Taste of The South - February 2024 USA

AU T H E N T I C A L LY S O U T H E R N , A LWAYS D E L I C I O U S
Best-Ever
Biscuits
Every Time
page 90
BRENDA
GANTT’S
Pulled Pork
Barbecue
page 29
JANUARY/FEBRUARY 2024 vol 21, issue 1

$7.99US
02
Greens and Make-Ahead Easy Winter

0 73361 02873 0
Black-Eyed Peas Breakfasts Comfort Food
page 87 page 69 page 53
DISPLAY UNTIL FEBRUARY 6, 2024
Contents JANUARY . FEBRUARY 2024
In Every Issue
59 EDITOR’S LETTER 7
SIDEBOARD 9
Meet Chef Roscoe Hall
MARKET BASKET 13
Fresh citrus season
BRENDA’S FAMILY
FAVORITES 27
Winter warmup recipes
AT THE TABLE 31
Easy weeknight meals
NEW WAYS 39
Lemon meringue pie-inspired
sweets
SOUTHERN BOUND 47
Mardi Gras in Mobile, Alabama
Features 61 ON THE RISE

Get your fill of over-the-top
SOUTHERN STAPLES
Condensed soups
75
soufflés and popovers with these
53 WINTER COMFORT
These cozy and warm
seasonal dishes will have your
delicious recipes ALL ABOUT LOVE AND BEST
DISHES 83
family craving more 69 MAKE-AHEAD
BREAKFASTS
Prepare these dishes ahead of time
Take a sneak peek into Paula
Deen’s newest cookbook
for an easier start to your day

CAST IRON FAVORITES 87
Hearty peas & greens
COOKING CLASS 89
Southern buttermilk biscuits
SOUTHERN STORIES 91
Kenyatta Ashford’s Southern
cuisine
RECIPE INDEX 95
BLUE RIBBON KITCHEN 97
Beef Stew from Linda Skeens
on the cover
BUTTERMILK BISCUITS
(recipe on page 90)
68 74
PHOTOGRAPHY BY JIM BATHIE
RECIPE DEVELOPMENT BYIZZIE TURNER
FOOD STYLING BY VANESSA ROCCHIO
STYLING BY SIDNEY BRAGIEL
3 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

81 taste south January/February 2024
EDITORIAL
OF
THE
Volume 21, Issue 1

®
EDITORIAL DIRECTOR Daniel Schumacher ADMINISTRATIVE SR. ART DIRECTOR

MANAGING EDITOR Whitney Durrwachter Tracy Wood-Franklin
FOOD EDITOR Jan Potter ART DIRECTOR Timothy H. Robinson
FEATURES EDITOR Daniel Dubuisson
EDITOR-AT-L ARGE Jean-Paul Bourgeois SENIOR ST YLIST Sidney Bragiel
SENIOR COPY EDITOR Meg Lundberg ST YLISTS
COPY EDITOR Kellie Keeling Maghan Armstrong, Courtni Bodiford,
EDITORIAL ASSISTANT Kaitlyn Shehee
Lucy Finney, Maggie Hill, Mary Beth Jones,
Donna Nichols
CONTRIBUTING WRITERS Kenyatta Ashford,
Morgan Crawford Scott
TEST KITCHEN DIRECTOR Laura Crandall
SENIOR PHOTOGRAPHER John O’Hagan FOOD ST YLISTS/RECIPE DEVELOPERS
PHOTOGRAPHERS Ola Agbodza, Aaron Conrad, Katie Moon Dickerson,
Jim Bathie, Kyle Carpenter, Kathleen Kanen, Vanessa Rocchio, Amanda Stabile,
Stephanie Welbourne Steele Izzie Turner
TEST KITCHEN ASSISTANT/PREP COOK
SENIOR DIGITAL IMAGING SPECIALIST Madison Harvel
Delisa McDaniel CONTRIBUTING RECIPE DEVELOPER
DIGITAL IMAGING SPECIALIST Clark Densmore Nicholas Gregory
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EXPERTLY TESTED Editor’s Letter
RECIPES FEATURING
PREMIUM
INGREDIENTS
All recipes in each issue pass

through the hands of the
Taste of the South test kitchen.
Each is flavorful and distinctive
and developed with your
unique tastes in mind.
Camelia Beans, and
MANY FOLKS LOOK FORWARD TO JANUARY as a time to relax and reset after the
Slap Ya Mama are official holidays. Resolutions are made and honest efforts are launched to make the new year
partners of Taste of the better than the last. Whether it’s exercising or cooking from scratch more often, it’s
South magazine and used good to take time to reflect on being the kind of person you want to be and living the
exclusively in our recipes. kind of life you want to live. If your goals are centered in the kitchen, I think we’ll
have some great things for you in this issue.
First off, you’ll see that we’ve expanded the At the Table section from one tasty
weeknight meal to five. From easy dishes like Creamy Garlic-Coconut Shrimp (page
37) and Orange Glazed Chicken (page 37) to cozy and satisfying delights including
Broccoli, Ham & Cheddar Cobbler (page 38) and Smothered Pork Chops (page 37),
we hope you love the first iteration of the revamped column as much as we do.
In cities like Mobile, Alabama, (along with New Orleans and a handful of other
communities throughout the South), January has the same cultural connotations
as I mentioned earlier, but they also have a little something extra going on: Mardi
Gras. In this issue’s travel feature, we did a deep dive into the Azalea City’s storied
Carnival tradition along with some great things to see and do while you’re in town.
Check it out starting on page 47.
Throughout these cold months, my cravings are simple: comfort. If the dish is
creamy or packed with pasta, I’m on board. And if it happens to come with a mountain
of cheese, bring it on. There are quite a few winning comfort dishes in this issue, but
here are a couple of my favorites: Cheesy Stovetop Lasagna (page 59), One-Pot Cajun
Pasta (page 38), and Sunday Pot Roast with Creamy Cheddar Cheese Grits (page 59).
No matter where your hopes and goals lie for 2024, we’re rooting for you.
Daniel Schumacher
Editorial Director
Sideboard
BIRMINGHAM, ALABAMA’S, CHEF
dishing with ROSCOE HALL SHARES HIS PASSION

FOR FOOD AND ART
BY KAITLYN SHEHEE
What made you fall in love with

cooking? I grew up around food and
my family started Dreamland Southern
Barbecue, but I started cooking when
I was 17 or 18 and got a job as a
Tastemakers
dishwasher while I was in undergrad We Love
at the University of Montevallo. But
when you became a dishwasher
back then, you often got to do other
tasks and you saw how the line works
during service. I’ll never forget
watching a night service where I got
to work salads and seeing these
people high-wve at the yavor prowle
CHEF ROSCOE HALL of a dish. That made me want to
has had quite the continue cooking.
culinary career. He’s What do you think the future of the
worked in some of the food scene in Birmingham looks like?
best kitchens in the The past three years have been an
country and has learned amazing change. I love the bar scene
here, and I think the city’s heading
a lot from experiences in the right place. We have amazing
like his time on Top taco trucks, and our ethnic cuisine is
Chef. He’s since taken getting noticed more, which is
LANDON BRYANT
Laurel, MS
a step back from the amazing to see. I love Birmingham’s @landontalks
food scene, and I think Birmingham
kitchens and is focusing can have a really cool renaissance if When it comes to funny
on unique opportunities we want to go in that direction. discussions about Southern
like becoming the culture, Landon Bryant is at the
ambassador for You’re also an artist; how has that forefront of the conversation.
been influenced by your experience
Alabama Gulf Seafood as a chef? Oh, so much. I would cook
His wife, Kate, collaborates with
him on ideas for videos that he
and working with all day, and then I’d come home and shares on social media that span
the Department of paint to debrief and calm myself from Southern slang to how to
Agriculture all while down. I’m self-taught when it comes properly care for your cast-iron
to painting, but in the past wve years
expanding his style as an or so, I’ve started to really incorporate
skillet. These conversations can
bring light-hearted controversy,
artist. We caught up with the nostalgia of what I grew up with but they’ve fostered a
Chef Roscoe to find out as far as fabrics to create structure and community of people, both
more about his passion texture on top of wgurative concepts. from the South and not, who are
Often, I use spices as pigments, like
for food, the South, and recently I’ve been dehydrating sweet
focused on the details that make
this part of the country unique.
his thoughts on the potatoes and making my own paint While there might be differences
Birmingham food scene. pigments out of that. on how we each do things in the
South, Landon helps shine a light
on what we have in common in a
Chef Roscoe Hall | @roscoe_hall | roscoexhall.com fun, creative way that has
fostered a devoted following.

tastes & tools THESE MUST-HAVES START THE YEAR
ON A HIGH NOTE
3
1
1 OLIVER PLUFF SUN TEA 2 SOUTH OF SOMEWHERE: 3 JACK RUDY BOURBON- 4 MASON DIXIE LIEGE
TRIO This set of teas is sure to RECIPES AND STORIES FROM MY BARREL-AGED HONEY The honey WAFFLES These richer and
please with three delightful flavors LIFE IN SOUTH AFRICA, SOUTH from this Charleston, South Carolina, sweeter brioche-based cousins
that are uniquely Southern. Made KOREA & THE AMERICAN SOUTH company spends two months aging of a Belgian waffle are absolutely
in Charleston, South Carolina, (A COOKBOOK) Food blogger in bourbon barrels, which imparts a crave-worthy! With two tasty
each decorative tin is filled with Dale Gray details her culinary deep, rich flavor that holds its own flavors available, Maple and
hand-packed tea bags with flavors journey spanning from South in cocktails, hot tea, and all your Apple Cinnamon, there’s plenty
ranging from peach and raspberry Africa, where she grew up, to baking and cooking. Even better, of goodness to choose from.
to “Southern Style” that you’re teaching English in South Korea, there are two jars in every order— Find them in the freezer section
sure to love. Add them to your and finally landing in the American one for you and one for a friend. of your nearest grocery store, or
pantry for a sweet sip every time! South. This cookbook delves jackrudycocktailco.com/ order online to get your hands
oliverpluff.com into her story and her delicious on these sweet goodies ASAP!
creations that taste as good as masondixiefoods.com
they look. simonandschuster.com
JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 10

new + noteworthy CHECK OUT THESE NEW
SOUTHERN SPOTS
INDACO
Atlanta, Georgia
Indaco is an elevated, modern
Italian restaurant that focuses on
an approachable neighborhood
dining experience with rustic
Italian yavors at the center of
every dish. With a locally sourced,
seasonally driven menu, there’s
something for the whole family
to enjoy. From antipasto and
wood-wred pizza to entrées
enjoyed family style or à la carte,
the selection here is excellent.
Located just above Atlanta’s lively
BeltLine, the space also boasts a
wine program that focuses
exclusively on Italian wine. Any
of their sublime dishes are sure
to delight your senses, so make
sure to stop by and have a taste
of Italy. indacorestaurant.com
SUPPER CLUB ON PIGEON AND WHALE

BELCOURT New Orleans, Louisiana
Nashville, Tennessee
Freret Street’s newest spot is
This American steakhouse concept Pigeon and Whale, a
that harmonizes food and cocktails seafood-centric restaurant
opened the doors to its second helmed by John Michael
Tennessee location last fall. Owned Rowland and his wife and partner,
and operated by Joe Johnson Winnie Rubin. It opened this
and Robert Higgins of Make A past July and has been stunning
Play Hospitality Group, Supper the people of New Orleans ever
Club on Belcourt marks the duo’s since. You can be sure to wnd
eighth hospitality venture. With an playful desserts from Winnie,
outdoor patio and fully refurbished who is also the restaurant’s pastry
interior, the restaurant features two chef; an excellent bar program
main dining rooms, two bar tops, with unique house cocktails; and,
and two private dining rooms. The of course, succulent seafood.
modern, yet elegant menu is Grab a Your Bum’s a Plum or Tell
designed by Philadelphia native Me I’m Pretty cocktail from the
Chef Brandon Truesdale and bar, or settle in for a delight from
combines sophisticated American the raw bar with a selection of
steakhouse with Southern cuisine, oysters that are sure to please.
and you won’t want to miss their pigeonandwhalenola.com
cutting-edge cocktails.
ilovesupperclub.com

Market Basket
It’s Citrus Season

Citrus adds a light, fresh flavor to sweet or savory dishes alike
The crisp, sunny flavors of citrus are essential to enjoying the chilly winter months, from a hot cup of tea
with a fragrant slice of lemon to a warm muffin with orange butter melting on top. Nothing compares to
the sweet, tart, and slightly bitter flavor of citrus.
BY JAN POTTER
Pick Your Own

SHOWCASE OF CITRUS
Clermont, Florida
showcaseofcitrus.com
Did you know? KITCHEN TIPS
• Citrus can be frozen as wedges, slices, peels, zest, juice, or whole and
will keep for 2 to 4 months in the freezer.
Citrus was brought to • Drop strips of citrus peel into hot tea or water to naturally add flavor.
America by Christopher • Add zest to butter.
Columbus in 1493 by seeds
from his voyages. • Flavor simple syrups or simply add the peel to your favorite cocktail.
• Infuse vinegar or salt with finely zested citrus peel.
Citrus is technically considered a • Freeze citrus juice in ice cube trays.
type of berry.
Meyer lemons are a less-

astringent cross between a
mandarin and a lemon.
Featured Farm
Franklin Citrus Farm | Statesboro, Ga. | georgiacitrus.com
Clementines are the sweetest
type of citrus.
Citrus does not ripen or

sweeten after picking.
FESTIVAL
Texas Citrus Fiesta | Mission, T X | Januar y | texascitrusfiesta.org
Citrus will last up to a month or more stored in the fridge in a resealable

STORING: plastic bag or airtight container.
A Few Of Our Favorites
Classic Ambrosia Salad Lemon Chess Pie with Cornmeal Orange and Fennel Roasted Chicken
Visit tasteofthesouthmagazine.com for these citrus recipes and many more.

ADVERTISING
A Prosperous New Year in the Peach State

Make visiting Georgia one of your New Year’s resolutions!
For first of the year winter trips and New Year getaways, look no further than the copious quaint towns, charming communities,
and stunning cities of the Peach State. Celebrate a fresh future by experiencing local culinary delights, taking in the natural
beauty of the South and embarking of plenty of unique adventures indoors or outdoors; cheers to a year of exploring Georgia!
COZY COMFORT IN ELLIJAY

T
ucked in the foothills of the Southern Appalachians, a glass of delectable homegrown wine. With almost a dozen
Ellijay in Gilmer County is the perfect getaway for vineyards and counting, Ellijay is a rising can’t-miss
the whole family. Known as Georgia’s apple capital, destination on every wine lover’s list. Want to take your
this picturesque town offers you the chance to escape the Georgia mountain wine adventure to the next level? Book
ordinary. Explore the great outdoors, antique stores, and one of our exciting wine tours today and complete the Ellijay
local tastes and attractions. Sips Trail for a chance to win fun prizes.
A visit to Ellijay isn’t complete without a stop at one of Ellijay and the surrounding Gilmer County offer
the many orchards. Grown in the cool foothills of the Blue numerous outdoor activities that you won’t want to miss in
Ridge Mountains, the variety of apples picked here are the New Year. Crisp yet temperate winters make for the
perfect for making fresh apple pies and warm apple cider perfect season to go hiking in Ellijay. When you’re looking
Even when visiting in the winter, several orchards feature for memorable sites, hit Bear Creek Trail. This hike takes
bakeries and farmers’ markets stocked with plenty of apple you on a scenic jaunt to the Gennet Poplar, the second-
goods and provisions year-round. largest tree in Georgia. If you’re looking for a more leisurely
Don’t let this quiet mountain town fool you—Ellijay has hike, enjoy a hike along the banks of Georgia’s Deepest
culinary options that rival any city. Whether you feel like Lake, Carters Lake, by hiking Tumbling Waters Trail.
sampling inventive sushi at Kasei, sipping locally roasted After you’ve spent a brisk late winter day exploring all
coffee with fun names like “Bigfoot Blend” at Ellijay Ellijay has to offer, there is no better way to finish your
Coffeehouse, or visiting regional classics like River Street day than unwinding at the cabin of your dreams. Whether
Tavern and Mr. P’s, Ellijay’s restaurant lineup will have your perfect evening is spent roasting marshmallows and
you hungry for more. telling stories by the firepit or sipping cocoa under a warm
Once you’ve feasted on some of the best food the South blanket and watching feel-good movies with your friends,
has to offer, swing by one of the local vineyards to sample you’ll love spending this winter in a cozy Ellijay cabin.
ADVERTISING
AN ESCAPE TO EATONTON
T
his season, spend a little time in and around the Remus Museum. Stroll through downtown Eatonton and
historic city of Eatonton, located in “Georgia’s get lost in the beautiful Victorian, Gothic, and antebellum-
Lake Country.” Slow down and explore some of style homes lining the streets. Spend an afternoon among
Eatonton’s history with its plethora of museums—such the fragrant flora of Butterflies and Blooms in the Briar
as the Georgia Writers’ Museum or the Historic Uncle Patch, a five-acre volunteer-created green space that is
home to many unique flowers, enjoy the perfect afternoon
picnic under the trees, and then wander the Briar Patch’s
quarter-mile soft walking track that winds through and
around the park’s natural water features.
With two lakes nearby, Lake Oconee and Lake Sinclair,
there is ample opportunity to kayak, paddleboard, jet ski,
boat, wakeboard, or even just float around. At Oconee
Springs Park you can relax on the lake-front beach or
jump around on the on-water inflatables. Set out on the
water aboard kayaks, paddle boards, and pedal boats that
are available for rent at the park or take aim at the Rock
Hawk/Oconee Archery Range.
For an off the water adventure, Rock Hawk Effigy and
trails has 15 miles of hiking, biking, and running trails.
Learn about the ancient stone effigy from the outdoor
interpretive centers and view the effigy and surrounding
wetlands from the viewing tower. And as your adventure
comes to a close, take home a bit of Georgia at Lake
Oconee’s own Artisans Village Art Gallery, which sells
local arts and crafts from homegrown creators.
Whether visiting to admire the deep history or looking
for an outdoor adventure, Eatonton and its surrounding
treasure trove of nature is the perfect getaway!
ADVERTISING
ROMANTIC WINTER GETAWAY

Fill the day with fun and celebrate President’s Day
weekend at the 13th Annual Fire and Ice Chili Cook-off
and Craft Beer Festival on February 17 in Downtown
Blue Ridge, with amazing displays of ice sculptures, great
chili and craft beer, and live entertainment. While you’re
downtown, shop at Blue Ridge’s surprisingly upscale
shops and galleries. Go for a brisk hike to a local waterfall
or to the start of the Appalachian Trail on Springer
Mountain. Wind down and relax at one of seven local
breweries or at Bear Claw and Serenberry Vineyards
or reserve a table for a romantic dinner at one of Blue
Ridge’s finest restaurants, like Ferraro’s Kitchen,
Harvest on Main, or Grace Prime Steakhouse.
L
ooking for a peaceful escape this winter season?
Slow down, rent a mountain cabin, and get away
from the hustle and bustle of the big city. Cuddle
up to a warm fire in the hearth or relax in the hot tub
with a glass of wine, then wake to cool, quiet mornings
on the porch with a cup of hot coffee and a gorgeous
mountain view. Or enjoy a stay at the Blue Ridge Inn
B & B or Hampton Inn Blue Ridge and walk to local
shops, attractions, and great places to eat and drink.
Sleep in and have brunch at The Black Sheep or Whiskey
& Water, treat the family to a big country breakfast at
Mercier Orchards, or grab a Big Foot Biscuit downtown
to take along on the morning’s adventure.
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SAVOR ALPHARETTA
A
lpharetta’s dining scene is a delightful blend of Make Your Alpharetta Playlist. Music fills the air in
flavors and experiences, making it a culinary Alpharetta year-round. Catch your favorite artists on the
destination in Georgia. The city boasts an array big stage at Ameris Bank Amphitheatre. In 2023, greats
of restaurants, from upscale dining to casual eateries, like Chris Stapleton, Dave Matthews Band and Eric
offering diverse cuisines such as Southern comfort food, Church wowed the crowds of 12,000 in the venue. Jazz
global fusion, and farm-to-table creations. Visitors can aficionados will love The Velvet Note, winner of Downbeat
savor locally sourced ingredients at charming bistros and Magazine’s Best Jazz Venues Worldwide Award. You’ll
enjoy innovative cocktails at trendy bars. Whether hear world-class performances inside of the meticulously
indulging in traditional Southern barbecue, exploring crafted listening room. Visit Alpharetta during the second
international tastes, or relishing modern culinary weekend of October for the Wire & Wood Alpharetta
artistry, Alpharetta invites food enthusiasts to embark songwriters festival where attendees can find more than
on a journey through its ever-evolving dining landscape. 30 performers across six stages during the FREE music
Want to learn some new skills in the kitchen? Register festival. For a more eclectic experience, check out who is
for a class at one of two Alpharetta cooking schools. playing at Matilda’s Music Under the Pines and hear from
local and regional artists from the quirky front porch stage.
Two Wheel Tourist. Alpharetta, Georgia epitomizes
Southern charm, bringing stunning shopping, delectable
dining, unique events and 30 awesome accommodations
together to create the perfect getaway location. One of the
most unique and enchanting parts of Alpharetta is how
connected the city is, making getting from one area to
another as easy as riding a bike! Designated as a Bike
Friendly Community in 2023 by The League of American
Bicyclists, Alpharetta is one of less than 500 communities
across the United States to boast this distinction. This
means that when you are in Alpharetta, exploring the city
on two wheels is not just possible—it is one of the best
and most enjoyable ways to experience our beautiful
community! No matter where you decide to start pedaling,
you’ll end up in a great location.
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MAKING MEMORIES IN TIFTON

S
pend some time in Tifton and enjoy the fruits of your labor—peaches,
apricots, and berries, that is! No matter when you make the trip, enjoy
year-round fresh, in-season vegetables and produce available at u-pick
farms and in markets, such as Berry Good Farms or Rutland Farms.
Looking for a little spice for some mulled wine this holiday season? Satsuma
oranges, Christmas trees, and pecans are available on the picking calendar in
December. Or perhaps, blueberries and peaches for a summertime sweet treat
are what’s on the list; skip the grocery stores and pick berries and summer
fruits aplenty during the months of May, June, and July!
Stroll down to Tifton in March and enjoy good food and music at the
Rhythm & Ribs BBQ Festival. Experience the joy of homegrown fruits,
vegetables, and other homemade goodies at the summer Farmers’ Markets,
and in September, take friends and family to celebrate the Omega Pepper
Festival with live music and plenty of peppery products to taste. Then in
October, gather the kids and take them to the various pumpkin patches to
pick the perfect pumpkin for carving, get lost in the corn mazes at the
Rutland Farms Fall Festival, and more!
Can’t decide when to plan a trip to Tifton? There are plenty of evergreen
activities that are sure to delight the entire family. Enjoy a day at the
Georgia Museum of Agriculture, where you can experience farm life in the
Wiregrass area in the early 1900s, visit the petting zoo at Rutland Farms,
or even catch a fish in one of the many fantastic fishing spots in the area.
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HOLIDAYS IN ALPINE HELEN

S
tep into the storybook surrounds
of Alpine Helen perched on the
Chattahoochee River in the heart
of White County. The Old-World
architecture, natural beauty, and
aroma of Bavarian cuisine wafting
through the fresh mountain air is best
enjoyed in the winter weather.
Cozy up into one of the adorable local
amenities, like the Adventure Lodges
of Georgia at Unicoi State Park.
They’re the perfect place to relax in
between activities like slot car racing,
laser tag, or the Georgia Mountain
Coaster.
Pace your stay in Alpine Helen by
strolling along the cobblestone streets.
Browse the clothing boutiques, toy
emporiums, gift shops, and more;
sample the traditional German cuisine
at one of many spots. Strudel, schnitzel,
pretzels—any decision you make with
be a delightful one.
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THE LATEST REPRINT
SELLS OUT!
ALBANY
E
njoy the relaxing Southern lifestyle of Albany,
Georgia, the cultural hub of beautiful Southwest
Georgia. Discover the fascinating story of the Flint
River and its mysterious blue-hole springs at the Flint
RiverQuarium or spend an afternoon at Chehaw and its
amazing zoo, home to the black rhino, prairie dogs, and
an amazing alligator exhibit!
Listen to the sweet sounds of freedom, from the Freedom
Singers, or blend soulful music with history at Ray Charles
Plaza, Albany’s own beautiful sunny park featuring a
life-like bronze statue of Albany-born Ray Charles.
Get ready for an outdoor adventure with a bit of kayaking
down the Flint River, bike rides along the Greenway Trails,
and picturesque views at one of Georgia’s Seven Natural
Wonders: Radium Spring Gardens.
Mrs. Brenda’s Ɠrst cookbook includes more
than 100 of her favorite dishes—from breakfast,
dinner, and supper to sides, snacks, and desserts,
plus personal stories,helpful instructions,
and photos of every recipe.
Creamy Chocolate Pie Sweet Potato Casserole
Follow Brenda Gantt for all of her inspiring videos:
Cooking with Brenda Gantt

@cookingwithbrendagantt
Cooking with Brenda Gantt
Two Easy Ways to Order

833-839-6871 BRENDAGANTTBOOK.COM
Brenda’s Family Favorites
Winter Warmup
Gather with your loved ones to enjoy some hearty Southern fare
STORY AND RECIPES BY BRENDA GANTT | PHOTOGRAPHY BY JIM BATHIE | FOOD STYLING BY KATHLEEN KANEN | STYLING BY LUCY FINNEY
I’LL NEVER FORGET pulled out of the driveway. I never liked seeing him leave,
January of 1982. George but I always knew he would come home.
was working his way up A few hours after George left, I was surprised to
through the ranks of the look outside and see something like snow falling. It was
Alabama Beverage Control small, tiny ice flakes. It was almost like sleet but small
Board and needed to leave enough that the flakes drifted down instead of falling. I
Andalusia for a few days to wasn’t all that familiar with snow, but I had sure never
go to Selma, Alabama, for seen anything like this! The kids enjoyed playing in what
training. He was reluctant little bit collected. And it was cold! So, before we went
to leave, though, because to bed that night, I built the fire up and kept it burning
we knew there was a cold bright through the night. I’d get up every few hours and
front coming through. The stoke the fire and check on things. Through the night, I
weatherman warned of watched the ice grow thicker and thicker and thicker and,
frigid temperatures and finally, the power went out.
a hard freeze for south It was only when the sun came up that next morning
Alabama. But George had that we could fully appreciate all that had happened
to go, and so he did the next best thing—he left me with during the night. Not only were trees busted and limbs
everything I needed. Or so we thought! fallen, but the ground was covered in hard, crusty, white
George cut firewood for almost the entire day before ice. So was every leaf and every twig and every power line
he left. He stacked a full cord of wood in a nice, orderly for as far as we could see. It was kind of eerie outside, for
row just outside my kitchen door. That way, I could just there was no wind. And you could hear the trees popping
do a quick open and shut without letting too much of the and aching under the weight of the heavy ice. I was even
cold air in! scared to let Dallas and Hannah play outside. I made sure
Through the house and just past the kitchen was our they stayed out from under the trees!
little eating area and our living room. They were almost I didn’t know exactly when the electricity went off
like one big room, and I could see everyone in the living during the night, but I knew it was already chilly in the
room from the window in the wall between the kitchen house when I got up that morning. I let the kids sleep
and living room. Our fireplace emptied into the living a while as I tended to the fire and tried to scrounge
room, and the warmth would spill through that hole and something up for breakfast. As I always say, “Do with
the door into the kitchen. A big fire did a pretty good job of what you have!” After some jelly bread and leftover
heating both the living room and the kitchen. But heavens biscuits, I sent the kids outside to play while I went out to
to Betsy, if you had a fire and turned on the stove to cook, George’s shop and found a roll of heavy plastic. I cut that
you’d run yourself out of there. Sometimes, even in the plastic and covered the doors on both ends of the kitchen
dead of winter, I’d have to open the front door and the back and living room. I even covered the windows. That extra
door to let some of the winter air inside because it would
get too hot!
Before George left for Selma that morning, he built up
Brenda Gantt is the owner of The Cottle House Bed & Breakfast in
a big fire in the fireplace and stacked two armfuls of split Andalusia, Alabama. Follow along on her cooking adventures at
wood on the hearth. Hannah, Dallas, and I stood in the Cooking with Brenda Gantt on Facebook and Instagram.
big bay window in the living room and waved to him as he

Red Neck Nachos
page 29
layer made a big difference, and it trapped all the heat from I had put up in the freezer and cut up a potato, and let me just
the fireplace in those two rooms. tell you, nothing warms the spirit like a bowl of vegetable
We had everything we needed. We were warm. We had stew on a below freezing day!
food. We had each other. George couldn’t get home from Selma when he was
Or so I thought. I soon realized, though, that with the supposed to. The roads stayed impassable for several days. And
pipes frozen, what we didn’t have was water. So, just before with no phones or way to communicate, I had no idea when
dark that evening, I gave both Dallas and Hannah a pan and to expect George. I just had to trust that everything would be
told them to go find as much ice as they could and fill those okay. And it was. He pulled up in the driveway a few days later,
pans. “Make it clean ice,” I said. “Don’t bring a bunch of dirt tired and hungry. They had called all his agents to duty to help
and trash in it.” They both did great, and, 20 minutes later, with disaster relief. They never even had the training!
their shivering little hands held those pans out for me to And wouldn’t you know it? I put that last log of wood
collect. I dumped all that ice into a boiler and nestled it down from the porch onto the fire just as he pulled in the driveway.
into the coals at the base of the fire. Soon, all the ice was Just goes to show that, sometimes, all you need is exactly
melted, and the water was boiling. I threw in some vegetables what you have.
Red Neck Nachos 1½ cups self-rising cornmeal* Slow Cooker Boston Butt
MAKES ABOUT 8 SERVINGS ¼ cup sugar MAKES ABOUT 12 CUPS
(photo on page 28) 1 cup shredded sharp Cheddar
cheese 1 (5- to 6-pound) bone-in Boston
This is all the football-watching fare you’ll 2 large eggs butt
need this season. 1¼ cups whole buttermilk 1⁄3 cup dry rub*
Chopped Slow Cooker Boston Butt
1 (1-ounce) package spicy ranch (recipe follows), to serve 1. Rinse pork in cool water, and pat dry
dressing mix Alabama White Sauce (recipe with paper towels.
1 (13-ounce) bag kettle-cooked follows), to serve 2. Generously coat pork on all sides
potato chips with dry rub, using more as needed.
6 cups chopped Slow Cooker 1. Preheat oven to 400°. Spray a 12-cup 3. In a 6-quart slow cooker, place pork,
Boston Butt (about 2 pounds) muffin pan with baking spray with flour. fat side down. Cover and cook on high
(recipe follows) 2. In a large bowl, whisk together until tender, 8 to 9 hours.
Sweet barbecue sauce and pickles, jalapeño, cornmeal, sugar, and cheese. 4. Remove pork from slow cooker,
to serve 3. In a medium bowl, whisk together reserving cooking liquid, and let stand
eggs and buttermilk. Add buttermilk until cool enough to handle, about
1. Prepare ranch dressing mix according mixture to cornmeal mixture, folding 30 minutes. Shred or chop meat,
to package directions, and chill for at just until combined. Spoon batter evenly discarding the bone, and stir in 1 cup
least 30 minutes. into wells of prepared muffin pan. reserved cooking liquid, or more if
2. On a large serving platter, spread the 4. Bake until golden brown and a needed, to moisten, if desired.
potato chips in an even layer. Sprinkle wooden pick inserted in centers comes
the pork over the chips, and drizzle with out clean, about 20 minutes. Let cool in *Brenda uses Dixie Dirt.
prepared ranch dressing. pan for 10 minutes. Remove from pan,
3. Drizzle the desired amount of and let cool completely on a wire rack. Alabama White Sauce
barbecue sauce over the top, and serve 5. To serve, split muffin in half, and top MAKES ABOUT 2½ CUPS
immediately with pickles. each with about ¼ cup Boston Butt and
drizzle with Alabama White Sauce. Serve ½ cup sugar
Muffin Sliders warm with extra sauce on the side. 1 teaspoon ground white pepper
MAKES 12 1½ cups mayonnaise
*We used White Lily® Buttermilk Self- 1 cup distilled white vinegar
These flavorful bites are full of Southern Rising Cornmeal. 1 lemon, juiced
flair thanks to the cornbread muffins,
Boston butt, and Alabama white Kitchen tip 1. In a 1-quart glass jar with a lid,
barbecue sauce. You can substitute the fresh combine all ingredients. Shake until
jalapeño for 6 to 7 slices diced sugar is dissolved, about 1 minute.
1 fresh jalapeño, diced (about pickled jalapeños. Store for up to 2 weeks in refrigerator.
3 tablespoons)

At the Table
Easy Weeknight Meals

Gather your family for these simple and oh-so-tasty suppers
PHOTOGRAPHY BY JOHN O’HAGAN

RECIPE DEVELOPMENT BYIZZIE TURNER
FOOD STYLING BY KATIE DICKERSON
STYLING BY LUCY FINNEY
Smothered
Pork Chops
page 37
Broccoli, Ham &
Cheddar Cobbler
page 38

Orange Glazed Chicken
page 37

One-Pot Cajun Pasta
page 38
Creamy Garlic-
Coconut Shrimp
page 37
Smothered
Pork Chops
page 37

Orange Glazed Chicken Broiled Green Beans stirring occasionally, until bubbly and
MAKES 4 TO 6 SERVINGS MAKES 4 TO 6 SERVINGS thickened, 5 to 10 minutes. Stir in
(photo on page 33) spinach, and cook, stirring occasionally,
1½ pounds cleaned green beans until wilted, 4 to 5 minutes.
Who needs takeout when you can make 1 tablespoon olive oil 4. Return shrimp to pan, and cook until
this irresistible recipe in less than an 1 teaspoon kosher salt just heated through. Top with baby
hour? bell peppers. Serve over jasmine rice.
1. Preheat oven to broil. Line a rimmed Garnish with crushed red pepper, lime
1 (4- to 5-pound) whole chicken, baking sheet with foil. wedges, and cilantro leaves, if desired.
cut into 10 pieces 2. Drizzle green beans with oil, and
2 tablespoons olive oil sprinkle with salt. Transfer to prepared Smothered Pork Chops
1 tablespoon kosher salt baking sheet, and broil until just tender MAKES 4 SERVINGS
1 teaspoon ground black pepper and lightly browned, 5 to 7 minutes. (photo on page 36)
¼ cup sliced green onion
¼ cup firmly packed light brown Creamy Garlic- If you’re craving classic comfort food, look
sugar Coconut Shrimp no further than this cozy dinner.
1 tablespoon minced garlic MAKES 4 TO 6 SERVINGS
1 tablespoon minced fresh ginger (photo on page 35) 1 tablespoon olive oil
1 tablespoon chili powder 4 (9- to 10-ounce) thick-cut bone-
¼ teaspoon crushed red pepper Thanks to plenty of flavor and color, this in pork chops
1 cup orange marmalade dish is sure to impress. 1 tablespoon plus ½ teaspoon
¼ cup apple cider vinegar kosher salt, divided
¼ cup chili sauce 1 tablespoon olive oil 2 tablespoons unsalted butter
¼ cup low-sodium soy sauce 1½ pounds large fresh shrimp, 4 cups thinly sliced yellow onion
Broiled Green Beans (recipe follows) peeled and deveined (tails left 1 cup beef broth, divided
and hot white rice, to serve on, if desired) 2 (8-ounce) containers sliced fresh
Garnish: sliced green onion 1 teaspoon kosher salt portobello mushrooms
1 tablespoon thinly sliced garlic 1 tablespoon minced garlic
1. Preheat oven to 400°. Line a rimmed 1 tablespoon minced shallot 2 sprigs fresh thyme
baking sheet with foil. 1 teaspoon minced fresh ginger 1 teaspoon paprika
2. Arrange chicken in an even layer on 1 (13.66-ounce) can unsweetened 1½ cups heavy whipping cream
prepared baking sheet. Drizzle with oil, coconut cream ¼ cup dry sherry
and rub to evenly coat. Sprinkle with 1 tablespoon cornstarch Mashed potatoes, to serve
salt and pepper. ½ teaspoon curry powder Garnish: fresh thyme, fresh parsley
3. Bake for 10 minutes. ¼ teaspoon crushed red pepper
4. In a large bowl, combine green 1 (9-ounce) bag fresh baby 1. In a large skillet, heat oil over
onion, brown sugar, garlic, ginger, spinach medium-high heat. Pat pork chops dry
chili powder, crushed red pepper, ½ cup thinly sliced multi-colored with paper towels, and sprinkle with
marmalade, vinegar, chili sauce, and soy baby bell peppers (seeds 1 tablespoon salt. Add to pan, and cook
sauce. Reserve ¼ cup to serve. Brush removed) until browned on both sides, 7 to
chicken with half remaining orange Hot jasmine rice, to serve 10 minutes. Remove from pan.
marmalade mixture. Garnish: crushed red pepper, lime 2. In same skillet, melt butter over
5. Bake 15 minutes more. Brush wedges, fresh cilantro leaves medium heat. Add onion, and cook,
with remaining orange marmalade stirring frequently, until they begin
mixture, and bake until golden brown, 1. In a large skillet, heat oil over to stick to pan. Add ¼ cup beef broth,
caramelized, and an instant-read medium-high heat. Sprinkle shrimp scraping bottom of pan to remove
thermometer inserted into chicken with salt, and add to pan. Cook, turning any stuck bits. Repeat until onions are
breast pieces registers 165° and once, until browned on both sides, 2 to deep golden brown and very tender,
inserted into thighs registers 170°, 3 minutes per side. Remove from pan. 15 to 20 minutes.
10 to 15 minutes more. 2. In same skillet, reduce heat to 3. Add mushrooms, garlic, and
6. Increase oven temperature to medium, and add garlic, shallot, and remaining ¾ cup beef broth. Cook,
broil. Broil chicken until browned and ginger. Cook, stirring occasionally, until stirring occasionally, until tender and
bubbly, 5 to 7 minutes. Serve with tender and aromatic, 2 to 3 minutes. most of liquid has reduced, 5 to
Broiled Green Beans, white rice, and 3. In a medium bowl, whisk together 7 minutes. Stir in thyme, paprika,
reserved ¼ cup orange marmalade coconut cream, cornstarch, curry cream, and sherry. Cook, stirring
mixture. Garnish with sliced green powder, and crushed red pepper until occasionally, until thickened and
onion, if desired. smooth. Add mixture to pan, and cook, coats the back of a spoon,

7 to 10 minutes. Return pork chops to in grated butter and remaining 1 cup 1 (16-ounce) box rigatoni pasta
pan, and cook, stirring occasionally, Cheddar cheese until well coated with 1 (8-ounce) package cream
until heated through and an instant- flour. Stir in buttermilk and chives until cheese, cubed and softened
read thermometer registers 155°, 10 to just combined. Scoop batter with a
12 minutes. Discard thyme sprigs. 2-tablespoon spring-loaded scoop on top 1. In a large Dutch oven, heat oil over
4. Serve over mashed potatoes. Garnish of ham mixture. Gently spread together medium heat. Add sausage, and cook,
with thyme and parsley, if desired. without touching edges of dish. stirring occasionally, until crisp and
5. Bake until golden brown and bubbly, golden, 7 to 10 minutes. Add chicken
Broccoli, Ham & 20 to 25 minutes. Garnish with chives, breasts and thighs to pot, and cook,
Cheddar Cobbler if desired. stirring occasionally, until firm, 5 to
MAKES 6 TO 8 SERVINGS 7 minutes. Remove from pot.
(photo on page 32) One-Pot Cajun Pasta 2. In same Dutch oven, melt butter over
MAKES 6 TO 8 SERVINGS medium heat. Add red and green bell
Protein, veggies, and carbs come together (photo on page 34) peppers, onion, celery, green onion,
to create this indulgent all-in-one recipe. and garlic. Cook, stirring occasionally,
Add this super-simple Cajun creation to until tender, 7 to 10 minutes.
1 tablespoon olive oil your regular meal plan rotation. 3. Add tomatoes, salt, Cajun seasoning,
4 cups diced ham broth, and ½ cup water. Bring to a
¼ cup unsalted butter 1 tablespoon olive oil boil over medium-high heat. Stir in
¼ cup all-purpose flour 1 pound andouille sausage, sliced pasta, and return to a boil. Reduce to
2 cups whole milk ¼ inch thick a simmer, cover, and cook until pasta
2½ teaspoons kosher salt, divided 1 pound boneless, skinless is almost fully cooked and liquid is
1 cup heavy whipping cream chicken breasts, cut into 1-inch mostly absorbed, 10 to 15 minutes.
4 cups chopped fresh broccoli pieces Return sausage and chicken to pot.
3 cups shredded sharp Cheddar ½ pound boneless, skinless Cook, stirring occasionally, until heated
cheese, divided chicken thighs, cut into 1-inch through, 3 to 5 minutes. Stir in cream
2 cups self-rising flour pieces cheese until fully combined and no
1 teaspoon sugar 1 tablespoon unsalted butter lumps remain. Serve warm.
½ teaspoon baking soda 1½ cups chopped red bell pepper
6 tablespoons cold unsalted 1½ cups chopped green bell pepper *We used Slap Ya Mama.
butter, grated 1½ cups sliced yellow onion
11⁄3 cups whole buttermilk 1 cup chopped celery
3 tablespoons minced fresh ½ cup chopped green onion
chives 1 tablespoon minced garlic
Garnish: minced fresh chives 1 (14.5-ounce) can fire-roasted
diced tomatoes
1. Preheat oven to 425°. 2 teaspoons kosher salt
2. In a 12-inch skillet, heat oil over 2 teaspoons Cajun seasoning*
medium heat. Add ham, and cook, 4 cups chicken broth
stirring occasionally, until lightly ½ cup water
browned, 7 to 10 minutes. Remove from
skillet.
3. In same skillet, melt ¼ cup butter over
medium heat. Whisk in all-purpose flour.
Cook, whisking constantly, until aromatic
and lightly toasted, about 1 minute.
While whisking constantly, gradually add
milk until fully combined and smooth.
Whisk in 2 teaspoons salt and cream.
Cook, stirring frequently, until thickened,
3 to 5 minutes. Remove from heat, and
stir in ham, broccoli, and 2 cups Cheddar
cheese until just combined. Pour into a
13x9-inch baking dish.
4. In a medium bowl, whisk together
self-rising flour, sugar, baking soda,
and remaining ½ teaspoon salt. Whisk
New Ways
Lemon Meringue Pie

Luscious lemon filling and a towering fluffy topping
inspired these lemon meringue pie-flavored sweets
PHOTOGRAPHY BY KYLE CARPENTER | RECIPE DEVELOPMENT BY AMANDA STABILE | FOOD STYLING BY VANESSA ROCCHIO | STYLING BY COURTNI BODIFORD
Classic Lemon
Meringue Pie
page 45
Mini Lemon
Charlottes
page 44

Lemon Cupcakes
page 45
Lemon Napoleons
page 46

Small Batch Swiss Meringue
MAKES ABOUT 2 CUPS
2 egg whites, room temperature

1⁄3 cup sugar
¼ teaspoon kosher salt
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
1. In the top of a double boiler over

medium-high heat, whisk together
egg whites, sugar, salt, and cream
of tartar. Cook, stirring occasionally,
over simmering water until the sugar
is dissolved and an instant-read
thermometer registers 160°, 3 to
5 minutes.
2. Transfer mixture to the bowl of
a stand mixer fitted with the whisk
attachment. Beat at high speed until
mixture has tripled in volume and stiff
peaks form, 3 to 4 minutes. Beat in
vanilla. Use immediately.
Lemon Meringue a dramatic swoop. Use a handheld ¼ cup confectioners’ sugar
Sandwich Cookies kitchen torch to carefully brown 1 cup Lemon Curd (recipe
MAKES 12 meringue. Best served same day. Store preceeds)
cookie sandwiches without meringue in Garnish: lemon slices, blueberry
These cute cookies will become a new refrigerator for up to 3 days. preserves, fresh mint sprigs
family favorite.
Lemon Curd 1. In a small saucepan, combine
12⁄3 cups all-purpose flour MAKES 1½ CUPS granulated sugar, ¼ cup water, and
1⁄3 cup sugar lemon juice. Cook over medium heat,
¼ teaspoon kosher salt ¾ cup sugar stirring often, just until sugar dissolves,
½ cup cold unsalted butter, cubed 2½ tablespoons cornstarch 2 to 3 minutes. Remove from heat, and
1 large egg 3 egg yolks, room temperature let cool completely.
1 egg yolk 1 large egg, room temperature 2. Line 6 (3-inch) ramekins (½ inch
1½ teaspoons vanilla extract ½ cup fresh lemon juice tall) with plastic wrap, leaving a 3-inch
Lemon Curd (recipe follows) ¼ cup water overhang. Make sure plastic wrap is
Small Batch Swiss Meringue (recipe 2 teaspoons lemon zest tight in the corners of the ramekin,
on page 43) ¾ teaspoon kosher salt otherwise the charlotte will be difficult
3 tablespoons unsalted butter, to assemble. Trim ladyfingers to be
1. In the bowl of a stand mixer fitted softened and cubed 2 inches tall; arrange upright, flat side
with the paddle attachment, whisk in, around inside edges of prepared
together flour, sugar, and salt by hand. 1. In a medium saucepan, whisk together ramekins. Place trimmed ends of
With the mixer on low speed, add sugar and cornstarch. Add egg yolks and ladyfingers on bottom of ramekins.
butter, beating until mixture is crumbly, egg, and whisk vigorously to combine. 3. Using a pastry brush, lightly brush
about 3 minutes. Beat in egg, egg yolk, Whisk in lemon juice, ¼ cup water, lemon ladyfingers with cooled lemon syrup
and vanilla. Increase mixer speed to zest, and salt until completely combined mixture.
medium-low, and beat until a dough and no clumps remain. 4. In the bowl of a stand mixer fitted
starts to form. Flatten dough into a 2. Reduce heat to medium-low with the whisk attachment, combine
disk, wrap dough in plastic wrap, and heat, and bring lemon mixture to a cream and confectioners’ sugar. Beat
refrigerate for at least 1 hour. gentle boil, whisking frequently. Boil, at medium-high speed until medium
2. Preheat oven to 350°. Line 2 baking whisking constantly, until mixture peaks form, 3 to 4 minutes. Reserve
sheets with parchment paper. begins to thicken and becomes slightly 1 cup whipped cream. Add Lemon Curd
3. Cut dough in half. On a lightly translucent, 2 to 3 minutes. into remaining whipped cream, and
floured surface, roll one half of dough 3. Remove from heat and strain beat at low speed until just combined,
to ¼-inch thickness. Using a 2-inch through a fine-mesh sieve into another stopping to scrape sides of bowl.
round cutter dipped in flour, cut dough, bowl. Add butter, and mix until butter Refrigerate reserved whipped cream
and place ½ inch apart on prepared is completely incorporated. Cover with until ready to use. (See note.)
pans. Repeat with remaining dough, plastic wrap so the plastic is touching 5. Spoon ½ cup of lemon cream
carefully rerolling scrapes only once. the surface of the curd. Refrigerate mixture into each ramekin. Refrigerate
Chill rounds in refrigerator until firm, at until chilled. Refrigerate in an airtight for at least 2 hours or up to overnight.
least 15 minutes. container for up to 1 week. 6. Using the plastic wrap overhang,
4. Bake cookies until surfaces are set carefully remove charlottes from
and edges are lightly golden brown, Mini Lemon Charlottes ramekins, and place each on a serving
13 to 15 minutes. Let cool on pans for MAKES 6 (3-INCH) CHARLOTTES plate. Top evenly with reserved whipped
5 minutes. Remove from pans, and let (photo on page 40) cream as desired. Garnish with lemon
cool completely on a wire rack. slices, blueberry preserves, and mint
5. Whisk Lemon Curd until smooth. Brighten up your winter and the end of sprigs, if desired. Best served same day.
Spoon Lemon Curd into a piping bag, your meal with these sweet treats.
and cut a ¼-inch opening into end of Note: If chilling the charlottes overnight,
bag. Pipe about ½ tablespoon Lemon ½ cup granulated sugar reserve ½ cup cold heavy whipping
Curd onto half of cookies. Top with ¼ cup water cream to be whipped the next day. Whip
remaining half of cookies. ¼ cup fresh lemon juice remaining cream, and add Lemon Curd
6. Spoon Small Batch Swiss Meringue 1 (7-ounce) package Savoiardi as directed. Whipped cream loses volume
into a piping bag fitted with a large ladyfingers (or any crisp overnight and is best used same day.
round tip. Pipe a dollop of meringue ladyfingers)
on top of each cookie, releasing 11⁄3 cups cold heavy whipping
pressure and pulling upwards to create cream

Lemon Cupcakes Toasted Marshmallow 1. Preheat oven to 425°.
MAKES 12 (photo on page 41) Frosting 2. Lightly dust work surface with flour.
MAKES 2 CUPS Roll Pie Dough out to a 12-inch circle
These party-perfect treats will steal the (about 1⁄8 inch thick), rotating as needed
show. 1 cup unsalted butter, softened to prevent sticking. Gently transfer to a
2¾ cups confectioners’ sugar 9-inch deep-dish metal pie plate, and
12⁄3 cups all-purpose flour ¼ teaspoon kosher salt trim excess to ½ inch over edges of pie
2 teaspoons baking powder 1 teaspoon vanilla extract plate. Fold excess under, and crimp as
1 teaspoon kosher salt 2 cups mini marshmallows desired. Dock bottom of crust with a
½ cup unsalted butter, softened fork, and freeze until firm, at least
1 cup sugar 1. In the bowl of a stand mixer fitted 15 minutes.
2 large eggs with the paddle attachment, beat 3. Cut a square of parchment large
2 teaspoons vanilla extract butter and confectioners’ sugar at enough to cover bottom and sides of
2⁄3 cup whole milk medium speed until light and fluffy. pie, and press into bottom of dough. Fill
Lemon Curd (recipe on page 44) Beat in salt and vanilla. with pie weights, and bake until edges
Toasted Marshmallow Frosting 2. Line a small baking sheet with are golden brown, 15 to 17 minutes.
(recipe follows) foil. Spread marshmallows on foil in Remove pie weights and parchment,
Garnish: toasted mini marshmallows a single layer. Using a kitchen torch, and continue baking until bottom of
carefully brown marshmallows until crust is dry and golden, 5 to 7 minutes
1. Preheat oven to 325°. Line wells of a lightly browned. (Alternately, brown more. Let cool completely before filling.
12-cup muffin pan with paper liners. marshmallows under a broiler until 4. In a medium saucepan, whisk together
2. In a medium bowl, whisk together lightly browned.) Scrape toasted sugar and cornstarch. Add egg yolks and
flour, baking powder, and salt. marshmallows into mixer, and beat at egg, and whisk vigorously to combine.
3. In the bowl of a stand mixer fitted medium-high speed until smooth and Whisk in lemon juice, 1⁄3 cup water, lemon
with the paddle attachment, beat combined, stopping to scrape down zest, and salt until completely combined
butter and sugar at medium speed sides of bowl. Use immediately. and no clumps remain.
until light and fluffy, 2 to 3 minutes. 5. Bring lemon mixture to a gentle
Add eggs, one at a time, beating until Kitchen Tip boil over medium-low heat, whisking
combined after each addition and If you are short on time, Lemon frequently. Boil, whisking constantly,
stopping to scrape sides of bowl. Beat Curd and Candied Lemon Peels until mixture is thick and slightly
in vanilla. can be made in advance. Or translucent, 2 to 3 minutes.
4. With the mixer on a low speed, add substitute premade Lemon Curd 6. Remove from heat. Add butter,
milk alternately with the flour mixture, and Candied Lemon Peels. and mix until butter is completely
beginning and ending with the flour, incorporated.
stopping to scrape sides of bowl. Beat 7. Pour filling into cooled piecrust.
until just combined. Divide batter Cover with plastic wrap, pressing
evenly into prepared liners, filling each Classic Lemon wrap directly onto surface of filling to
three-fourths full. Meringue Pie prevent a skin from forming. Refrigerate
5. Bake until golden and a wooden pick MAKES 1 (9-INCH) PIE (photo on page 39) until completely cooled, at least 1 hour.
inserted in centers comes out clean, 8. Top cooled filling with Swiss
20 to 23 minutes. Let cool in pan for As much as we love getting creative with Meringue as desired. Using a handheld
10 minutes. Move to a wire rack to let new recipes, we still love a classic. kitchen torch, carefully brown
cool completely. meringue as desired. Best served
6. Whisk Lemon Curd until smooth. Pie Dough (recipe follows) same day.
Spoon into a piping bag fitted with a 1¼ cups sugar
small round tip. ¼ cup cornstarch Pie Dough
7. Using an apple corer, remove the 5 egg yolks, room temperature MAKES 1 (9-INCH) PIECRUST
center of each cupcake. Fill each 1 large egg, room temperature
cupcake with about 1 tablespoon 2⁄3 cup fresh lemon juice 1½ cups all-purpose flour
Lemon Curd. 1⁄3 cup water ¾ teaspoon kosher salt
8. Spoon Toasted Marshmallow Frosting 1 tablespoon packed lemon zest ½ cup cold unsalted butter, cut
on top of each cupcake, spreading 1 teaspoon kosher salt into ½-inch cubes
frosting as desired. Garnish with 5 tablespoons unsalted butter, 1⁄3 cup ice water, plus more as
toasted mini marshmallows, if desired. softened and cubed needed
Refrigerate in an airtight container for Swiss Meringue (recipe follows)
up to 3 days.

1. In the work bowl of a food processor, Pie Dough (recipe on page 45) 8. In the bowl of a stand mixer fitted
place flour and salt, and pulse until Candied Lemon Peel (recipe follows) with the whisk attachment, combine
combined. Add butter, and pulse until 1½ cups heavy whipping cream cream, confectioners’ sugar, and
mixture is crumbly and butter is pea- ¼ cup confectioners’ sugar remaining 1 teaspoon vanilla extract.
size. With processor running, add 1⁄3 cup Beat at medium-high speed until
ice water in a slow, steady stream just 1. In a medium bowl, whisk together medium peaks form, 3 to 4 minutes.
until dough comes together. (Mixture egg, egg yolk, granulated sugar, Spoon whipped cream into a piping bag
may appear crumbly. It should be moist cornstarch, and salt. fitted with a medium round tip. Pipe
and hold together when pinched.) Add 2. In a medium saucepan, combine milk onto Napoleons as desired. Garnish with
more ice water as needed. and lemon zest, and cook over medium remaining chopped Candied Lemon
2. Turn out dough, and press into a heat until mixture just begins to boil. Peel. Best served same day.
flat disk. Wrap tightly in plastic wrap. While whisking constantly, gradually pour
Refrigerate for at least 1 hour or for up warm milk mixture into egg yolk mixture. Candied Lemon Peel
to 2 days. After 2 days, dough can be Return mixture to saucepan, and cook, MAKES 1½ CUPS
frozen for up to 3 months. whisking frequently, until mixture starts
to boil. Cook, whisking constantly, until 5 lemons
Swiss Meringue mixture has thickened and cornstarch 2 cups granulated sugar
MAKES ABOUT 5 CUPS flavor has cooked out, 2 to 3 minutes. 1 cup water
3. Remove from heat, and strain Fine granulated sugar, for coating
5 egg whites, room temperature through a fine-mesh sieve into a
1 cup sugar medium heatproof bowl. Stir in butter 1. Slice off both ends of lemons. Cut
½ teaspoon kosher salt and 1 teaspoon vanilla until completely the peel on each into 4 or more vertical
½ teaspoon cream of tartar combined. Cover with plastic wrap, segments, depending on the size of the
¾ teaspoon vanilla extract pressing wrap directly onto surface of fruit. Peel off each segment of rind. Slice
pastry cream to prevent a skin from peels into ¼-inch-wide strips.
1. In the top of a double boiler over forming. Refrigerate until completely 2. In a large pot, add peels and water to
medium-high heat, whisk together cooled, at least 1 hour. cover, and bring to a boil over medium.
egg whites, sugar, salt, and cream of 4. Preheat oven to 425°. Line a baking Boil for 15 minutes. Drain peels in a
tartar. Cook, stirring occasionally, over sheet with parchment paper. colander, rinse, and then drain again.
simmering water until sugar is dissolved 5. On a lightly floured surface, roll Pie Set aside. Discard water from pot.
and an instant-read thermometer Dough out to a 12x9½-inch rectangle Repeat process one or two more times
registers 160°, about 7 minutes. (about 1⁄8 inch thick). Cut in half to reduce the bitter flavor.
2. Transfer mixture to the bowl of lengthwise, to have 2 (12x4¾-inch) 3. In same pot, add granulated sugar
a stand mixer fitted with the whisk rectangles. Transfer to prepared baking and 1 cup water, and bring to a boil.
attachment, and beat at high speed sheet. Using a fork, dock dough evenly. Boil until sugar is dissolved,
until mixture has tripled in volume and Refrigerate until firm, about 15 minutes. 1 to 2 minutes. Add citrus peels, and
stiff peaks form, 4 to 6 minutes. Beat in Cover chilled dough with parchment reduce heat to low; simmer, stirring
vanilla. Use immediately. paper and a second baking sheet, occasionally, until peels become
pressing down slightly. translucent and syrup becomes light in
Lemon Napoleons 6. Bake until dough sheets are golden color, 45 minutes to 1 hour. Save syrup
MAKES 8 (photo on page 42) brown, 20 to 23 minutes. Remove top for other uses.
baking sheet, and let cool on baking 4. Use a slotted spoon to remove a few
These gorgeous pastries are showstoppers. sheet for 10 minutes. Remove from pan, peels at a time, letting excess syrup
and let cool completely on a wire rack. drip off.
1 large egg 7. Whisk lemon pastry cream until 5. In a large resealable bag, add hot,
1 egg yolk smooth. Chop 2 tablespoons Candied wet peels and fine granulated sugar,
¼ cup granulated sugar Lemon Peel, and fold into pastry tossing to coat.
1½ tablespoons cornstarch cream. Using a sharp knife, carefully 6. Spread candied citrus peels out on a
¼ teaspoon kosher salt cut each rectangle into 16 (1½x4¾- wire rack to let cool and dry completely,
1 cup whole milk inch) rectangles. Spread a heaping 1 to 2 days.
1 tablespoon lemon zest tablespoon of lemon pastry cream onto 7. Store in an airtight container in
1 tablespoon unsalted butter, 8 rectangles, and top each with a pastry a cool, dry place for up to 1 month.
softened and cubed rectangle to form a sandwich. Chill (They’ll keep even longer in refrigerator,
2 teaspoons vanilla extract, pastries until pastry cream is set, and for a few months frozen.)
divided at least 30 minutes.

Southern Bound
Mardi Gras
in Mobile
BY DANIEL DUBUISSON
Delve into the Southern

city that started it all
FOR MANY OF US IN THE DEEP SOUTH, as soon as our
countdown to the new year ends, we eagerly begin counting
down to the next big celebration: Carnival (or Mardi Gras)
season. Kicking off this year on January 6 and running
through to Fat Tuesday on February 13th, Mardi Gras
is a time of year that feels unlike any other. While many
associate this season’s jubilant festivities with the bustling
streets of New Orleans, the American origins of Mardi
Gras can actually be found in Mobile, Alabama, where the
tradition began more than three centuries ago.
The annual tradition was first led by Pierre Le Moyne
d’Iberville and his band of early French explorers in the late
17th century. They first marked the occasion with men of the
French camp feasting and dancing during a night of masked
revelry. Mardi Gras activities remained an important part of
life in south Alabama but grew and evolved over centuries to
include larger feasts and even larger parades spreading out
from the city. In fact, Mobile locals resettling to New Orleans
are to thank for the now famous celebrations, which occur in
the Crescent City and elsewhere across Louisiana each year.
All along the way, food and drink have always played
an integral role in experiencing the Carnival season to its
fullest. Today, there is no shortage of restaurants, bars,
and more in the city serving up all kinds of festive fare to
commemorate the revelry, starting with Veet’s Bar. The
local hotspot is tucked away in the heart of downtown along
the Mobile River, but it’s the place to be for eclectic live
music and phenomenal views of the parades. The menu isn’t
lacking either; flavorful wings, specialty pizzas, and good
sips are aplenty.
A taste of New Orleans-famous Creole cuisine at The
Blind Mule Restaurant & Bar takes Carnival on Alabama’s
coast to the next level. You can’t go wrong with menu staples
like their soul warming Red Beans and Rice or Gulf Seafood
Gumbo or even the perfectly spiced Cajun Boudin Wrap.
Cotton State BBQ is a beloved barbecue joint serving
up some of the best smoked meats in the city. For that
reason, one of their BBQ Brisket Sandwiches makes for a
lip-smackin’ meal before the parades start rolling. Its melt-
in-your-mouth tenderness and smoky, savory flavor pair
deliciously with a classic Southern side, like coleslaw, for the
ultimate barbecue feast.
There’s no shortage of sweeter options like Pollman’s
Bake Shop as well. While the century-old, family-owned
bakery also serves legendary sandwiches, po’ boys, and
more, its house-made king cakes are the real star of the show
during Carnival season. It’s sugary, glazed goodness at its
finest, and one taste will make you understand why locals
have been flocking here for generations.
Of course, no visit to the city would be complete without
a stop at Three Georges Fine Southern Chocolates,
Mardi Gras or not. The sweet haven has been delighting
locals and visitors alike since 1917, and you can still get a
OPPOSITE PAGE: Mobile Mardi Gras is renowned for its highspirited,
sense of its history when you walk in the door. The charming
lively parades rolling through town day and night.
confectionery transports you to a bygone era, with its THIS PAGE: A sinfully sweet scoop of ice cream from Cammie’s Old
vintage décor and glass cases filled with handmade candies, Dutch Ice Cream Shoppe; brunch is always a must at Spot of Tea in
cakes, and more. Downtown Mobile.

Be sure to save room for even more sugary decadence Southern-inspired specialties like the Eggs Cathedral
over at Cammie’s Old Dutch Ice Cream Shoppe. This (grilled English muffins topped with a crab cake, scrambled
Mobile institution is known for its creamy, homemade treats, eggs, and a house-made seafood sauce served over crispy
but Carnival season is when its more than 40 carefully cubed hashbrowns) and the Cajun Seafood Omelet
crafted recipes shine. During Mardi Gras, the award-winning (blackened jumbo Gulf shrimp topped with a house-made
King Cake Ice Cream takes center stage. Grab a scoop or two seafood sauce). Pair either with a classic Southern sweet
in a cone, a sundae, or a shake to get your fill. tea—or step things up with their Voodoo Bloody Mary or
Make another stop for a dose of Carnival cheer over mimosa flight—then be ready to explore even more of what
at Serda’s Coffee Company. Every year, on top of their Mobile has to offer.
already stellar lineup of coffees, teas, smoothies, and bites, Speaking of exploring, the captivating Mobile
a selection of themed items hit the menu. A top pick is the Carnival Museum is worth adding to the itinerary this
colorful King Cake Latte. It’s an aromatic, sinfully decadent time of year. It’s a treasure trove of Mardi Gras history,
sip thanks to fragrant cinnamon and hazelnut topped with offering visitors a unique opportunity to delve into the
whipped cream and purple, green, and gold sprinkles (the rich traditions of this beloved, centuries-old celebration.
colors most associated with Carnival in the South). Marvel at its dazzling array of Mardi Gras costumes, each
For a taste of something on the savory side, there’s no a masterpiece of color and craftsmanship. Miniature floats
better place than Mama’s on Dauphin. It’s a fixture in the and parades really bring the spectacle to life, allowing
historic district and has been for more than 20 years thanks visitors to experience the grandeur of Mobile’s Mardi Gras
to memorable, upscale Southern cuisine like the Hot Mama before, between, or after this year’s parades. Uncover the
Chicken, Meatloaf, Smothered Pork Chops, and more. mystique of masks and learn about the decades of artistry
There’s plenty more choices for a hearty feast where that behind these iconic symbols of celebration.
came from thanks to the menu, which rotates daily. Each Carnival enthusiasts or those simply curious about the
plate offers a taste of the Gulf Coast that’ll take any Mardi rich cuisine and culture of Mobile, make a date with the city
Gras celebration to the next delicious level. this Mardi Gras season and discover the wonder, history,
To recharge after a day or night filled with festivities and spectacle of Mardi Gras in a way that only Mobile—the
and parades, look no further than breakfast or brunch city that started it all—can offer.
at Spot of Tea. The charming eatery is known for its
OPPOSITE PAGE: Mobile Mardi Gras is filled with the sights and sounds of brilliantly colored floats and the crowds of parade-goers that make
this time of year so special; Delicious chocolates, candies, and more are on the menu at Three Georges Fine Southern Chocolates.
THIS PAGE: The Mobile Carnival Museum is a great place to stop in and learn a bit more about the Mardi Gras traditions Southerners have come
to know and love over the centuries.

A Few Mobile 2024 Parades
Sunday, February 11 (Joe Cain Day)
2:30 p.m. — Joe Cain Procession
5 p.m. — Le Krewe de Bienville
Monday, February 12 (Lundi Gras)

12 p.m. — King Felix III Parade and Floral Parade
7 p.m. — Infant Mystics
7:30 p.m. — Order of Doves
Tuesday, February 13 (Fat Tuesday)

10:30 a.m. — Order of Athena
2 p.m. — MAMGA Mammoth Parade
6 p.m. — Order of Myths
For a full list of parades, routes, and times,

visit mobile.org/events/mardi-gras

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Cozy up with these warming seasonal
dishes that your family will crave
PHOTOGRAPHY BY JOHN O’HAGAN

NICHOLAS GREGORY
RECIPE DEVELOPMENT BY
STYLING BY LUCY FINNEY

Sunday Pot Roast with
Creamy Cheddar Cheese Grits
page 59

Brunswick Stew
page 60
Double-Crust
Chicken Pot Pie
page 59

Fudgy Chocolate
Peanut Butter
Brownie Sundae
page 60
Cheesy Stovetop
Lasagna
page 59

Sunday Pot Roast until thickened and bubbly. Remove pepper until smooth and combined.
with Creamy Cheddar from heat; add roast and vegetables Stir in chicken and vegetables until
Cheese Grits back to gravy, tossing to coat. Serve incorporated.
MAKES 6 SERVINGS (photo on page 54) over Cheese Grits. Garnish with parsley 3. Place one piecrust into a 9-inch pie
and pepper, if desired. plate, pressing into bottom and up
Your family will come running for a taste sides. Spoon filling into dough, slightly
of this rich Sunday supper star. Cheese Grits mounding in middle. Cover with
MAKES 6 SERVINGS remaining crust. Fold edges under, and
1 (3- to 4-pound) boneless chuck crimp as desired.
roast, trimmed 6 cups water 4. In a small bowl, whisk together egg
3 teaspoons kosher salt, divided ½ cup heavy whipping cream and 1 tablespoon water; brush top crust
1 teaspoon ground black pepper, 1 tablespoon kosher salt with egg mixture. Cut slits in top of
divided 1 teaspoon ground black pepper dough to release steam. Sprinkle with
3 tablespoons vegetable oil 1½ cups stone-ground grits black pepper and sea salt flakes. Place
1 (15.5-ounce) can crushed 2 tablespoons unsalted butter pie on prepared baking sheet.
tomatoes 1½ cups shredded Cheddar cheese 5. Bake on lowest rack until crust is
1 (32-ounce) container beef broth golden brown and filling is bubbly,
4 large sprigs fresh thyme 1. In a medium saucepan, bring 6 cups 35 to 40 minutes. Cover crust with foil
3 bay leaves water, cream, salt, and pepper to a boil to prevent excess browning, if needed.
2 tablespoons finely chopped over medium-high heat. Slowly whisk Let cool for 15 minutes before serving.
fresh rosemary in grits.
4 large carrots, peeled, halved 2. Reduce heat to medium-low, cover, Cheesy Stovetop
lengthwise, and cut into 3-inch and cook, whisking frequently, until Lasagna
pieces tender, about 20 minutes. Whisk in butter MAKES 6 TO 8 SERVINGS
3 large stalks celery, cut into and cheese until melted. Serve warm. (photo on page 58)
3-inch pieces
3 cloves garlic, halved Double-Crust Chicken A skilletful of cheesy, beefy lasagna will
1 large yellow onion, cut into Pot Pie hit the spot.
8 wedges MAKES 4 SERVINGS (photo on page 56)
1 tablespoon cornstarch 2 tablespoons olive oil
1 tablespoon cold water Warm up your winter with this classic 1 pound ground mild Italian
Cheese Grits (recipe follows), to comfort food favorite. sausage
serve 2 cups diced white onion
Garnish: chopped fresh parsley, 1 (10.5-ounce) can condensed 1 tablespoon tomato paste
ground black pepper cream of chicken soup 1 tablespoon minced garlic
1 (8-ounce) package cream 1 teaspoon kosher salt, divided
1. Preheat oven to 350°. Sprinkle roast cheese, softened 1 teaspoon Italian seasoning,
with 2 teaspoons salt and ½ teaspoon 1½ teaspoons kosher salt divided
pepper. 1 teaspoon poultry seasoning ¾ teaspoon ground black pepper,
2. In a 6-quart cast-iron Dutch oven, 1 teaspoon Greek seasoning divided
heat oil over medium-high heat. Add ½ teaspoon ground black pepper, 1⁄8 teaspoon crushed red pepper
roast, and cook until browned, about plus more for sprinkling 1 (28-ounce) can crushed
3 minutes per side. Pour tomatoes and 3 cups chopped rotisserie chicken tomatoes
broth over roast; add thyme, bay leaves, 1 (12-ounce) package frozen 1 (14-ounce) can diced tomatoes
and rosemary. mixed vegetables, thawed and 2 tablespoons chopped fresh basil
3. Bake, covered, for about 2 hours. drained 1 (15-ounce) container whole-
Arrange carrots, celery, garlic, and 1 (15-ounce) box refrigerated milk ricotta cheese
onion around beef. Sprinkle with piecrust ¾ cup grated Parmesan cheese,
remaining 1 teaspoon salt and 1 large egg divided
remaining ½ teaspoon pepper. Cover 1 tablespoon water 1 large egg, lightly beaten
and bake until roast is very tender, Sea salt flakes, for sprinkling 6 sheets no-bake lasagna
about 1 hour more. Discard bay leaves noodles, broken into pieces
and thyme stems. Remove roast and 1. Preheat oven to 375°. Line a baking 2 cups shredded Italian cheese
vegetables, and set aside. sheet with parchment paper. blend, divided
4. In a small bowl, combine cornstarch 2. In a medium bowl, mix together Garnish: sliced fresh basil
and 1 tablespoon water; whisk into soup, cream cheese, salt, poultry
cooking liquid. Cook over medium heat seasoning, Greek seasoning, and

1. Preheat oven to 375° 2 cups frozen lima beans, thawed ¼ teaspoon kosher salt
2. In a 10-inch cast-iron skillet, heat oil 2 cups frozen corn, thawed ½ cup unsalted butter
over medium heat. Cook and crumble 2 cups frozen cut okra, thawed 2⁄3 cup semi-sweet chocolate chips,
sausage until browned. Add onion, and 12 ounces smoked pulled pork, divided
cook, stirring occasionally, until tender, without sauce 2 tablespoons creamy peanut
5 to 7 minutes. Stir in tomato paste, Cornbread muffins, to serve butter
garlic, ½ teaspoon salt, ½ teaspoon 2 large eggs, lightly beaten
Italian seasoning, ½ teaspoon black 1. In a medium bowl, combine diced 1 teaspoon vanilla extract
pepper, and red pepper; stirring until tomatoes, tomato sauce, barbecue ½ cup mini peanut butter cups
blended, about 1 minute. Stir in all sauce, and Worcestershire. Vanilla ice cream, to serve
tomatoes and basil, and bring to a 2. In a large pot, heat oil over medium- Garnish: chocolate-covered peanuts,
boil. Reduce heat to low, and simmer, high heat. Add onion, and cook, stirring hot fudge, mini peanut butter
stirring frequently, until sauce is slightly frequently, until tender, about cups
reduced, about 15 minutes. Transfer 5 minutes. Reduce heat to medium-
sauce to large bowl. low, and stir in chicken broth, vinegar, 1. Preheat oven to 325 °. Spray a 9x9-
3. In a medium bowl, whisk together salt, paprika, pepper, and tomato sauce inch baking pan with baking spray with
ricotta, ½ cup Parmesan, egg, remaining mixture, stirring to combine. Add flour.
½ teaspoon salt, remaining ½ teaspoon potatoes, and cook until potatoes are 2. In a large bowl, whisk together sugar,
Italian seasoning, and remaining almost tender, about 20 minutes. Stir flour, cocoa powder, baking powder,
¼ teaspoon black pepper. in lima beans, corn, and okra; cook, and salt until combined.
4. In same skillet, spoon one-third stirring occasionally, until vegetables 3. In a medium microwave-safe bowl,
meat sauce in bottom. Top with one- are tender, about 20 minutes more. combine butter and 1⁄3 cup chocolate
third noodle pieces in a single layer, Reduce heat to low, add pork, and chips; heat on high for 1 minute. Stir
overlapping as needed. Spread one-third cook for about 10 minutes. Serve with until chocolate is melted. Stir in peanut
of ricotta mixture onto noodles. Spread cornbread. butter. Whisk in eggs and vanilla. Stir
one-third of meat sauce onto ricotta chocolate mixture into flour mixture
mixture; sprinkle with ½ cup Italian Fudgy Chocolate until well combined. Stir in peanut
cheese blend. Starting with noodles, Peanut Butter Brownie butter cups and remaining 1⁄3 cup
repeat layers twice. Sprinkle with Sundaes chocolate chips. Pour batter into
remaining ¼ cup Parmesan cheese and MAKES 6 SERVINGS (photo on page 57) prepared pan, and smooth to edges
remaining ½ cup Italian cheese blend. with spatula.
5. Bake until cheese is melted and top It doesn’t get much more nostalgically 4. Bake until a wooden pick inserted in
is lightly browned, 35 to 40 minutes. delicious than these irresistible sundaes. center comes out clean, 45 to
Let stand for 10 minutes before serving. 50 minutes. Serve warm with ice
Garnish with basil, if desired. 11⁄3 cups sugar cream. Garnish with chocolate-covered
1 cup all-purpose flour peanuts, hot fudge, and mini peanut
Brunswick Stew 1⁄3 cup unsweetened Dutch process butter cups, if desired.
MAKES 6 SERVINGS (photo on page 55) cocoa powder
½ teaspoon baking powder
Multiple states claim to be home to this
stew, but it’s an undisputed Southern
staple.
1 (28-ounce) can diced tomatoes

2 (15-ounce) cans tomato sauce
2 cups barbecue sauce
2 tablespoons Worcestershire
sauce
1 tablespoon vegetable oil
1 cup diced white onion
3 cups chicken broth
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon ground black pepper
2 medium Yukon gold potatoes,
peeled and medium diced
Try your hand at baking these over-the-top soufflés and popovers that
are sky-high straight out of the oven and always delicious
PHOTOGRAPHY BYKYLE CARPENTER | RECIPE DEVELOPMENT BY IZZIE TURNER AND AMANDA STABILE
FOOD STYLING BY VANESSA ROCCHIO | STYLING BY COURTNI BODIFORD
Cheese
Soufflé
page 68
A soufflé is a classic French dish that can be sweet or
savory, and it’s beloved for its towering heights. The
name comes from the French word souffler, which
means “to breathe” or “to puff,” and that is exactly
what the egg whites do to the batter thanks to the
oven’s heat. The only downfall to these fluffy favorites
is that they fall within a few minutes and lose their
puffed-up appearance. But don’t worry, they’re still
every bit as delicious once they deflate and your guests
will be every bit as impressed.
Orange Almond 1. Preheat oven to 425°. Position rack in Orange Butter
Popovers lower third of oven. Grease the wells of MAKES ½ CUP
MAKES 6 a 6-well popover pan with butter.
2. In a large bowl, whisk together ½ cup unsalted butter, softened
Crunchy almonds and sweet citrus make milk, eggs, orange zest, and salt. Whisk 3 tablespoons confectioners’
these tasty bites perfect for the season. in flour until combined and no flour sugar
streaks remain. Whisk in melted butter. 2 teaspoons orange zest
Unsalted butter, room temperature, Divide batter evenly among prepared ¼ teaspoon vanilla extract
for greasing wells, about ½ cup each. Top each well
1½ cups whole milk, room with 1 teaspoon sliced almonds. 1. In a medium bowl, combine
temperature 3. Bake for 15 minutes without butter and confectioners’ sugar until
4 large eggs, room temperature opening the oven door. Reduce oven smooth. Stir in orange zest and vanilla.
and lightly beaten temperature to 350°, and continue to Refrigerate in an airtight container for
1 tablespoon orange zest bake until popovers are golden, 10 to up to 1 week.
1 teaspoon kosher salt 15 minutes more. Serve immediately
1½ cups all-purpose flour with Orange Butter.
3 tablespoons unsalted butter,
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Pimiento Cornmeal Soufflé
page 68

Bacon and Goat
Cheese Popovers
page 68

Mini Vanilla Soufflés pastry brush or paper towel, grease speed until medium peaks form, 3 to
MAKES 4 4 (4-ounce) ramekins with butter in 4 minutes more.
upward strokes. Dust the insides with 5. Stir ¼ cup whipped egg whites
Simple and sweet, your guests will be granulated sugar, discarding excess into egg yolk mixture until combined
impressed with these pretty treats. sugar. and mixture has loosened up slightly.
2. In a medium bowl, whisk together Carefully fold remaining egg whites
Unsalted butter, room temperature, egg yolks and ¼ cup granulated sugar into yolk mixture until combined and
for greasing until yolks are pale. Whisk in flour, no streaks remain. Divide mixture
¼ cup plus 3 tablespoons cornstarch, and vanilla until smooth. evenly between prepared ramekins.
granulated sugar, divided, plus 3. In a medium saucepan, heat milk Using a small offset spatula or knife,
more for dusting and salt on medium heat until mixture smooth out the batter and scrape flush
4 large eggs, separated just begins to steam. While whisking against the rim of the ramekin. (There
3 tablespoons all-purpose flour constantly, gradually add warm milk may be some excess unused batter;
1 tablespoon cornstarch mixture to yolk mixture. Return mixture discard it.) Run the blade of a thin knife
2 teaspoons vanilla extract to saucepan, and bring to a boil. Cook, along the inside edge of the ramekin,
1¼ cups whole milk whisking constantly, until mixture has to create a clean edge and separate the
¼ teaspoon kosher salt thickened, 1 to 2 minutes. Transfer to a batter from the ramekin.
Confectioners’ sugar, for dusting large bowl, and set aside to cool slightly. 6. Place soufflés on a baking sheet, and
Garnish: fresh raspberries 4. In the bowl of a stand mixer fitted place in the oven. Immediately reduce
with the whisk attachment, beat egg oven temperature to 375°.
1. Preheat oven to 400°. Position oven whites at medium-low speed until 7. Bake until puffed and golden, 15 to
rack in lower third of oven. Using a foamy, 1 to 2 minutes. Increase mixer 20 minutes. Dust with confectioners’
to medium-high speed; gradually add sugar, and serve immediately with
remaining 3 tablespoons granulated raspberries, if desired.
sugar. Continue to beat at medium
Pimiento Cornmeal Bacon and Goat Cheese 4 ounces freshly grated Parmesan
Soufflé Popovers cheese
MAKES 6 TO 8 SERVINGS MAKES 12 1 tablespoon Dijon mustard
(photo on page 64) (photo on page 66) 1 teaspoon kosher salt
¼ teaspoon ground white pepper
Savory and smooth, this yummy dish will Savory and tangy, these popovers will ¼ teaspoon ground red pepper
become a suppertime staple. elevate any of your winter meals. 6 large eggs, separated
½ teaspoon cream of tartar
1 tablespoon unsalted butter, 3 tablespoons butter, melted and
melted divided 1. Preheat oven to 375°. Position rack in
1 cup finely chopped roasted red 4 large eggs, room temperature lower third of oven.
pepper 2 cups whole milk, room 2. Brush a 1½-quart baking dish with
3 cups whole milk temperature melted butter. Place on a rimmed
3 tablespoons unsalted butter 3 ounces crumbled goat cheese baking sheet.
1½ cups stone-ground yellow ¼ cup finely chopped cooked 3. In a large saucepan, melt
cornmeal bacon 3 tablespoons butter over medium
4 large egg yolks 2 tablespoons finely chopped heat. While stirring constantly, gradually
4 ounces shredded sharp Cheddar green onion add flour until fully combined and
cheese 2 cups all-purpose flour forms a ball. Cook, stirring constantly,
2 tablespoons finely chopped 1 teaspoon kosher salt until raw flour smell is gone, 2 to
fresh parsley 3 minutes.
2 tablespoons sliced fresh chives 1. Preheat oven to 400°. Brush wells of 4. While gently stirring, gradually add
2 teaspoons sugar a 12-cup muffin pan with 1 tablespoon milk, and continue to stir until mixture
1 teaspoon kosher salt melted butter. is well incorporated and smooth.
½ teaspoon ground white pepper 2. In a large bowl, whisk together eggs, Remove from heat, and let cool slightly,
¼ teaspoon smoked paprika milk, goat cheese, bacon, and green stirring occasionally, about 5 minutes.
6 egg whites onion. Whisk in flour and salt until Stir in Gruyère, Parmesan, mustard, salt,
½ teaspoon cream of tartar smooth. Whisk in remaining white pepper, and red pepper. Add egg
2 tablespoons melted butter just yolks, and vigorously stir together until
1. Preheat oven to 375°. Position rack in until combined. Divide batter among smooth.
lower third of oven. prepared wells, filling to the top. 5. In the bowl of a stand mixer fitted
2. Brush a 2-quart baking dish with 3. Bake until puffed and crisp, 30 to with the whisk attachment, add egg
melted butter. 35 minutes. (Do not open oven during whites and cream of tartar. Whisk at
3. In a large saucepan, combine roasted baking.) Serve immediately. medium-low speed until frothy, 1 to
red pepper, milk, and 3 tablespoons 2 minutes. Gradually increase speed
butter. Bring to a boil over medium- Cheese Soufflé to medium-high. Whisk until stiff
high heat, and gradually whisk in MAKES 4 TO 6 SERVINGS peaks form, 3 to 4 minutes. Gently fold
cornmeal until fully combined. Cook, (photo on page 61) egg whites into batter, in 3 batches,
stirring frequently, until thickened, until just combined. Pour batter into
about 5 minutes. Remove from heat. Gruyère and Parmesan cheeses shine in prepared dish.
While vigorously whisking, add egg this classic soufflé. 6. Bake until risen and golden brown
yolks, 1 at a time, until fully combined in color, 30 to 45 minutes. (Do not open
and smooth. Whisk in Cheddar, parsley, 1 tablespoon unsalted butter, oven while baking.) Serve immediately.
chives, sugar, salt, pepper, and paprika melted
until combined. 3 tablespoons unsalted butter
4. In the bowl of a stand mixer fitted 6 tablespoons all-purpose flour
with the whisk attachment, beat egg 12⁄3 cups whole milk
whites and cream of tartar at medium- 4 ounces shredded Gruyère
low speed until frothy, 1 to 2 minutes. cheese
Gradually increase speed to medium-
high. Beat until stiff peaks form,
3 to 4 minutes more. Add egg whites
to cornmeal mixture, in 3 batches,
mixing until just combined. Transfer to
prepared baking dish.
5. Bake until puffed and golden brown,
30 to 40 minutes. Serve immediately.
Get an extra-early start on your day by
making these tasty meals ahead of time
RECIPE DEVELOPMENT BY NICHOLAS GREGORY
STYLING BY MAGGIE HILL

Overnight Bacon,
Egg, and Cheese
French Toast
page 74

Overnight Monte 1. Spray a 13x9-inch baking dish with 3. Preheat oven to 375°.
Cristo Breakfast cooking spray. 4. Cover casserole with foil coated with
Casserole 2. In the container of a blender, add cooking spray, and bake for 40 to
MAKES 6 TO 8 SERVINGS eggs, milk, and salt, and process until 45 minutes. Remove foil, and bake until
smooth. Lay 7 slices of bread on work center of casserole is 160° and puffed,
Fans of sweet and savory fare, this best- surface, and place 1 slice each of Swiss about 15 minutes more.
of-both-worlds recipe is just for you. cheese, ham, and turkey on each slice; 5. In a small bowl, combine marmalade
top each with remaining 7 bread slices. and mustard. Serve casserole hot with
9 large eggs Cut each sandwich into fourths. Place marmalade mixture.
2 cups whole milk in prepared dish, cut side up. Pour
½ teaspoon kosher salt egg mixture over sandwiches, and
14 slices white bread sprinkle with Gruyère cheese. Cover
7 (1-ounce) slices Swiss cheese and refrigerate overnight. Let stand
7 (1-ounce) slices deli smoked at room temperature for 30 minutes
ham before baking.
7 (1-ounce) slices deli roasted
turkey
1½ cups shredded Gruyère cheese
2⁄3 cup orange marmalade
1⁄3 cup stone-ground mustard
Baked Oatmeal
page 74

KITCHEN TIP
To bake from frozen, follow
instructions through step 6,
and place biscuits in an airtight
container or cover with plastic
wrap, and place in freezer
overnight. The next morning,
preheat oven to 425°, and bake
until tops are golden brown,
20 to 25 minutes.
Sweet and Savory Overnight Bacon, Egg, 1 teaspoon thyme, and remaining
Breakfast Biscuits and Cheese French 1 teaspoon rosemary.
MAKES 8 Toast 7. Bake French toast for 15 minutes.
MAKES 6 TO 8 SERVINGS Reduce oven temperature to 350°, and
Stock your fridge or freezer with these (photo on page 70) bake until puffed and eggs are set, 20 to
yummy sandwiches that are sure to 25 minutes more. Serve warm. Garnish
satisfy your cravings. If company is coming, this hearty with parsley, if desired.
breakfast recipe is the perfect choice.
8 ounces ground pork breakfast Baked Oatmeal
sausage 9 large eggs MAKES 6 TO 8 SERVINGS
2 tablespoons confectioners’ 2 cups whole milk (photo on page 72)
sugar 1 teaspoon kosher salt, divided
2 tablespoons cream cheese, ½ teaspoon ground black pepper, This apple, pecan, and date oatmeal is
softened divided the coziest way to start your morning.
1 (16.3-ounce) can flaky layer 12 slices stale brioche bread, crusts
biscuits removed 3 large eggs
2 (1-ounce) slices Cheddar cheese 2 cups cherry tomatoes 1½ cups whole milk
4 teaspoons berry preserves 2 teaspoons thyme leaves, ½ cup unsweetened applesauce
1 large egg, lightly beaten divided 3 tablespoons unsalted butter,
Garnish: kosher salt, ground black 2 teaspoons chopped rosemary melted
pepper, and granulated sugar leaves, divided 2 teaspoons vanilla extract
1 teaspoon olive oil 3 cups old-fashioned oats
1. Shape sausage into 4 (3-inch) patties. 6 slices thick-cut bacon, cut into ½ cup firmly packed light brown
2. In a medium skillet, cook sausage ¼-inch strips sugar
over medium heat until browned and 1 (4-ounce) package goat cheese 2 teaspoons baking powder
cooked through, 5 to 6 minutes. Let Garnish: chopped fresh parsley 2 teaspoons ground cinnamon
drain on paper towels. 1 teaspoon kosher salt
3. In a small bowl, combine 1. Spray a 13x9-inch baking dish with ½ teaspoon ground ginger
confectioners’ sugar and cream cheese, cooking spray. 1 cup chopped Pink Lady apple
stirring until smooth. Refrigerate for at 2. In the container of a blender, add 1 cup chopped pecans, divided
least 10 minutes. eggs, milk, ½ teaspoon salt, and ½ cup pitted and chopped dried
4. Preheat oven to 425°. Line 1 rimmed ¼ teaspoon pepper, and process dates
baking sheet with parchment paper. until smooth. Pour egg mixture into Vanilla Greek yogurt and cane syrup,
5. Carefully cut biscuits in half prepared baking dish, and lay bread to serve
horizontally. On a lightly floured work slices in egg mixture, turning to coat.
surface, using a rolling pin, lightly roll Arrange bread slices evenly over 1. Spray a 2-quart baking dish with
biscuit halves into 3½-inch rounds. bottom of dish, cover with plastic wrap, cooking spray.
6. Place 1 sausage patty in center of and refrigerate overnight. Let stand 2. In a medium bowl, whisk together
4 biscuit halves. Cut each cheese slice at room temperature for 30 minutes eggs, milk, applesauce, butter, and
into fourths, and place 2 slices on each before baking. vanilla.
sausage patty. Evenly place cream 3. Preheat oven to 375°. 3. In a large bowl, mix together oats,
cheese mixture in center of 4. In a mixing bowl, mix together brown sugar, baking powder, cinnamon,
4 biscuits halves. Top cream cheese tomatoes, ¼ teaspoon salt, 1⁄8 teaspoon salt, and ginger. Fold in apple, ½ cup
with 1 teaspoon preserves each. Brush pepper, 1 teaspoon thyme, 1 teaspoon pecans, and dates. Stir in milk mixture
all edges of biscuits with egg. Top each rosemary, and oil until well coated. until dry ingredients are wet. Spoon into
biscuit with remaining 8 biscuit halves. 5. In a medium skillet, cook bacon over prepared pan. Cover with plastic wrap,
Brush tops with remaining egg. Top half medium-high heat until three-quarters and refrigerate overnight. Let stand at
of biscuits with salt and pepper and the done. Remove bacon pieces and room temperature for 30 minutes before
other half with granulated sugar. renderings from pan. Add tomato mixture baking.
7. Bake biscuits until tops are golden to skillet, and cook until tomatoes are 4. Preheat oven to 350°. Sprinkle with
brown, 8 to 10 minutes. Let cool cooked and skins are wrinkled. remaining ½ cup pecans.
completely, and place in an airtight 6. When bacon and tomatoes are cool 5. Bake until center is set and top is
container or cover with plastic wrap to the touch, evenly distribute onto golden brown, 40 to 45 minutes. Serve
before refrigerating overnight. French toast with teaspoon-sized with yogurt and cane syrup, if
8. To reheat the next morning, preheat dollops of goat cheese. Sprinkle with desired.
oven to 425°, and bake until biscuits are remaining ¼ teaspoon salt, remaining
warmed though, 10 minutes more. 1⁄8 teaspoon black pepper, remaining

Southern Staples
CaNnEd CrEaM SoUpS

Many a Southern recipe features a can of “cream of” soups, from cream of
chicken and cream of bacon to cream of mushroom, cream of onion, and
cream of potato soups. So, stock up on this kitchen must-have and get to
cooking up flavorful dishes featuring these handy cans.
PHOTOGRAPHY BY MAC JAMIESON | RECIPE DEVELOPMENT BY NICHOLAS GREGORY
FOOD STYLING BY VANESSA ROCCHIO | STYLING BY COURTNI BODIFORD
One-Skillet Cornmeal
Biscuits and Gravy
page 80

Potato and Ham 2 (10.5-ounce) cans cream of Using a slotted spoon, remove bacon
Chowder potato soup and place in a small bowl, reserving
MAKES 8 SERVINGS 2 cups whole milk 2 tablespoons drippings in pan. Reduce
½ teaspoon ground black pepper heat to medium; add ham, and cook
Hearty helpings of this chowder are sure Garnish: shredded sharp Cheddar for 4 minutes, stirring occasionally. Add
to satisfy. cheese, thinly sliced green carrot, celery, and green onion, and cook
onion until vegetables are tender and slightly
2½ pounds Yukon gold potatoes, browned, 7 minutes more.
peeled and cut into 1-inch cubes 1. In a 4½-quart Dutch oven, add potatoes 3. Add soup and milk, stirring until
2 tablespoons kosher salt, divided and water to cover by 2 inches. Sprinkle combined. Bring mixture to a boil over
1 pound thick-cut bacon, thinly with 1 tablespoon salt. Bring to a boil over medium heat; add potatoes. Reduce heat
sliced medium heat. Reduce heat to medium- to low, and cook, stirring occasionally,
2 cups cubed smoked ham low, and cook, stirring occasionally, until for 5 to 10 minutes to warm potatoes.
1 cup chopped carrot potatoes are soft and fully cooked, 30 to Season with black pepper and remaining
½ cup chopped celery 35 minutes. Drain potatoes. 1 tablespoon salt. Top with crispy bacon.
½ cup thinly sliced green onion, 2. Heat Dutch oven over medium-high Garnish with Cheddar cheese and green
white parts only heat; add bacon, and cook until crispy onion, if desired. Serve hot.
and golden brown, about 8 minutes.
Chipotle Chicken
Enchiladas
page 80

Cheesy Rice Casserole Chipotle Chicken One-Skillet Cornmeal
MAKES 6 TO 8 SERVINGS Enchiladas Biscuits and Gravy
MAKES 8 (photo on page 78) MAKES 6 TO 8 SERVINGS
Keep this easy, cheesy recipe on hand all (photo on page 76)
winter long anytime you need a simple These cheesy, chicken-filled enchiladas
weeknight meal. come together in a snap. Make this all-in-one breakfast for your
family this weekend.
3 cups chicken broth 1 (10.5-ounce) can condensed
1½ cups long-grain white rice cream of chicken soup 1 (16-ounce) package mild pork
2 tablespoons olive oil 1 (10-ounce) can diced tomatoes breakfast sausage
2 cups corn kernels with green chiles 2 (10.5-ounce) cans cream of
1 cup seeded and chopped 3 cups shredded Cheddar cheese, bacon soup
poblano pepper divided 1 cup whole milk
1 (10.5-ounce) can cream of onion 2 cups shredded rotisserie 1¾ teaspoons kosher salt, divided
soup chicken ½ teaspoon ground black pepper
½ cup cream cheese, softened 2 tablespoons chopped fresh 1½ cups all-purpose flour
1½ cups shredded Colby-Jack cilantro ½ cup plain yellow cornmeal
cheese blend, divided 2 (15-ounce) cans red enchilada 1 tablespoon baking powder
1 teaspoon kosher salt sauce ½ teaspoon baking soda
½ teaspoon ground black pepper 3 tablespoons adobo sauce (from ½ teaspoon sugar
Grilled chicken, to serve can) ¾ cup whole buttermilk
½ teaspoon kosher salt 1⁄3 cup plus 1 tablespoon unsalted
1. Preheat oven to 350°. Spray an 11x8- 1⁄8 teaspoon ground black pepper butter, melted and divided
inch baking dish with cooking spray. 8 (6-inch) yellow corn tortillas
2. In a large saucepan, bring chicken Garnish: sour cream, chopped 1. Preheat oven to 425°.
broth to a boil over medium-high heat. avocado, fresh cilantro leaves, 2. In a 12-inch cast-iron skillet, cook
Stir in rice, and return to a boil. Reduce halved grape tomatoes, lime and crumble sausage over medium
heat to low, cover, and cook, stirring wedges heat, stirring frequently, for about
occasionally, for 10 minutes. Remove 10 minutes. Drain well. Add sausage
from heat, and let stand, covered, for 1. Preheat oven to 425°. back to skillet, and stir in soup, milk,
10 minutes. Fluff with fork, and let cool, 2. In a medium bowl, combine soup, 1 teaspoon salt, and pepper until
uncovered, for at least 20 minutes. tomatoes, 1 cup cheese, chicken, and blended. Reduce heat to low, and cook,
3. In a large skillet, heat oil over cilantro; stir until well combined. stirring frequently, until mixture is thick
medium-high heat. Add corn and 3. In a shallow bowl, combine enchilada and bubbly, 8 to 10 minutes.
pepper; cook, stirring frequently, until sauce, adobo sauce, salt, and pepper. 3. In a large bowl, whisk together flour,
tender and lightly browned, about Pour 1 cup sauce mixture into bottom cornmeal, baking powder, baking soda,
10 minutes. Remove from heat. of a 13x9-inch glass baking dish. sugar, and remaining ¾ teaspoon salt.
4. In a large bowl, combine soup and 4. Using a pair of tongs, dip tortillas in 4. In a small bowl, combine buttermilk
cream cheese, stirring until smooth and sauce mixture, coating each side. Divide and 1⁄3 cup melted butter. Make a well in
well combined. Add rice mixture, ½ cup chicken mixture evenly among tortillas, center of flour mixture; add buttermilk
Colby-Jack cheese, salt, and pepper, placing filling in center of tortillas. Roll mixture to flour mixture, stirring with
stirring until incorporated. Place in 1 tortilla tightly, and place in dish, seam a fork just until dry ingredients are
prepared baking dish. side down. Repeat with remaining moistened and come together. Spoon
5. Bake, uncovered, for 20 minutes. Add 7 tortillas, keeping rolls tight in pan. dough by 1⁄3 cupfuls about 1 inch apart
remaining 1 cup Colby-Jack cheese, 5. Pour remaining sauce over over gravy.
and bake until cheese is melted and enchiladas. Sprinkle with remaining 5. Bake until biscuits are lightly
bubbling, 10 to 15 minutes more. Serve 2 cups cheese. browned, 15 to 17 minutes. Brush
warm with grilled chicken. 6. Bake until cheese is melted and biscuits with remaining 1 tablespoon
golden brown, 15 to 20 minutes. melted butter. Serve hot.
Garnish with sour cream, avocado,
cilantro, tomatoes, and lime wedges,
if desired.

Sheet Pan Mushroom
Pizza
MAKES 6 TO 8 SERVINGS
The cheesy, cream of mushroom soup

sauce brings plenty of flavor to this
yummy pizza.
3 tablespoons extra-virgin olive

oil, divided
1 (16-ounce) refrigerated deli
pizza crust dough
2 cloves garlic, minced
2 teaspoons dried Italian
seasoning
¼ teaspoon ground black pepper
1 (10.5-ounce) can condensed
cream of mushroom soup
¾ cup whole milk ricotta cheese,
divided
1 (8-ounce) package sliced fresh
baby portobella mushrooms,
cooked
¾ cup Castelvetrano olives, halved
1⁄3 cup thinly sliced red onion
1 cup freshly shredded Parmesan
cheese
Garnish: fresh basil, red pepper flakes
1. Preheat oven to 450°. Coat a

17¼x12¼-inch rimmed baking sheet
with 1 tablespoon oil.
2. Remove dough from refrigerator, and
place on prepared baking sheet. Loosely
cover with plastic wrap, and let come to
room temperature, about 30 minutes.
Press dough evenly onto bottom and
up sides of baking sheet. Cover and let
rise in a warm, draft-free place (75°) until
doubled in size, about 1 hour.
3. In a medium bowl, combine
1 tablespoon oil, garlic, Italian
seasoning, black pepper, soup, and
¼ cup ricotta, stirring until blended.
4. Bake dough for 10 minutes. Remove
from oven, and spread mushroom
sauce on pizza crust. Top with
mushrooms, olives, and red onion.
Dollop with remaining ½ cup ricotta,
and sprinkle with Parmesan cheese.
Brush remaining 1 tablespoon oil on
edges of crust.
5. Bake until crust is golden brown and
cheese is melted and bubbly, 20 to
25 minutes more. Let cool for 2 minutes
before serving. Garnish with basil and
red pepper flakes, if desired.

All About LOVE AND
BEST DISHES
A sneak peek at Paula Deen’s newest cookbook
BY MORGAN CRAWFORD SCOTT / RECIPES REPRINTED WITH PERMISSION FROM LOVE AND BEST DISHES, © 83 PRESS , 2023
ORDER A COPY OF LOVE AND BEST DISHES TODAY AT HOFFMANMEDIASTORE . COM .
FROM HUMBLE BEGINNINGS to sweet (and occasionally

butter-filled) success, beloved Southern chef and TV
personality Paula Deen is laying it all out there in her latest
cookbook, Love and Best Dishes, which shares never-before-
seen recipes, heirloom family photos, and valuable life
lessons straight from her heart.
Nowadays, it’s rare to come across a Southerner who
isn’t familiar with Paula Deen. Born and raised in Albany,
Georgia, she captured the hearts of many Americans through
her down-home cooking at her restaurant in Savannah,
Georgia, her years-long TV stint on Food Network, her other
19 best-selling cookbooks, and her namesake publication and
our sister magazine, Cooking with Paula Deen. No matter
how you discovered Paula, between her charming drawl and
her simple Southern recipes that’ll transport you into your You talk about your appreciation for your sons’ support.
grandmother’s kitchen, it’s no wonder she’s garnered a slew Can you speak a little more on this?
of dedicated supporters over the years. Having my children by my side through it all—and I realize,
I got the chance to sit down with Paula to discuss Love looking back, I didn’t really give them much of a choice—was
and Best Dishes, and here’s what she had to say: everything. I just wanted to do everything I could to assure
that my children would never feel the things that I had felt.
This cookbook feels different than others you’ve written
in the past. Would you agree, and if so, how? You mentioned in the book that Cajun food is your second
It’s packed with lots of yummy Southern recipes, of course, favorite type of food to eat (second after Southern cooking,
but there’s also a lot of personal stories and photos, which of course). Where does this stem from?
was always a part of the plan. I sat down for days, pulling out Definitely my Aunt Trina. We are so close in age; we grew
box after box of pictures—ones I knew nobody had ever seen up more like sisters. For the first 10 years of my life, we were
before—and thumbing through old family recipes from loved attached at the hip. When she moved to Louisiana, she would
ones, like my Aunt Trina, who is like my sister since we are set aside all the good recipes she came across and put them
only three years apart. in a file. Some of those recipes are in this cookbook, and I
love that.
Speaking of recipes, what makes a good family recipe
worthy of being passed down through generations? Do you have any tips for new or seasoned home cooks?
It’s your family’s reaction to them that makes them special— I can’t stress this enough to these younger women (and
any recipe that, looking back, you can see your loved ones’ men): get your mama or your grandmama (or daddy and
eyes roll back in their head, and they say, “Oh Mama, this granddaddy) in the kitchen, have them write down those
is my favorite.” Heirloom family recipes just give you that special recipes, and don’t let them leave without sharing the
warm and fuzzy feeling, and some people just have a knack tips and tricks on how to cook their favorite foods so you can
for bringing all the right things together. pass them down.

Chicken-Fried Pork 1¾ cups water, or to your desired 1 cup salt
Chops with Gravy thickness, and simmer, stirring ¼ cup garlic powder
MAKES 5 TO 8 SERVINGS occasionally, for 10 minutes. Serve on ¼ cup ground black pepper
top of pork. ¼ cup onion powder
The pork chops are fried to perfection, and
the gravy is pure heaven. House Seasoning 1. In a jar with a tight-fitting lid,
MAKES ABOUT 1½ CUPS combine all ingredients. Store for up to
9¾ cups water, divided 6 months.
½ cup plus 2 teaspoons House My House Seasoning can be used in so many
Seasoning (recipe follows), ways. You’ll find plenty of recipes throughout
divided or to taste the book that it can be used in, too!
10 (4-ounce) pork loin cuts
1¼ cups vegetable or soybean oil,
divided
1½ cups all-purpose flour, divided
2 teaspoons seasoned salt
1 medium yellow onion, julienned
1 medium to large green bell
pepper, julienned
3½ tablespoons chicken base
1 teaspoon browning and
seasoning sauce
1. In a large container for brining,

combine 8 cups water and ½ cup House
Seasoning, stirring to dissolve. Add
pork; cover and refrigerate overnight.
2. Preheat oven to 200°.
3. In a 12-inch cast-iron skillet, pour
1 cup oil, and heat to 350° using a
deep-fry thermometer. Remove cutlets
from container, discarding brine.
4. In a large shallow bowl, stir
together 1¼ cups flour, seasoned salt,
and remaining 2 teaspoons House
Seasoning. Dredge pork in flour
mixture, shaking off excess. Working in
batches, add pork to skillet, and cook
until golden brown and an instant-
read thermometer inserted in center
registers 155° to 160°, 3 to 4 minutes
per side. (Reduce heat as necessary to
prevent excess browning.) Transfer to a
rimmed baking sheet, and keep warm
in oven until ready to serve.
5. Carefully pour off all but ¼ cup oil in
skillet. (If more oil is needed, then add
remaining ¼ cup oil.) Heat same skillet
over medium heat. Stir in remaining
¼ cup flour. Cook, stirring constantly,
until roux is the color of peanut butter,
10 to 12 minutes.
6. Add onion, bell pepper, and chicken
base to roux, and cook, stirring
occasionally, until vegetables are
softened, 8 to 10 minutes. Add browning
and seasoning sauce and remaining

Grammy Langley’s FROSTING center comes out clean, 25 to
Chocolate Cake 1 cup salted butter, softened 30 minutes. Let cool in pans for
MAKES 1 (9-INCH) CAKE 4 tablespoons shortening 10 minutes. Remove from pans, and let
2½ cups confectioners’ sugar cool completely on wire rack.
When Eddie moved down here with us, he 1 (16-ounce) container 4. For frosting: In a large bowl, beat
brought with him a whole lot of his family marshmallow crème butter and shortening with a mixer
recipes. This is by far my favorite. The first 4 teaspoons vanilla extract at medium speed until combined.
time I tried it, it made my tongue want to Garnish: unsweetened cocoa powder Slowly beat in confectioners’ sugar.
slap my brains out. It was so good! Beat in marshmallow crème and vanilla
1. Preheat oven to 350˚. Spray 2 (9-inch) until well combined. Spread frosting
3 cups all-purpose flour round cake pans with baking spray with between cake layers and on top and
2 cups sugar flour. sides of cake. Garnish with cocoa, if
²⁄3 cup unsweetened cocoa powder 2. In a large bowl, whisk together desired.
2 teaspoons baking soda flour, sugar, cocoa, baking soda, and
1 teaspoon salt salt. Add 2 cups cold water, oil, vanilla, Kitchen Note
2 cups cold water and vinegar. Beat with a mixer at low Whoopie! Eggless chocolate
²⁄3 cup vegetable oil speed just until smooth. Divide batter cake is made even better when
2 teaspoons vanilla extract between prepared pans. topped with a frosting like this!
2 teaspoons vinegar 3. Bake until a wooden pick inserted in
Cast Iron Favorites
Peas & Greens

Perfect this Southern recipe for a hearty go-to side dish
PHOTOGRAPHY BY JIM BATHIE | RECIPE DEVELOPMENT BY NICHOLAS GREGORY | FOOD STYLING BY KATHLEEN KANEN | STYLING BY LUCY FINNEY
Greens and Black-Eyed Peas 1. In a large Dutch oven, cook bacon over medium-high
MAKES 4 TO 6 SERVINGS heat until crispy and golden brown, 4 to 5 minutes per
side. Using a slotted spoon, remove bacon, reserving
Get your greens with a generous dose of Southern charm drippings in pan, and let drain on paper towels.
with this classic recipe. 2. Reduce heat to medium, and add onion and garlic;
cook until translucent and slightly golden brown, stirring
4 slices thick-cut bacon, cut into ½-inch pieces frequently, 6 to 8 minutes. Add half of turnip greens,
1 cup chopped white onion tomatoes, and broth; cook, stirring occasionally, until
2 cloves garlic, minced wilted, about 5 minutes. Add remaining greens once
1 (16-ounce) bag prewashed turnip greens greens are wilted. Stir in cooked peas, vinegar, salt, black
¼ cup canned diced tomatoes pepper, and red pepper, if using. Sprinkle with cooked
1 cup chicken broth bacon. Serve warm with pepper sauce and cornbread.
2 cups cooked black-eyed peas* (about 1 cup dried Garnish with black pepper, if desired.
peas, cooked according to package directions)
1 tablespoon apple cider vinegar *We used Camellia® Brand Blackeye Peas.
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1⁄8 teaspoon ground red pepper (optional)
Pepper sauce and cornbread, to serve
Garnish: ground black pepper KITCHEN TIP
Try our classic Southern
Buttermilk Cornbread at
tasteofthesouthmagazine.com
to serve alongside this
dish for the ultimate
traditional New Year’s
Day meal.
Cooking Class
Southern
Buttermilk
Biscuits

RECIPE DEVELOPMENT BY IZZIE TURNER
FOOD STYLING BY KATHLEEN KANEN
STYLING BY SIDNEY BRAGIEL
COVER
RECIPE
HOW TO
A hot buttered biscuit right from the oven
is heaven on earth for most Southerners.
Using just eight simple ingredients, we
created what we think is the ultimate
buttermilk biscuit recipe.
LIGHTLY KNEAD THE DOUGH:
On a lightly floured surface, gently knead
dough until smooth, and pat into a
rectangle.
Buttermilk Biscuits
MAKES ABOUT 6
Don’t overwork or handle this biscuit

dough too much, or it will result in a
tough, chewy biscuit.
3½ cups all-purpose flour* CUT RECTANGLE INTO 4 EQUAL

PIECES: With a sharp knife, cut dough
2 tablespoons sugar into 4 equal pieces and stack, layering the
1 tablespoon kosher salt dough.
1 tablespoon baking powder
½ teaspoon baking soda
¾ cup cold unsalted butter, cubed
½ cup all-vegetable shortening,
cubed
1 cup cold whole buttermilk
¼ cup unsalted butter, melted
PAT INTO A RECTANGLE AGAIN:
1. Preheat oven to 425°. Line a baking Pat dough into a rectangle again.
sheet with parchment paper or grease a Repeat layering step 3 times.
12-inch cast-iron skillet with butter.
2. In a large bowl, stir together flour,
sugar, salt, baking powder, and baking
soda. Using a pastry blender, cut in cold
butter and shortening until mixture is
crumbly. Stir in cold buttermilk until a
shaggy dough forms.
3. Turn out dough onto a lightly floured
surface. Pat dough into a rectangle,
and cut into fourths. Stack each fourth
on top of each other, and pat into a ROLL THE DOUGH: Roll the final layered
rectangle again. Repeat process 3 times. dough into a rectangle, about 1 inch thick.
Pat or roll dough to 1-inch thickness.
Using a 3-inch round cutter dipped in
flour, cut biscuits from dough without
twisting cutter, re-rolling scraps as
Don’t use necessary. Place biscuits on prepared
outdated baking pan or in skillet. Freeze until cold, about
powder. Fresh baking 10 minutes.
powder is what 4. Bake until golden brown, about
makes your biscuit 15 minutes. Brush with melted butter.
rise and become light CUT THE DOUGH WITH A CUTTER :
*We used White Lily® All-Purpose Flour. Cut biscuit dough with cutter by pressing
and fluffy.
straight down, without twisting. Place
biscuits, bottom side up, on pan.

Southern Stories
Food with Feeling

Chattanooga-based chef Kenyatta Ashford discusses new
beginnings and worldly influences on Southern cuisine
STORY BY KENYATTA ASHFORD
MY CULINARY JOURNEY BEGAN in an unexpected place:

the classrooms of a high school in Chattanooga, Tennessee.
I was a teacher at the time, spending my summers working in
kitchens and gradually falling in love with the art of cooking.
It wasn’t something I had planned to turn to as a career; it
just unfolded naturally.
As a graduate student, I lived on my own, and my interest
in cooking was sparked when my dad sent me some Chef Paul
Prudhomme cookbooks. I found myself missing the flavors
of home in New Orleans, and those cookbooks became my
guides. Little did I know this would be the start of something
significant for my future.
When I transitioned out of my teaching job, I was giving
myself a series of considerable challenges. I was older,
married, and a father. Quitting my nearly tenured teaching
job for the uncertain path of a chef was daunting. My wife
and I had to navigate the eventual financial uncertainties,
but our shared commitment to creating a better future for
our family fueled our determination.
I embarked on this new adventure by starting with
culinary school at the Culinary Institute of America. There,
I honed my skills, eager to explore the rich culinary world It was a whirlwind experience; I had to step in last minute
that lie ahead. After graduation, I worked in some of the best due to a contestant’s positive COVID test. The pressure was
kitchens and gained a mentor in a chef who previously cooked immense, but I stayed true to my culinary instincts, crafting
privately for Donna Summers. He encouraged me to follow dishes that incorporated all the mystery ingredients while
my culinary dreams and take my skills to the next level. ensuring they tasted fantastic for the judges. Against all
That next level brought me back home to New Orleans odds, I emerged as the champion and felt all my years of work
for a time, where I worked for a couple years at one of Chef and dedication were worthwhile.
John Besh’s renowned restaurants. That experience was That was also around the time that I was looking to make
invaluable and exposed me to a slew of diverse cuisines and a change. I decided to launch Neutral Ground, a catering
culinary traditions. That time laid the foundation for the rest business inspired by the intersection of Creole culture and
of my career and provided a glimpse into the intricacies of the foodways of the African diaspora. It’s a celebration of the
the culinary world. African influence on cuisines across the globe, including the
Despite my time and experiences away from the rich Creole heritage of my home back in Louisiana. It’s about
South, the region always beckoned me home. I returned to understanding the shared history and the culinary tapestry
Chattanooga, where my wife and our family had settled, and that connects us.
pursued a few opportunities and continued to grow as a chef Soon to be a brick-and-mortar location as well, Neutral
while they supported my passion and pursuit of excellence. Ground offers a fusion of flavors. Dishes like Red, Red—a
Then, the unexpected opportunity to participate in Chopped stew served with jollof rice—pay homage to my experiences
came knocking during the COVID-19 pandemic. in West Africa. One of the other standout dishes is our take
Chef Kenyatta Ashford is a professional chef born and raised in New Orleans, Louisiana, but now based in Chattanooga, Tennessee. Follow the
restaurateur, caterer, and Chopped champion on Instagram at @chefkenyattaashford for updates on his budding restaurant, Neutral Ground.

On this Page (Clockwise from top left): A comforting bowl of Chef
Kenyatta’s Hot Catfish and Grits; juicy and tender Wagyu Flat Iron Steak; a
colorful plate of Wok-Fired Noodles; the menu’s signature Smoked Brisket
Meatball Yakamein.
GET THERE
Neutral Ground
5704 Marlin Rd Bldg 6000 | 423.320.5269
neutralgroundchatt.com | @neutralgroundchatt
on Yakamein, a New Orleans classic. We’ve elevated this we create, we can ignite conversations about the melting pot
comfort food by introducing smoked brisket and adding of culinary history that defines the South.
layers of flavor to create a dish that pays homage to our roots As I look back on my culinary journey, I’m grateful for
while offering something new and exciting. the opportunities, challenges, and support that have shaped
Neutral Ground’s journey is ongoing, and my this path I’m on. My family is my rock, and the South—with
commitment to celebrating the African influence on its vibrant foods and heritage—has always been my home.
Southern cuisine remains unwavering. It’s not just a business; Now, through Neutral Ground, I have the privilege of sharing
it’s a platform for exploring the interconnectedness of our my taste of the South with the world while paying homage to
food, culture, and history. My hope is that through the dishes the African roots that run deep in our Southern foodways.
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Recipe Index SIDES
Broiled Green Beans 37
Southern Bound: Pages 47–50: Photos
courtesy of Visit Mobile Alabama (Mardi Gras
Cheese Soufflé 68 parades, ice cream at Cammie's Old Dutch
BREADS Cheesy Rice Casserole 80 Ice Cream Shoppe, Mobile Carnival Museum,
Bacon and Goat Cheese Popovers 68 Greens and Black-Eyed Peas 87 Three Georges); Coleman Concierge (Spot
Buttermilk Biscuits 90 Pimiento Cornmeal Soufflé 68 of Tea).
Muffin Sliders 29 Red Neck Nachos 29
Orange Almond Popovers 63 Southern Stories: Pages 91–92: Brightside
Sweet and Savory Breakfast Biscuits 74 RESOURCES Creative (Kenyatta Ashford); Emily Unkle
Sideboard: Pages 9–11: Liesa Cole (Roscoe (Hot Catfish and Grits); Kenyatta Ashford
BREAKFAST Hall headshot); Blackbird Creative (Landon (Steak, Wok-Fired Noodles); Emily Dorio
Baked Oatmeal 74 Bryant headshot); Andrew Cebulka (Yakamein).
Cheese Grits 59 (Indaco); Supper Club on Belcourt.
One-Skillet Cornmeal Biscuits and
Gravy 80
Overnight Bacon, Egg, and Cheese
French Toast 74
Overnight Monte Cristo Breakfast
Casserole 71
DESSERTS
Classic Lemon Meringue Pie 45
Fudgy Chocolate Peanut Butter
Brownie Sundaes 60
Grammy Langley’s Chocolate Cake 86
Lemon Cupcakes 45
Lemon Meringue Sandwich Cookies 44
Lemon Napoleons 46
Mini Lemon Charlottes 44
Mini Vanilla Soufflés 67
MAINS
Beef Stew 97
Broccoli, Ham & Cheddar Cobbler 38
Brunswick Stew 60
Cheesy Stovetop Lasagna 59
Chicken-Fried Pork Chops with
Gravy 85
Chipotle Chicken Enchiladas 80
Creamy Garlic-Coconut Shrimp 37
Double-Crust Chicken Pot Pie 59
One-Pot Cajun Pasta 38
Orange Glazed Chicken 37
Potato and Ham Chowder 77
Sheet Pan Mushroom Pizza 81
Slow Cooker Boston Butt 29
Smothered Pork Chops 37
Sunday Pot Roast with Creamy
Cheddar Cheese Grits 59
MISCELLANEOUS
Alabama White Sauce 29
Candied Lemon Peel 46
House Seasoning 85
Lemon Curd 44
Orange Butter 63
Pie Dough 45
Small Batch Swiss Meringue 43
Swiss Meringue 46
Toasted Marshmallow Frosting 45 74
95 T A S T E O F T H E S O U T H | JANUARY • FEBRUARY 2024
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Blue Ribbon Kitchen
Stew by the Spoonful

Savor this Southern-style stew for a rich meal loaded with flavor
Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips
from America’s Favorite County Fair Champion, © 83 Press, 2023.
PHOTOGRAPHY BY JIM BATHIE | RECIPE DEVELOPMENT BY LINDA SKEENS | FOOD STYLING BY KATHLEEN KANEN | STYLING BY LUCY FINNEY
THIS COMFORTING STEW is more than just another warm meal for Linda. She turns to it when the winter chill sets in, but
it always seems to bring back treasured memories of her late son that she still holds near and dear. As cold snaps came and
went, he’d ask for a helping (or two) with several biscuits on the side. He’d probably be tickled to see it in her debut cookbook,
Linda Skeens Blue Ribbon Kitchen, and the stew will always be one of her must-makes this time of year for its scrumptious
flavor and the connections it has to him.
Beef Stew ¼ cup vegetable oil 1 teaspoon chili powder. Add beef, and
MAKES ABOUT 11 CUPS 1 (28-ounce) can diced tomatoes toss to coat.
2 cups red potatoes, peeled and 2. In a large Dutch oven, heat oil
My son, Frank Jr., used to love this stew. I cut into ¾-inch cubes over medium-high heat. Cook beef in
made it when he was in high school, and he 2 cups chopped carrot batches until browned, 4 to 5 minutes
loved to eat biscuits with it. It’s very filling! 2 onions, sliced per batch.
1 clove garlic, minced 3. In a 6-quart slow cooker, stir together
2 tablespoons all-purpose flour 2 teaspoons ground cinnamon beef, tomatoes, potatoes, carrot, onions,
1 tablespoon paprika ½ teaspoon crushed red pepper garlic, cinnamon, red pepper, and
2 teaspoons table salt 1 cup frozen peas, thawed remaining 3 tablespoons chili powder.
3 tablespoons plus 1 teaspoon Buttermilk biscuits, to serve Cover and cook on low heat until
chili powder, divided tender, 8 to 9 hours. Stir in peas. Serve
2 pounds boneless chuck roast, 1. In a large bowl or baking dish, mix warm with buttermilk biscuits.
cut into 1-inch cubes together flour, paprika, salt, and
5 Can’t Miss Events at the
Hilton Head Island Seafood Festival
Attendees at the Hilton Head Island Seafood Festival have plenty of events
packed with delicious bites and wonderful sights throughout the weekend
to choose from, but here are a few things that everyone should catch.
1. GULLAH GEECHEE FOODS 2024 with the Holy, Mole, and Olea & Oyster Roast at historic Honey
AND ARTISAN CRAFTS collaboration dinner with Hilton Horn, along with all manner of
Throughout the schedule, visitors Head Island’s own Chef Tim Nelson mouthwatering pork preparations,
have the opportunity to experience of Holy Tequila. of course.
the culture and cuisine of the 3. CULINARY MASTER CLASSES 5. TOP TIER SIPPIN’
Gullah Geechee people. In 2023,
Indulge your culinary curiosity Throughout the weekend’s events,
nationally-known chef and cultural
with our exclusive Culinary Master guests are able to sample not
ambassador BJ Dennis thrilled Classes. From mastering the art only excellent local wine, beer,
guests at Zero Forks Given (at the of shucking your first oyster to and spirits, but sample nationally-
Omni Hilton Head Oceanfront honing your knife skills for savoring beloved brands as well. Local
Resort) event while Gullah-made delectable pastries, each class is a favorite distilleries Hilton Head
artisan goods, including sweetgrass delectable journey into the world Island Distillery (known for its
baskets, are available at the of gastronomy. Led by renowned playful collection of rums) and
Saturday Seafood Festival. local chefs and nationally-known Lincoln + South Craft Beer are just
2. ISLAND EXPERIENCES tastemakers, these intimate classes two players in the spectacular
In addition to all the incredible offer a week-long exploration of lineup.
cooking and live music, make time various techniques in the kitchen.
To get your tickets, visit
for one of the local excursions. The 4. LOCAL FAVORITE SEAFOOD hiltonheadseafoodfestival.com.
2023 festival featured an ecology- DELICACIES
focused marsh tour with May While many oyster lovers will be
River Excursions (based in nearby familiar with the ritual of opening
Bluffton), followed by a decadent a crisp, cold oyster, but likely less
waterside lunch at Hudson’s on acquainted with South Carolina’s
the Docks. Additionally, award- smaller clustering variety. These
winning Santa Fe, New Mexico, hand-harvested clusters are on full
@hhiseafoodfest
Chef Fernando Olea returns in display at Friday night’s Pig Pickin’

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AU T H E N T I C A L LY S O U T H E R N , A LWAYS D E L I C I O U S

JANUARY/FEBRUARY 2024 vol 21, issue 1

Greens and Make-Ahead Easy Winter

Features 61 ON THE RISE

for an easier start to your day

3 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

Volume 21, Issue 1

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FOUNDER Phyllis Hoffman DePiano

PRESIDENT/CEO Eric W. Hoffman PRESIDENT/CCO Brian Hart Hoffman

EDITORIAL & ADVERTISING OFFICE SUBSCRIPTION CUSTOMER SERVICE

All recipes in each issue pass

dishing with ROSCOE HALL SHARES HIS PASSION

What made you fall in love with

9 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 10

SUPPER CLUB ON PIGEON AND WHALE

11 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

It’s Citrus Season

Pick Your Own

Meyer lemons are a less-

Citrus does not ripen or

Citrus will last up to a month or more stored in the fridge in a resealable

A Few Of Our Favorites

Visit tasteofthesouthmagazine.com for these citrus recipes and many more.

A Prosperous New Year in the Peach State

COZY COMFORT IN ELLIJAY

ROMANTIC WINTER GETAWAY

MAKING MEMORIES IN TIFTON

HOLIDAYS IN ALPINE HELEN

Creamy Chocolate Pie Sweet Potato Casserole

Follow Brenda Gantt for all of her inspiring videos:

Cooking with Brenda Gantt

Two Easy Ways to Order

27 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

29 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

Easy Weeknight Meals

PHOTOGRAPHY BY JOHN O’HAGAN

JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 32

33 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 36

37 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

Lemon Meringue Pie

JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 40

JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 42

2 egg whites, room temperature

1. In the top of a double boiler over

JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 44

45 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 46

Delve into the Southern

JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 48

49 T A S T E O F T H E S O U T H | JANUARY . FEBRUARY 2024

Monday, February 12 (Lundi Gras)

Tuesday, February 13 (Fat Tuesday)

For a full list of parades, routes, and times,

JANUARY . FEBRUARY 2024 | TA S T E O F T H E S O U T H 50

BEATS & TREATS