Food & Wine
Taste of the South

Taste of the South September - October 2015

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

WITH THE ARRIVAL OF THE SOUTH’S MOST-ANTICIPATED SEASON, we welcome crisp air, football, food festivals, and fall flavors. While we adore all seasons and their signature ingredients, nothing gets me—and our test kitchen—more excited than fall. There’s just something about the smell of sugar and spice wafting from the oven and filling the air with irresistible sweetness. A modern harbinger of fall is the arrival of the pumpkin spice latte in coffee shops all over the South. On page 47, we show you how to make your own pumpkin spice mix that can be used to bake everything from Bundt cakes to biscuits. Yes, you will most definitely want a batch of our Pumpkin Spice Biscuits with Pumpkin Spice Butter on that first cool fall morning. For even more fall flavor, turn…

1 min.
fall baking pantry prep

When the first crisp morning of autumn finally arrives, Southerners welcome it gladly with preheated ovens. Freed from summer’s oppressive heat, we’re eager to start baking our favorite fall pies, breads, and cakes. But before you butter your pans, heed these hints to guarantee the best results. SWITCH OUT SPICES Even if you store ground spices (like cinnamon, nutmeg, ginger, allspice, and cloves) in airtight containers in a cool, dark place like you’re supposed to, they can still lose their potency after 2 to 3 years (whole spices last longer, 3 to 4 years). To test for freshness, rub a small amount between your fingers; if the aroma is faint, it’s time to restock. RESPECT THE RISE Fresh baking powder, baking soda, and yeast are essential to baking success. Respect the expiration dates on…

1 min.
southern provisions

WILLA’S SHORTBREAD BITES Baked in Tennessee from a classic shortbread recipe, these rich, buttery bites make the perfect gift—if you can bear to part with them. Our favorite flavors include Tennessee Wildflower Honey, made with honey from local beekeepers, and Nashville Hot Cheddar, a spicy nod to the town’s signature dish, Hot Chicken. $5.95-$6.25 per 4-ounce package; willas-shortbread.com HOLMSTED FINES CHUTNEY Owner Rebecca Williamson fell in love with chutney while attending culinary school in London, then came home to Birmingham B , Alabama, to give the classic condiment some Southern love. Try her tangy Green Tomato Chutney on pork and barbecue, the Peach Chutney on lamb and sandwiches, and the Balsamic Red Onion Chutney on burgers or beef tenderloin. $9.95 per 12-ounce jar; holmstedfines.com WAY WARD CHOCOLAT Artisan-crafted in Austin, Texas, these immaculately packaged truffles…

1 min.

new albany, mississippi The friendly city of New Albany is tucked into the hills of North Mississippi along the Tallahatchie River. With enticing shops and boutiques, local flavors, and easy access to Memphis and Oxford, New Albany makes the perfect road trip stop. Tallahatchie Riverfest September 25-26 At New Albany’s biggest festival, you can experience music, art, food, and literature that celebrate the personality of the area. Timed to mark the birthday of William Faulkner (the town’s most famous son), the Tallahatchie Riverfest includes a literary contest, concerts, an art show, and more. tallahatchieriverfest.com Sugaree’s Bakery Located downtown, this charming bakery whips up luscious desserts in traditional Southern fashion. Their caramel cake is widely lauded and their 5-pound chocolate meringue pie, available only on Fridays, is a wonder to behold. sugarees.com Latham’s Hamburger Inn A New Albany…

2 min.
healthier helpings

When it comes to comfort food, nothing hits the spot for me like my mom’s chicken spaghetti. This version gets a gentle and wholesome makeover, swapping the processed cheese for a homemade bacon-infused cheese sauce and the pasta for naturally gluten-free spaghetti squash. CHICKEN SPAGHETTI SQUASH CASSEROLE Yield: approximately 8 servings You’ll never miss the pasta in this hearty and cheesy main dish. 4 slices center-cut bacon 2 tablespoons all-purpose flour 2 cloves garlic, minced 2 cups reduced-fat milk 2 teaspoons salt, divided 1 teaspoon ground black pepper 1/2 teaspoon ground cumin 1 (10-ounce) can diced tomatoes with green chiles,drained 1/2 cups shredded extra-sharp Cheddar cheese, divided 1/2 cup grated Parmesan cheese 1 large spaghetti squash, roasted and pulp scrapedand reserved 4 cups shredded cooked chicken 1 pint cherry tomatoes, halved 1 bunch green onions, chopped 4 cups cubed cornbread, divided Garnish: chopped green onion 1. Preheat oven to 350°.…

5 min.
baton rouge

Overlooking the café au lait-colored waters of the Mississippi River, Baton Rouge is a city skilled at playing the gracious host. This bustling state capital and cosmopolitan college town is a home-away-from-home for senators and students alike, but it really rolls out the red carpet for its guests. With its booming food scene and relaxed hometown soul, Baton Rouge deserves a spot on your must-visit list. My first stop in Baton Rouge was the same as it is in every city—a bakery. To me, there’s no better way to start your day than with a pastry still warm from the oven—the smell alone puts a smile on my face. I caught that familiar intoxicating scent while walking downtown, and it literally led me by the nose to the blue-brick façade of…