Taste of the South

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.

Taste of the South • March/April 2024 Volume 21, Issue 2

Editor’s Letter

Sideboard

Signs of Spring • Nothing heralds the beginning of spring as cheerfully as the first crop of sweet red strawberries arriving in the market. Here’s everything you need to know about this season’s celebrity.

Easter Blessings • Lifelong traditions don’t have to stay the same

New Ways with Biscuits and Gravy • Just when you thought biscuits and gravy couldn’t get any better, we found some ingenious ways to take it up a notch

Set the Table • Grab your meal planner—we’ve got five great suppers that will have your family around the table in record time

Roaming through Roanoke • Experience the charming, diverse, and delectable flavors to be had while visiting this Virginia city

Meatless Meals • For these hearty meals, we swapped the meat for some flavorful alternatives we think you will love

Southern Catfish Fry and Fixins’ • Crispy fried catfish is a Southern as it gets. Hand-battered and fried, it pairs perfectly with our updated classic sides, a spicy tartar sauce, and, of course, sweet tea!

Spring Sweets • Our spring desserts are inspired by the colors and flavors of the season, colorful sweet berries, with hints of lemon and lavender, and a simple no-churn ice cream

Rice Sounds Nice • Rice from your pantry is the starting point for many things, from main dishes to desserts. With so many varieties to choose from, the possibilities are endless.

R U Kidding Me? • TikTok creator Darryl Postelnick doesn’t mess around when it comes to family dinner

Sierra Leone to Shreveport • Louisiana transplant and celebrated chef Niema DiGrazia celebrates her roots and recent successes

Better Butter Basted • Frequent turning and basting with butter develops a flavorful crust on the outside while remaining tender and juicy on the inside. A thick-cut steak is key to the magic.

French Market Beignets • Pour yourself a café au lait and enjoy a plate of warm beignets laden with confectioners’ sugar, a classic New Orleans tradition

Recipe Index

Scrumptious Spring Salad • The fresh, colorful bounty in this vibrant and tasty Cornbread Salad will turn heads at every potluck