Innholdsfortegnelse for July/August 2025 i Taste of the South

THE CORNERSTONE OF THE SOUTHERN MADE ISSUE IS, WITHOUT A DOUBT, THE TASTE 50 AWARDS. This annual tradition kicked off in 2014 under the leadership of longtime editor Brooke Bell, who used that first effort to recognize titans of the Southern food world (Frank and Pardis Stitt of Highlands Bar & Grill; the Queen of Creole Cuisine, Leah Chase; and the Southern Foodways Alliance, to name a few) and locally beloved institutions like Jim’s Steak and Spaghetti House (of Huntington, West Virginia) and Caroline’s Cakes (of Spartanburg, South Carolina). That original slate of winners spanned the breadth of Southern culinary life and highlighted makers small and large who make eating and living in the South such a delight. This year, we’ve continued that tradition and hope you will be excited…

BLT Pasta Salad MAKES ABOUT 6 SERVINGS 8 ounces large elbow macaroni2½ teaspoons kosher salt, divided4 cups sliced romaine lettuce1 cup refrigerated prepared ranch dressing, divided2 large tomatoes, chopped8 slices thick-cut bacon, cooked and crumbled1½ cups shredded sharp Cheddar cheese½ teaspoon ground black pepperGarnish: shredded sharp Cheddar cheese, cooked crumbled bacon 1. Cook pasta according to package directions with 2 teaspoons salt. Drain, and rinse with cold water to stop the cooking process. Refrigerate until ready to use. 2. In a large bowl, toss together lettuce and ¼ cup dressing; arrange on a serving platter. 3. In a medium bowl, combine pasta, tomatoes, bacon, cheese, pepper, remaining ¾ cup dressing, and remaining ½ teaspoon salt. Spoon onto lettuce. Garnish with cheese and bacon, if desired. Pasta Salad Primavera with Yogurt-Herb…

Spicy Shrimp and Spinach Dip MAKES ABOUT 8 SERVINGS 2 tablespoons vegetable oil1 tablespoon bold Creole seasoning*, plus more to taste½ pound peeled and deveined medium fresh shrimp½ (8-ounce) package cream cheese, softened2 cups finely chopped fresh spinach1 (16-ounce) container sour cream1 (12-ounce) jar marinated artichoke hearts, drained, patted dry, and chopped1 (1.4-ounce) package vegetable seasoning mix*Corn chips, to serve 1. In a medium cast-iron skillet, heat oil over medium-high heat. 2. Sprinkle Creole seasoning all over shrimp, and add to skillet. Cook until shrimp are pink and firm, 1½ to 2 minutes per side. Remove from skillet, and let cool for 10 minutes. Chop shrimp. 3. In a large bowl, stir cream cheese until smooth. Stir in spinach, sour cream, artichokes, and vegetable recipe mix. Fold in shrimp. Cover…

Mississippi Mud Skillet Cookie MAKES 1 (10-INCH) COOKIE ½ cup unsalted butter, softened½ cup firmly packed light brown sugar6 tablespoons granulated sugar1¾ cups all-purpose flour6 tablespoons unsweetened cocoa powder1½ teaspoons baking powder1 teaspoon kosher salt¼ teaspoon baking soda1 large egg, room temperature2 large egg yolks, room temperature1 teaspoon vanilla extract2 cups mini marshmallows½ cup chopped toasted pecansMississippi Mud Frosting (recipe follows) 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until well combined, about 1 minute, stopping to scrape sides of bowl. 3. In a medium bowl, whisk together flour, cocoa, baking powder, salt, and baking soda. In a small bowl, whisk together egg,…

Chicken Thighs with Black-Eyed Peas and Tomatoes MAKES 6 SERVINGS 1 tablespoon olive oil2¼ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided6 bone-in skin-on chicken thighs1 small yellow onion, chopped3 cloves garlic, minced1½ teaspoons smoked paprika½ teaspoon ground cumin1 pint cherry tomatoes3 cups fresh or thawed frozen black-eyed peas½ cup low-sodium chicken broth¼ cup chopped green onion1 (6-ounce) package fresh baby spinachGarnish: chopped green onion 1. Preheat oven to 425°. 2. In a large ovenproof skillet, heat oil over medium-high heat. 3. Sprinkle 1 teaspoon salt and ½ teaspoon pepper all over chicken. Add to skillet, and cook until golden brown, about 5 minutes per side. Remove from skillet. 4. Add yellow onion to skillet; cook over medium-high heat, stirring occasionally, until tender, about 3 minutes. Add garlic; cook,…

1 ¡EL METEORO! SAUCES Austin, Texas These sauces can be added to just about anything—and the folks at The Meteor café have been doing so since they opened their doors on South Congress Avenue in Austin, Texas. The different flavors are pleasing to the palate and make the perfect sauces to accompany any dish. themeteor.cafe 2 THE SPICY HERMIT Durham, North Carolina This woman-owned BIPOC small business preserves local seasonal bounty via kimchi. Eunice Chang, founder and manager, crafts traditional and seasonal kimchi using fresh produce from area farms and time-honored fermentation methods. This kimchi makes for a wonderfully tangy and perfectly spicy addition to your summertime dishes. spicyhermit.com 3 TWO HIVES HONEY Manor, Texas At Two Hives Honey in Manor, Texas, the bees always come first, honey second. The…

Shrimp Tacos with Peach Salsa MAKES 8 1½ cups diced fresh peaches (peeled if desired)½ cup diced red onion¼ cup diced seeded jalapeño2 tablespoons chopped fresh cilantro, plus more to serve1 teaspoon lime zest, divided2 tablespoons fresh lime juice, divided¾ teaspoon kosher salt, divided¼ cup sour cream1 pound peeled and deveined large fresh shrimp1½ teaspoons blackening seasoning1 tablespoon olive oilTortillas, warmedLime wedges, to serve 1. In a medium bowl, combine peaches, onion, jalapeño, cilantro, ½ teaspoon lime zest, 1 tablespoon lime juice, and ½ teaspoon salt. 2. In a small bowl, combine sour cream, remaining ½ teaspoon lime zest, remaining 1 tablespoon lime juice, and remaining ¼ teaspoon salt. 3. In another medium bowl, combine shrimp and blackening seasoning. 4. In a large skillet, heat oil over medium-high heat. Add…

Rémoulade Sauce with Shrimp and Crab MAKES 5 SERVINGS 1 cup mayonnaise¼ cup sliced green onion¼ cup Creole mustard1 tablespoon chopped fresh parsley1 teaspoon creamy horseradish½ teaspoon bold Creole Seasoning*½ teaspoon smoked paprika1 clove garlic, grated1 pound peeled and deveined steamed shrimp (tails left on)½ pound jumbo lump crabmeatBlanched asparagus, sliced radish, quartered English cucumber, romaine lettuce, and halved hard-cooked eggs, to serve 1. In a medium bowl, whisk together mayonnaise, green onion, mustard, parsley, horseradish, Creole seasoning, paprika, and garlic. Cover and refrigerate for 1 hour or up to 2 days. 2. On a serving platter, arrange shrimp, crab, asparagus, radish, cucumber, lettuce, and eggs; serve with rémoulade. *We used Tony Chachere’s Bold Creole Seasoning. Summer Tomato Pie MAKES 1 (9-INCH) PIE 8 medium heirloom tomatoes, cut into ¼-inch…

I DON’T KNOW WHEN THINGS CHANGED, but when I was a little girl, school let out long before Memorial Day and didn’t start back until after Labor Day. Three months of sunshine, sweat, smiles, and soft drinks! Funny thing is, I never heard anyone say summer got shorter—I just know that my grandchildren get out of school the week of Memorial Day and start back a month before Labor Day. I fear too much of their childhood memories will be lost from that month missing from summer. For me, that month—and the others of summer—were a magical time. A time of fun, for sure, but also a time for maturing in myself and a time for family. Most of my life, my daddy worked two jobs. During the summer, though,…

Plum Upside-Down Cake MAKES 1 (10-INCH) CAKE 1¼ cups unsalted butter, softened and divided¼ cup firmly packed dark brown sugar5 medium fresh red plums1 cup granulated sugar3 large eggs2 cups cake flour1 teaspoon baking powder½ teaspoon kosher salt1 teaspoon vanilla extract½ teaspoon almond extractVanilla bean ice cream, to serve 1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, melt ¼ cup butter and brown sugar over medium heat, stirring occasionally, until butter begins to brown. Remove from heat. 3. Cut plums in half, and discard pits. Cut each plum half into 6 slices. Place plums, cut side down, in skillet, slightly overlapping in a circle. 4. In a large bowl, beat granulated sugar and remaining 1 cup butter with a mixer at medium speed until creamy, 2 to…

Watermelon Pizza MAKES 4 SERVINGS 4 (¾-inch-thick) slices miniature seedless watermelon, cut into 4 wedges each and chilled¼ cup sherry vinegar3 tablespoons finely diced shallot¼ teaspoon kosher salt¼ teaspoon crushed red pepper, plus more to serve3 tablespoons olive oil½ cup crumbled queso fresco½ cup torn fresh basilLime wedges, flaked sea salt, and crushed red pepper, to serve 1. On a serving platter, place watermelon wedges. 2. In a small bowl, whisk together vinegar, shallot, kosher salt, and red pepper. Whisk in oil in a slow, steady stream until combined. Drizzle over watermelon. Sprinkle with queso fresco and basil. Serve immediately with lime wedges, sea salt, and red pepper. Watermelon Granita MAKES ABOUT 8 SERVINGS 6½ cups cubed seedless watermelon¾ cup sugar1½ cups unsweetened cashew milk2 tablespoons light corn syrup1 tablespoon…

CREATED AROUND THE LATE 1800S OR EARLY 1900S, flop griddles were designed for making multiple pancakes at once. Three or four shallow round pans were connected with hinges along the long side of a long, narrow griddle. Pancake batter was poured into each of the pans and allowed to cook briefly before being “flopped over” onto the long griddle side to finish cooking, without having to use a spatula. Returned to their original position, the hinged pans could then be refilled while the previous batch finished.…