Food & Wine
Taste of the South

Taste of the South January - February 2016

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
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6 Issues

in this issue

1 min.
from the editor

I’M GOING TO GO AHEAD AND ADMIT IT—we’re a little obsessed with cast iron here at Taste of the South. Sure, we love Christmas, and we adore Thanksgiving. But cast iron, my friends—cast iron is our passion. We spend the year filing away ideas for our annual cast iron issue. We burst into each others’ offices, eyes gleaming with new ideas for skillet-born dishes. And then finally, we join forces with our test kitchen, and bring our ideas to life for you. Dishes like our Chocolate Chip Skillet Cookie (page 54), which we took to with a bevy of spoons; or our cheese-cracker-topped twist on Poppy Seed Chicken Casserole (page 46), a favorite of our taste testers. And it wouldn’t be a cast-iron issue without a skillet full of warm, icing-slathered…

4 min.
taste the difference that family makes

Before making its way to your morning cup of coffee, some of Community Coffee Company’s finest beans begin their journey in Chiapas, Mexico. There, nestled in the foothills of the El Triunfo Ecological Biosphere Reserve, the beans are grown, nurtured and hand-picked by fourth-generation coffee producers at Finca Monte Grande. For 12 years, the Finca Monte Grande Moises family and the Saurage family, of Community Coffee Company in Baton Rouge, Louisiana, have worked together to make great coffee. Finca Monte Grande is situated in an ideal valley for growing flavorful high-elevation coffee beans. The lush tropical mountain ranges that surround Finca Monte Grande protect the coffee plants from Pacific Ocean and Gulf of Mexico breezes and help maintain a steady temperature that encourages rich, flavorful beans. Each winter, Guatemalan families travel to…

1 min.
cast iron use and tlc

When it comes to keeping your cast iron in top shape, there are a few basic rules you should always follow. Read on to learn some of our tricks of the trade to take the best care of your cast-iron cookware. CLEANING The main concern with cast iron is to protect the precious nonstick surface that you’ve taken years to create. Avoid harsh detergents, scouring pads, and dishwashers, and go easy on the soap. STORING After cleaning, dry your cookware immediately to keep rust at bay. Heat your pan on the stove over low heat or place in the oven at 400° for 10 minutes or until dry. Rub with a light coating of oil while the pan is still warm, then let cool completely. TIP Go easy when applying oil to your pans for storing…

1 min.
side trips

Eureka Springs, Arkansas Nestled in the heart of the Ozark Mountains, Eureka Springs, Arkansas, is an artsy and eclectic town that has a little something for everyone. GRAND TAVERNE Located on the ground floor of the historic Grand Central Hotel, this restaurant is the go-to spot in town for gourmet cuisine. Everything is prepared from scratch, using local ingredients and herbs grown on their balcony herb garden. Enjoy some of Chef Jeff Clements’ beautiful dishes by candlelight for a truly luxurious dining experience. grandcentralresort.com MID STREET CAFÉ This undergound café is the place to be for breakfast. It has consistently won the award for best coffee in Arkansas, and it features tasty breakfast favorites like hearty omelets and cheesy grits. Housed in a building built in 1888, Mud Street Café’s stained glass light fixtures, wooden…

1 min.
prep & provisions

CRISBEE PUCK Seasoning cast-iron pans between uses is crucial to maintaining the nonstick surface, but it’s easy to over-apply liquid oils. The Crisbee Puck is a solidified mixture of soybean oil, palm oil, and beeswax that you rub into the cooking surface. Simply wipe with a paper towel, and you’re on your way to a perfectly seasoned skillet. $7; crisbeepuck.com LODGE SCRUB BRUSH Well-seasoned cast-iron skillets are mostly nonstick, but sometimes it takes more than a quick swipe with a paper towel to get them clean. In these cases, we employ a tool like this Lodge Scrub Brush. The stiff nylon bristles are perfect for loosening stubborn food particles without damaging the surface of your beloved pans. $8.75; lodgemfg.com CAST-IRON SKILLET HANDLE HOLDER Cast-iron skillets get hot—everywhere! Keep your hands safe with this Southern-made skillet…

5 min.
charleston west virginia

After visiting my friends at J.Q. Dickinson Salt-Works in Malden, West Virginia, a while back, I decided to wind my way along the Kanawha River and check out a city that I’d been hearing a lot of buzz about—Charleston. Three days later, I had fallen in love with this folksy capital of the Mountain South—a city just as hip and historic as it was hyped up to be. Not only did I get a palate-expanding taste of Appalachian cuisine—I grew to understand and appreciate the culture that brought it to life. Here are just a few of my discoveries from my days spent walking the streets of Charleston with the new friends I met there. You won’t believe it—for once, my favorite place in town wasn’t a bakery! Well OK, so…