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Taste of the South March/April 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.

United States
Hoffman Media
6 Issues

in this issue

2 min
editor’s letter

I GET ASKED EVERY SO OFTEN WHAT IS MY DREAM JOB. My answer is always the same—to help people make good food for themselves and to share. In terms of a profession, this can come in many forms, but in Taste of the South, it's at the heart of what we do. I love bringing delicious recipes to your kitchens that spark joyful memories or create new ones. To me, cooking is a love language. To labor over a meal or treat is a sign of care for yourself or your family and gratitude for the produce and ingredients that we create with. As we shift into a season when farmers' market hauls become more abundant and the natural world around us awakens, it's the perfect time to practice this act…

2 min
dishing with tyler and jennifer lyne

Tyler and Jennifer Lyne both trained at The Culinary Institute of America as well as Cornell University, and they went on to cut their teeth in some of the finest professional kitchens in New York City. Their ambitions also led them to take on a catering business boasting A-list bookings like Elton John’s annual fall gala and Serena Williams’s New Orleans nuptials. Now, they’ve settled down South and started fresh with the Tasting TBL, a weekly supper club series. They couldn’t have anticipated the overwhelmingly warm welcome the Magic City has since shown. We caught up with them in the midst of their packed schedule to find out their unique recipe for success. What brought you both to the South? When COVID-19 gripped the country, we knew it was time to…

1 min
tastes & tools

1 FORT REMINGTON WOOD SPOONS These gorgeous, handmade spoons are individually crafted from Southern cherry wood native to the company’s hometown in central Florida, and they’re the perfect accessory to all of your soups and stews. Fort Remington Wood Spoons even offers several options for those left-handed cooks out there. $15–$32; fortremington.com 2 HEIRLOOMED COLLECTION CERAMIC BISCUIT CUTTER From-scratch biscuits are a Southern staple, but it’s time to say goodbye to those upside-down glasses and aluminum cans used for cutting. This beautiful, handmade biscuit cutter from Atlanta, Georgia, creative Ashley Schoenith breathes new life into the beloved utensil many families have passed down from one generation to the next. Its chic, ceramic design is made to stand the test of time and guarantees a perfectly round biscuit every time. $36; heirloomedcollection.com 3 PIPER &…

3 min
new + noteworthy

MELFI’S Charleston, South Carolina This cozy eatery in the heart of Charleston serves up big classic Italian dishes, including homemade pastas and Roman-style pizzas, in a rustic city setting. The city’s most avid foodies highly anticipated this restaurant’s opening back in late 2018 after the minds behind the menu had spent an entire year traveling and tasting the best that Italy’s legendary restaurant scene has to offer. It’s since become a favorite idyllic spot for a night on the town. eatatmelfis.com PIES BY GIGI Nashville, Tennessee Gigi Butler, founder of acclaimed cupcake brand Gigi's Cupcakes, has begun a new chapter and returned to her first love—pies. She opened the first brick-and-mortar shop late last year and began shipping nationwide soon after. Her delicious pies, casseroles, bars, muffins, scones, and more are baked fresh daily, which…

8 min
spring’s best picks

LEMONS (Creamy Lemon Pie page 22) Available perennially in grocery stores, lemons in different varieties can also be found in farmers’ markets in late summer, winter, and spring. Meyer lemons, typically available in winter and spring, offer a sweeter flavor that's perfect for desserts like this decadent pie. GREENS From classics like turnip tops and collard greens to the colorful ribs of Swiss chard, vibrant greens are a great way to add flavor and nutrition to meals during the cooler months. Wash and refrigerate them wrapped in paper towels or a clean cloth to absorb excess moisture. Scallops and Wilted Greens MAKES 4 SERVINGS Orange juice, soy sauce, and ginger bring a bright and unique flavor to this beautiful dish. 2 bunches fresh Swiss chard (about 1 pound)12 large fresh scallops1 teaspoon kosher salt½ teaspoon ground black…

1 min
easter made easy

Ham Steak Supper MAKES 4 SERVINGS Make a double batch of this irresistible Apple-Mustard Sauce to keep on hand—you’ll want to serve it with everything. 1 pound baby Yukon gold potatoes, quartered1 pound Brussels sprouts, trimmed and halved2 tablespoons olive oil1 teaspoon kosher salt½ teaspoon ground black pepper1 pound radishes, quartered or halved2 tablespoons unsalted butter2 (12-ounce) boneless ham steaksApple-Mustard Sauce (recipe follows)Garnish: chopped fresh parsley 1. Preheat oven to 400°. Line a baking sheet with parchment paper. 2. In a large bowl, toss together potatoes, Brussels sprouts, oil, salt, and pepper. Spread mixture in a single layer on prepared baking sheet. Bake for 20 minutes. 3. Add radishes to pan, using a spatula to gently toss with potato mixture. 4. Bake until vegetables are tender and browned, 15 to 20 minutes more. 5. While vegetables are cooking,…