Innholdsfortegnelse for March/April 2024 i Taste of the South

NO MATTER WHERE YOU ARE OR WHO YOU’RE WITH, cooking and eating are all about moments—the moment you pull biscuits out of the oven, the moment bacon hits a hot cast-iron pan and starts sizzling, a few moments later when your fire alarm starts going off. (Is that just me?) As the Taste of the South team prepares these issues, from concept to completion, that’s what we’re aiming for: to help create memorable moments for you and your family. Brenda Gantt’s odes to classic party foods (Aunt Evelyn’s Pineapple Delight Congealed Salad [page 25] and Orange Buttermilk Salad [page 25]) are the exact sorts of dishes that are meant to evoke a deep sense of nostalgia. That longing for the past, though, is only a part of the joy of…

EASTER IS ONE OF MY FAVORITE times of the year. Though it falls earlier than normal this year, Easter usually means azaleas and daffodils in bloom lining my driveway. The air is still cool, and the dog days of summer have yet to set in. Best of all, we celebrate an empty tomb and a Risen Savior—and I can’t think of a fresher start to new life than that! And the traditions of Easter are so much fun for the family, too. My momma always boiled a dozen eggs or more and we’d dye them as a family. I remember one year in Tuscaloosa, Alabama, when I was about 8 or 9 years old, it stormed all day long on Easter. Not to be undone, Momma hid all the eggs…

IN THE BLUE RIDGE MOUNTAINS, nestled along the homonymous Roanoke River, lies the vibrant city of Roanoke, Virginia. This lively destination is a treasure trove of unique experiences, with its thriving culinary scene destinations. It captivates visitors with a blend of charm and modernity, all promising seemingly endless adventures of exploring the distinctive offerings of its best hotels, bars, and restaurants. Arriving in Roanoke, stop first at Fire Station One to settle in and get acquainted with the city’s downtown district. The more than century-old firehouse turned boutique hotel is a historic gem combining modern luxury with nods to and remnants of its firefighting past. Each room is adorned with firehouse memorabilia, creating an ambience that pays homage to the town’s heroes, making it the perfect spot to unwind and…

Sheet Pan Pavlova with Lavender Berries MAKES 10 TO 12 SERVINGS 1½ cups sugar6 large egg whites¼ teaspoon kosher salt1 tablespoon cornstarch2 teaspoons vanilla extract1½ teaspoons distilled white vinegar1½ cups heavy whipping cream2 cups mixed berriesLavender Simple Syrup (recipe follows)Garnish: fresh mint leaves 1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. 2. In the top of a double boiler, whisk together sugar, egg whites, and salt by hand. Cook over simmering water, gently whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120° to 130°. 3. Carefully transfer sugar mixture to the bowl of a stand mixer. Using the whisk attachment, beat at medium-high speed until stiff peaks form, 4 to 5 minutes. 4. In a small bowl, stir together cornstarch, vanilla, and…

FROM THE BEGINNING, NIEMA DIGRAZIA (née Longstratt) set her sights squarely on building a life for herself better than the one she started out with. The many years spent with her family and friends back in the West African country of Sierra Leone created an unwavering devotion to and pride in her birthplace, but it was the passion for cooking she discovered in her formative years that guided her toward a new life in a whole new country. Food in her earlier life was simple out of necessity. Limited access to electricity meant that storing many ingredients and other kitchen sundries for days or weeks at a time was never an option. Only the freshest finds would do, and her mother taught her how best to use everything at their…

dishing with BEAUFORT CHEF MATT WALLACE DISPLAYS his passion for food and community in every dish Chef Matt Wallace learned to cook the way most Southerners learn: underfoot grandparents in the kitchen. But his path in the culinary arts has taken a lot of heart and hard work and a little bit of guts. After a decade of excelling in his career in the health-care industry, he decided to pursue his passion for food and opened Blacksheep in Beaufort, South Carolina, with only himself and general manager Krista Duffy running the show. We got the chance to talk with Matt about his experience with Blacksheep and the fun opportunities he has on the horizon. blacksheeponboundary.com | @blacksheeponboundary Where did the idea for Blacksheep come from? City restaurants. I think that…

Buttermilk Biscuits with Sawmill Gravy MAKES 4 TO 6 SERVINGS (photo on page 30) 3½ cups all-purpose flour, plus more for dusting2 tablespoons sugar1 tablespoon baking powder1 tablespoon kosher salt½ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk2 tablespoons unsalted butter, meltedSawmill Gravy (recipe follows), to serve 1. Preheat oven to 425°. Spray a 12-inch cast-iron skillet with cooking spray. 2. In a large bowl, stir together flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms. 3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and…

Wild Rice Spring Salad MAKES 6 SERVINGS (photo on page 76) Wild rice isn’t technically rice, but it tastes terrific in this seasonal side dish. 4 cups water1⅔ cups wild rice2 teaspoons kosher salt1 pound fresh asparagus1 medium red bell pepper, chopped¼ cup chopped red onion2 stalks celery, thinly slicedWhite Balsamic Vinaigrette (recipe follows)2 cups quartered fresh strawberries⅓ cup chopped pecans2 ounces crumbled blue cheese3 cups baby arugula¼ cup fresh mint leaves 1. In a medium saucepan, bring 4 cups water, rice, and salt to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until rice is tender but not split, about 45 minutes. Drain, and rinse with cold water. Place rice in a large bowl. 2. Trim 1 inch off bottom of…

I LOST TWO DEAR FRIENDS, Oma and Brenda, to cancer, and they used to love when I cooked my Cornbread Salad. I went to church with both of them, and they used to help me cook and serve the food at our church dinners. They would always scoop two bowls of the Cornbread Salad out for themselves and put them aside. They said, “If we don’t, there’s never enough left for us.” I always think of them when I make it now, and I smile because of the memories it brings back. I hope your family and friends enjoy it just as much as I do. Cornbread Salad MAKES ABOUT 8 SERVINGS 1 (10-inch) round loaf cornbread, crumbled (about 7 cups)3 (16-ounce) cans pinto beans1 bunch green onions, chopped1 (15.25-ounce)…

PEAK SEASON JANUARY THROUGH MAY Look For Brightly colored, firm, and shiny berries with stems attached STORING Strawberries last longest when kept cold and very dry. Store them whole wrapped in paper towels in airtight containers. Wash and cut them just before serving. Taste This Find the recipe for this Strawberry Pretzel Tart and many more at tasteofthesouthmagazine.com for this strawberry recipe and many more. FREEZING: Rinse berries and pat dry. Remove stems. Freeze in a single layer on a baking sheet. Transfer frozen berries to airtight freezer bags. Store for up to 4 months in the freezer. STRAWBERRY FESTIVALS PONCHATOULA STRAWBERRY FESTIVAL April 12–14 lastrawberryfestival.com FLORIDA STRAWBERRY FESTIVAL February 29–March 10 flstrawberryfestival.com Did you know? They wear their seeds on the outside. Strawberry bushes are part of the rose family, which is…

WAY BEFORE I STARTED MAKING VIDEOS ON TIKTOK, I’d always loved cooking as a hobby, learning early on from my mom, who had a home-cooked meal for us every day. When I was in college, I experimented with cooking—nothing too extravagant, but my meat loaf was always a hit. Since then, I’ve been married for 23 years and have done most of the cooking in the house. I have three children, twins (a boy and a girl) who are 22 and a 16-year-old daughter, all of whom have taken up an interest in cooking. While my twins were freshmen at Arizona State University during the fall of 2020, the COVID-19 pandemic was all anyone was talking about. My buddy Rick and I decided to drive my kids’ car from Chicago,…