Innholdsfortegnelse for May/June 2024 i Taste of the South

LATE SPRING is, in my opinion, just about the best time to cook and eat in the South. The weather is perfect, and the farmers’ markets are brimming with all my favorite flavors. Throughout May and June, I look forward to simple tomato sandwiches, and when I say “simple,” I mean simple. These are thick slices of juicy tomato with some flaky salt on pieces of white bread that have been slathered with mayonnaise (typically eaten standing at the counter because I can’t bear the wait to get over to the kitchen table). We also tend to host and attend a good many get-togethers this time of year, and whether they’re celebrating moms, dads, grads, or just the joy of being together, I’m always looking forward to the food. Throughout…

AS SUMMER DRAWS NEAR, I’ve been reminiscing about the end of school. Sometimes, it feels like I’ve been in school all my life. I went to grade school and then college. Then, I taught school for 25 years. I retired and then George died, so I found myself praying for the Lord to give me a new purpose. He did! And I’m still in school teaching others how to cook! I went to grammar school at West End Elementary in Tuscaloosa, Alabama. Back then, I wore an undershirt to school every day because my daddy was scared to death I’d get sick without one on. I hated wearing undershirts and summertime could never come soon enough because Daddy let me go without one when the weather turned warm. After school…

IN THE HEARTLAND OF GEORGIA, the aroma of fragrant peach orchards mingles with the rustle of pecan trees swaying in the warm Southern breezes of summertime. Macon, Georgia, and the surrounding countryside, with its rich history and bountiful agricultural heritage, beckon travelers to immerse themselves in the vast array of experiences and flavors to be had. The local culinary scene is a vibrant mosaic of flavors, blending traditional Southern cuisine with worldly influences from innovative chefs and restaurateurs. From quaint diners serving up hearty breakfast biscuit sandwiches to upscale eateries offering farm-to-table fare, there’s something to tantalize every palate. Any journey to the city begins with the perfect accommodations. Luckily, visitors are spoiled for choice with several unique and historic choices. At 1842 Inn, timeless charm and elegant grace envelop…

dishing with CHEF SILVER IOCOVOZZI FOCUSES ON community in Asheville, North Carolina BY KAITLYN SHEHEE Silver Iocovozzi is bringing a much-needed fresh take to the culinary world that stems from his past experiences working in the hospitality industry. With employee-focused restaurant Neng Jr’s, Silver is changing the game when it comes to spaces that are approachable to customers and ways to share identity and cultural heritage on a plate. We caught up with Silver to hear more about the vibrant restaurant and culinary scene in Asheville. What has the success of Neng Jr’s been like, especially with being recognized in 2023 by the James Beard Foundation as a finalist for best new restaurant? It’s really exciting, and it’s really a special time for our restaurant. I think the great thing…

White Barbecue Brisket Salad MAKES 6 TO 8 SERVINGS 3 cups diced buttermilk cornbread (about ½-inch cubes)2 medium heads iceberg lettuce, cut into 2-inch slices1 cup shredded sharp Cheddar cheese½ cup crumbled cooked bacon2 cups chopped smoked brisket½ cup sliced pickled okraWhite Barbecue Sauce (recipe follows)Garnish: sliced fresh chives 1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. On prepared pan, arrange cornbread cubes in an even layer. Bake until golden brown and crisp, 15 to 20 minutes. 3. Top lettuce with Cheddar, bacon, brisket, and okra. Drizzle with White Barbecue Sauce, and top with cornbread croutons. Garnish with chives, if desired. White Barbecue Sauce MAKES 1½ CUPS 1 cup mayonnaise¼ cup apple cider vinegar1 tablespoon horseradish sauce1 tablespoon Worcestershire sauce½ teaspoon kosher salt½ teaspoon…

Easy Fresh Fruit Jam MAKES 1½ CUPS 1 pound chopped fresh fruit (see kitchen tip)1 cup sugar¼ cup fresh lemon juice 1. In a large saucepan, combine all ingredients. Let stand for 15 minutes. 2. Bring mixture to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and coats the back of a spoon, 15 to 25 minutes. (For blueberry jam, you want to cook until berries begin to burst and coat the spoon.) 3. Transfer to an airtight container or sterilized jars with lids, and refrigerate for up to 2 weeks. Canning Instructions Transfer jam to 2 (8-ounce) sterilized glass jars, leaving ¼ inch of headspace from top of jars. Wipe rims with a clean cloth, and secure lids and bands. Process in a water bath…

Lemon Icebox Pie MAKES 1 (9-INCH) PIE 2 cups finely crushed shortbread cookie crumbs6 tablespoons unsalted butter, melted2 tablespoons sugar1 (12-ounce) jar lemon curd½ cup sweetened condensed milk½ cup mascarpone cheese1 tablespoon lightly packed lemon zest½ cup cold heavy whipping creamSwiss Meringue (recipe follows) 1. Preheat oven to 350°. 2. In a medium bowl, stir together cookie crumbs, melted butter, and sugar until well combined. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze for 10 minutes. 3. Bake until crust is lightly browned, 15 to 20 minutes. Let cool completely on a wire rack, about 20 minutes. 4. In the bowl of a stand mixer fitted with the whisk attachment, beat lemon curd, condensed milk, mascarpone, and lemon zest at low speed until well…

CAKE IS THE ULTIMATE INDULGENT DESSERT, but sometimes, it can be a hassle to bake from scratch all on your own. Sometimes, you just want to have your cake in a snap, so we’ve compiled eight of the best places in the South that can help you satisfy your cake cravings in a hurry! We know you’ll be enjoying a slice in no time with whichever cake you choose. Starting off in New Orleans, Louisiana, we’ve got the classic doberge cake from Debbie Does Doberge. These cakes are a staple in Louisiana, and if you’ve never had one, you’ll definitely want to try your first from Debbie Does Doberge. Hopping over to Savannah, Georgia, we have Savannah’s Candy Kitchen. From layer cakes that feature flavors like red velvet or strawberries…

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. LINDA LOVES TAKING JUST A FEW SIMPLE INGREDIENTS and turning them into a memorably delicious recipe for friends and family. Her late brother, Jerry, and his late wife, Joan, in particular, always preferred her jam to any store-bought competition. This seasonal spread will top your toast, make your biscuits better, and fill your fridge with the sweet taste of the season. Blackberry Jam MAKES ABOUT 4 PINTS 8 cups crushed fresh blackberries1 (1.75-ounce) package fruit pectin½ teaspoon salted butter7 cups white sugar 1. In a large stainless Dutch oven, stir together berries, fruit pectin, and butter. Bring mixture to a full rolling boil over high heat, stirring constantly with…

Its mild, versatile flavor is light and fresh and makes the ideal summer side dish. From crunchy raw ribbons to comforting squash casseroles as well as the enduringly classic zucchini bread, it’s the solution for when you are gifted a basket from a neighbor’s late-season bumper crop. Did you know? Virtually the entire squash plant is edible. The leaves, tendrils, shoots, flowers, seeds, and fruit can be eaten raw or cooked. Summer squash are ready to harvest within 50 to 60 days from planting. The name “summer squash” refers to the short storage life of these squash, unlike that of winter squash. Because of their high water content (95 percent), they are highly perishable. The cushaw, a member of the crookneck family, can be eaten fresh but benefits from long-term…

Succotash Potato Salad MAKES 8 TO 10 SERVINGS 3 pounds red potatoes, quartered2 tablespoons plus 1½ teaspoons kosher salt, divided5 tablespoons olive oil, divided2 cups fresh corn kernels1 (12-ounce) package frozen lima beans, cooked according to package directions and cooled½ cup finely chopped red bell pepper½ cup finely chopped red onion½ cup sliced cherry tomatoes¼ cup torn fresh basil¼ cup Champagne vinegar1 teaspoon Dijon mustard1 teaspoon ground black pepper½ teaspoon crushed red pepperGarnish: fresh basil leaves 1. In a large Dutch oven, bring potatoes, 2 tablespoons salt, and water to cover by 1 inch to a boil over medium-high heat. Reduce heat, and simmer until potatoes are just fork-tender, 10 to 15 minutes. Drain well, and let cool completely, about 20 minutes. 2. In a large skillet, heat 1 tablespoon…

Banana Waffle Breakfast Trifles MAKES 6 4 cups whole plain yogurt, divided¼ cup plus 2 tablespoons honey, divided1 cup creamy peanut butter4 ounces cream cheese, room temperature1 teaspoon ground cinnamon1 teaspoon vanilla extract1 tablespoon water4 Belgian waffles, toasted and quartered2 large bananas, thinly slicedMaple Candied Bacon (recipe follows)Garnish: maple syrup 1. In a medium bowl, stir together 3 cups yogurt and ¼ cup honey until combined. 2. In a large bowl, stir together peanut butter, cream cheese, cinnamon, vanilla, and remaining 2 tablespoons honey until smooth. Add 1 tablespoon water, and stir until well combined. Add remaining 1 cup yogurt, and stir until well combined. 3. Layer honey yogurt mixture, peanut butter mixture, waffles, and bananas in desired glasses. Top with Maple Candied Bacon. Garnish with maple syrup, if desired.…