Taste of the South Magazine
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Taste of the South is filled with wonderful recipes and delightful information on the South's favorite foods. From selecting the freshest fruits and vegetables to learning from the region's outstanding chefs, the topics found in this cooking magazine make it an indispensable tool for cooks everywhere.
Taste of the South Magazine
2d ago
From gorgeous glazed ham and traditional deviled eggs to berry-studded desserts, Easter lunch is quite the feast here in the South. Whether you want to stick with the classics or mix up your Easter menu this year, we’ve got all the delectable spring recipes you need to please your holiday crowd ..read more
Taste of the South Magazine
1w ago
Just when you thought biscuits and gravy couldn’t get any better, we found some ingenious new ways to take it up a notch. We re-imagined some classic recipes without loosing the warm and flaky heart of the original dish.
Buttermilk Biscuits with Sawmill Gravy
Where it all began. You can’t go wrong with a breakfast classic like Buttermilk Biscuits with Sawmill Gravy.
Cheesy Bacon Biscuit Sticks with Cornmeal Gravy
These Cheesy Bacon Biscuit Sticks are dip-able, but not skip-able! One dunk in the Cornmeal Gravy and there is no turning back.
Cornmeal Chicken Biscuits and Gravy
Skip the l ..read more
Taste of the South Magazine
1w ago
Tomatoes will be in season soon and you will be ready! These Green Onion Drop Biscuits with Shrimp and Tomato Gravy are savory and refreshing all at once.
Green Onion Drop Biscuits with Shrimp and Tomato Gravy
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Makes 6 to 8 servings
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
½ teaspoon baking soda
8 tablespoons unsalted butter, melted and divided
1½ cups sour cream
1 cup sliced green onion
½ teaspoon Creole seasoning
Shrimp and Tomato Gravy (recipe follows)
Garnish: sliced green onion
Instructions
Prehe ..read more
Taste of the South Magazine
1w ago
Breakfast for dessert or dessert for breakfast: why not both? Our Chocolate Chip Biscuits with White Chocolate Gravy is a sweet take that lets you enjoy the best of both worlds.
Chocolate Chip Biscuits with White Chocolate Gravy
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Makes 8 servings
Ingredients
2½ cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
2 teaspoons kosher salt
½ cup cold unsalted butter, cubed
1 cup plus 1 tablespoon heavy whipping cream, divided
¾ cup semisweet chocolate chips
White Chocolate Gravy (recipe follows) and fresh strawberries, to serve ..read more
Taste of the South Magazine
1w ago
These Cheesy Bacon Biscuit Sticks are dip-able, but not skip-able! One dunk in the Cornmeal Gravy and there is no turning back.
Cheesy Bacon Biscuit Sticks with Cornmeal Gravy
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Makes 6 to 8 servings
Ingredients
3½ cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 tablespoon baking powder
1 tablespoon kosher salt
½ teaspoon baking soda
½ teaspoon smoked paprika
⅛ teaspoon ground red pepper
1¼ cups cold unsalted butter, cubed
1 cup cold whole buttermilk
½ cup shredded sharp Cheddar cheese
½ cup crumbled cooked bacon, reserving drippings for ..read more
Taste of the South Magazine
1w ago
You can’t go wrong with a breakfast classic like Buttermilk Biscuits with Sawmill Gravy.
Buttermilk Biscuits with Sawmill Gravy
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Makes 4 to 6 servings
Ingredients
3½ cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 tablespoon kosher salt
½ teaspoon baking soda
1¼ cups cold unsalted butter, cubed
1 cup cold whole buttermilk
2 tablespoons unsalted butter, melted
Sawmill Gravy (recipe follows), to serve
Instructions
Preheat oven to 425°. Spray a 12-inch cast-iron skillet with cooking spray.
In a large bowl, stir to ..read more
Taste of the South Magazine
1w ago
Easter is one of Brenda Gantt’s favorite times of the year. This special time when flowers are blooming and the days are more mild, invite fresh ingredients to the table. These Easter sides embody this refreshing time of year and are sure to brighten any table!
Brenda Gantt’s Carrot Salad
Brenda Gantt’s Carrot Salad is an easy recipe that comes together in a snap. The dish needs to be served the day it is made; the more it sits, the more watery it gets.
Brenda Gantt’s Orange Buttermilk Salad
A classic Easter sweet, Brenda Gantt’s Orange Buttermilk Salad is taste of childhood with every ..read more
Taste of the South Magazine
1w ago
Brenda Gantt’s Carrot Salad is an easy recipe that comes together in a snap. The dish needs to be served the day it is made; the more it sits, the more watery it gets.
Brenda Gantt’s Carrot Salad
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Makes about 8 servings
Ingredients
2 pounds whole carrots, coarsely grated
1½ cups mayonnaise
1½ cups raisins
¼ cup sugar
1 Honeycrisp apple, diced
Instructions
In a large bowl, mix all ingredients together, and you will have a big, colorful, healthy salad for your family. Great for covered-dish suppers, too.
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  ..read more
Taste of the South Magazine
1w ago
Brenda Gantt’s Layered Salad pairs perfectly with almost any main dish, so keep it in your back pocket for your next spring dinner or Easter menu.
Brenda Gantt’s Layered Salad
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Makes about 8 servings
Ingredients
1 head romaine lettuce, washed, drained, and chopped
1 (12-ounce) bag frozen sweet English peas, thawed
6 green onions, chopped
1 medium green bell pepper, seeded and chopped
1 (8-ounce) package shredded sharp Cheddar cheese
1 (12-ounce) package sliced bacon, cooked and chopped
Hickory Sweet Dressing (recipe follows)
Instructions
In a large casserole dish ..read more
Taste of the South Magazine
1w ago
A fond family recipe, Brenda honors Aunt Evelyn with a serving of Pineapple Delight Congealed Salad. The citrus and sweet notes are brought together with a zing from a pinc of prepared horseradish.
Aunt Evelyn’s Pineapple Delight Congealed Salad
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Makes 8 servings
Ingredients
1 (3-ounce) package lime gelatin
1 (3-ounce) package lemon gelatin
1½ cups boiling water
1 pint cottage cheese
1 (20-ounce) can crushed pineapple, drained
1 cup mayonnaise
Juice of ½ lemon (about 1 to 2 tablespoons)
½ teaspoon prepared horseradish
Instructions
In a large bowl, stir gelatin in ..read more