Innholdsfortegnelse for March/April 2021 i Taste of the South

I GET ASKED EVERY SO OFTEN WHAT IS MY DREAM JOB. My answer is always the same—to help people make good food for themselves and to share. In terms of a profession, this can come in many forms, but in Taste of the South, it's at the heart of what we do. I love bringing delicious recipes to your kitchens that spark joyful memories or create new ones. To me, cooking is a love language. To labor over a meal or treat is a sign of care for yourself or your family and gratitude for the produce and ingredients that we create with. As we shift into a season when farmers' market hauls become more abundant and the natural world around us awakens, it's the perfect time to practice this…

MELFI’S Charleston, South Carolina This cozy eatery in the heart of Charleston serves up big classic Italian dishes, including homemade pastas and Roman-style pizzas, in a rustic city setting. The city’s most avid foodies highly anticipated this restaurant’s opening back in late 2018 after the minds behind the menu had spent an entire year traveling and tasting the best that Italy’s legendary restaurant scene has to offer. It’s since become a favorite idyllic spot for a night on the town. eatatmelfis.com PIES BY GIGI Nashville, Tennessee Gigi Butler, founder of acclaimed cupcake brand Gigi's Cupcakes, has begun a new chapter and returned to her first love—pies. She opened the first brick-and-mortar shop late last year and began shipping nationwide soon after. Her delicious pies, casseroles, bars, muffins, scones, and more…

Roasted Carrot and Potato Salad MAKES 4 TO 6 SERVINGS Round out your Easter Sunday menu with this souped-up side salad. 1 pound medium red potatoes, sliced into ½-inch wedges1 (12-ounce) bag rainbow baby carrots, halved lengthwise2 tablespoons olive oil1 teaspoon kosher salt½ teaspoon ground black pepper½ teaspoon garlic powder3 slices thick-cut bacon, chopped⅓ cup apple cider vinegar3 tablespoons stone-ground mustard1 tablespoon firmly packed light brown sugar¾ cup chopped yellow onion½ cup sliced celery2 tablespoons chopped fresh parsley or celery leaves 1. Preheat oven to 400°. 2. In a large bowl, toss together potatoes, carrots, oil, salt, pepper, and garlic powder. Spread potato mixture in a rimmed baking sheet. Bake until lightly browned and tender, 20 to 25 minutes. Transfer to a large bowl. 3. In a medium skillet, cook bacon…

Tyler and Jennifer Lyne both trained at The Culinary Institute of America as well as Cornell University, and they went on to cut their teeth in some of the finest professional kitchens in New York City. Their ambitions also led them to take on a catering business boasting A-list bookings like Elton John’s annual fall gala and Serena Williams’s New Orleans nuptials. Now, they’ve settled down South and started fresh with the Tasting TBL, a weekly supper club series. They couldn’t have anticipated the overwhelmingly warm welcome the Magic City has since shown. We caught up with them in the midst of their packed schedule to find out their unique recipe for success. What brought you both to the South? When COVID-19 gripped the country, we knew it was time…

LEMONS (Creamy Lemon Pie page 22) Available perennially in grocery stores, lemons in different varieties can also be found in farmers’ markets in late summer, winter, and spring. Meyer lemons, typically available in winter and spring, offer a sweeter flavor that's perfect for desserts like this decadent pie. GREENS From classics like turnip tops and collard greens to the colorful ribs of Swiss chard, vibrant greens are a great way to add flavor and nutrition to meals during the cooler months. Wash and refrigerate them wrapped in paper towels or a clean cloth to absorb excess moisture. Scallops and Wilted Greens MAKES 4 SERVINGS Orange juice, soy sauce, and ginger bring a bright and unique flavor to this beautiful dish. 2 bunches fresh Swiss chard (about 1 pound)12 large fresh scallops1…

FOUR DECADES AGO, Raymond Robinson called his wife Desiree with a proposal that would change their lives forever. An old, vacant restaurant in uptown Memphis was on the market, and it had one main selling point—it already had a barbecue pit. Today, the Robinsons’ Cozy Corner Restaurant is a four-generation family-owned business built from a love of backyard barbecuing into one of the city’s most legendary restaurants. In Memphis, Tennessee, barbecue is the city’s eternal flame, and families like the Robinsons have kept it burning. It’s impossible to say the exact time or place that barbecue found its footing in Memphis. If you ask 83-year-old Desiree, who is now the matriarch of Cozy Corner, barbecue has always been a big deal in Memphis, in her lifetime at least. “You could…

Sweet Roll Dough MAKES 9 LARGE OR 12 SMALL ROLLS Perfect the ultimate dough, and you’ll be ready to roll up whatever rolls you’re craving in no time. 4¼ cups all-purpose flour, divided¼ cup sugar2½ teaspoons kosher salt1 (0.25-ounce) package instant yeast⅓ cup water⅓ cup whole milk⅓ cup unsalted butter2 large eggs, room temperature 1. In the bowl of a stand mixer fitted with the paddle attachment, stir together 1½ cups flour, sugar, salt, and yeast. 2. In a medium saucepan, heat ⅓ cup water, milk, and butter over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture, and beat at medium-low speed until combined. Add eggs; beat at medium speed until combined. With mixer on low speed, gradually add 2½ cups…

BREADS & DOUGHS Banana-Cinnamon Swirl Rolls 67 Cream Cheese Pie Dough 22 Key Lime Pie Rolls 63 Peach-Pepper Jelly Rolls 66 Pimiento Cheese Pie Dough 33 Pimiento Cheese Swirl Bread 31 Rice Muffins 70 Strawberry-Basil Sweet Rolls 66 Sweet Roll Dough 63 DESSERTS Buttermilk Pound Cake 78 Carrot Cake Crumb Bars 59 Creamy Lemon Pie 22 Grandma Green’s Banana Pudding 75 Lemon Pudding Cakes 71 Lemon-Strawberry Saltine Tart 84 Peanut Butter-Chocolate Icebox Cake 83 Skillet Carrot Cake with Chocolate Frosting 59 MAINS Beef Tips with Blistered Tomatoes and Yellow Rice 50 Broccoli-Cheddar Rice Casserole 51 Cheesy Bacon Flatbread 31 Creamy Lemon Grits with Asparagus and Fried Eggs 23 Easy Classic Meat Loaf 84 Flaky Lamb and Carrot Pie 57 Ham Steak Supper 27 Hash Brown Skillet Casserole 88 Layered Tex-Mex…

1 FORT REMINGTON WOOD SPOONS These gorgeous, handmade spoons are individually crafted from Southern cherry wood native to the company’s hometown in central Florida, and they’re the perfect accessory to all of your soups and stews. Fort Remington Wood Spoons even offers several options for those left-handed cooks out there. $15–$32; fortremington.com 2 HEIRLOOMED COLLECTION CERAMIC BISCUIT CUTTER From-scratch biscuits are a Southern staple, but it’s time to say goodbye to those upside-down glasses and aluminum cans used for cutting. This beautiful, handmade biscuit cutter from Atlanta, Georgia, creative Ashley Schoenith breathes new life into the beloved utensil many families have passed down from one generation to the next. Its chic, ceramic design is made to stand the test of time and guarantees a perfectly round biscuit every time. $36;…

The flour-dusted palms of a baker who’s been baking since dawn, the ink-stained fingers of a writer advocating for the misrepresented, the tight grip on a shovel of fiery coals by a pitmaster who’s forging a path for fellow women—the hands of strong women have always been a powerful force behind Southern food. Now more than ever, women are climbing the ranks as executive chefs, authoring award-winning books, and finally being heard in the world of Southern food. In generations past, it’s been all about displaying grace and hospitality for Southern women, but these four accomplished trailblazers are here to prove they have grit, too. More than 30 years ago, writer and activist Toni Tipton-Martin began collecting cookbooks by African American cooks few had ever known. She’d scour thrift stores…

Peanut Butter-Chocolate Icebox Cake MAKES 1 (8X4-INCH) CAKE (photo on page 80) To make this kid-friendly, swap the bourbon for chocolate milk. 1 cup creamy peanut butter1 (8-ounce) package cream cheese1½ cups confectioners’ sugar1 (8-ounce) container frozen whipped topping, thawed2 (4-ounce) 60% cacao bittersweet chocolate bars, finely chopped and divided48 saltine crackers, divided2 to 4 tablespoons bourbon½ cup dry-roasted salted peanuts, coarsely chopped1 tablespoon canola oil 1. Line an 8x4-inch loaf pan with plastic wrap. 2. In a large bowl, beat peanut butter and cream cheese with a mixer at medium speed until smooth, stopping to scrape sides of bowl, about 2 minutes. Add confectioners’ sugar; beat at low speed until combined, about 1 minute. Add whipped topping; beat at medium-high speed until smooth, stopping to scrape sides of bowl, about 1…

BRUNCH MENUS have seen a resurgence in popularity over the last few years, but we’ve always recognized both the importance of this midday meal and its link to classic Southern cuisine. Love it or hate it, fans of the typically cheerful and sociable meal show up en masse around the South to enjoy plates of staples like eggs Benedict, shrimp and grits, French toast, or chicken and waffles at their favorite cafés, bistros, diners, and fine-dining restaurants. The word “brunch” is what’s known as a portmanteau—a blend of two words combining their meanings—but that’s not the only aspect of this mealtime phenomenon that’s the result of some kind of blend, especially down South. Many chefs from Texas to Washington, D.C., have created brunch menus that highlight regional influences by including…