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Taste of the South

January/February 2020
Magazine

It’s out with the old and in with this brand-new January/February issue of Taste of the South. With more than 90 recipes and tips inside, this new year is shaping up to be our tastiest one yet. Dive into soul-warming soups, stews, and gumbos like our hearty White Chicken Chili and cozy Chicken and Andouille Gumbo, or learn how to put those leftovers to use in creative new ways with our colorful Roasted Pork and Chimichurri and beautiful Old-Fashioned Buttermilk Rolls. Mardi Gras fever is upon us as well, so make sure your festivities include at least one of our exciting twists on a Carnival season classic like the decadent King Cake Monkey Bread or heavenly King Cake Cinnamon Rolls. No matter how you’re ringing in the new year, this issue of Taste of the South has all the mouthwatering recipes you need and more to celebrate in delicious style.

Taste of the South

Editor’s Letter

Dishing with Kieth Clinton • Memphis chef KEITH CLINTON dishes on his refined approach to Southern staples

Tastes & Tools • Stock your winter pantry with these Southern goods

New + Noteworthy • Ring in the new year with these openings

Grapefruit • Brighten up the season with these jewel-toned juicy fruits

Full Pots & Lots of Luck • This easy meal of beans, greens, and cornbread is the perfect way to ring in the new year and will be a go-to meal all winter long

King Cake • Mardi Gras’ biggest star gets a grand makeover with these celebratory sweets

Beaumont, Texas

Bowls of Comfort • With a mix of slow cooker and Dutch oven recipes, you can have hearty bowls of soup, stew, or gumbo on the dinner table with ease.

Waste Nothing • Cooking at home can help reduce food waste, but we normally discard perfectly delicious parts of certain ingredients in the process. Make the most of your produce with these six recipes that use whole vegetables or often-uneaten food products, plus check out tips to help eliminate waste and make the best use of food throughout your kitchen.

Dessert Squared • The essential 8x8 baking pan gets an overdue revival with these decadent desserts

Gullah Geechee • A look into the Lowcountry’s culinary roots

Cookies & Milk • Simplicity shines through in this timeless Cajun pie

Southern Chops • A central component to a classic meat-and-three supper plate, fried pork chops and gravy can be made at home in a few simple steps

Beans & Peas • A good supply of dried and frozen beans is essential to any Southern cook’s pantry. From crispy pinto bean fritters to a zingy lima bean salad, these delicious recipes highlight unique and comforting ways to enjoy the Southern staples.

Ashleigh Shanti’s Stewed Oxtails • How this Asheville chef draws inspiration from desperation

10 Scrumptious Stops for Shrimp and Grits • FEW OTHER DISHES ARE MORE ICONICALLY SOUTHERN than shrimp and grits. From Texas to Virginia, it’s become a mainstay on restaurant menus, and there are countless variations depending on local ingredients and traditions—so many that the region is now commonly referred to as the Grits Belt. With so many interpretations of the famous dish out there to try, it’s almost impossible to get around to taste them all. Hit the high notes on your next trip with our top 10 favorite takes on this staple.

Vietnamese Texans • How one unexpected community made the Lone Star state their home


Expand title description text
Frequency: Every other month Pages: 100 Publisher: Hoffman Media Edition: January/February 2020

OverDrive Magazine

  • Release date: November 26, 2019

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

It’s out with the old and in with this brand-new January/February issue of Taste of the South. With more than 90 recipes and tips inside, this new year is shaping up to be our tastiest one yet. Dive into soul-warming soups, stews, and gumbos like our hearty White Chicken Chili and cozy Chicken and Andouille Gumbo, or learn how to put those leftovers to use in creative new ways with our colorful Roasted Pork and Chimichurri and beautiful Old-Fashioned Buttermilk Rolls. Mardi Gras fever is upon us as well, so make sure your festivities include at least one of our exciting twists on a Carnival season classic like the decadent King Cake Monkey Bread or heavenly King Cake Cinnamon Rolls. No matter how you’re ringing in the new year, this issue of Taste of the South has all the mouthwatering recipes you need and more to celebrate in delicious style.

Taste of the South

Editor’s Letter

Dishing with Kieth Clinton • Memphis chef KEITH CLINTON dishes on his refined approach to Southern staples

Tastes & Tools • Stock your winter pantry with these Southern goods

New + Noteworthy • Ring in the new year with these openings

Grapefruit • Brighten up the season with these jewel-toned juicy fruits

Full Pots & Lots of Luck • This easy meal of beans, greens, and cornbread is the perfect way to ring in the new year and will be a go-to meal all winter long

King Cake • Mardi Gras’ biggest star gets a grand makeover with these celebratory sweets

Beaumont, Texas

Bowls of Comfort • With a mix of slow cooker and Dutch oven recipes, you can have hearty bowls of soup, stew, or gumbo on the dinner table with ease.

Waste Nothing • Cooking at home can help reduce food waste, but we normally discard perfectly delicious parts of certain ingredients in the process. Make the most of your produce with these six recipes that use whole vegetables or often-uneaten food products, plus check out tips to help eliminate waste and make the best use of food throughout your kitchen.

Dessert Squared • The essential 8x8 baking pan gets an overdue revival with these decadent desserts

Gullah Geechee • A look into the Lowcountry’s culinary roots

Cookies & Milk • Simplicity shines through in this timeless Cajun pie

Southern Chops • A central component to a classic meat-and-three supper plate, fried pork chops and gravy can be made at home in a few simple steps

Beans & Peas • A good supply of dried and frozen beans is essential to any Southern cook’s pantry. From crispy pinto bean fritters to a zingy lima bean salad, these delicious recipes highlight unique and comforting ways to enjoy the Southern staples.

Ashleigh Shanti’s Stewed Oxtails • How this Asheville chef draws inspiration from desperation

10 Scrumptious Stops for Shrimp and Grits • FEW OTHER DISHES ARE MORE ICONICALLY SOUTHERN than shrimp and grits. From Texas to Virginia, it’s become a mainstay on restaurant menus, and there are countless variations depending on local ingredients and traditions—so many that the region is now commonly referred to as the Grits Belt. With so many interpretations of the famous dish out there to try, it’s almost impossible to get around to taste them all. Hit the high notes on your next trip with our top 10 favorite takes on this staple.

Vietnamese Texans • How one unexpected community made the Lone Star state their home


Expand title description text