excel and financial planning) and The Brunch Collective (a quarterly brunch series featuring creative female entrepreneurs) are just two examples. We wanted to know how she does it all, and this…
tastes & tools
1 CAROLINE’S CAKES 4-LAYER COCONUT CLOUD CAKE Caroline’s Cakes has been around for decades and has gathered a following of loyal fans. Their flagship product, the 7-Layer Caramel Cake, is one of our favorites, but this 4-layer Coconut Cloud Cake is another one of our must-haves, especially this time of year. Each layer is lighter than air, and the fresh coconut filling can’t be beat. Have you ordered yours? $60; carolinescakes.com 2 HONEY CHILD JELLIES JELLY TRIO Winter jams and jellies have some of the most delectable flavors, and this sampling from Honey Child Jellies is no exception. Each batch is carefully crafted with no added artificial sugars. The sweetness you’ll taste is from their locally sourced fruits and pure wildflower honeys. The Smoked Strawberry is our go-to, but you’re sure to find…
new + noteworthy
HELEN Birmingham, Alabama This contemporary Southern grill opened its doors with executive chef and co-owner Rob McDaniel at the helm. An Alabama native, he grew up with a love for food instilled in him and eventually decided to pursue a career in the kitchen. He and his wife, Emily, decided to open Helen to show off their passion for the region’s cuisine through menu items like juicy pork chops and grilled scampi. Just make sure you save room for dessert. helenbham.com PIZZA JEANS Atlanta, Georgia Recently opened in the historic Ponce City Market in Atlanta, Pizza Jeans is the product of successful pizza pop-ups by the owners of Root Baking Co. The pizzeria features red- and white-sauce pies with customizable topping options as well as a selection of take-and-bake meals like baked ziti and lasagna.…
winter roots
Winter Potato Au Gratin MAKES ABOUT 6 SERVINGS This stunning side is a great way to use up your stash of potatoes, and you can mix and match the types of potatoes to use what you have on hand. 4 tablespoons unsalted butter4 cloves garlic, grated¼ cup all-purpose flour2 cups whole milk, room temperature¼ cup white wine2½ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided2 medium red potatoes, scrubbed and sliced ⅛ inch thick2 medium purple potatoes, scrubbed and sliced ⅛ inch thick2 medium Yukon gold potatoes, scrubbed and sliced ⅛ inch thick2 medium russet potatoes, scrubbed and sliced ⅛ inch thickGarnish: chopped fresh thyme, freshly grated Parmesan cheese 1. Preheat oven to 375°. 2. In a medium saucepan, heat butter over medium heat. When butter is melted, add garlic and flour. Cook, stirring…
pasta night
Meatballs and Pasta Skillet Supper MAKES 6 TO 8 SERVINGS It doesn’t get much easier than this simple dinner, and you might already have all the ingredients you need. Frozen meatballs are convenient but homemade ones work, too. 2 tablespoons canola oil½ cup diced yellow onion1 pound thawed frozen meatballs2 cups thawed frozen peas and carrots1 (24-ounce) jar marinara sauce1 pound bowtie pasta, cooked according to package instructions½ cup water2 cups shredded part-skim mozzarella, divided 1. Preheat oven to broil. 2. In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until lightly golden, about 3 minutes. Add meatballs; cook, stirring occasionally, until browned, about 4 minutes. Stir in peas and carrots and marinara sauce. Carefully stir in pasta, ½ cup water, and 1 cup mozzarella. 3. Sprinkle with remaining 1…
