The Taste of the South team and I hope you can find some new favorites to share with your family and friends this autumn and into the holiday season. Bringing people around the table is one of Brenda’s great joys, and we’ve been excited to share her recipes with you. Her Cheesy Chicken and Rice Pudding (pages 17 and 20, respectively) are recipes that might take you back to your childhood, and if they don’t, they’ll certainly stand to make a comforting weeknight meal or Sunday supper. This issue also features a few recipes and heartfelt stories from Alabamian Facebook star Brenda Gantt. Their flavor is outstanding, and the seeded bottoms are just stunning. Not pumpkin but still 100 percent seasonal are our Butternut Squash Caramels (also on page 28). I’ve always been a sucker for pairing pumpkin and chocolate, so the Pumpkin-Chocolate Chip Streusel Loaf-which gets topped with a sweet and crunchy streusel-is something even I, a hesitant baker, can get excited about (page 28). And speaking of cravings, we also have a few new pumpkin dishes to liven up your fall menus. The combination of silky long-cooked flavors in that gumbo is exactly the sort of thing I crave this time of year. The Sweet Potato and Roast Pork Cobbler (page 62) and the Turkey and Andouille Gumbo (page 66) are likely to be on repeat since I love dishes that hold well for leftovers. With the warmest weather behind us, I look forward to dusting off my favorite Dutch ovens and cooking some heartier autumn fare. give it a try with these buttermilk biscuits, chess pie, and Cajun fried chicken sandwiches. Lard has less Camellia Beans is the official saturated fat than butter and a high bean partner of Taste of the South smoke point (375°), which makes it ideal for frying, and if you don’t magazine and used exclusively currently cook with lard, you should in all of our recipes. use this time-honored-yet-some- times-taboo ingredient. Each is flavorful and distinctive In this issue’s Southern Staples and developed with your (page 77), we explore a few ways to unique tastes in mind. A few of those cherished constants include flaky biscuits, hot All recipes in each issue pass pans of cornbread, and crispy fried through the hands of the chicken, but there is one thing that they all have in common and that Taste of the South test kitchen. More! OCTOBER 2021 vol 18, issue 6 Hearty Dutch $5.99US $6.99CAN Oven Dinners 10 page 59 0 74470 02873 4 DISPLAY UNTIL OCTOBER 19, 2021Ĭontents OCTOBER 2021 Features 45 53 59 67 BREAKING SOUTHERN SPIRITS DUTCH OVEN FIRE, SMOKE, AND on the cover BREAD Find a new way to DINNERS BOLD BLACK Fill your fall with imbibe with these Cook comforting BARBECUE BRENDA GANTT IN HER KITCHEN these yummy alcohol-infused suppers all season Explore the history bakes that your recipes long with these of barbecue and PHOTOGRAPHY BY JIM BATHIE family will love cozy meals that’ll the significant STYLING BY SIDNEY BRAGIEL AND VANESSA ROCCHIO hit the spot contributions of Black chefs and In Every Issue pitmasters EDITOR’S LETTER 5 Pumpkin-Chocolate Chip Streusel Loaf SIDEBOARD 9 page 28 Dishing with Tiffany Derry 76 BRENDA’S FAMILY 66 FAVORITES 15 Gantt-family recipes that make pantry-staple ingredients shine MARKET BASKET 21 Pumpkin and squash dishes AT THE TABLE 29 Creamy chicken casserole NEW WAYS 31 Pecan pie every which way SOUTHERN BOUND 39 Get to know Appalachia HEIRLOOM RECIPE 73 Coush-Coush COOKING CLASS 75 Traditional caramel cake SOUTHERN STAPLES 77 Lard CAST IRON FAVORITES 85 Country captain SOUTHERN STORIES 87 Janice Hudgins SOUTH’S BEST 91 Must-try chicken & dumplings RECIPE INDEX 95 FOODWAYS 97 Ya-Ka-MeinĮXPERTLY TESTED Editor’s Letter RECIPES FEATURING IN THE SOUTHERN KITCHEN, PREMIUM there are certain things that never go INGREDIENTS out of style.
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