Food & Wine
Taste of the South

Taste of the South January - February 2017

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
Read More
6 Issues

in this issue

1 min.
many of us were blessed

with mothers, grandmothers—maybe even dads—who taught us the hallowed art of Southern cooking. They watched as we stood on step stools in their kitchens, trying our best to measure flour, making a huge mess. Thanks to their infinite patience, we gradually grew into the cooks we are today. If you weren’t lucky enough to grow up with a Southern grandmother at your side, we have just the issue for you. Starting on page 31, our Ultimate Southern Cookbook is full of classic, down-home recipes that will bring back your very best food memories. From Bacon-Fat Biscuits to Sunday Pot Roast to golden and gooey Pineapple Upside-Down Cake, these tried-and-true dishes are perfect for bringing your family together around the table. Before you begin cooking, be sure to turn to page 64 and…

1 min.
dishing with

Originally from Columbia, South Carolina, Sarah Simmons moved to New York City and discovered a hole in the restaurant scene—it was missing a space for up-and-coming chefs to share their talents. This gave her the idea for City Grit, a culinary salon that now hosts chefs from around the country. That was the jumping off point for her next concept, Birds & Bubbles, a fried chicken and champagne spot that lauds the art of the Southern-fried bird. Sarah recently brought her talents back to her home town to open Rise Gourmet Goods and Bakeshop, a “Southern boulangerie” that serves elevated versions of classic Southern desserts as well as fresh breads and pastries. One dish everyone should have up his or her sleeve? Every Southerner should be able to make a good biscuit. Three…

1 min.
prep + provisions

Made in Columbia, Alabama, this cornmeal is perfect for a variety of Southern classics. 1. MUDDY POND SORGHUM SYRUP A staple in most Southern cooks’ cupboards for decades, sorghum syrup has found its home again in our kitchen thanks to its thick, rich sweetness. Muddy Pond Sorghum Mill has been producing sorghum syrup since the early 1980s in Muddy Pond, Tennessee; its rich flavor is mildly sweet and is perfect atop biscuits and waffles. $8 for 1-pint jar; muddypondsorghum.com 2. RIFLE PAPER CO. CITRUS FLORAL RECIPE BOX AND CARDS What’s a cook without his or her most trusted recipes? Made in Winter Park, Florida, this recipe tin is a charming way to store all your heirloom recipes, and includes matching recipe cards and dividers for organization—something every home cook needs. $34; riflepaperco.com 3. DOT &…

1 min.
new +noteworthy

ASHEVILLE, NORTH CAROLINA January 17-26 In a city as unique as Asheville, you know this restaurant week will be good. We’re excited to see the menus from Rhubarb, The Blackbird, The Market Place Restaurant, and Nightbell. NASHVILLE, TENNESSEE January 16-22 With participants like Puckett’s Grocery, Americano, Urban Grub, and many more, Nashville Originals is sure to put on a culinary show for their restaurant week. CHARLESTON, WEST VIRGINIA January 23-28 Celebrating its fourth year, Charleston Restaurant Week will play host to around two dozen locally-owned restaurants, such as South Hills Market & Café, Laury’s, and Paterno’s in the Park. OPENING SOON Filled with top-notch restaurants and food inspired from around the world, The Pizitz Food Hall in Birmingham, Alabama, will be a one-stop shop for Southern and global cuisine alike. We’re excited for a second location of…

5 min.
birmingham to knoxville

BIRMINGHAM, AL Where to Eat WE HAVE DOUGHNUTS This downtown doughnut stand, dreamed up by old-fashioned doughnut champion Phil and Sara Amthor and friends, is constantly inventing delicious seasonal flavors, but you can always count on four classics: buttermilk, chocolate, double chocolate, and brown butter. wehavedoughnuts.com BRICK & TIN This local hotspot takes the ingredients of fine dining and serves them in a more accessible way—on a sandwich made with their fresh-baked bread. The Mountain Brook location’s menu has expanded to include salads and entrees for lunch and dinner, and folks fill up the tables whenever the doors are open. brickandtin.com TED’S RESTAURANT Ted’s Restaurant is the perfect spot to experience the rich Greek heritage in Birmingham’s food scene. Owners Tasos and Beba Touloupis originally bought the meat-and-three from “Mister Ted” Sarris, and they have maintained the…

5 min.
collard greens

A staple of Southern cuisine for more than 200 years, collard greens aren’t just a quaint specialty served with black-eyed peas to ensure wealth in the coming year. True Southerners wouldn’t turn down a mess o’ greens (served with cornbread to sop up the pot liquor, of course) any day of the year. Southern folklore recommends that you hang a collard green leaf over your door to ward off evil spirits, and placing one on your forehead is thought to cure headaches. No matter what you believe, during the blustery winter months, a hearty serving of collard greens is definitely good for whatever ails you. Not to mention downright delicious. TIPS SHOP SMART Peak season for collard greens is January through April. When buying, look for crisp green leaves with no wilting, yellowing, or holes. SAVE TIME Prep…