Innholdsfortegnelse for September/October 2025 i Taste of the South

WHEN IT COMES TO COLLEGE FOOTBALL, NOBODY DOES IT QUITE LIKE THE SOUTH. My first experience at a tailgating event was also my first time attending an SEC game. It was a beautiful autumn morning about 15 years ago when I ventured into the wonderland that is the Grove at the University of Mississippi before a game against the Auburn University Tigers. Walking through those sun-dappled rows of tents packed with reveling fans and full spreads of food (ranging from basic barbecue to nearly formal affairs with chandeliers and canapés on silver-plated trays) was eye-opening to me then and lives on as one of my favorite memories in the South. In this issue of Taste of the South, we’ve put together a sumptuous spread of dishes that we hope you’ll…

Pulled Pork and Black-Eyed Pea Chili Tacos MAKES 8 TO 10 SERVINGS 2 teaspoons kosher salt1 (5-pound) pork butt1 tablespoon vegetable oil1 large yellow onion, chopped1 (16.75-ounce) bottle mole sauce2 teaspoons ground ancho chile pepper2 teaspoons ground cumin1 teaspoon smoked paprika2 (15.8-ounce) cans black-eyed peas, rinsed and drained2 tablespoons fresh lime juiceCorn tortillasToppings: chopped fresh cilantro, sliced radish, diced red onion, jalapeño slices, and lime wedges 1. Sprinkle salt all over pork. Let stand at room temperature for 15 minutes. 2. In a large skillet, heat oil over medium-high heat. Add pork and onion, and cook until pork is browned, about 3 minutes per side. Transfer to a 6-quart slow cooker. 3. In a small bowl, combine mole sauce, ground ancho chile, cumin, and paprika. Pour over pork. Cover cooker…

Pumpkin Seed Trail Mix MAKES ABOUT 10 CUPS 1¾ cups raw pumpkin seeds1½ cups unsalted pistachios1½ cups unsalted macadamia nuts1½ cups cashew halves¼ cup unsalted butter, melted½ cup firmly packed light brown sugar2 teaspoons chopped fresh rosemary1 teaspoon kosher salt1 teaspoon ground red pepper1 teaspoon ground black pepper¼ teaspoon ground cinnamon1 (16-ounce) package candy-coated peanut butter pieces*1 (8-ounce) package chopped dates1 (6-ounce) package dried cranberries 1. Preheat oven to 350°. 2. In a large bowl, combine seeds and all nuts. Drizzle with melted butter, gently tossing to coat. 3. In a small bowl, combine brown sugar, rosemary, salt, peppers, and cinnamon. Pour sugar mixture over seed mixture, tossing to coat well. Spread on a rimmed baking sheet. 4. Bake for 10 minutes. Let cool for 1 hour. 5. Add peanut…

Sweet Tea-Brined Wings MAKES 6 SERVINGS 4 cups water1 cup sugar3 family-size tea bags3 tablespoons kosher salt, divided3 cups ice3 pounds chicken wings2 tablespoons baking powder2 teaspoons fresh thyme leaves2 teaspoons ground black pepper1 teaspoon smoked paprika2 tablespoons olive oilJezebel Sauce (recipe follows) 1. In a large saucepan, bring 4 cups water and sugar to a boil over medium heat, stirring until sugar dissolves. Remove from heat. Add tea bags and 1 tablespoon salt. Let stand for 10 minutes. Remove tea bags, and add 3 cups ice. 2. Cut off and discard wing tips; cut wings in half at joint. Add wings to cooled tea mixture. Refrigerate for 6 hours or up to overnight. 3. Preheat oven to 425°. 4. Drain wings, and pat dry. 5. In a small bowl,…

Hot Honey Butter Roasted Chicken MAKES 6 TO 8 SERVINGS ½ cup plus ⅓ cup salted butter, cubed, room temperature, and divided6 tablespoons hot sauce, divided5 tablespoons honey, divided1 tablespoon kosher salt2 teaspoons fresh thyme leaves1 teaspoon ground black pepper1 (6½- to 7-pound) whole young chicken, cut into 8 pieces, backbone and giblets discarded2 lemons, cut into ¼-inch slices6 sprigs fresh thyme 1. In a medium saucepan, heat ½ cup butter, 4 tablespoons hot sauce, 3 tablespoons honey, salt, thyme leaves, and pepper over medium heat until butter is melted. Let cool completely. 2. In a large resealable plastic bag, place butter mixture; add chicken. Seal bag, and turn to coat. Refrigerate for at least 1 hour or up to overnight. 3. Preheat oven to 425°. Line a rimmed baking…

There’s a particular magic about food in college towns, where loyalty runs deep, nights out on the town are nursed with grease, and every bite can taste like victory. From barbecue joints steeped in decades of tradition to late-night grub spots feeding both students and visiting sports fans, these towns know how to deliver. Here’s your essential guide to game day and everyday eats in some of the South’s most spirited college communities. First up is Auburn, Alabama, home to the Auburn Tigers, and you simply can’t talk Auburn eats without tipping your cap to Toomer’s Drugs. Its fresh-squeezed lemonade is legendary, especially on warm Saturdays when the Tigers are playing and Toomer’s Corner is primed for a post-win toilet-paper parade. For something a little heartier, The Hound offers Alabama…

tastes & tools Tailgate must-haves and new kitchen favorites 1 ELIZABETH WADE STUDIO TEA TOWELS Nashville, Tennessee Get your campus spirit on with these gorgeous watercolor tea towels from Elizabeth Wade Studio. Elizabeth Wade is a professional artist known for her captivating watercolors of classic literature and real-world locations, including college campuses. These towels add the perfect touch of college spirit to any home or tailgate. elizabethwadestudio.com 2 LILLIE’S Q SMOKY BARBEQUE SAUCE Destin, Florida Grilling for the big game at a tailgate or at home? You can’t go wrong with this Smoky Barbeque Sauce that is sure to tantalize your taste buds and be a total touchdown with your friends and family with a taste that is sweet and mild with a dash of smoke. The other flavors are…

Tennessee tailgating is more than a pregame ritual—it’s a cultural staple with traditions rooted in community, tasty food, and game day anticipation. When we think of Southern tailgating, our mouths begin to water and we are giddy with anticipation for game day fun. No one tailgates quite like the South, especially not like the Volunteer State, so we’re taking a deep dive into three vibrant locales that excel at it: Vanderbilt in Nashville, University of Tennessee in Knoxville, and the Tennessee Titans at Nissan Stadium. Kicking us off in the heart of Nashville, Vanderbilt serves up tailgating that strikes a balance between collegiate energy and urban flair. The vibe at Vanderbilt is lively yet relaxed, the perfect spot for families, alumni, and area locals to kick back and enjoy the…

Magic Brownie Bars MAKES ABOUT 36 Batter 1 (4-ounce) bar bittersweet chocolate, chopped¾ cup unsalted butter1½ cups granulated sugar3 large eggs1 cup all-purpose flour¼ cup unsweetened cocoa powder1 teaspoon baking powder½ teaspoon kosher salt Crust 1½ cups graham cracker crumbs½ cup firmly packed light brown sugar½ cup unsalted butter, melted Toppings 1 cup butterscotch chips1 cup semisweet chocolate chips1 cup sweetened flaked coconut1 cup chopped pecans1 (14-ounce) can sweetened condensed milk 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray with cooking spray. 2. For batter: In a large microwave-safe bowl, heat chocolate and butter on high in 30-second intervals, stirring between each, until melted and smooth (about 1 minute total). Let cool for 5 minutes. Whisk in granulated…

Bourbon Meatballs MAKES ABOUT 8 SERVINGS 1 slice white bread, torn into small pieces½ cup bourbon, divided1 pound ground round1 pound ground pork2 large eggs, lightly beaten2 tablespoons tomato paste2 teaspoons kosher salt½ teaspoon ground black pepper5 tablespoons olive oil, divided1 small onion, minced2 cloves garlic, minced1 (12-ounce) jar chili sauce½ cup apple jelly2 tablespoons molasses 1. In a medium bowl, combine bread and ¼ cup bourbon. Let stand for 10 minutes. 2. Add beef, pork, eggs, tomato paste, salt, and pepper to bread mixture, stirring until just combined. Roll into balls (about 1½ tablespoons each). 3. In a large cast-iron skillet, heat 4 tablespoons oil over medium-high heat. Add meatballs in batches, and cook, turning frequently, for 4 to 5 minutes. Remove from skillet, and let drain on a…

Spiced Rum Apple Cider MAKES 1 SERVING 3 ounces apple cider1½ ounces spiced rum1 ounce fresh lemon juice1 teaspoon sorghum syrupDash of cardamom bittersGarnish: apple slices, cinnamon stick 1. In a cocktail shaker, combine cider, rum, lemon juice, sorghum syrup, and bitters. Shake until mixture is completely blended, about 30 seconds. Add ice, and shake vigorously until chilled. Pour into a glass over ice. Garnish with apple slices and a cinnamon stick, if desired.…

BEVERAGES Spiced Rum Apple Cider 89 DESSERTS Apple Crumble Bars 54 Bourbon Crème Brûlée 75 Creole Caramel Popcorn 47 Deep-Dish Pecan Pie 85 Kentucky Bourbon Cake 75 Magic Brownie Bars 54 Mocha Brownies with Espresso Sweet Cream 55 Pecan Pie Bark 81 Pecan Pie Bars with Cornmeal Crust 85 Pecan Pie Bread Pudding 84 Pumpkin Pecan Spie Sticky Buns 84 Pumpkin Spice Blondies 55 Spiced Pumpkin Bread 91 MAINS Bourbon Meatballs 74 Brisket Nachos 64 Brown Sugar-Bourbon Pork Tenderloin 77 Chuck Roast Chili with Caramelized Onions 25 Cornbread-Crusted Skillet Chili 27 Creole Wings with Blue Cheese Sauce 69 Easy Classic Chili 30 Hot Honey Butter Roasted Chicken 87 Jalapeño Popper Sausage Balls 64 Mayo-Hot Sauce–Marinated Wings 68 Pulled Pork and Black-Eyed Pea Chili Tacos 24 Skillet-Roasted Chicken with Peppers and…

I CAN STILL REMEMBER those cool fall afternoons at my grandparents’ house in Pickens County, Alabama. The gray smoke curling into the crisp fall air, cousins chasing each other through rustling leaves, and Big Daddy standing over a black cast-iron cauldron in the yard. That pot was big enough to cook for an army, and on family reunion day, that’s just what it did. There was an army of friends and family who would come and sit a spell, fill their bellies, and soak up the rich recipe of food, family, and fellowship. Funny, too, that whenever the reunion was real close to Halloween, we older cousins would pretend Big Daddy was “stirring the witches’ brew,” and we’d scare our younger cousins with thoughts of putting them in the pot,…

The Ultimate Hash Brown Casserole MAKES ABOUT 6 SERVINGS 4 cups diced smoked sausage1 cup diced yellow onion¼ cup unsalted butter¼ cup all-purpose flour2 cups whole milk2 cups chicken broth4 cups shredded Colby-Jack cheese blend, divided1 cup sour cream1 teaspoon kosher salt¼ teaspoon ground black pepper1 (30-ounce) package frozen shredded hash brown potatoes, thawed (about 10 cups)Garnish: chopped green onion, ground black pepper 1. Preheat oven to 350°. 2. In a 12-inch cast-iron skillet, cook sausage over medium-high heat, breaking up meat with a wooden spoon, until browned, about 5 minutes. Remove from pan using a slotted spoon, reserving drippings in skillet. 3. Add yellow onion to skillet; cook over medium-high heat, stirring occasionally, until tender, about 5 minutes. Add butter, stirring until melted. Add flour; cook, stirring constantly, for…

Pecan Pie Bark MAKES ABOUT 16 SERVINGS 16 graham crackers sheets (about 1½ packages)2 cups pecan pieces or coarsely chopped pecans1 cup firmly packed dark brown sugar1 cup unsalted butter, cubed2 tablespoons dark corn syrup½ teaspoon kosher salt, divided1 teaspoon vanilla extract 1. Preheat oven to 350°. Line a 17¼x12¼-inch rimmed baking sheet with foil; spray with baking spray with flour. 2. Line prepared pan with graham crackers, breaking them where necessary to make them fit. Sprinkle pecans over graham crackers. 3. In a medium saucepan, bring brown sugar, butter, corn syrup, and ¼ teaspoon salt to a boil over medium heat; cook, stirring constantly, for 2 minutes. Remove from heat, and stir in vanilla. Immediately pour hot mixture over graham crackers, and spread to edges of pan with a…

Just after Labor Day, I kick off my tradition of wishing fall into existence. It usually starts with the scent of pumpkin spice drifting from my coffee cup, along with the cheery sight of pumpkins and Halloween treats at my local market (even if it’s still hot enough outside to melt a candy bar). In the South, the first real rumor of autumn is the air becoming light—less humidity, a cool breeze that makes you want to bake something cozy. This cozy bread is one of my first bakes of the season, and I hope it ushers in the season for you, too. Give this one a try; it’s the kind of treat that brings everyone into the kitchen, noses first. Spiced Pumpkin Bread MAKES 1 (8½X4½-INCH) LOAF 2½ cups…

WE WOULD LIKE TO THANK THE LODGE FAMILY for so graciously loaning us pieces from their private collection throughout this last year. We hope you have enjoyed seeing the rich history of cast iron through the last century with unique and collectible pieces from their collection. READ THE BLACKLOCK/LODGE STORY HERE: southerncastiron.com/blacklock-foundry-tale-fire-family To see more, visit their museum in South Pittsburg, Tennessee. lodgecastiron.com/pages/museum…