Innholdsfortegnelse for January/February 2026 i Taste of the South

THERE’S SOMETHING MAGICAL ABOUT A SOUTHERN WINTER: crisp mornings that call for cozy kitchens and sunny afternoons perfect for exploring charming small towns. This issue celebrates all the warmth and wonder of the season. We’re diving deep into the art of the biscuit this issue, and the folks in our test kitchen outdid themselves. Starting on page 41, we’ve got your breadbasket covered with everything from indulgent Chocolate Chip Biscuits to tangy Blueberry Sour Cream Drop Biscuits and savory Cheesy Bacon Biscuit Sticks. Each recipe is a little love letter to the South’s most beloved quick bread. When the temperature drops, we’ve rounded up the most comforting winter roasts to grace your table—dishes that fill your home with incredible aromas. From classics like the Sunday Pot Roast with Carrots and…

Award-winning author Michael W. Twitty invites readers to reconsider what Southern food really means and, just as importantly, to whom it belongs FOLLOWING HIS AWARD-WINNING MEMOIR, The Cooking Gene, Michael W. Twitty’s latest work is less a cookbook than a cultural map, a sweeping, reverent, and deeply researched exploration of how food tells the story of people in the South. From the first pages, Michael positions himself not only as a home cook but as a cultural genealogist. He traces the lineage of dishes, flavors, and foodways with the rigor of a historian and the affection of someone who knows that food is never just food—it is inheritance, identity, and language. “You cannot major in Southern foodways,” Michael says, reminding us that culinary history is a discipline shaped through living memory,…

Classic Chocolate Chip Cookies MAKES ABOUT 24 (photo on page 52) 1 cup unsalted butter, softened¾ cup granulated sugar¾ cup firmly packed light brown sugar2 large eggs, room temperature2 teaspoons vanilla extract2¾ cups all-purpose flour1 teaspoon baking powder1 teaspoon kosher salt½ teaspoon baking soda2 cups semisweet chocolate chips and chunks, plus more for topping 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 2. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.…

Bloody Mary Mix MAKES 1 SERVING MIX 1 cup tomato juice2½ teaspoons Worcestershire sauce2 teaspoons hot sauce, plus more to serve½ teaspoon kosher salt½ teaspoon prepared horseradish¼ teaspoon ground black pepper TO SERVE 2 ounces vodka, plus more for dippingCelery saltGarnish: celery stalks, green olives, peperoncini 1. For mix: In a pitcher, stir together tomato juice, Worcestershire, hot sauce, kosher salt, horseradish, and black pepper. Use immediately, or refrigerate for up to 1 week. 2. To serve: Dip rim of a serving glass in vodka; dip rim in celery salt. Fill glass with ice, Bloody Mary Mix, and vodka, stirring until combined. Garnish with celery, olives, and peperoncini, if desired. Serve with hot sauce. Hot Honey Buffalo Skewers MAKES 8 SERVINGS (photo on page 74) ¼ cup honey2 tablespoons hot…

THE FIRST TIME I COOKED BEEF, I WAS NEWLY MARRIED AT 19. My mama never let me touch her beef in the deep freezer unless I was cooking with her (“it’s too expensive to waste!”), so that year, I rebelliously grabbed a pack of short ribs on sale at the commissary for the holidays, and well, I left them in the freezer and made us a roast chicken instead. I chickened out, if you will. I was worried! I didn’t want our first Christmas dinner to fail. My pride was too delicate for that, especially after I ruined a pot of stew a few months prior. I tried again for Valentine’s Day instead, following a successful stint with my first pot roast. Food is how I show love; what’s more…

1 PUNGO BOYS BBQ ALABAMA WHITE SAUCE With a new year comes new products, and this 2025 Taste 50 Award winner from Virginia Beach, Virginia, has a new sauce to try. Partners Bill Dixon and Allan Brock believe in creating a collaborative kitchen, and a great example of that is their Alabama white sauce. Created by their assistant pitmaster, Jonas “The Doctor” Herrera, one taste of this tangy white sauce will have you singing “Sweet Home Alabama.” pungoboysbbq.com 2 SUNHOUSE CRAFT SCRUBS These cute little brushes are sure to get the job done for scrubbing your cast-iron skillets and other tough messes on kitchen essentials. This Kentucky-based company offers brushes woven with natural dyed organic cotton and a natural hemp option that has a simple loop; they make great gifts…

THE LIVE OAKS WEAR THEIR SPANISH MOSS like winter scarves, but in Tallahassee, Florida, January means 60° afternoons and restaurant patios packed with locals who know this is their season. While the rest of the South shivers, Florida’s capital city offers something rare: authentic Southern culture without the summer swelter and a food scene that’s finally getting the attention it deserves. Tallahassee isn’t beachy Florida. It is canopy roads and state capital Florida, where Southern charm collides with college-town energy and a growing crop of chefs who’ve started digging into northern Florida’s larder. EAT HERE NOW DAMAS What began as a pop-up collaboration founded by hospitality entrepreneur and sommelier Amanda Morrison on the beautiful grounds of Goodwood Museum & Gardens has become a beloved local staple offering Friday and Saturday…

Everything Bagel Savory Cheesecake MAKES 1 (6-INCH) CAKE CRUST 1 cup finely crushed butter crackers⅓ cup unsalted butter, melted FILLING 1 (8-ounce) package cream cheese, softened4 ounces goat cheese, softened1 tablespoon sugar1 tablespoon everything bagel seasoning, plus more for topping½ teaspoon ground black pepper¼ teaspoon kosher salt1½ cups heavy whipping cream⅓ cup chopped cooked bacon (about 4 slices)¼ cup finely chopped green onion (green parts only)Garnish: smoked salmon, fresh dill leaves 1. Spray a 6-inch springform pan with cooking spray. Line pan with parchment paper. 2. For crust: In a medium bowl, stir together crackers and melted butter until mixture holds when pressed together. Press mixture into bottom of prepared pan. Freeze until set, at least 1 hour. 3. For filling: In a large bowl, beat cream cheese, goat cheese,…

WINTER IN THE SOUTH ARRIVES GENTLY. The air cools and turns crisp while the landscapes shift and towns take on a quieter glow. This season is ideal for slow travel, good meals, and destinations that feel personal rather than crowded. And there’s truly no better time to visit these six small towns. Starting us off is Beaufort, South Carolina. Beaufort feels softer in winter, and the historic district seems even more charming without the summer rush. Travelers settle easily into the Beaufort Inn, Anchorage 1770, or Cuthbert House, where porch-sitting becomes an all-season pastime. Local restaurants keep the mood relaxed. Breakwater Restaurant & Bar offers contemporary coastal cooking, while Chef Frank’s Bistro and Magnolia Cafe serve comforting plates that highlight Lowcountry flavors. January brings the Oyster Festival, a lively celebration…

BEVERAGES Bloody Mary Mix 75 Galentine’s Spritz 64 BREADS Black Pepper, Pecan, and Smoked Cheddar Biscuits 47 Blueberry Sour Cream Drop Biscuits 47 Cheesy Bacon Biscuit Sticks 47 Chocolate Chip Biscuits 46 Sally Lunn Bread 29 Spiced Pear Drop Biscuits 46 DESSERTS Bananas Foster Bars 89 Bananas Foster Poke Cake 90 Bananas Foster Waffle Cake 85 Classic Bananas Foster 88 Classic Chocolate Chip Cookies 55 Hazelnut Bananas Foster Crêpes 89 Loaded Oatmeal Chocolate Chip Cookies 56 Strawberry Brownie Bites 64 Thick Bakery-Style Chocolate Chip Cookies 55 Thin and Crispy Chocolate Chip Cookies 55 MAINS Barbecue Shrimp 78 Brisket with Tomato-Olive Sauce 71 Chicken and Dumplings 29 Cider-Braised Pork Shoulder Sandwiches with Apple Slaw 67 Creamy Chicken Florentine Bake 97 Duck and Sausage Gumbo 28 Honey-Chipotle–Glazed Ham and Sweet Potatoes 71…

Before George died, he and I ran our antiques store in the old Raley House, right across the street from the Cottle House Bed and Breakfast. Back then, we used to buy whole houses of furniture when someone’s mother and father had passed away. It wasn’t just a table or a lamp here and there—it was everything. That was the deal. The owners wanted us to take it all, sweep the floors, and pay one price for the whole house. Those kinds of buys could be bittersweet. You couldn’t help but feel a little something as you walked through a home that once held so much life. Every chair had been sat in, every quilt had kept somebody warm, and every photo frame once held a face that was loved.…

Chocolate Chip Biscuits MAKES 8 2½ cups all-purpose flour2 tablespoons sugar1 tablespoon baking powder2 teaspoons kosher salt½ cup cold unsalted butter, cubed1 cup plus 1 tablespoon heavy whipping cream, divided¾ cup semisweet chocolate chipsWhipped cream cheese, strawberry jam, and fresh strawberries, to serve 1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. 2. In the work bowl of a food processor, pulse flour, sugar, baking powder, and salt until combined. Add cold butter, and pulse until mixture is crumbly. 3. Transfer mixture to a large bowl. Fold in 1 cup cream and chocolate chips until just combined. Turn out dough onto a lightly floured surface, and knead just until dough comes together. Pat or roll dough to a 1-inch thickness. Using a 2½-inch round cutter dipped…

Cider-Braised Pork Shoulder Sandwiches with Apple Slaw MAKES ABOUT 10 SERVINGS 1 (4½-pound) boneless pork shoulder, trimmed4 teaspoons kosher salt, divided2 teaspoons ground black pepper2 tablespoons olive oil1½ cups chopped yellow onion4 cloves garlic, minced2 cups apple cider2 tablespoons plus 2 teaspoons stone-ground mustard, divided, plus more to serve½ teaspoon caraway seeds, crushed2 teaspoons paprikaBrioche hamburger buns, buttered and toastedApple Slaw (recipe follows) 1. Preheat oven to 325°. 2. Using a sharp knife, score both sides of pork ¼ inch deep. Sprinkle 3 teaspoons salt and pepper all over pork. 3. In a medium cast-iron Dutch oven, heat oil over medium heat. Add pork, and cook until browned, about 5 minutes per side. Remove pork from pot. 4. Add onion to pot; cook over medium heat, stirring occasionally, until softened,…

NEW ORLEANS, LOUISIANA, IS KNOWN FOR ITS HOT AND HUMID CLIMATE, but its connection to the tropics is also evident in its food, and perhaps no one dish more so than the fiery banana and rum concoction known as bananas Foster. For much of the 20th century, New Orleans was the nation’s largest importer of bananas, mainly due to the Crescent City headquarters of the United Fruit Company. In 1951, Owen Brennan, founder of Brennan’s restaurant, and Chef Paul Blangé devised a way to showcase the exotic fruit. Enter bananas Foster: bananas cooked down with butter, sugar, and cinnamon (the original recipe includes banana liqueur), and then ignited with dark rum and served with vanilla ice cream. The dish went on to become Brennan’s most popular dessert, which servers flambée…

Creamy Chicken Florentine Bake MAKES 8 TO 10 SERVINGS 1½ cups whole milk1 cup half-and-half1½ cups mozzarella cheese½ pound ziti pasta, cooked according to package directions2 cups fresh baby spinach1 rotisserie chicken, meat shredded, skin and bones discarded1 (14-ounce) can quartered artichoke hearts, drained2 cups cherry tomatoes, halved3 cloves garlic, minced½ teaspoon kosher salt1 cup shredded Parmesan cheese 1. Preheat oven to 400°. Spray a deep 13x9-inch baking dish with cooking spray. 2. In a large saucepan, bring milk and half-and-half to a boil over medium heat; cook, stirring occasionally, for 5 minutes. Stir in mozzarella until melted and sauce has slightly thickened. Stir in cooked pasta and spinach. 3. In a large bowl, stir together pasta mixture, chicken, artichokes, tomatoes, garlic, and salt until well combined. Pour into prepared…