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Taste of the South

Oct 01 2020
Magazine

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 • October 2020 Volume 17, Issue 6

Editor’s Letter

Dishing with Cole Ellis • We talk the story of success with Mississippi chef COLE ELLIS

Tastes & Tools • Keep your kitchen stocked with these must-have essentials

New + Noteworthy • Openings & events across the South this season*

Apples & Pears • Welcome fall with these fruit-filled recipes

Peaches

Comforting & Easy Chili • With a few pantry and freezer staples, you can dish out supper in under an hour

Caramel Cake • The star of family meals and holiday dessert spreads gets a shake-up with five fresh takes

Lafayette, Louisiana • Explore Where THE Locals Love to Eat

Vegging Out • Make the most of the season’s bounty with produce-packed dishes

Cast Iron Chicken Suppers • Simple and delicious dinners for any night of the week

Fall Baking • Seasonal sweets for your coziest autumn ever

Blogging Around the South

Can’t-Beat Biscuits • Bake yummy biscuits with this method with a storied past

Skillet Fried Chicken • It doesn’t get more Southern than cast-iron skillet fried chicken. Follow these simple steps for that satisfying, extra-crunchy chicken.

Peanuts & Peanut Butter • These dishes are sprinkled, spread, and swirled with sweet and salty kitchen staples

Memories from Malaysia • Florence, Alabama, chef Josh Quick reminisces on flavors from a Southeast Asian adventure

10 Mouthwatering Apple Pies to Try

Recipe Index

Burgoo • Our palates travel to Appalachia to explore the debated origins of a famous regional stew


Expand title description text
Frequency: Every other month Pages: 100 Publisher: Hoffman Media Edition: Oct 01 2020

OverDrive Magazine

  • Release date: August 18, 2020

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

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 • October 2020 Volume 17, Issue 6

Editor’s Letter

Dishing with Cole Ellis • We talk the story of success with Mississippi chef COLE ELLIS

Tastes & Tools • Keep your kitchen stocked with these must-have essentials

New + Noteworthy • Openings & events across the South this season*

Apples & Pears • Welcome fall with these fruit-filled recipes

Peaches

Comforting & Easy Chili • With a few pantry and freezer staples, you can dish out supper in under an hour

Caramel Cake • The star of family meals and holiday dessert spreads gets a shake-up with five fresh takes

Lafayette, Louisiana • Explore Where THE Locals Love to Eat

Vegging Out • Make the most of the season’s bounty with produce-packed dishes

Cast Iron Chicken Suppers • Simple and delicious dinners for any night of the week

Fall Baking • Seasonal sweets for your coziest autumn ever

Blogging Around the South

Can’t-Beat Biscuits • Bake yummy biscuits with this method with a storied past

Skillet Fried Chicken • It doesn’t get more Southern than cast-iron skillet fried chicken. Follow these simple steps for that satisfying, extra-crunchy chicken.

Peanuts & Peanut Butter • These dishes are sprinkled, spread, and swirled with sweet and salty kitchen staples

Memories from Malaysia • Florence, Alabama, chef Josh Quick reminisces on flavors from a Southeast Asian adventure

10 Mouthwatering Apple Pies to Try

Recipe Index

Burgoo • Our palates travel to Appalachia to explore the debated origins of a famous regional stew


Expand title description text