Taste of the South

Taste of the South's 100th Issue

  was the only magazine of its kind. “There were very few food magazines on the market, and certainly none that were focused exclusively on traditional Southern cuisine,” says Lorna Reeves, the founding editor of and current editor of . “Our sister publication, , was devoting a few pages in each issue to recipes, and there was a segment of its readership that was begging for more.” Out of this desire, the magazine ’s was born. In the years following, stood on its own apart from and swiftly grew to become the rallying voice behind Southern food and the terrific culinarians who make our region so richly delicious. “With the vast food regions of the South, we wanted a magazine that celebrated those regions,” says Phyllis Hoffman DePiano,

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More from Taste of the South

Taste of the South2 min read
Recipe Index
Bacon and Goat Cheese Popovers 68 Buttermilk Biscuits 90 Muffin Sliders 29 Orange Almond Popovers 63 Sweet and Savory Breakfast Biscuits 74 Baked Oatmeal 74 Cheese Grits 59 One-Skillet Cornmeal Biscuits and Gravy 80 Overnight Bacon, Egg, and Cheese F
Taste of the South6 min read
New Ways with Biscuits and Gravy
MAKES 4 TO 6 SERVINGS (photo on page 30) 3½ cups all-purpose flour, plus more for dusting2 tablespoons sugar1 tablespoon baking powder1 tablespoon kosher salt½ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk2 tables
Taste of the South4 min read
Southern Catfish Fry and Fixins’
MAKES 4 TO 6 SERVINGS 2 (24-ounce) packages assorted fingerling potatoes, cut into quarters3 teaspoons kosher salt, divided3 tablespoons Champagne vinegar, divided1 cup coarsely chopped cornichons⅓ cup thinly sliced red onion1 cup mayonnaise1 tablesp

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