Food & Wine
Taste of the South

Taste of the South September - October 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
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6 Issues

in this issue

1 min.
from the editor

Dear Fall, It’s so nice to finally see you! It was such a steamy July, and August was an absolute scorcher, so your crisp mornings and cool nights are a blessing beyond belief. Don’t get me wrong—I have nothing against your sister, Summer. We had such a lovely visit, and she has so many wonderful qualities (not the least of these being tomatoes, peaches, and blackberries). But like guests can sometimes do, she overstayed her welcome. I’ve been eagerly awaiting your cooler temperatures, and the bountiful gifts of your harvest. Take your muscadines and scuppernongs, for instance. Plucked from wild vines or picked up at the grocery, these sweet and tangy orbs glow duskily in their thick golden-green and deep purple skins. Baked into a pie, roasted with chicken, or simmered into…

1 min.
dishing with

Rebekah Turshen has been the pastry chef at City House since 2009, but knew long before then that baking was what she loved. What started out as something fun to do when school was out turned into a wonderful career full of breads, pastries, and pounds of sprinkles. When did you realize you had a passion for baking? In middle school, I looked through my mother’s cookbooks when I had no school and baked cookies. One summer while I was in college, I had a part-time job as a baking assistant. I knew on my first day that I wanted to make a career out of it somehow. What is your happiest baking memory? I brought my grandmother Almond Sandies when she didn’t feel like eating, and her face lit up when…

1 min.
prep + provisions

Add this vanilla extract to cakes for a rich, creamy flavor 1. WONDERMADE S’MORES MARSHMALLOWS Wondermade marshmallows aren’t the jet-puffed treats you had as a kid. These creamy s’mores marshmallows are half chocolate, half vanilla, and 100% irresistible after being rolled in graham cracker crumbs. $7.95 for 16-piece box; wondermade.com 2. BIRMINGHAM CANDY COMPANY CARAMEL PECAN APPLE When temperatures start to drop, there’s nothing we crave more than pecans and caramel. This Caramel Pecan Apple perfectly marries two of our favorite fall dessert ingredients over a tart, crisp apple. $7; birminghamcandycompany.com 3. BAKED IN NASHVILLE BOURBON VANILLA EXTRACT This vanilla extract is extra rich, thanks to the addition of bourbon. Use it in place of regular vanilla in your cakes and cookies this season for even more sweet and comforting flavor. bakedinnashville.com 4. CHARLESTON SPICE COMPANY PECAN…

1 min.

THE GLASS KNIFE Winter Park, Florida Built on owner Steve Brown’s memories of baking alongside his mother, and named after her collection of Depression-era glass knives, The Glass Knife dishes out cakes and pastries reminiscent of your childhood. With Executive Chef Stuart Whitfield at the kitchen’s helm, expect artfully presented and equally delicious cakes like Red Velvet, Carrot, and Coconut, in addition to fluffy, handcrafted doughnuts. COALITION FOOD & BEVERAGE Alpharetta, Georgia Get cozy with the wood-fired American classics at Coalition Food & Beverage. Chef Woolery “Woody” Back serves up comforting cuisine with a side of warm hospitality at this casual neighborhood gathering spot. As excited as we are for the traditional burgers and meats, we can’t wait to try the menu twists, like a Grilled Tuna Steak Burger with Ginger-Pickled Vegetable Slaw. HAYWIRE Plano, Texas Have a…

5 min.
winston-salem to raleigh

WINSTON-SALEM 1 ROOSTERS Farm-heavy fare The chef’s deep relationship with area farmers is evident in everything from the constant menu tweaks based on seasonal availability to the garden boxes on the back patio, where local farmers grow microgreens and veggies used in the restaurant’s modern Southern dishes. TRY: Local Cheese Board, Carolina Barbecue Plate 2 MILNER’S Brotherly love It’s a family affair at Milner’s, where chef-owner brothers John and Buddy Milner have created a menu inspired by the dishes passed around their family supper table growing up. “We’ve taken family recipes and made them much better,” John jokes. TRY: Fried Oyster BLT Salad, Bourbon Pecan Pie with Salted Caramel Ice Cream 3 THE TAVERN IN OLD SALEM 19th-century style Get a taste of Moravian culture at The Tavern in Old Salem, built in 1816, where lunch is presented by…

4 min.

HERB-BUTTER ROASTED CHICKEN WITH MUSCADINES Makes about 4 servings The grapes break down around this roasted chicken and turn into the most beautiful pan sauce. 5 tablespoons unsalted butter, softened 1 clove garlic, minced 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 teaspoon Dijon mustard 1 teaspoon kosher salt, divided ½ teaspoon ground black pepper, divided 1 (3- to 4-pound) chicken, patted dry 4 cups muscadine or scuppernong grapes 5 shallots, halved 3 sprigs fresh rosemary 3 sprigs fresh thyme 2 tablespoons balsamic vinegar 2 teaspoons olive oil 1. Preheat oven to 425°. 2. In a small bowl, stir together butter, garlic, chopped rosemary, chopped thyme, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Gently loosen skin from breast of chicken, keeping skin intact. Rub butter mixture under and over skin of chicken. Place chicken in a 12-inch cast-iron skillet. Sprinkle with remaining ½ teaspoon…