A L L - N EW R E C I P E S

97+
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

T H E S M A L L TO W N I S S U E :
RECIPES Southern Dishes
& TIPS
& Destinations

Carrot
Cake BRENDA
page 85 GANTT’S
Simple Snacks
page 15

MARCH/APRIL 2025 vol. 22, issue 2

$7.99US
04

Breakfast Best Easter New Ways with

for Supper Recipes Orange Rolls
0 74851 02873 5 page 20 page 35 page 71
DISPLAY UNTIL MAY 13, 2025
 ContentsMARCH . APRIL 2025

Features 43 SPRING CHICKEN

Grilled, roasted, and drizzled with
In Every Issue
27 ICONIC SMALL-
TOWN DISHES
gravy, these chicken dishes hit the spot
EDITOR’S LETTER 5
Southern small towns are
home to the creation of some
seriously tasty fare
49 STRAWBERRY BLISS
We've waited all year for strawberry
season to fill our plates with sweetness
SIDEBOARD 7
Products, interviews, and news
from around the South

35 EASTER LUNCH
Celebrate this
springtime holiday
55 TRAVEL FOR A SMALL-TOWN FEEL
Discover these hot spots and
add them to your must-see list
BRENDA’S FAMILY
FAVORITES 15
Quick and easy snacks

with our fresh, AT THE TABLE 20

casual recipes Breakfast-for-dinner favorites

S OUTHERN STAPLES 63
Peanut butter-infused dishes

NEW WAYS 71
Fresh spins on orange rolls

SOUTHERN FLAVOR
TRAIL 81
Unique small-town stays

COOKING CLASS 85
Classic carrot cake

PAULA’S BEST DISHES 89

Paula Deen’s Easter brunch
recipes

S OUTHERN SPIRITS 92
Bloody Mary

RECIPE INDEX 95
45 RARE FINDS 97
An antique cast-iron gem pan

A L L - N EW R E C I P E S

97+
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

T H E S M A L L TO W N I S S U E :
RECIPES Southern Dishes
& TIPS
& Destinations

Carrot
Cake BRENDA
GANTT’S
Simple Snacks

Breakfast Best Easter New Ways with

for Supper Recipes Orange Rolls
page 20 page 35 page 71

on the
h cover
CARROT CAKE
(recipe on page 85)
PHOTOGRAPHY BY JIM BATHIE

34 54 RECIPE DEVELOPMENT BYAMANDA STABILE

FOOD STYLING BY VANESSA ROCCHIO

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 2

 taste south March/April 2025
OF
THE

Volume 22, Issue 2

®

EDITORIAL
EDITORIAL DIRECTOR, FOOD Daniel Schumacher

MANAGING EDITOR, FOOD ADMINISTRATIVE SR. ART DIRECTOR

Whitney Durrwachter Tracy Wood-Franklin
FOOD EDITOR Jan Jacks Potter SENIOR ART DIRECTOR Cailyn Haynes
SENIOR COPY EDITOR, FOOD Meg Lundberg ART DIRECTOR Celie O’Meara
EDITORIAL ASSISTANT Kaitlyn Shehee
ST YLIST Maghan Armstrong
SENIOR PHOTOGRAPHER John O’Hagan CONTRIBUTING ST YLISTS
PHOTOGRAPHERS Mary Beth Jones, Maggie Ratliff
Jim Bathie, Stephanie Welbourne Steele
CONTRIBUTING PHOTOGRAPHER TEST KITCHEN DIRECTOR Laura Crandall
Kyle Carpenter FOOD ST YLISTS/RECIPE DEVELOPERS
Ola Agbodza, Aaron Conrad,
SENIOR DIGITAL IMAGING SPECIALIST Katie Moon Dickerson, Kathleen Kanen,
Delisa McDaniel Vanessa Rocchio, Amanda Stabile
TEST KITCHEN ASSISTANT/PREP COOK
Madison Harvel

D I G I TA L M E D I A A D M I N I S T R AT I V E
DIGITAL EDITOR Courtney duQuesnay EVENT DIRECTOR Charlotte Gibens
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Taste of the South ISSN 1559-2138 is published bimonthly (with a double issue of November/December) by Hoffman Media, LLC, 2323 2nd Avenue North, Birmingham,
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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 WHEN I THINK ABOUT WHAT MAKES THE SOUTH FEEL LIKE THE SOUTH,
unique tastes in mind. my mind, as you’d expect, goes right to food: the cornbread and cracklin’s, the okra
and the fried chicken, and a whole sideboard packed with sweets. More than the food
Camellia Beans is an official
itself, it’s the people who create Southern hospitality and seemingly effortless charm.
partner of Taste of the South From Louisiana to Virginia’s horse country, I’ve seen this time and again in Southern
magazine and used small towns, so in this issue, we’re celebrating those pockets of greatness across
exclusively in our recipes. the region.
Throughout the issue, you’ll find small Southern towns along with some larger
cities that have just that sort of feel. I’ve always been a beach person, so Ocean
Springs, Mississippi, with its seaside collection of shops, restaurants, and artisans
was a breath of fresh air along the Mississippi Gulf Coast, but over the past few
years in West Virginia, I’ve gained a lot of appreciation for the mountains. You’ll
find those special places and more starting on page 55.
In addition to reasons to jump in the car, we also gathered some special dishes
that hail from towns and counties around the South. From comforting Burgoo and
fig-studded Ocracoke Island Fig Cake to Natchitoches Meat Pies and Texas Kolaches,
you’ll find all sorts of ways to bring those local flavors to your kitchen starting on
page 27.
You’ll want to keep your cast iron at the ready for a few new (and classic) ways
with spring chicken. It’s the protein that shows up most often on my home menus
because of its versatility, ease of cooking, and general popularity (I’ve still got two
young kids with discerning palates to feed). The Lemon and Olive Roasted Chicken
(page 45) is one that will be making a few appearances at our house this spring, as
chicken leg quarters are my favorite.
Whether you’re looking for the season’s best strawberry recipes (we have some
real showstoppers, including Strawberry-Lemon Tiramisù and classic Strawberry
Pie), starting on page 49, or are just here for another of Brenda Gantt’s timeless tales
(starting on page 15), you’ll come away with something to get excited about.

Daniel Schumacher
Editorial Director
 Sideboard

tastes & tools Don’t miss out on these

pantry must-haves

BY KAITLYN SHEHEE

1 ALL Y’ALLS FOOD 2 GULLAH GOURMET 3 FARMERS JAM COCKTAIL 4 JAR MASALA
PLANT-BASED JERKY CREAM DA CRAB SOUP SYRUPS Handcrafted, authentic, and
Satisfy your cravings with a This rich and creamy crab soup mix Get your jam on with these flavorful—these are just a few
mouthwatering, protein-packed is just what’s missing from your delectable Atlanta cocktail syrups words to describe the quality of
Texas snack that delivers the rich pantry. Simply add your favorite that are sure to dazzle at any products you get from Jar Masala.
flavors and satisfying texture of crabmeat and half-and-half and get-together. Farmers Jam makes When you choose from options
classic jerky without any animal you have a delicious meal for four all-natural, super delicious products like Garden Masala or Cajun Masala,
products. You can’t go wrong with that comes together in a snap. that benefit family farms. Sourcing you’ll find blended perfection to
flavors like Black Pepper & Sea Salt Satisfy all your soup needs with fruit from farms in Georgia, South spice up your dishes. Shop the
and Prickly Pear Teriyaki, both of South Carolina’s Gullah Gourmet Carolina, and Florida, every sale collection now to discover your
which will tantalize your senses and you will always have a helps its annual fruit tree fund, favorite flavor harmony from
and have you coming back for tasty supper close at hand. which has aided in planting this Snellville, Georgia, business.
another bite of this Texas favorite. gullahgourmet.com more than 1,800 fruit trees and jarmasala.com
allyallsfoods.com bushes on family farms since 2018.
thefarmersjam.com

7 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 new +noteworthy Exciting new spots to
indulge at and explore

FISH COMPANY TACO Destination:

Galveston, Texas Jacksonville
Specializing in inventive, globally inspired
seafood tacos, Fish Company Taco is happy hour and dinner and introduced Explore all the culinary
the newest can’t-miss spot in Galveston, additional menu items, like chilled and delights that await you
Texas. With a mission of celebrating the roasted oysters sourced from Prestige in Jacksonville, Florida.
bounty of the Gulf, as well as peak-season Oysters. Fresh, breezy fare awaits locals We’ve listed a few of our
produce from area growers, the restaurant and day-trippers who come down for favorites to help
has rejuvenated the food scene with beach getaways with Chef Joe Cervantez get you started:
tacos, sides, and featured specials that are and Pier 6’s culinary team at the helm of
irresistible and will have you chowing down this lovely taco destination. • Dick’s Wings & Grill
in no time. Since opening, it has rolled out fishcompanytaco.com
• Maddy D’s

• Metro Diner

THE VANDIVER | Clayton, Georgia • The Kitchen at

Every dish tells a story at American Intuition Ale Works
tavern-style eatery The Vandiver,
located in Clayton, Georgia. Amidst • Blue Bamboo Canton
the rustic charm of the north Georgia Bistro
mountains, your culinary journey here is
rooted in regional flavor and adventure, Learn more about all
and you’ll have a memorable meal in Jacksonville has to offer
a place where local lore inspires. With at visitjacksonville.com.
ingredients sourced from local friends
and neighbors, the menus combine the
familiarity and comfort of American
classics with contemporary twists to
entice your taste buds. Enjoy selections
from the brunch and dinner menus,
like a lox bagel, sunburst trout, or an
unforgettable Bolognese. You’re sure
to leave satisfied after a meal here and
more than likely with a story or two
of your own to tell family and friends.
thevandiverclayton.com

9 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 new +noteworthy Exciting new spots to
indulge at and explore

that had survived the building’s

Southern
renovation—and opened to much
anticipation, this quickly beloved spot
Back Roads is perfect for getting a delightful sip
SPRING amidst the lively atmosphere of the
EXPERIENCES Magic City. Indulge in the expansive
selection of handcrafted cocktails,
Dramatic cliffs and each meticulously prepared with
cascading waterfalls premium spirits, fresh ingredients,
make Tallulah Gorge in and refined elegance. Whether you’re
Rabun County, Georgia, POGO | Birmingham, Alabama looking for a night out with friends or
a delightful northeast Nestled in the historic Armour & a cozy spot for date night, Pogo is your
Georgia day trip. Co. building, Pogo is the newest go-to destination for an unforgettable
vibrant cocktail bar in Birmingham, evening. Enjoy all that Pogo has to offer,
Alabama. With a name inspired by including live jazz performances on the
The Georgia Museum
a pogo stick—an unexpected find weekend. armour-house.com/pogo
of Agriculture in
Tifton is a family
favorite that illustrates
the area’s farming THE TURKEY BOOK
economy through Jesse Griffiths and Ben O’Brien
history. James Beard Award-winning author
and chef Jesse Griffiths and friend Ben
O’Brien embark on a richly photographed
Theatre Dublin—the four-state spring tour chasing the wild
renovated 1934 theater turkey in this unique work. Connecting
in Dublin, Georgia— with fellow hunters and chefs who share
wows guests with live local techniques, recipes, and traditions,
productions, concerts, the result is a fresh take on the modern
and films. hunting narrative and our relationship
to these enigmatic birds. Images by Jody
Horton and Sam Averett illustrate the
Vibrant azalea blooms
journey, including detailed, step-by-
and grand live oaks
step processing instructions and more
make Boone Hall
than 100 recipes covering a wide range
Plantation & Gardens
of familiar and unique preparations.
in Mount Pleasant,
thewildbooks.com/the-turkey-book
South Carolina, a must-
visit this spring.

Take a stroll down

the Harborwalk to
take in the charming
shops, restaurants, and
galleries in Georgetown,
South Carolina.

11 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 dishing with
CHEF BLAKE JACKSON shines a light on
the unique cultural and culinary influences
of Shreveport, Louisiana

From an early age, CHEF BLAKE

JACKSON has had a passion for
cooking. Thanks to his parents and
“chosen” grandmother, Mary “Mae
Mae” Reliford, he found a deep love for
the practice and established Mae & Co.
in her honor in Shreveport, Louisiana.
Adding on to Mae & Co. is Heron, a
fine-dining restaurant attached to
the casual oyster bar, and business is
thriving with a supportive community
behind him. We caught up with Blake
to learn more about the culinary scene
in Shreveport, his restaurants, and
what they bring to the table.

How did the concepts for Mae & Co. and Heron come
about? This opportunity came about in a really big space,
so we actually cut the restaurant in half. I knew that I
wanted to have [in the long run of my career] a place
that was more about the things I enjoyed, like cooking
for friends and family, but then also a place that was
more about what my career had been and what I’ve been
pushing myself toward, which was fine dining. So, we
took one side of this large restaurant and turned it into a
small, casual oyster bar with fried chicken, po’ boys, and
raw oysters. Then the other side we turned into Heron,
which is more of a fine-dining restaurant.

Can you describe the culinary scene in Shreveport?

I’m most proud of out of all of this is my kitchen team
all have little tips and tricks they’ve picked up over the
years. We’re in a really unique geographic area because
Shreveport is, yes, Louisiana and we have that influence,
but we are also next to Arkansas and the Appalachian-
style foods. We are next to the traditional soul foods of
Mississippi and the Tex-Mex influence of Texas. We’re in very intentional about what we’re doing, and I think that
a corner where that affects everything we do, and the really sets the tone for everything we do. We’re going to do
people who come into our kitchens to work have worked it with passion and heart, and a lot of that comes from the
all over and they bring that influence with them. We’re different cultural influences we have.

Chef Blake Jackson | @chefblakejackson

eatmaeco.com | 1023 Provenance Pl. Blvd. | Shreveport, Louisiana

13 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 Brenda’s Family Favorites

A Southern Spring
Get outside and enjoy the natural beauty of the season or just
sit on the porch and try a bite of these tasty snacks
STORY AND RECIPES BY BRENDA GANTT | PHOTOGRAPHY BY JIM BATHIE | FOOD STYLING BY VANESSA ROCCHIO | STYLING BY MARY BETH JONES

THE END OF WINTER beautiful?” And he’d point to the tree, secluded in the edge
always brings a tinge of the woods beside the hayfield behind the old farmhouse.
of excitement around I was a little girl. I was more enamored with my daddy than I
our house. I love being was with the trees, but in time, I did come to love the beauty
outside, and sometimes, of the spring blooms, especially the dogwood. “Uh huh,” I’d
winter keeps me cooped nod my head and keep following in his footsteps.
up a bit too long! I often Seems like every year, he would ease out into the
find myself standing at underbrush, and, holding two fingers back to me, he’d
the kitchen window in caution, “Now, you stay here. I’ll be right back.” I always
the twixt and tween of waited. He zigzagged around a few branches and made his
winter and spring. It’s a way to the dogwood. Reaching up, he plucked one bloom and
bit too cold to go out but crisscrossed his way back to me.
just warm enough to not “You see this right here?” Pointing to the crimson stains
want to stay inside! And at the edges of the bloom with his weathered and calloused
so, when those spring finger, he’d ask, “Do you know what that is?” Daddy had a
mornings start to warm just a bit and the daffodils start gentlemanly Southern drawl and would elongate his vowels,
to peek their vibrant green stalks up above the crust of the and the memories of his words are particularly vivid. I’d
ground, I start to get excited about what is yet to come! always shrug my shoulders, just because I wanted him to
Soon enough, as those yellow blooms of the daffodils finish telling the story. And he would. “That’s Jesus. That’s
begin to blossom and the pink azalea buds start to take where they drove nails through His hands and His feet.
shape, my favorite springtime decoration finally makes an And that’s the blood from the crown of thorns. Those are
appearance—the crisp, white dogwood bloom . . . four petals His crimson stains. And that’s why the dogwood blooms at
surrounding a puffy green cluster in the middle of the bloom, Easter. Because the Lord wants us to remember what He
with stains of crimson centered at the end of each cluster. did for us.” I would smile and nod, and we would continue
Dogwoods bloom when the forest is still quiet from our early morning expedition down beside the hayfield. For
its winter slumber. The hardwoods are just beginning him, it might have been a way to pass the time and smoke a
to show new growth, and the evergreens are usually still cigarette, but for me, it was a special time with my daddy.
drab green from the winter. The white of the dogwood Years later, George and I moved from Linden in
blooms pop through the drab west
w Alabama to Andalusia,
and the dreary of the sleepy y B R E N DA- I S M Alabama, to George’s family
A
forest like nature’s alarm land. We picked out a corner
clock, declaring that it is time You never know what something opposite his parents. We
for the rest of the forest to were close enough to be of
w
wake up! means to someone. What could help when we were needed
We had dogwood trees be something trivial to you but far enough away to have

might just bless someone else for

in the woods of Pickens some privacy as our little
County. My daddy loved to family grew. We cleared off a
walk in the edge of the woods, a lifetime. Share your blooms. homesite a few hundred feet
admiring their brilliance.
He’d say, “Brenda, look at
Others need to see beauty, too. from the road. Back then, the
underbrush and forest were
those blooms. Aren’t they y so thick that you could barely

15 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 Corn Dip
page 17

see the highway. Pine trees as big as firetrucks and oak trees Each spring, their blooms bring back such fond memories.
draped in scuppernong vines were all surrounded by holly So do the dogwoods. You see, one morning as I went
trees, privet hedge, and plenty of other stickers and thorny to check the daffodils, my breath was nearly taken away at
bushes. Some mornings, I’d look out my kitchen window the overnight invasion of the dogwood blooms. That murky
and miss the view from the kitchen in Pickens County. brown and green forest had been lit up as if with white
That hayfield seemed a million miles wide at times, and fireworks, and the blooms covered our yard from one side to
certainly, the thick forest that circled our new home made the other. “George!” I hollered out, forgetting he was nearly
me appreciate the vastness of the hayfield even more. right behind me. “Would you look at this?!” And he did.
But that first spring, something magical happened. Taking me by the hand, he walked me out into the edge
George’s momma had given me some daffodils the winter of the woods and plucked a bloom from the nearest tree.
before, and I caught glimpses of a few of their emerald “You know what this is?” he asked. And I did. But it was
green blades breaking the surface of the ground. Every such a sweet moment to me that I dared not say a word. I just
day, I searched them out with eagerness, hoping to find listened intently as my God-fearing husband told me about
more emerald from late-growing bulbs, and soon enough, Jesus and the cross, Easter and the crimson stains of the
I found myself hoping for the bright yellow blooms to dogwood bloom. And the sweet memories of George teaching
emerge. And one morning, there they were . . . bright as the our children and grandchildren that same lesson flood back
sun and scattered in a patch as big as a bathtub! It was such every spring. Those dogwood blooms seem to make Easter
a beautiful sight, I nearly cried! George joined me, and we a little more special.
wondered if more would bloom in the coming days.
And still, each morning, I’d go check for more. They
Brenda Gantt is the owner of The Cottle House Bed & Breakfast in
never let me down. They still don’t. That same bathtub-size Andalusia, Alabama. Follow along on her cooking adventures at
patch still grows every year in the same spot in the yard. Cooking with Brenda Gantt on Facebook and Instagram.

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 16

 Hannah’s Chunky Guacamole Corn Dip
MAKES 8 SERVINGS MAKES ABOUT 8 CUPS ( photo on page 16)

4 ripe avocados 2 (11-ounce) cans corn with green and red bell
½ cup tomato (finely chopped) pepper (drained)
½ cup fresh cilantro (finely chopped) 1 medium bell pepper (chopped)
½ lemon (juiced) 2 cups sharp Cheddar cheese (grated)
¾ teaspoon garlic salt 1 cup mayonnaise
Tortilla chips 1 cup sour cream
3 green onions (chopped)
1. Cut avocados in half lengthwise and remove pit. With 1 (4-ounce) can chopped green chiles
a spoon, remove avocado flesh and place in a medium 4 fresh jalapeño peppers (diced)
bowl. With the tines of a fork, mash avocado until Corn or tortilla chips
chunky.
2. Add remaining ingredients and stir. Serve with tortilla 1. In a large bowl, mix all ingredients together and
chips or heap it up on your favorite tacos. refrigerate. Serve with corn or tortilla chips.

17 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 Every turn has a
story, and every bite
tastes like home.
You’ll Änd it all
right here in
Lawrenceburg,
Kentucky.

v i s i t l aw r e n c e b u r g k y. c o m
 At the Table

Breakfast
for Supperέ
PHOTOGRAPHY BY KYLE CARPENTER | RECIPE DEVELOPMENT BY OLA AGBODZA
FOOD STYLING BY KATHLEEN KANEN | STYLING BY MAGHAN ARMSTRONG

Having breakfast for dinner

might be the best time to
leisurely enjoy these morning
favorites. They’re so quick and
easy and too delicious to save
for weekends.

Cheesy
Grits
Bowls
page 25
 Cheesy Sausage,
Onion, and Potato
Frittata
page 25
 Savory
French Toast
page 25

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 22

 Smoked Sausage ¾ cup all-purpose flour thyme, salt, and pepper. Add flour, and
Casserole ½ pound smoked sausage, halved whisk until combined. Refrigerate until
MAKES 4 TO 6 SERVINGS lengthwise and cut crosswise ready to use.
into 4½-inch pieces 3. In prepared pan, toss together
4 large eggs 1 tablespoon vegetable oil sausage and oil.
1 cup cold whole milk Warm brown gravy, to serve 4. Bake until sausage begins to brown,
1 tablespoon cold water 10 to 15 minutes. Pour batter between
2 tablespoons finely chopped 1. Preheat oven to 400°. Lightly spray sausage pieces, and bake until puffed
fresh chives a 13x9-inch baking dish with cooking and golden brown, 18 to 20 minutes
1 tablespoon chopped fresh spray. more. Serve immediately with warm
thyme 2. In a large bowl, whisk together eggs, gravy.
½ teaspoon kosher salt cold milk, and 1 tablespoon cold water
¼ teaspoon ground black pepper until well combined. Stir in chives,

23 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Creamy Baked Eggs
page 25
 Savory French Toast and salt. Cover, reduce heat to tender, 6 to 8 minutes. Stir in sausage,
MAKES 4 SERVINGS ( photo on page 22) medium-low, and simmer, whisking bell pepper, and garlic; cook for 1 to
occasionally, until grits are tender, 2 minutes.
5 large eggs 20 to 25 minutes. Add cheese, and stir 4. In a large bowl, whisk together eggs,
1 cup whole milk until melted. Keep warm. parsley, salt, and crushed red pepper.
1 teaspoon chopped fresh thyme 2. Meanwhile, in a 12-inch nonstick Pour egg mixture over hash brown
½ teaspoon kosher salt skillet, melt 1 tablespoon butter over mixture, and sprinkle with cheese. Cook
¼ teaspoon ground black pepper medium-high heat. Crack eggs into over medium heat, without stirring,
6 tablespoons unsalted butter, skillet, and cook to desired doneness. until bottom is set, about 2 minutes.
divided Remove from skillet. Wipe skillet 5. Bake just until set, 20 to 22 minutes.
8 slices thick-cut white bread clean. Let stand for 5 minutes. Serve with
1 cup shredded fontina cheese 3. In same skillet, melt remaining salad, and garnish with parsley, if
Warm pepper jelly and bacon, 1 tablespoon butter over medium desired.
to serve heat. Add tomatoes, and cook,
Garnish: chopped fresh thyme stirring occasionally, until tomatoes Creamy Baked Eggs
are blistered, about 5 minutes. MAKES 4 SERVINGS ( photo on page 24)
1. In a large bowl, whisk together eggs, 4. Divide grits among serving bowls.
milk, thyme, salt, and pepper until well Top with bacon, fried egg, and 8 large eggs
combined. tomatoes. Season to taste with salt 8 tablespoons heavy whipping
2. In a large nonstick skillet, melt and pepper, and garnish with green cream
2 tablespoons butter over medium- onion, if desired. Serve immediately. ½ teaspoon kosher salt
high heat, swirling to coat skillet. ¼ teaspoon ground black pepper
3. Dip 3 bread slices in egg mixture; Cheesy Sausage, 8 spears asparagus, trimmed and
place in skillet. Reduce heat to Onion, and Potato cut into 3-inch pieces
medium; cook until golden brown, Frittata 1 teaspoon unsalted butter
about 2 minutes. Using a spatula, turn MAKES 4 TO 6 SERVINGS 2 tablespoons panko (Japanese
bread slices, and immediately top each ( photo on page 21) bread crumbs)
with 2 tablespoons cheese. Cook until 2 tablespoons freshly grated
bottom is golden brown and cheese 1 (16-ounce) package bulk pork Parmesan cheese
is melted, about 2 minutes. Place on sausage Toasted brioche bread slices,
a serving plate. Repeat procedure 1 tablespoon vegetable oil to serve
with remaining butter, remaining 1 small yellow onion, thinly
bread slices, and remaining egg sliced (about 1 cup) 1. Preheat oven to 425°. Line a rimmed
mixture. Serve with warm jelly and 3 cups refrigerated shredded baking sheet with parchment paper.
bacon. Garnish with thyme, if desired. hash brown potatoes Spray 4 (4-ounce) ramekins with
1 cup chopped red bell pepper cooking spray.
Cheesy Grits Bowls 1 clove garlic, minced 2. Crack 2 eggs into each prepared
MAKES 4 SERVINGS ( photo on page 20) 12 large eggs, beaten ramekin, and top each with
¼ cup chopped fresh parsley 2 tablespoons cream. Sprinkle with
4 cups low-sodium chicken broth 1 teaspoon kosher salt salt and pepper. Top each with 2 to
¾ cup stone-ground grits 1⁄8 teaspoon crushed red pepper 3 pieces of asparagus. Place ramekins
4 tablespoons unsalted butter, ½ cup freshly grated white on prepared pan.
divided Cheddar cheese 3. Bake until mixture is bubbly and
¼ teaspoon kosher salt, plus more Green salad, to serve eggs have reached desired doneness,
to taste Garnish: chopped fresh parsley 8 to 12 minutes.
1½ cups freshly shredded Gouda 4. Meanwhile, in a small saucepan, melt
cheese (about 6 ounces) 1. Preheat oven to 350°. butter over medium heat. Add bread
4 large eggs 2. In a 10-inch cast-iron skillet, cook crumbs, and cook, stirring constantly,
1½ cups grape tomatoes, halved sausage over medium-high heat, until toasted and light golden brown,
Ground black pepper, to taste stirring occasionally, until browned 2 to 3 minutes. Remove from heat, and
8 slices thick-cut bacon, cooked and crumbly, about 8 minutes. Using let cool. Toss together cooled bread
and chopped a slotted spoon, remove from skillet. crumbs and cheese.
Garnish: thinly sliced green onion 3. Add oil and onion to skillet; cook 5. Top each ramekin with 1 tablespoon
over medium-high heat, stirring bread crumb mixture. Serve with
1. In a large saucepan, bring broth to frequently, until onion is translucent, toasted brioche.
a boil over medium-high heat. Slowly 3 to 5 minutes. Add hash browns,
whisk in grits, 2 tablespoons butter, and cook, stirring occasionally, until

25 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 IcOnIc

Try a taste of these local legends that originated

in cities and towns throughout the South

PHOTOGRAPHY BY JIM BATHIE

FOOD STYLING BY VANESSA ROCCHIO | STYLING BY JAN JACKS POTTER
Kolaches
page 29

ORIGIN STORY
Czech immigrants brought kolaches to Texas in the
19th century and evolved them into a beloved
local tradition with sweet and savory variations.

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 28

 WEST TEXAS over ends, pinching seams closed. allspice. In a small bowl, stir together
Place, seam side down, in prepared 1 tablespoon warm water and baking
Kolaches pan. Cover and let rise in a warm, soda; add buttermilk and vanilla bean
MAKES 8 ( photo on page 28) draft-free place (75°) until puffed and paste, stirring until well combined. With
dough holds an indentation when mixer on low speed, gradually add flour
4¼ to 4½ cups all-purpose flour, pressed, about 30 minutes. Pinch mixture to sugar mixture alternately
divided, plus more for dusting closed seams as needed. with buttermilk mixture, beginning and
¼ cup sugar 9. Bake until golden brown, 20 to ending with flour mixture, beating just
1 tablespoon kosher salt 25 minutes. Let cool slightly in pan. until combined after each addition.
1 cup warm water (115° to 120°) Fold in pecans.
1 (0.25-ounce) package instant OCRACOKE, NORTH CAROLINA 5. Spray a 10-inch tube pan with
yeast baking spray with flour. Spread batter
½ cup olive oil Ocracoke Island into prepared pan. Firmly tap pan on
2 large eggs Fig Cake a kitchen towel-lined counter several
1 pound smoked sausage, cut MAKES 1 (10-INCH) CAKE times to settle batter and release any
into 8 (3½-inch) pieces air bubbles.
1½ cups dried figs, stemmed 6. Bake until a wooden pick inserted
1. In the bowl of a stand mixer fitted 1½ teaspoons vanilla extract near center comes out clean,
with the paddle attachment, beat ½ cup water 55 minutes to 1 hour and 5 minutes,
2 cups flour, sugar, and salt at low 21∕3 cups granulated sugar loosely covering with foil during final
speed until combined. ½ cup firmly packed light brown 5 minutes of baking to prevent excess
2. In a small bowl, whisk together sugar browning. Let cool in pan on a wire rack
1 cup warm water and yeast until 4 large eggs, room temperature for 15 minutes. Invert cake onto a wire
dissolved. Let stand until foamy, 2∕3 cup vegetable oil rack, and let cool completely.
about 10 minutes. 1 teaspoon packed lemon zest 7. Pour Caramel Glaze onto cooled
3. Add yeast mixture and olive oil 22∕3 cups all-purpose flour cake. Store in an airtight container for
to flour mixture; beat at medium 1½ teaspoons kosher salt up to 3 days.
speed for 2 minutes. Add eggs; beat 1½ teaspoons ground nutmeg
at medium-high speed for 2 minutes. 1½ teaspoons ground cinnamon Caramel Glaze
With mixer on low speed, gradually 1 teaspoon ground allspice MAKES ABOUT 11⁄3 CUPS
add 2¼ cups flour, beating just until 1 tablespoon warm water (90°)
combined and stopping to scrape 1¼ teaspoons baking soda 1 cup granulated sugar
sides of bowl. 2∕3 cup whole buttermilk, room 1∕3 cup water
4. Turn out dough onto a lightly temperature 1∕3 cup plus 3 tablespoons
floured surface. Using clean hands, 1 tablespoon vanilla bean paste heavy whipping cream, room
knead dough until a smooth dough 1½ cups chopped toasted pecans temperature and divided
forms, 6 to 8 minutes; add up to Caramel Glaze (recipe follows) 2 tablespoons unsalted butter,
remaining ¼ cup flour, 1 tablespoon softened
at a time, if necessary. 1. In the work bowl of a food ¼ teaspoon kosher salt
5. Spray a large bowl with cooking processor, combine figs and vanilla ½ cup confectioners’ sugar, sifted
spray. Place dough in bowl, turning extract. With processor running, add
to grease top. Cover and let rise in ½ cup water in a slow, steady stream 1. In a medium saucepan, bring
a warm, draft-free place (75°) until until mixture is puréed, stopping to granulated sugar and 1⁄3 cup water to
doubled in size, 45 minutes to 1 hour. scrape sides of bowl. a boil over medium-high heat, stirring
6. Preheat oven to 375°. Line a baking 2. Preheat oven to 350°. just until sugar dissolves. Cook, without
sheet with parchment paper. 3. In the bowl of a stand mixer fitted stirring, until mixture turns light amber
7. In a medium skillet, cook with the paddle attachment, beat in color and a candy thermometer
sausage over medium heat, turning sugars and eggs at medium speed registers 340°, 10 to 15 minutes. Remove
occasionally, until browned, about until smooth and slightly thickened, from heat, and carefully whisk in 1⁄3 cup
5 minutes. Let drain on paper towels, about 2 minutes, stopping to scrape cream, butter, and salt. (Mixture will boil
and let cool. sides of bowl. Add fig purée, oil, and vigorously.) Let cool completely.
8. Lightly punch down dough, and lemon zest; beat until thickened 2. Add confectioners’ sugar to caramel
divide into 8 portions. Roll each and well combined, 2 to 3 minutes, mixture, whisking until smooth. Whisk
portion into a 4-inch oval, and place stopping to scrape sides of bowl. in up to remaining 3 tablespoons cream
1 piece of sausage on each oval. Roll 4. In a large bowl, whisk together until desired consistency is reached.
dough over sausage on long side; fold flour, salt, nutmeg, cinnamon, and Use immediately.

29
2 9 TA S T E O F T H E S O U T H | MARCH . APRIL 2025
 ORIGIN STORY
Hailing from North Carolina’s Ocracoke Island, this cake
was traditionally made with pecans and a buttery glaze,
reflecting the island’s resourceful baking traditions.
Natchitoches
Meat Pies
page 33

ORIGIN STORY
Natchitoches meat pies originated in the 18th century in
Natchitoches, Louisiana, blending Spanish, French, and Native
American influences to create a deep-fried regional delicacy.
Burgoo
page 33

ORIGIN STORY
Burgoo originated in 19th-century western Kentucky as
a stew made from whatever meats and vegetables were
available, and it was often served at political events.

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 32

 OWENSBORO, KENTUCKY 1. In a large cast-iron Dutch oven, 1 teaspoon dried oregano
combine beef, pork, chicken, and ¾ teaspoon kosher salt
Burgoo stock. Bring to a boil over high heat. ¾ teaspoon ground black pepper,
MAKES 8 SERVINGS ( photo on page 32) Reduce heat to medium-low, cover, divided
and cook, stirring occasionally, for ½ teaspoon crushed red pepper
1 pound beef stew meat 1 hour. ¼ teaspoon smoked paprika
1 pound pork loin roast, cut into 2. Remove chicken from pot. Shred 1 tablespoon all-purpose flour,
1-inch pieces chicken with 2 forks, discarding plus more for dusting
2 chicken leg quarters, skin bones. Return chicken to pot. Add ½ recipe Savory Pie Dough (recipe
removed potatoes, carrots, onion, bell pepper, follows)
3 cups chicken stock beans, tomato sauce, tomatoes, 1 large egg
1 pound Yukon gold potatoes, Worcestershire, brown sugar, salt, 1 tablespoon water
peeled and cubed black pepper, and ground red pepper. Rémoulade, to serve
2 medium carrots, peeled and sliced Bring to a boil over medium-high
1 cup chopped yellow onion heat. Reduce heat to medium, and 1. In a medium skillet, combine beef,
1 cup chopped red bell pepper cook, stirring occasionally, until pork, onion, bell pepper, celery, garlic,
1 cup cooked dried* or frozen potatoes and carrots are tender, oregano, salt, ¼ teaspoon black pepper,
baby lima beans about 20 minutes. crushed red pepper, and paprika.
2 (8-ounce) cans tomato sauce 3. Reduce heat to low, cover, and Cook over medium-high heat, stirring
1 (14.5-ounce) can diced tomatoes cook, stirring occasionally, until soup frequently, until meat is browned and
3 tablespoons Worcestershire reaches desired consistency, about crumbly, about 6 minutes. Drain any
sauce 30 minutes. Serve with biscuits. excess liquid. Sprinkle flour on top, and
1 tablespoon firmly packed light stir until combined. Let cool for at least
brown sugar *We used Camellia Brand Green Baby 10 minutes.
2 teaspoons kosher salt Lima Beans. 2. Preheat oven to 400°. Line a baking
½ teaspoon ground black pepper sheet with parchment paper.
1∕8 teaspoon ground red pepper NATCHITOCHES, LOUISIANA 3. On a lightly floured surface, roll
Biscuits, to serve 1 disk Savory Pie Dough to 1⁄8-inch
Natchitoches thickness. Using a 5-inch round cutter,
Meat Pies cut dough into 7 circles, rerolling scraps
MAKES 7 if necessary. Place on prepared pan.
Reserve remaining dough for another
¼ pound ground chuck batch of hand pies, if desired.
¼ pound ground pork 4. In a small bowl, whisk together egg
¼ cup minced yellow onion and 1 tablespoon water. Brush edges of
¼ cup finely chopped red bell dough with egg wash. Spoon about
pepper 3 tablespoons meat mixture into
1 (10-inch) stalk celery, finely center of each circle. Fold dough over
chopped meat mixture. Using the tines of a fork
1 clove garlic, minced dipped in flour, crimp edges to seal
each pie. Refrigerate until chilled, about
10 minutes. Using a sharp knife, cut
3 slits into top of each pie to vent. Brush
tops with remaining egg wash. Sprinkle
with remaining ½ teaspoon black
pepper.
5. Bake until golden brown, 20 to
25 minutes. Let cool slightly on pan;
serve warm with rémoulade.
Savory Pie Dough
MAKES DOUGH FOR 14 HAND PIES

3 cups all-purpose flour, plus

more for dusting
1 teaspoon kosher salt
½ cup cold unsalted butter, cubed
½ cup cold vegetable shortening
½ cup ice water
1 teaspoon apple cider vinegar

1. In a large bowl, whisk together flour

and salt. Using a pastry blender, cut in
cold butter and cold shortening until
mixture is crumbly. Slowly add ½ cup
ice water and vinegar, stirring with a
fork until a shaggy dough forms.
2. Turn out dough onto a lightly floured
surface, kneading 3 to 4 times until
dough comes together. Divide dough in
half, and shape into 2 disks. Wrap each
ORIGIN STORY
tightly in plastic wrap, and refrigerate
for at least 1 hour or up to 2 days. According to lore, the tangy, mayonnaise-based Alabama-
style white sauce was created in 1925 by Big Bob Gibson
DECATUR, ALABAMA in Decatur, Alabama.

White Barbecue Sauce

MAKES 11⁄3 CUPS

1 cup mayonnaise*
3 tablespoons apple cider vinegar
1 tablespoon prepared
horseradish
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
Smoked wings, to serve

1. In a medium bowl, whisk together

mayonnaise, vinegar, horseradish,
Worcestershire, dry mustard, paprika,
lemon juice, salt, garlic powder, and
peppers until smooth. Cover and
refrigerate until ready to use. Serve
with smoked wings.

*We used Blue Plate Mayonnaise.

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 34

 PHOTOGRAPHY BY JIM BATHIE | RECIPE DEVELOPMENT BY
AARON CONRAD, KATHLEEN KANEN, AND KATIE MOON DICKERSON
FOOD STYLING BY VANESSA ROCCHIO | STYLING BY MARY BETH JONES

Enjoy a delightful, casual

Sunday lunch for your
celebration this year
 Waldorf
Chicken Salad
page 41

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 36

 Lemon Sugar
Blondies
page 42

37 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Broccoli-Sesame
Salad
page 41
 Strawberry and
Hibiscus Lemonade
page 41

39 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Rosemary-Asiago
Shortbread Coins
page 41
 Strawberry and ½ teaspoon ground black pepper knead until no longer crumbly. Shape
Hibiscus Lemonade 4 cups chopped cooked chicken into a 9½-inch log. Wrap in plastic wrap,
MAKES ABOUT 10 SERVINGS 1 cup chopped apple and refrigerate for at least 1 hour or up
( photo on page 39) 1 cup halved seedless red grapes to 1 week.
¾ cup chopped toasted pecans 2. Preheat oven to 350°. Line a baking
10 cups water ½ cup chopped celery sheet with parchment paper.
8 tea bags hibiscus tea ½ cup chopped red onion 3. Let dough stand at room
1 cup sugar, or to taste Bibb lettuce temperature for at least 10 minutes.
4 cups sliced fresh strawberries, Assorted crackers, to serve Cut log into 24 (3⁄8-inch-thick) slices.
divided Garnish: chopped fresh parsley Place about 1 inch apart on prepared
1 cup fresh lemon juice pan. Brush with egg white. Garnish with
1 lemon, sliced 1. In a medium bowl, whisk together flaked salt, if desired.
Strawberry and lemon ice sour cream, mayonnaise, mustard, salt, 4. Bake until bottoms are very lightly
cubes (see Kitchen Tip) lemon zest, and pepper. Fold in chicken, browned, 18 to 20 minutes. Let cool
Garnish: lemon slices, fresh apple, grapes, pecans, celery, and completely on pan. Store in an airtight
strawberries, fresh mint onion. Cover and refrigerate for 1 hour. container for up to 2 weeks.
Stir before serving. Serve over lettuce
1. In a large saucepan, bring 5 cups with crackers. Garnish with parsley, if Broccoli-Sesame Salad
water to a boil over high heat. desired. MAKES 6 TO 8 SERVINGS
Remove from heat; add tea bags. ( photo on page 38)
Let stand for 10 minutes. Discard Rosemary-Asiago
tea bags. Add sugar, stirring until Shortbread Coins 6 cups chopped fresh broccoli
dissolved. Stir in 2 cups strawberries, MAKES 24 ( photo on page 40) florets
lemon juice, and remaining 5 cups 1 large carrot, peeled and thinly
water. Refrigerate until cold, at ½ cup plus 2 tablespoons unsalted sliced diagonally
least 2 hours. butter, softened ¾ cup matchstick-cut radishes
2. Using a slotted spoon, remove 1 cup packed finely shredded 2 tablespoons sliced green onion
strawberries from tea mixture, Asiago cheese ¼ cup olive oil
and discard. Add sliced lemon and 1 teaspoon minced fresh 1 tablespoon minced garlic
remaining 2 cups strawberries to tea rosemary ¼ cup red wine vinegar
mixture. Serve over ice. Garnish with ½ teaspoon kosher salt 1 teaspoon lightly packed orange
lemon slices, strawberries, and mint, ½ teaspoon ground black pepper zest
if desired. 1¼ cups all-purpose flour 2 tablespoons fresh orange juice
1 large egg white, lightly beaten 4 teaspoons toasted sesame oil
Garnish: flaked sea salt 1 teaspoon ground cumin
KITCHEN TIP
1 teaspoon toasted sesame seeds
In ice cube trays, add 1. In the bowl of a stand mixer fitted 1½ teaspoons kosher salt
halved strawberries
with the paddle attachment, beat ½ teaspoon ground black pepper
and lemon slices.
Cover with water butter at medium speed until creamy, ¼ teaspoon crushed red pepper
and freeze. 1 to 2 minutes. Add cheese, rosemary, Garnish: sliced green onion, toasted
kosher salt, and pepper, beating until sesame seeds
combined. With mixer on low speed,
gradually add flour, beating until
Waldorf Chicken dough begins to come together, 2 to
Salad 3 minutes. Turn out dough, and gently
MAKES ABOUT 7 SERVINGS
( photo on page 36)

½ cup sour cream

½ cup mayonnaise
2 tablespoons Dijon mustard
1½ teaspoons kosher salt
1 teaspoon lemon zest

41 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

1. In a medium bowl, combine Add brown sugar, salt, and baking
broccoli, carrot, radish, and green powder to remaining lemon sugar.
onion. Gradually add melted butter, stirring
2. In a small saucepan, heat olive just until combined. Stir in lemon juice
oil over medium heat. Add garlic; and vanilla. Add eggs, one at a time,
cook, stirring frequently, until lightly whisking after each addition until
browned, 1 to 2 minutes. Remove from well combined. Stir in flour until just
heat. Stir in vinegar, orange zest and until combined. Spread batter into
juice, sesame oil, cumin, sesame seeds, prepared pan.
salt, and peppers. Pour over broccoli 3. In a small bowl, stir together reserved
mixture, tossing to coat. Cover and 2 tablespoons lemon sugar and
refrigerate for 1 hour or up to 4 hours. sparkling sugar. Sprinkle sugar mixture
Stir before serving. Garnish with green on top of batter.
onion and sesame seeds, if desired. 4. Bake until a wooden pick inserted
in center comes out with a few moist
Lemon Sugar Blondies crumbs, 25 to 30 minutes. Let cool
MAKES 16 completely in pan on a wire rack. Using
excess parchment as handles, remove
¾ cup plus 2 tablespoons from pan. Cut into small rectangular
granulated sugar bites. Store in an airtight container for
2 tablespoons lemon zest up to 3 days.
¾ cup firmly packed light brown
sugar
1¼ teaspoons kosher salt
¾ teaspoon baking powder
¾ cup unsalted butter, melted and
cooled slightly
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 large eggs, room temperature
1¾ cups all-purpose flour
1 tablespoon sparkling sugar

1. Preheat oven to 350°. Line an 8-inch

square baking pan with parchment
paper, letting excess extend over sides
of pan.
2. In a large bowl, whisk together
granulated sugar and lemon
zest until fragrant. Reserve
2 tablespoons lemon sugar for topping.
Spring Chicken
Looking for simple and satisfying meals as we leave
winter behind? From pan-fried to lemon-roasted, these
fresh chicken dishes are winners for spring.
PHOTOGRAPHY BY JIM BATHIE | RECIPE DEVELOPMENT BY VANESSA ROCCHIO | FOOD STYLING BY KATHLEEN KANEN | STYLING BY JAN JACKS POTTER

Roasted Spring
Chicken
page 45
 Citrus Grilled
Chicken Thighs
with Salsa Verde
page 48

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 44

Roasted Spring 3. In a small bowl, combine butter, 1 (3.5-ounce) jar capers, drained
Chicken chopped thyme, salt, and pepper. 2 lemons, sliced
MAKES 4 TO 6 SERVINGS Gently loosen skin from chicken, 10 cloves garlic, smashed
( photo on page 43) keeping skin intact. Rub half of 3 tablespoons fresh rosemary
butter mixture under skin of chicken. leaves
1 (4½- to 5-pound) whole chicken Rub remaining butter mixture over 3 tablespoons olive oil
1 large bunch fresh thyme sprigs outside of chicken. Tie legs with 4 chicken leg quarters
1 lemon, halved butcher’s twine, and tuck wing tips 2 teaspoons kosher salt
1 head garlic, cut in half crosswise under body of chicken. 1 teaspoon freshly ground black
¼ cup unsalted butter, room 4. In the bottom of a large cast-iron pepper
temperature Dutch oven, place potatoes, onion, 1 teaspoon paprika
1 to 2 tablespoons chopped fresh carrots, and fennel. Place chicken on 1 tablespoon chopped fresh
thyme leaves top. Place remaining half of garlic oregano
1 tablespoon kosher salt, plus around chicken. Place Dutch oven 2 teaspoons chopped fresh
more to taste on bottom rack of oven. rosemary
2 teaspoons ground black pepper, 5. Bake for 1 hour. Cover and bake
plus more to taste until an instant-read thermometer 1. Preheat oven to 400°.
1 (1½-pound) package petite gold inserted in thickest portion of 2. In a medium bowl, combine
potatoes chicken registers 165°, about melted butter, lemon zest and juice,
1 large sweet onion, cut into 30 minutes. Let stand for 20 minutes olives, capers, sliced lemons, garlic,
8 wedges before serving. Serve with potatoes, and rosemary leaves.
4 large carrots, peeled and cut onion, carrots, and fennel. 3. Rub oil all over chicken. Sprinkle
into 2-inch pieces with salt, pepper, and paprika. Place
1 large fennel bulb, tops removed, Lemon and Olive chicken in a 13-inch cast-iron skillet.
cut into 8 wedges Roasted Chicken 4. Bake for 15 minutes. Spoon butter
MAKES 4 SERVINGS mixture evenly around chicken,
1. Preheat oven to 425°. and bake until an instant-read
2. Discard chicken giblets or save for 1∕3 cup unsalted butter, melted thermometer inserted in thickest
another use. Generously season inside 2 teaspoons lemon zest portion registers 165°, 35 to
of chicken with salt and pepper. Stuff 3 tablespoons fresh lemon juice 40 minutes, stirring butter mixture
cavity with thyme sprigs, lemon halves, 1 (6-ounce) jar pitted kalamata halfway through baking to prevent
and half of garlic. olives marinated with oregano excess browning. Sprinkle with
and olive oil, drained oregano and chopped rosemary.
MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 46
47 TA S T E O F T H E S O U T H | MARCH . APRIL 2025
Easy Fried Chicken 5. Carefully drain oil from skillet, and salt. Add chicken, tossing to coat.
and Gravy reserving 1 tablespoon oil in skillet. Cover and refrigerate for up to 1 hour.
MAKES 6 SERVINGS (Do not wipe skillet; you want the 2. Remove chicken from bowl,
browned bits of flour in the bottom discarding marinade.
2 pounds chicken cutlets of the skillet.) Stir in reserved 3. Preheat grill to medium-high heat
1 teaspoon kosher salt, plus more 3 tablespoons flour. Cook over (350° to 400°). Grill chicken, covered
to taste medium heat, stirring constantly, for with grill lid, over indirect heat until an
1 teaspoon dried thyme 1 minute. Slowly whisk in broth and instant-read thermometer inserted in
½ teaspoon freshly ground black fresh thyme; cook, stirring frequently, thickest portion registers 165°, 30 to
pepper, plus more to taste until thickened and bubbly, about 40 minutes, turning every 10 minutes.
1 cup all-purpose flour 5 minutes. Season to taste with salt Let cool for 10 minutes. Sprinkle with
2 cups vegetable oil and pepper. Serve chicken with gravy cilantro. Serve with Creamy Salsa Verde
2 cups chicken broth, plus more and rice. Garnish with fresh thyme, if and garnish with lime slices, if desired.
as needed desired.
1 teaspoon chopped fresh thyme Creamy Salsa Verde
leaves Citrus Grilled MAKES 3¾ CUPS
Hot cooked rice, to serve Chicken Thighs with
Garnish: fresh thyme Salsa Verde 4 fresh tomatillos, hulls removed
MAKES 4 SERVINGS 1 medium onion, cut into
1. On a rimmed baking sheet, place 4 wedges
chicken in a single layer. Sprinkle with ½ cup vegetable oil 1 teaspoon cumin seeds
salt, dried thyme, and pepper. 2 tablespoons lime zest 1 cup prepared salsa verde
2. In a shallow dish, place flour. ¼ cup fresh lime juice 2 cloves garlic, minced
Dredge chicken in flour, pressing to 2 tablespoons ground cumin 2 tablespoon fresh lime juice
adhere. Let chicken stand for 2 tablespoons chopped garlic 1 teaspoon kosher salt
15 minutes. Reserve 3 tablespoons 1 tablespoon smoked paprika 2 medium ripe avocados
flour for gravy. 2 teaspoons kosher salt
3. In a 12-inch cast-iron skillet, heat 8 boneless skinless chicken thighs 1. In a medium cast-iron skillet, cook
oil over medium heat until a deep-fry 3 tablespoons chopped fresh tomatillos and onion over medium
thermometer registers 350°. cilantro heat, stirring frequently, until
4. Fry chicken in batches until golden Creamy Salsa Verde (recipe follows) beginning to soften and become
brown and crispy and an instant-read Garnish: sliced lime blistered. Add cumin seeds, and cook,
thermometer inserted in thickest stirring constantly, until fragrant,
portion registers 165°, 4 to 5 minutes 1. In medium bowl, combine oil, lime about 2 minutes.
per side. Remove from oil, and let zest and juice, cumin, garlic, paprika, 2. Transfer tomatillo mixture to the
drain on a wire rack. container of a blender; add salsa,
garlic, lime juice, and salt, and purée
until smooth. Add avocado, and
purée until smooth. Serve at room
temperature.
 StRaWbErRy
BlIsS
Spring strawberries are one of life’s sweetest pleasures
PHOTOGRAPHY BY JIM BATHIE | RECIPE DEVELOPMENT BY KATIE MOON DICKERSON AND KATHLEEN KANEN
FOOD STYLING BY KATHLEEN KANEN | STYLING BY MARY BETH JONES

49 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Strawberry
Spoon Cake
page 54
 Strawberry Pie 4. Bake until edges are dry, about
MAKES 2 (9-INCH) PIES 15 minutes. Carefully remove paper
and weights, and bake until golden
All-purpose flour, for dusting brown, about 15 minutes more. Let
Cream Cheese Pie Dough (recipe cool completely on a wire rack.
follows) 5. Place strawberries in prepared
3 quarts fresh strawberries, crusts.
hulled and halved 6. In a medium saucepan, whisk
2 cups sugar together sugar, cornstarch, and
6 tablespoons cornstarch gelatin until well combined. Stir in
1 (3-ounce) package strawberry 2 cups water. Cook over medium heat,
gelatin stirring occasionally, until clear, about
2 cups water 12 minutes. Remove from heat. Stir in
2 teaspoons vanilla extract vanilla. Let cool completely, 20 to
Sweetened whipped cream, to serve 25 minutes.
7. Pour cooled sugar mixture over
1. On a lightly floured surface, roll strawberries. Refrigerate until set,
each disk of Cream Cheese Pie Dough 2 to 4 hours, or up to overnight.
into a 14-inch circle. Transfer each to a Serve with whipped cream.
9-inch pie plate, pressing into bottom
and up sides. Trim excess dough to Cream Cheese Pie Dough
½ inch beyond edges of plates. Fold MAKES 2 (9-INCH) CRUSTS
edges of dough under, and crimp as
desired. Freeze for 30 minutes. 3 cups all-purpose flour
2. Position oven rack in bottom third ¾ teaspoon kosher salt
of oven. Preheat oven to 425°. ¼ teaspoon baking powder
3. Top each prepared crust with a 6 ounces cold cream cheese,
piece of parchment paper, letting cubed
ends extend over edges of plate. Add ¾ cup cold unsalted butter, cubed
pie weights. 6 tablespoons ice water
2 teaspoons apple cider vinegar

1. In the work bowl of a food

processor, pulse flour, salt, and baking
powder until combined. Add cold
cream cheese, and pulse until mixture
resembles coarse meal. Add cold
butter, and pulse 4 times.
2. In a small bowl, combine
6 tablespoons cold water and vinegar.
Add vinegar water to flour mixture in
a slow, steady stream, pulsing until
butter is pea-size and dough holds
together when pinched, about
6 times.
3. Turn out dough, and knead a
few times just until dough comes
together. Divide in half, shape into
disks, and wrap tightly in plastic wrap.
Refrigerate for at least 1 hour or up
to 3 days. If refrigerating for more
than 1 hour, let dough stand at room
temperature for 15 minutes before
rolling.

51 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Roasted Strawberry
Dutch Baby
page 54
 Strawberry-Lemon
Tiramisù
MAKES ABOUT 8 SERVINGS

2 pounds fresh strawberries,

hulled and quartered
1¼ cups granulated sugar, divided
4 tablespoons fresh lemon juice,
divided
¼ teaspoon kosher salt
½ cup water
1 (8-ounce) package cream
cheese, softened
¾ cup confectioners’ sugar
2¼ cups cold heavy whipping
cream
2 teaspoons vanilla extract
1 (7-ounce) package crisp
ladyfingers*
Sliced fresh strawberries, for
topping
Garnish: fresh mint

1. Preheat oven to 400°.

2. In a 13x9-inch glass baking dish, stir
together quartered strawberries, ¼ cup
granulated sugar, 2 tablespoons lemon
juice, and salt until well combined.
3. Bake until berries are very soft (they
should provide no resistance when
poked with a fork) and fragrant and
have released ample juices, about
30 minutes, stirring every 10 minutes.
Immediately strain strawberries
through a fine-mesh sieve over a
heatproof bowl, reserving juice and
berries separately.
4. Add ½ cup water, remaining 1 cup
granulated sugar, and remaining
2 tablespoons lemon juice to berry
juice, and whisk until sugar dissolves.
5. In the bowl of a stand mixer fitted
with the whisk attachment, beat cream
cheese and confectioners’ sugar at
medium speed until combined; scrape
sides of bowl. With mixer on medium-
low speed, add cold cream in a slow,
steady stream; scrape sides of bowl.
Beat at medium-high speed until stiff
peaks form, 2 to 3 minutes. Beat in
vanilla.
6. Spread a thin layer of cream cheese
mixture in bottom of an 8-inch square
baking dish.
7. Dip about half of ladyfingers into
juice mixture, and tightly arrange
in a single layer in pan, cutting to

53 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

fit if necessary. Spoon more juice cream, milk, and vanilla, stirring until 5. Meanwhile, in the bowl of a
mixture onto ladyfingers as needed smooth. Spread batter in bottom of stand mixer fitted with the whisk
to soak any dry spots. Top with half of prepared pan. Spoon strawberries and attachment, beat confectioners’
roasted strawberries. Spread a thick any liquid onto batter. Sprinkle with sugar, sour cream, remaining Roasted
layer of cream cheese mixture onto sparkling sugar. Strawberries (about 6 tablespoons),
ladyfingers in pan. Repeat procedure 5. Bake until golden brown and and remaining ½ teaspoon vanilla at
with remaining ladyfingers, remaining bubbly, 40 to 45 minutes. Let cool on medium speed until combined. With
juice mixture, remaining roasted a wire rack for 15 minutes. Serve with mixer on high speed, add cold cream
strawberries, and remaining cream ice cream. in a slow, steady stream, beating just
cheese mixture. Cover and refrigerate until stiff peaks form.
for 6 hours or overnight. Serve chilled. Roasted Strawberry 6. Top Dutch baby with whipped
Top with sliced strawberries. Garnish Dutch Baby cream mixture, fresh strawberries, and
with fresh mint, if desired. MAKES 4 SERVINGS pecans. Serve immediately.
( photo on page 52 )
*We used DeLallo Savoiardi KITCHEN TIP
Ladyfingers. 3 large eggs, room temperature Chill bowl and whisk
½ cup all-purpose flour attachment before
Strawberry Spoon ½ cup whole milk, room beating whipped
Cake temperature cream mixture.
MAKES ABOUT 6 SERVINGS 2 tablespoons granulated sugar
( photo on page 50 ) 1½ teaspoons vanilla extract,
divided
Roasted Strawberries
1½ cups sliced fresh strawberries ¼ teaspoon kosher salt
MAKES ABOUT ¾ CUP
½ cup plus 2 teaspoons Roasted Strawberries (recipe
granulated sugar, divided follows), divided 1 pound fresh strawberries,
1 teaspoon fresh lemon juice 2 tablespoons unsalted butter, hulled and halved (quartered if
½ cup unsalted butter, cubed softened large)
1 cup all-purpose flour 3 tablespoons confectioners’ 2 tablespoons sugar
½ teaspoon baking powder sugar ¼ teaspoon kosher salt
¼ teaspoon baking soda 2 tablespoons sour cream
¼ teaspoon kosher salt ¾ cup cold heavy whipping cream 1. Preheat oven to 375°.
1⁄3 cup sour cream, room ¾ cup sliced fresh strawberries 2. In a 13x9-inch baking
temperature 3 tablespoons chopped toasted dish, stir together
¼ cup whole milk, room pecans strawberries, sugar,
temperature and salt.
½ teaspoon vanilla extract 1. Preheat oven to 425°. Place a 3. Bake until very soft
1 teaspoon sparkling sugar 10-inch cast-iron skillet in oven until and liquid is thickened
Ice cream, to serve very hot, about 8 minutes. (mixture should have a
2. Meanwhile, in a large bowl, whisk jammy consistency), 30 to
1. Preheat oven to 350°. Spray a together eggs, flour, milk, granulated 40 minutes, stirring every
1½ -quart baking dish with cooking sugar, 1 teaspoon vanilla, and salt 10 minutes. Spoon into
spray. for 30 seconds. Stir in half of Roasted a shallow bowl. Let
2. In a small bowl, stir together Strawberries (about 6 tablespoons). cool completely.
strawberries, 2 teaspoons granulated 3. Carefully remove hot skillet from
sugar, and lemon juice. Let stand for oven. Add butter to skillet; let melt.
15 minutes. Pour batter into hot skillet.
3. In a small saucepan, melt butter 4. Bake until puffy and golden brown,
over medium heat. Cook until butter 10 to 12 minutes.
turns a medium-brown color and has
a nutty aroma, 8 to 10 minutes. Pour
into a bowl. Let stand for 15 minutes,
stirring occasionally.
4. In a medium bowl, combine flour,
baking powder, baking soda, salt,
and remaining ½ cup granulated
sugar. Add browned butter, sour
 Travel for a
Small-Town Feel
BY KAITLYN SHEHEE AND DANIEL SCHUMACHER

Explore some of our favorite travel

destinations with that iconic small-town feel

A
travel destination with a small-town feel is unbeatable for
making visitors feel welcome and comfortable whether
you’re a first-time guest or it’s a go-to spot. And the best
places boast that beloved charm yet have plenty to see and do. We’ve
put together a collection of these special small towns and cities, and
they’re just begging for a visit.
GATEWAY TO well. Known for its vibrant renovated
downtown with Market Square,
THE SMOKIES rich history and culture, live music
and concert venues, and outdoor
KNOXVILLE, TENNESSEE adventures and a gateway to the Great
Smoky Mountains, there’s a reason
Knoxville, Tennessee, may not be a Knoxville is beloved by many. And, of
small town per se, but it certainly has course, you can see iconic views such
that dazzling small-town charm we as the Sunsphere (built for the 1982
all enjoy so much. And when it comes World’s Fair) and so much more on
to things to do in Knoxville, there’s your visit. Stop by and take a gander
no shortage of fun—especially at all Knoxville has to offer and we’re
when it comes to the food scene. sure you’ll immediately feel at home
Dine at some of Tennessee’s, and in this Southern gem of a city.
the country’s, tastiest restaurants
and enjoy the family-friendly
ambience that is offered up with PLACES TO GET YOUR GRUB ON
top-tier hospitality. From speakeasy J.C. HOLDWAY–Elevated southern
locations to casual and fine-dining
options, we’ve got a list of some of STOCK & BARREL–Burgers &
the best places to stop by on your Bourbon
trip. Of course, you’ll want to make STIR–Seafood & Craft Cocktails
sure to hit all that Knoxville has to
PETER KERN LIBRARY–Speakeasy
offer outside of the food scene as

TOP TO BOTTOM: Scenic river boat ride downtown; Delicious bites at Stir in Knoxville;
Bikers enjoying scenic views of Knoxville; J.C. Holdway kitchen; Dolly Parton mural.
SEASIDE
ESCAPE
OCEAN SPRINGS, MISSISSIPPI

Ocean Springs, Mississippi, is

a delightful destination with
everything you’d want from a
beach town paired with a vibrant
art scene. Nestled along the
Mississippi Gulf Coast, paradise
awaits with this small town
that considers itself a cottage
community that’s bubbling
with culture. With hundreds of
boutiques and galleries, making it
the largest locally owned shopping
district on the coast, there’s plenty
to do and see—especially when
it comes to art. Top-class Gulf
Coast seafood is celebrated in
this small-town destination, and
you’re sure to get your fill. These TOP TO BOTTOM: Artisan making pottery
one-of-a-kind experiences make as part of the vibrant art scene; Lovelace
Ocean Springs a no-brainer for a Drugs; Pier in Ocean Springs that allows
marvelous vacation spot. Whether beachgoers to explore the local seaside.
you’ve had the pleasure of visiting
before or it’s your first time
stopping by, we know you’ll enjoy
lingering among the many shops,
restaurants, and nightlife offerings
that Ocean Springs has to offer. So,
come kick your feet up and relax
on gorgeous sand beaches or take a
stroll through the shopping district
for eclectic and unique souvenirs
and make Ocean Springs your next
getaway.

ARTWALKS AND GALLERIES

Exploring the Art Scene of
Ocean Springs
• Walter Anderson Museum of Art
• Shearwater Pottery
• The Mary C. O’Keefe
Cultural Center
• Hillyer House
• The Pink Rooster

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 58

SWEET TEA
CENTRAL
SUMMERVILLE, SOUTH CAROLINA

In need of some sweetness?

Summerville, South Carolina, is your
ticket. Known for its sweet tea and the
rich history that particular brew has
in Summerville, you’d be remiss to
not have a taste from any of the town’s
fine establishments. In the heart of
the Lowcountry, with all the Southern
charm of a small town in South Carolina,
it prides itself on sweet tea and has the
accolades to back it up. Even securing
a place in the Guinness World Records TOP TO BOTTOM: Rocking chairs
by winning World’s Largest (Sweet) showcasing the laid-back atmosphere
of Summerville; World’s Largest Sweet
Iced Tea container, “Mason,” they’ve
Tea icon; Festival-goers enjoying all
got the sweet tea business down to, well, that the local festivals have to offer;
a T. Not only does the self-proclaimed Picturesque buildings located in
“Birthplace of Sweet Tea” have a myriad Summerville.
of events celebrating the beloved
Southern staple, but it also hosts festivals
that are perfect for the whole family.
Home to South Carolina’s largest arts SUMMERVILLE FESTIVALS
and crafts festival, Flowertown Festival, YOU DON’T WANT TO MISS
Summerville hosts folks from all over for
fun that encompasses a range of events FLOWERTOWN FESTIVAL
and plenty to see. Stop by for a sip of its April 4–6
sweet nectar and revel in the delightful
SWEET TEA FESTIVAL
festivals—we guarantee you’ll be glad
September 20
you did.
INDULGE AT WINERIES,
VINEYARDS, AND
DISTILLERIES

BOXWOOD ESTATE WINERY

2042 Burrland Ln.
boxwoodwinery.com

CANA VINEYARDS & WINERY

38600 Little River Turnpike
canavineyards.com

CHRYSALIS VINEYARDS
39025 Little River Turnpike
chrysaliswine.com

GREENHILL WINERY &

VINEYARDS
23595 Winery Ln.
experiencegreenhill.com

MT. DEFIANCE CIDERY &

DISTILLERY
- Cider Barn
495 E. Washington St.
- Distillery
207 W. Washington St.
mtdefiance.com

50 WEST WINERY &

VINEYARD
39060 Little River Turnpike SCENIC small-town treasure trove. Although

VINEYARDS
50westvineyards.com tiny in size, it exudes a magical allure
with undeniable charm and an
LOST BARREL BREWING
MIDDLEBURG, VIRGINIA intimate atmosphere that captivates
36138 Little River Turnpike
visitors. One area that you certainly
lostbarrel.com
Find joy in Middleburg, Virginia, don’t want to miss is its exquisite wine
a charming Southern destination scene featuring award-winning local
known as the “Nation’s Horse and wines. Partake in the rich flavors on
Hunt Capital.” Established in 1787 offer and make sure to leave room in
by American Revolutionary War your itinerary to visit the numerous
lieutenant colonel and Virginia surrounding wineries and vineyards.
statesman John Leven Powell, The Middleburg Virginia American
the name changed from Chinn’s Viticultural Area (AVA), founded
Crossroads to Middleburg, as the in 2012, includes 198 square miles
town was the halfway point between bounded by the Potomac River to the
Alexandria and Winchester. Set north and the Blue Ridge Mountains
against the backdrop of the Blue Ridge to the west. The region is home to
Mountains, Middleburg offers the 30 wineries in Loudoun and Fauquier
best of small-town USA. With local Counties, and so many abundant
art museums, historic landmarks, fine treasures await you when you visit this
cuisine, and one-of-a-kind antiques, captivating Southern retreat.
there’s plenty to do and see in this

CLOCKWISE FROM TOP: Iconic vineyard views; Patrons enjoying a sip at a local winery;
Downtown shopping.

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 60

 CAJUN BITES AND MORE
ACADIAN SUPERETTE
Cajun butcher and lunches
acadiansuperette.com
@theacadiansuperette
CREOLE LUNCH HOUSE
Comforting plate lunches
713 12th St.
JOHNSON’S BOUCANIÈRE
Cajun smokehouse delights
johnsonsboucaniere.com
@johnsonsboucaniere
OLD TYME GROCERY
Po’ boys and more
oldetymegrocery.com
@oldetymegrocery
TON’S DOWNTOWN
Acadian comfort food
tonsdowntown.com
@tonsdowntown
SPOONBILL WATERING HOLE
& RESTAURANT
Modern seafood dishes
spoonbillrestaurant.com
@spoonbill.lafayette

ABOVE: Clockwise from top: Festival International brings in artists and

musicians from around the world; Oysters abound including these bright
bites from Spoonbill; Airboat tour.
RIGHT: Murals liven up the scene; Pure Cajun comfort.

CAJUN events. Musicians and artists from

HEARTLAND
around the world come together for
Festival International de Louisiane,
a free five-day festival that sprawls
LAFAYETTE, LOUISIANA throughout the downtown district.
Autumn brings more music, food,
Louisiana’s Acadiana region is and culture festivals to the area with
well-known for its culinary and Festival Acadiens et Créole, a free
artistic endeavors, and as the area’s downtown festival focusing on Cajun
hub, Lafayette sits at the center of culture, and a few weeks later, the
it all. French-speaking Canadians Blackpot Festival & Cookoff takes over
settled in south Louisiana after being nearby Vermilionville, celebrating
expelled by the British, leading to cast iron cooking, and hosts musicians
the establishment of today’s Cajun from around the region. Vermilionville
culture. Today, that plays out in many is an ideal backdrop for Blackpot, as
different parts of local life, including this collection of historical Acadian
food, music, and culture. Visitors to buildings set amongst ancient live oak
Lafayette will find a vibrant downtown trees celebrates the living history of
filled with restaurants, shops, and the area.

61 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

MOUNTAIN
GETAWAY
LEWISBURG, WEST VIRGINIA

Nestled in the Allegheny Mountains

near the Greenbrier River, Lewisburg,
West Virginia, offers visitors a charming
combination of historic sites and
natural beauty, as well as boutique
shopping and charming local dining
options. Downtown Lewisburg retains
many of its 18th- and 19th-century
buildings, including the North House
Museum, which illustrates the town’s
history through art, artifacts, and
everyday items dating back to the town’s
founding in 1782. The family-owned
General Lewis Inn, a short walk from
the shopping district, is a delight for
travelers looking to be surrounded by
history. The recently renovated property
features a variety of rooms and styles,
along with an on-site restaurant and
the Thistle Lounge. Lovers of the arts
will enjoy a concert or cultural event in
the stately brick Carnegie Hall (one of
three Carnegie Halls still operating in
the US) or a stroll through downtown art
galleries. Gorgeous weather in the spring
and early summer invites visitors to
explore Lewisburg’s lush surroundings,
including the Greenbrier River Trail and CLOCKWISE FROM TOP-LEFT: Beer
flights paired with a Large Soft Cheese
the Lost World Caverns, but those who CAN’T-MISS LOCAL FLAVOR
Pretzel Braid at Briergarten; Washington
prefer sipping to strolling would enjoy a
Street is lined with restaurants, galleries, STARDUST CAFE
visit to the tasting rooms at Hawk Knob and shops; A short walk from Carnegie An intimate locally inspired café
Appalachian Hard Cider, Greenbrier Hall, The Humble Tomato serves up
stardustcafewv.com
Valley Brewing Company, or Smooth casual comfort; For a memorable night
out, visit The Dining Room at the General @thestardustcafe
Ambler Distillery.
Lewis Inn. THE FRENCH GOAT
Cozy vibes for a special meal
thefrenchgoat.com
@the_french_goat
FOOD & FRIENDS
Relaxed and inviting American
comfort
foodandfriendslewisburg.com
HILL & HOLLER PIZZA
Wood-fired pizzas and craft beer
hillandhollerpizza.com
@HillandHoller

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 62

Southern Staples

PeAnUt
BuTtEr
Peanut butter is one of
the most indispensable
staples in your pantry,
and it’s so versatile,
adding rich flavor to
sweet or savory recipes

PHOTOGRAPHY BY JIM BATHIE | RECIPE DEVELOPMENT BY OLA AGBODZA AND AMANDA STABILE
FOOD STYLING BYKATHLEEN KANEN | STYLING BY VANESSA ROCCHIO
Peanut Butter-Pepper
Jelly Cookies
page 69

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 64

 Peanut Butter 2 teaspoons Worcestershire sauce medium-low heat, stirring occasionally,
Barbecue Sauce 1 teaspoon kosher salt until simmering. Simmer, stirring
Makes 12∕3 cups 1 teaspoon smoked paprika occasionally, until slightly thickened,
½ teaspoon ground black pepper 7 to 10 minutes. Remove from heat;
2 tablespoons canola oil ½ teaspoon ground red pepper let cool for 10 minutes. Transfer to a
1∕3 cup minced sweet onion storage container with lid; refrigerate
3 tablespoons tomato paste 1. In a medium cast-iron Dutch oven, for up to 2 weeks.
2∕3 cup creamy peanut butter heat oil over medium heat until
½ cup water hot. Add onion, and cook, stirring For barbecue wings: Bake wings
¼ cup sugar frequently, until soft and translucent, at 400° for 25 minutes. Brush with
¼ cup soy sauce about 3 minutes. Add tomato paste, sauce, and bake until an instant-read
3 tablespoons distilled white and cook, stirring frequently, until thermometer inserted in thickest portion
vinegar fragrant, 2 to 3 minutes. Add peanut registers 165°, about 15 minutes more.
2 tablespoons unsulphured butter, ½ cup water, sugar, and all For food safety, set aside a portion of
molasses remaining ingredients, and cook over sauce for basting and some for serving.

65 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Peanut Butter Pie Topping: and creamy, 2 to 3 minutes. With
MAKES 1 (9-INCH) PIE 1½ cups cold heavy whipping cream mixer on low speed, add cold cream
1½ tablespoons honey in a slow, steady stream, stopping to
Crust: ½ teaspoon vanilla extract scrape sides of bowl. Increase mixer
2 cups peanut butter-filled speed to medium-high, and beat until
peanut-shaped cookie crumbs* Garnish: chopped salted peanuts mixture is thickened and stiff peaks
¼ cup unsalted butter, melted and form, 2 to 3 minutes. Spoon filling into
cooled slightly 1. Preheat oven to 350°. cooled prepared crust, smoothing top.
2 tablespoons granulated sugar 2. For crust: In a large bowl, stir together Refrigerate until firm, at least 4 hours, or
cookie crumbs, melted butter, and up to overnight.
Filling: granulated sugar until moistened and 5. For topping: When ready to serve,
1 (8-ounce) package cream well combined. Press mixture into bottom in a medium bowl, beat cold cream,
cheese, room temperature and up sides of a 9-inch metal or ceramic honey, and vanilla with a mixer at
1 cup creamy peanut butter (not pie plate. medium-high speed until medium
natural) 3. Bake until firm and surface is dry, peaks form, about 2 minutes. Spoon
½ cup confectioners’ sugar 10 to 13 minutes. Let cool completely onto chilled pie. Garnish with peanuts,
½ teaspoon vanilla extract on a wire rack. if desired. Refrigerate in an airtight
¼ teaspoon kosher salt 4. For filling: In another large bowl, container for up to 3 days.
1 cup cold heavy whipping cream beat cream cheese, peanut butter,
confectioners’ sugar, vanilla, and salt with *We used Nutter Butter Peanut Butter
a mixer at medium speed until smooth Sandwich Cookies.
 Banana Cake
with Peanut
Butter Icing
page 69

67 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Peanut Butter Braised
Chicken Thighs
MAKES 4 TO 6 SERVINGS

6 bone-in skin-on chicken thighs

(about 3½ pounds)
4 teaspoons seasoned salt,
divided
3 teaspoons poultry seasoning
1 teaspoon ground black pepper
3 tablespoons vegetable oil
1 large red onion, thinly sliced
3 tablespoons minced garlic
¼ cup tomato paste
1 (14.5-ounce) can diced tomatoes
½ cup natural creamy peanut
butter
1∕3 cup chicken broth
1 (14-ounce) can unsweetened
coconut milk
1 tablespoon fresh thyme leaves
2 teaspoons ground chipotle chile
pepper
1 to 2 teaspoons crushed red pepper
4 cups chopped collard greens
Hot cooked rice, to serve

1. Preheat oven to 450°.

2. Trim any excess fat from chicken.
Let stand at room temperature for
20 minutes. Sprinkle 2 teaspoons
seasoned salt, poultry seasoning, and
black pepper all over chicken.
3. In a 12-inch enamel-coated cast-iron
braiser, heat oil over medium-high
heat. Add chicken, skin side down; cook
until browned, 4 to 6 minutes per side.
Remove from pan.
4. Add onion to pan. Cook over
medium-high heat, stirring occasionally,
until softened and translucent, 4 to
5 minutes. Add garlic; cook, stirring
constantly, for 1 minute. Add tomato
paste, and cook, stirring constantly,
until fragrant, 1 to 2 minutes. Add
tomatoes, peanut butter, and broth,
stirring until well combined. Add
coconut milk, thyme, chipotle chile 6. Bake until an instant-read
pepper, red pepper, and remaining thermometer inserted in thickest K ITCHEN TIP
2 teaspoons seasoned salt. Reduce heat portion of chicken registers 165°, 20 to Use the natural creamy
to low, and cook for 15 minutes. 25 minutes. Skim extra fat from top if peanut butter called for in
5. Remove from heat, and add greens. desired. Serve with rice. this recipe to achieve the
Return chicken, skin side up, to pan, right flavor and texture.
and cover with lid.

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 68

 Peanut Butter-Pepper 4. Bake until golden brown, 25 to 3. In a small bowl, whisk together
Jelly Cookies 30 minutes. Let cool in pan on a wire flour, baking powder, salt, cinnamon,
MAKES 7 (photo on page 64) rack for at least 1 hour. Using excess and baking soda. Gradually add flour
parchment as handles, remove from mixture to sugar mixture alternately
½ cup unsalted butter, softened wells, and let cool completely on with buttermilk, beginning and ending
¾ cup creamy peanut butter wire rack. with flour mixture, whisking until well
½ cup firmly packed light brown combined after each addition. Pour
sugar *Substitute your favorite jelly for pepper batter into prepared pan, and spread
¼ cup granulated sugar jelly if desired. A 10-inch cast-iron pan can smooth with a small offset spatula.
1 large egg, room temperature be substituted for the 7-well pan. Adjust 4. Bake until top is set and a wooden
2 teaspoons vanilla extract cooking time to 35 to 40 minutes. pick inserted in center comes out clean,
1 cup all-purpose flour 20 to 30 minutes. Top immediately
½ cup finely ground graham Banana Cake with with Peanut Butter Icing. Garnish with
crackers Peanut Butter Icing toasted peanuts, if desired. Let cool
½ cup quick-cooking oats MAKES 1 (17¼ X12¼ -INCH) CAKE completely in pan. Store in an airtight
1 teaspoon baking powder (photo on page 67) container for up to 3 days.
1 teaspoon kosher salt
1 cup red pepper jelly* 2 cups sugar Peanut Butter Icing
2 tablespoons roughly chopped ¾ cup vegetable oil MAKES ABOUT 2 CUPS
salted peanuts 3 large eggs, room temperature
2 cups mashed very ripe bananas ¾ cup firmly packed light brown
1. Preheat oven to 350°. Spray a 7-well (about 4 large bananas) sugar
cast-iron mini cake pan* with baking 1 teaspoon vanilla extract ¼ cup heavy whipping cream
spray with flour. Place a 7x1-inch strip 3¼ cups all-purpose flour 2 tablespoons unsalted butter
of parchment paper across each well, 2 teaspoons baking powder 2 tablespoons honey
pressing into bottom and up sides, 1 teaspoon kosher salt ½ teaspoon kosher salt
letting excess extend over sides. 1 teaspoon ground cinnamon ¾ cup plus 2 tablespoons peanut
2. In the bowl of a stand mixer fitted ½ teaspoon baking soda butter
with the paddle attachment, beat ½ cup whole buttermilk, room 1 teaspoon vanilla extract
butter, peanut butter, and sugars at temperature
medium speed until fluffy, 2 to Peanut Butter Icing (recipe follows) 1. In a small saucepan, combine brown
3 minutes, stopping to scrape sides Garnish: chopped toasted peanuts sugar, cream, butter, honey, and
of bowl. Beat in egg and vanilla. salt; cook over medium heat, stirring
3. In a medium bowl, whisk together 1. Preheat oven to 350°. Spray a occasionally, until sugar is melted and
flour, ground graham crackers, 17¼x12¼-inch rimmed baking sheet mixture comes to a soft boil. Cook until
oats, baking powder, and salt. Add with baking spray with flour. an instant-read thermometer registers
flour mixture to butter mixture, 2. In a large bowl, whisk together 230°, about 1 minute. Reduce heat
and beat at medium-low speed sugar and oil until light and fluffy, to low; add peanut butter in three
just until combined. (Dough will be 2 to 4 minutes. Add eggs, one at a time, additions, stirring until combined after
thick.) Reserve ½ cup dough. Divide whisking until well combined after each each addition. Stir in vanilla until well
remaining dough among prepared addition. Add bananas and vanilla, and combined. Use immediately.
wells (about 5 tablespoons each), whisk until well combined.
pressing into bottom and up sides.
Spread 2 tablespoons jelly onto
center of each dough, leaving
a ¼-inch border; crumble reserved
dough on top. Top with peanuts.

69 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

New Ways

Orange Rolls
Just in time for spring, these riffs on orange rolls bring some
unexpected twists, taking sunny citrus rolls to the next level
PHOTOGRAPHY BY JOHN O’HAGAN | RECIPE DEVELOPMENT BY AMANDA STABILE
FOOD STYLING BY AARON CONRAD | STYLING BY MAGGIE RATLIFF

Orange
Focaccia
page 77
 Classic
Orange Rolls
page 74

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 72

Orange-Glazed
Butterhorns
page 77
Classic Orange Rolls
MAKES 12

4¼ to 4½ cups all-purpose flour,

divided, plus more for dusting
11∕3 cups sugar, divided
1 (0.25-ounce) package instant
yeast
2 teaspoons kosher salt
1¼ cups whole milk
1 cup unsalted butter, softened
and divided
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoons packed orange
zest (about 2 large oranges)
¼ teaspoon ground cardamom
Orange Icing (recipe follows)
Garnish: orange zest

1. In the bowl of a stand mixer fitted

with the paddle attachment, beat
1½ cups flour, 1∕3 cup sugar, yeast, and
salt at low speed until combined.
2. In a medium saucepan, heat milk
and ½ cup butter over medium heat
until an instant-read thermometer
registers 120° to 130°. Add warm milk
mixture to flour mixture, and beat at
medium speed for 2 minutes. Add
egg and vanilla, and beat at medium-
high speed for 2 minutes. With mixer
on low speed, gradually add 2¾ cups
flour, beating just until combined and and let stand for 5 minutes. Turn out from pan. Using a small offset spatula,
stopping to scrape sides of bowl. dough onto a lightly floured surface, spread Orange Icing onto warm rolls.
3. Switch to the dough hook and roll into an 18x12-inch rectangle. Garnish with orange zest, if desired.
attachment. Beat at medium speed Using a small offset spatula, spread zest Serve warm.
until a soft, somewhat sticky dough mixture onto dough, leaving a ½-inch
forms, 8 to 10 minutes, stopping to border on one long side. Starting Orange Icing
scrape sides of bowl and dough hook; with long side opposite border, roll MAKES ABOUT 1 CUP
add up to remaining ¼ cup flour, up dough, jelly roll style; pinch seam
1 tablespoon at a time, if necessary. to seal. Gently shape log to 18 inches 4 ounces cream cheese, softened
4. Lightly oil a large bowl. Place dough long and even thickness, if necessary. ¼ cup unsalted butter, room
in bowl, turning to grease top. Cover Cut log into 12 slices (about 1½ inches temperature
and let rise in a warm, draft-free place thick). Place slices, cut side down, in 1 cup confectioners’ sugar
(75°) until doubled in size, 40 minutes prepared pan. Cover and let rise in 1 tablespoon orange zest
to 1 hour. a warm, draft-free place (75°) until 1 tablespoon whole milk
5. Spray a 13x9-inch baking pan doubled in size, 30 to 45 minutes.
with cooking spray. Line pan with 8. Preheat oven to 375°. 1. In a medium bowl, fold together
parchment paper, letting excess extend 9. Bake until lightly golden brown and cream cheese and butter with a rubber
over sides of pan. an instant-read thermometer inserted spatula until smooth. Add confectioners’
6. In a small bowl, stir together orange in center registers 190°, 25 to sugar, and fold until combined. Add
zest, cardamom, remaining 1 cup sugar, 30 minutes, loosely covering with foil to orange zest and milk, and stir until
and remaining ½ cup butter until well prevent excess browning, if necessary. icing is smooth and spreadable. Use
combined. Let cool in pan for 20 minutes. Using immediately, or refrigerate until ready
7. Lightly punch down dough. Cover excess parchment as handles, remove to use.

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 74

 Orange Roll
Coffee Cake
page 78

75 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Orange
Focaccia
page 77
Orange-Glazed remaining 2 cups flour until a very KITCHEN TIP
Butterhorns soft dough forms. (Dough will be very Be sure to dip rolls
MAKES 24 sticky; do not add any more flour.) into the glaze while
Cover bowl with plastic wrap, and
they’re still warm for
best coverage.
Dough: refrigerate for at least 8 hours or up
4¼ cups all-purpose flour, plus to overnight.
more for dusting 2. For filling: In a medium bowl, fold Orange Focaccia
¼ cup granulated sugar together all ingredients with a spatula MAKES 1 (9-INCH) LOAF
2½ teaspoons kosher salt until combined. (photos on pages 71 and 76)
1 (0.25-ounce) package instant 3. Line 2 rimmed baking sheets with
yeast parchment paper. 4 tablespoons Orange Olive Oil
1 cup warm whole milk (110° to 4. Turn out dough onto a lightly (recipe follows), divided
115°) floured surface, and divide in half. 1 (1-pound) loaf frozen bread
½ cup unsalted butter, melted and Roll half of dough into a 12-inch dough*, thawed in refrigerator
cooled slightly circle. Cut circle into 12 triangles. for 8 hours
2 large eggs, room temperature Spoon 2 teaspoons filling onto base 5 (¼-inch-thick) orange slices
2 tablespoons honey of each triangle. Starting from base Sparkling sugar, for topping
of each triangle, roll dough into a Vanilla-Cardamom Glaze (recipe
Filling: crescent shape. Place on a prepared follows)
1 (8-ounce) package cream pan. Repeat with remaining dough
cheese, room temperature and remaining filling. Cover and let 1. Spread 2 tablespoons Orange Olive
½ cup confectioners’ sugar rise in a warm, draft-free place (75°) Oil in bottom and up sides of a 9-inch
1 teaspoon orange zest until puffed, 45 minutes to 1 hour. round cake pan. Place thawed dough
5. Preheat oven to 375°. in prepared pan, pressing to edges.
1 large egg, room temperature 6. In a small bowl, whisk together egg Cover with plastic wrap, and let stand
1 tablespoon water and 1 tablespoon water. Brush egg in a warm, draft-free place (75°) until
wash onto rolls. slightly puffed, 2 to 2½ hours.
Glaze: 7. Bake until golden brown, 10 to 2. Using your fingertips, dimple
1½ cups confectioners’ sugar 12 minutes, rotating pans halfway dough, pressing into dough without
2 tablespoons fresh orange juice through baking. Let cool on pans for tearing through. Cover and let stand
1½ teaspoons vanilla extract 5 minutes. for 30 minutes.
¼ teaspoon kosher salt 8. For glaze: In another medium bowl, 3. Preheat oven to 400°.
whisk together all ingredients until 4. Drizzle remaining 2 tablespoons
Garnish: orange zest combined. Dip warm rolls into glaze, Orange Olive Oil on top of dough.
letting excess drip back into bowl. Re-dimple dough as needed. Top with
1. For dough: In a large bowl, whisk Garnish with orange zest, if desired. orange slices, gently pressing into
together 2¼ cups flour, granulated Let stand until glaze is set. Serve dough. Sprinkle sparkling sugar on
sugar, salt, and yeast. Add warm rolls warm or at room temperature. top as desired.
milk, melted butter, eggs, and honey. Refrigerate in an airtight container for 5. Bake until golden brown and an
Stir until combined. Gradually stir in up to 3 days. instant-read thermometer inserted
in center registers 190°, about
20 minutes, covering with foil to
prevent excess browning, if necessary. Orange Roll 3. In a medium bowl, whisk together
Let cool in pan for 10 minutes. Coffee Cake flour, baking powder, salt, and baking
6. Remove from pan, and drizzle MAKES 1 (9-INCH) CAKE soda until combined. With mixer
Vanilla-Cardamom Glaze on top. Serve (photo on page 75) on low speed, gradually add flour
warm or at room temperature. mixture to butter mixture alternately
1∕3 cup unsalted butter, room with sour cream, beginning and
*We used Bridgford Ready-Dough. temperature ending with flour mixture, beating
1∕3 cup neutral oil until just combined after each
Orange Olive Oil 1 cup granulated sugar addition and stopping to scrape sides
MAKES 1 CUP ¼ cup firmly packed light brown of bowl. Spread batter into prepared
sugar pan. Sprinkle Orange-Pecan Streusel
1 cup olive oil 2 large eggs, room temperature on top.
1 large navel orange 2½ teaspoons vanilla extract 4. Bake until edges are golden brown
2½ cups all-purpose flour and an instant-read thermometer
1. In a small saucepan, place oil. 1½ teaspoons baking powder inserted in center registers 205°, 50 to
2. Using a peeler, remove outside peel 1¼ teaspoons kosher salt 55 minutes. Let cool in pan for
of orange, leaving white pith behind. ¼ teaspoon baking soda 10 minutes. Using excess parchment
Add peel to oil, reserving remaining 1 cup full-fat sour cream, room as handles, remove from pan. Garnish
fruit for another use. Heat over temperature with confectioners’ sugar and orange
medium-low heat until mixture just ½ cup orange marmalade zest, if desired. Best served warm.
begins to simmer. (Do not boil; the oil Orange-Pecan Streusel (recipe Store in an airtight container for up to
will turn bitter.) Reduce heat to low, follows) 3 days.
and simmer for 5 minutes. Garnish: confectioners’ sugar,
3. Remove oil from heat, cover, and orange zest Orange-Pecan Streusel
let stand for at least 2 hours or up to MAKES ABOUT 1 CUP
3 hours. Discard peel. Refrigerate in 1. Preheat oven to 350°. Spray a 9-inch
an airtight container for up to square baking pan with baking spray ¼ cup sugar
2 weeks. with flour. Line pan with parchment 2 teaspoons orange zest
paper, letting excess extend over all 1∕3 cup all-purpose flour
Vanilla-Cardamom Glaze sides of pan. 2 tablespoons unsalted butter,
MAKES ABOUT 1 CUP 2. In the bowl of a stand mixer melted
fitted with the paddle attachment, ¼ cup finely chopped pecans
1 cup confectioners’ sugar beat butter, oil, granulated sugar,
1½ tablespoons fresh orange juice and brown sugar at medium speed 1. In a medium bowl, whisk together
1 teaspoon vanilla extract until light and fluffy, 3 to 4 minutes, sugar and orange zest until sugar
¼ teaspoon kosher salt stopping to scrape sides of bowl. Add is fragrant. Whisk in flour. Add
¼ teaspoon ground eggs, one at a time, beating well after melted butter, and using your
cardamom each addition and stopping to scrape hands or 2 forks, work in butter until
sides of bowl. Beat in vanilla. incorporated and mixture is crumbly.
1. In a medium bowl, whisk Stir in pecans. Refrigerate for at least
together all ingredients. 10 minutes or until ready to use.
Use immediately.
 Orange Roll
Fantails
MAKES 8

1½ cups granulated sugar

2 tablespoons orange zest
1 (16.3-ounce) can
refrigerated flaky
biscuits
¾ cup unsalted butter,
melted and cooled
slightly
1 cup confectioners’ sugar
1 tablespoon fresh orange
juice
½ teaspoon vanilla extract
¼ teaspoon kosher salt

1. Preheat oven to 375°. Spray

a 12-cup muffin pan with
baking spray with flour.
2. In a medium bowl, whisk
together granulated sugar
and orange zest until sugar is
fragrant and sandy.
3. Separate 1 biscuit into
4 pieces. Gently stretch each
fourth into a 1- to 1½-inch
square. Dip 1 square in melted
butter; toss in sugar mixture.
Repeat with remaining
3 squares, stacking them on
top of each other as you go.
Place stack vertically in a
prepared muffin cup. Repeat
with remaining biscuits,
remaining melted butter, and
remaining sugar mixture.
4. Bake until golden brown,
about 15 minutes. Let cool in
pan for 5 minutes. Remove
from pan, and place on a wire
rack.
5. In another medium bowl,
whisk together confectioners’
sugar, orange juice, vanilla,
and salt. Drizzle over fantails.
Serve warm or at room
temperature. Best served
same day.

79 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

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 Small-Town
Boutique Hotels
BY KAITLYN SHEHEE

Stay at any of these unique getaways

for the ultimate vacation experience

IS A VACATION CALLING YOUR NAME and you want to

stay in a hotel as unique and brilliant as the getaway you’ve
planned, but you aren’t sure where to start? Don’t fret—we’ve
got a list of some of the best stays across the South. From
quirky and cool to luxurious and relaxing, this list has it all
for small hotels that are beautiful. Each of these handpicked
destinations rival anything else you’ve got planned on your
itinerary, and it might be hard to tear yourself away from
the cozy beds, amazing views, and excellent service to do
all you’ve planned. Don’t worry; we get it, and we fully
support you making the most out of your stay at these
lovely locations.
Starting off strong with The Billy Motel in Davis, West
Virginia, this charming motel is the perfect getaway. With a
full bar and lounge as well as the Ish Kitchen, which serves
dishes inspired by a wide range of countries from Green
Curry to Papas Bravas, your taste buds will explode with the
wonderful flavors found here.
Next up on our list is the GunRunner Boutique Hotel
in the heart of downtown Florence, Alabama. Celebrating the
world-class music, fashion, art, and history of the Shoals area,
this gorgeous boutique hotel is within walking distance of
many restaurants, bars, and historical attractions, so you’re
TOP TO BOTTOM: The Wayback capsule bar; never too far from the latest and greatest happenings.
cocktails at the Gibson Inn

81 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 Southern Flavor Trail

We’d be remiss not to mention The Wayback in Pigeon

Forge, Tennessee. This popular vacation destination is sure
to catch your eye, and The Wayback is the way to go when
it comes to eccentric accommodations. Not only are the
accommodations amazing but so is the staff. Their friendly
service will help you make the most of your visit with their
ability to cue you in to the best-kept secrets in town.
If you’re heading to Fredericksburg, Texas, we LEFT TO RIGHT: Gibson Inn; Gibson Inn oysters
BELOW: The Billy Motel; The Trueheart Hotel.
recommend a stay at The Trueheart Hotel. Experience
all the fun restaurants, wineries, and outdoor activities the
town has to offer and then properly unwind on one of your
own private porches back at Trueheart Hotel. Pro tip: Get to
know your fellow travelers while surrounded by lush, natural
landscaping at the outdoor fireplace, a popular gathering
place for those staying at the hotel.
Then there’s Currituck in North Carolina, a pleasant
and endearing small town with an equally beautiful stay
in neighboring Corolla: Wild Horse Inn. Named after the
horses that make Corolla such a unique destination, Wild
Horse Inn offers family-friendly suites, a relaxing lounge, and
various dining experiences for guests. Take a day trip to visit
the wonders Currituck has to offer and then return to Wild
Horse Inn for a little extension of home away from home.
When in Apalachicola, Florida, you must go with the
stunning Gibson Inn, a beloved landmark in the Florida
Panhandle. You can enjoy breezy wraparound porches and
swaying palms that are sure to delight. This historic jewel is
steeped in Southern hospitality and charm that will entice
you to linger a while longer. The newly renovated rooms and
suites are just the thing you’re looking for when staying at
the best.
Eureka Springs, Arkansas, is known for its natural
springs and beautiful historic district, and the Crescent
Hotel & Spa is just the place to stay to enjoy all this Ozark
town has to offer. This palatial structure and resort hotel is
perched high above the famous Victorian Village, and you can
bet that the hospitality welcomes you from the moment you
enter the doors.

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 82

 Last but certainly not least is The Oliver Hotel in
Oxford, Mississippi. This lovely stay rounds out our list
with a bang, as it has all the features and accommodations
you could need for your vacation. Not only are the rooms
exquisite but, also, the Kingswood Bar & Restaurant has
delicious food and modern-day speakeasy Nightbird ensures
a drink experience unlike any other in Oxford.
Think of these hotels as a treasured home away
from home, with all the comforts mixed with the exciting
ambience that vacations bring. Rest easy knowing you’ve
chosen the absolute best getaway locations to rest your head
and enjoy with family and friends. Have a spot we missed CRESCENT HOTEL & SPA THE OLIVER HOTEL
that you’d recommend? Let us know! Eureka Springs, Arkansas Oxford, Mississippi
crescent-hotel.com oliveroxford.com

GUNRUNNER BOUTIQUE THE WAYBACK

HOTEL Pigeon Forge, Tennessee
Florence, Alabama marriott.com/en-us/hotels/
gunrunnerhotel.com tyspt-the-wayback-pigeon-
forge-a-tribute-portfolio-hotel
THE BILLY MOTEL
Davis, West Virginia THE TRUEHEART HOTEL
thebillymotel.com Fredericksburg, Texas
thetruehearthotel.com
THE GIBSON INN
Apalachicola, Florida WILD HORSE INN
gibsoninn.com Corolla, North Carolina
LEFT TO RIGHT: The Wayback pool at dusk; GunRunner wildhorseinnobx.com
Hotel rooftop.
 Cooking Class

Sugar and Spice

If making a carrot cake feels intimidating, this stir-together recipe
will be your new go-to. Loads of fresh carrot and spices bake up
into moist cake layers covered in velvety Cream Cheese Frosting.
We’ve included our best tips and how-tos, along with
a charming garnish just in time for spring.

JOHN O’HAGAN | RECIPE DEVELOPMENT BY AMANDA STABILE

PHOTOGRAPHY BY

FOOD STYLING BY AARON CONRAD AND VANESSA ROCCHIO | STYLING BY MAGHAN ARMSTRONG

Carrot Cake 1. Preheat oven to 350°. Spray remaining frosting on top and sides
MAKES 1 (8-INCH) CAKE 3 (8-inch) round cake pans with of cake. Using a large offset spatula
baking spray with flour. Line bottom and turntable, texture top and
2 cups all-purpose flour of pans with parchment paper. sides of cake as desired. Garnish
2 teaspoons baking powder 2. In a medium bowl, whisk together with carrots and pecans, if desired.
2 teaspoons ground cinnamon flour, baking powder, cinnamon, Refrigerate until ready to serve.
1 teaspoon kosher salt salt, ginger, baking soda, and
1 teaspoon ground ginger nutmeg. Cream Cheese Frosting
½ teaspoon baking soda 3. In a large bowl, whisk together MAKES ABOUT 6 CUPS
½ teaspoon ground nutmeg granulated sugar, oil, brown sugar,
1¼ cups granulated sugar buttermilk, eggs, and vanilla. 2 (8-ounce) packages cream
1 cup vegetable oil Gradually add flour mixture, cheese, softened
2∕3 cup firmly packed light brown whisking just until combined. Fold ¾ cup unsalted butter, softened
sugar in grated carrots, pecans, coconut, 2 teaspoons vanilla extract
½ cup whole buttermilk, room and pineapple. Divide batter among ½ teaspoon kosher salt
temperature prepared pans (about 2 cups each). 7½ cups confectioners’ sugar
4 large eggs, room temperature 4. Bake until a wooden pick inserted
1 tablespoon vanilla extract in center comes out clean, 30 to 1. In the bowl of a stand mixer fitted
2½ cups lightly packed finely grated 35 minutes. Let cool in pans for with the paddle attachment, beat
carrots (5 to 6 carrots) 15 minutes. Remove from pans, and cream cheese and butter at medium
½ cup finely chopped toasted let cool completely on wire racks. speed until creamy, 3 to 4 minutes.
pecans 5. Place 1 cooled cake layer on a Beat in vanilla and salt. Gradually
1∕3 cup sweetened flaked coconut serving plate. Spread 1 cup Cream add confectioners’ sugar, beating
1∕3 cup chopped dried pineapple Cheese Frosting on top. Place until smooth. Beat at high speed
Cream Cheese Frosting (recipe second cake layer on frosting, and until frosting is light and fluffy,
follows) spread 1 cup frosting on top. Top 2 to 3 minutes. Use immediately.
Garnish: carrots, finely chopped with remaining cake layer. Spread
toasted pecans

85 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 KITCHEN TIPS
Grate fresh Toasting Using oil in place Make the cake
carrots using a the pecans of butter keeps layers the day
box grater on the beforehand the cake moist before; wrap and
smallest setting creates a more longer. refrigerate before
to release the intense nutty frosting for easy
natural juices. flavor. assembly.

COVER
RECIPE

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 86

 H O W -T O

TRIM AND PEEL three small GRATE fresh carrots. TOAST pecans in a dry
whole baby carrots with tops Preshredded carrots lack skillet to get the most flavor
for a fun garnish. flavor and moisture. without burning.

PRESS small amounts

of toasted pecans around
bottom edge of cake
using your hand.

USE dried ingredients;

dried pineapple instead of
canned keeps the cake from
being soggy.

87 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

  Attention Biscuit Lovers
 and Bakers!

The wait is over—your favorite cookbook is back! After selling out

in record time, the highly requested White Lily ® Cookbook
is now available for preorder once again!
Filled with cherished recipes passed down through generations, this beloved cookbook is your ultimate guide
for recipes that are as rich in tradition as they are in flavor. When you bake with White Lily®, you’re baking
with history, tradition, and love. Don’t miss your chance to add this essential cookbook to your kitchen.

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83PWL25
 Paula's Best Dishes

Easter Brunchέ
Paula Deen’s best Southern breakfast recipes are perfect
for rounding out your Easter Sunday brunch

Cornmeal Biscuits
with Ham and Herbed
Butter
MAKES 24

2 cups all-purpose flour, plus a pastry blender, cut in cold butter 5. Bake until lightly browned, 13 to
more for dusting until mixture is crumbly. Stir in 15 minutes. Brush with melted butter.
½ cup yellow cornmeal buttermilk just until dry ingredients Serve with ham and Herbed Butter.
2 tablespoons sugar are moistened. Cover and refrigerate
1½ teaspoons baking powder for 10 minutes. Herbed Butter
1¼ teaspoons salt 3. Turn out dough onto a lightly MAKES ABOUT 1 CUP
¼ teaspoon baking soda floured surface, and knead 3 to
½ cup cold butter, cut into ½-inch 4 times, gradually adding more flour ½ cup salted butter, softened
pieces if dough is very sticky. Using floured ½ cup chopped mixed fresh herbs
1¼ cups whole buttermilk hands, pat dough into a 9x5-inch
2 tablespoons butter, melted rectangle (about ¾ inch thick). Lightly 1. In a small bowl, stir together butter
Shaved ham sprinkle flour onto dough; starting at and herbs until well combined. Use
Herbed Butter (recipe follows) one short side, fold dough into thirds immediately, or cover and refrigerate
like a letter. Repeat procedure two for up to 1 week.
1. Preheat oven to 450°. Line a more times.
rimmed baking sheet with parchment 4. On a lightly floured surface, pat KITCHEN TIP
paper. dough to ½-inch thickness. Using a Use basil, dill, thyme, oregano,
2. In a large bowl, whisk together 2-inch round fluted cutter, cut dough, parsley, chives, or any other
flour, cornmeal, sugar, baking and place side by side on prepared fresh herbs you like.
powder, salt, and baking soda. Using pan. (Biscuits should touch.)

89 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Breakfast Casserole 1. Spray a 13x9-inch baking dish with cooking spray.
MAKES 8 SERVINGS Line bottom of prepared pan with 6 slices bread.
Sprinkle with cheese and herbs. Top with remaining
12 slices white sandwich bread 6 bread slices.
2 cups shredded sharp Cheddar cheese 2. In a medium bowl, whisk together eggs, milk,
1⁄3 cup chopped mixed fresh herbs half-and-half, dry mustard, salt, and pepper until frothy;
8 large eggs, lightly beaten slowly pour onto bread. Cover and refrigerate overnight.
3 cups whole milk 3. Uncover casserole, and let stand at room temperature
2 cups half-and-half for 30 minutes.
2 tablespoons dry mustard 4. Preheat oven to 350°.
2 teaspoons salt 5. Bake until puffed and center is set, about 1 hour. Let
½ teaspoon ground black pepper stand for 10 minutes before serving. Garnish with chives
Garnish: chopped fresh chives, chopped fresh basil and basil, if desired.

MARCH . APRIL 2025 | TA S T E O F T H E S O U T H 90

 Southern Spirits

Brunch Time
Sip and snack on this over-the-top,
classic eye-opener

PHOTOGRAPHY BY JOHN O’HAGAN | RECIPE DEVELOPMENT BY VANESSA ROCCHIO | FOOD STYLING BY AARON CONRAD | STYLING BY MAGHAN ARMSTRONG

911 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

 Southern Spirits

Bloody Mary 3. Add ice to prepared glasses. Divide Bloody

MAKES 8 SERVINGS Mary mixture among glasses. Garnish with
Refrigerator Pickled Carrots, pickled okra, bacon,
6 cups Bloody Mary mix* lime wedges, and parsley, if desired.
2 cups premium vodka, plus more for
dipping rims of glasses *We used Zing Zang Bloody Mary Mix and
¾ cup Worcestershire sauce TABASCO® Hot Sauce.
2 teaspoons lemon zest
1∕3 cup fresh lemon juice Refrigerator Pickled Carrots
2 tablespoons hot sauce* MAKES ABOUT 1 PINT
2 tablespoons prepared horseradish
1 teaspoon celery salt 2 cups distilled white vinegar
1 teaspoon lemon pepper seasoning 1∕3 cup firmly packed light brown sugar
¼ teaspoon smoked paprika 2 teaspoons kosher salt
Seasoned salt 2 teaspoons crushed red pepper
Garnish: Refrigerator Pickled Carrots 1 teaspoon fennel seed
(recipe follows), pickled okra, bacon, 6 cloves garlic, smashed
lime wedges, and parsley ½ pound carrots, peeled and cut into
thin sticks
1. In a large pitcher, stir together Bloody Mary
mix, vodka, Worcestershire, lemon zest and 1. In a small saucepan, stir together vinegar and
juice, hot sauce, horseradish, celery salt, lemon brown sugar until sugar dissolves. Bring to a boil
pepper, and paprika until combined. Refrigerate over medium heat, stirring occasionally. Remove
for at least 2 hours. from heat; stir in salt.
2. On a small plate, pour seasoned salt. On a 2. In a pint jar with lid, place red pepper, fennel
small rimmed plate, pour vodka to a depth seed, and garlic. Place carrot sticks upright in jar.
of 1⁄8 inch. Dip rim of glasses in vodka; dip in Pour hot vinegar mixture over carrots. Let cool.
seasoned salt, and let stand until dry. Cover with lid, and refrigerate for up to 2 weeks.
(Best made 2 to 3 days ahead.)

93 TA S T E O F T H E S O U T H | MARCH . APRIL 2025

Recipe Index Creamy Salsa Verde 48 (The Vandiver); Armour
Herbed Butter 89 House (Pogo); Jody Horton
BEVERAGES Strawberry Pie 51 Orange Icing 74 (The Turkey Book); Dennah
Bloody Mary 93 Strawberry Spoon Cake 54 Orange Olive Oil 78 Renee Photography (Blake
Strawberry and Hibiscus Orange-Pecan Streusel 78 Jackson); Judd Smith
Lemonade 41 MAINS Peanut Butter Barbecue Photography (lobster dish).
Breakfast Casserole 90 Sauce 65
BREADS Burgoo 33 Peanut Butter Icing 69 Travel for a Small-Town
Classic Orange Rolls 74 Cheesy Grits Bowls 25 Refrigerator Pickled Feel: Pages 55–62: Photos
Cornmeal Biscuits with Ham Cheesy Sausage, Onion, and Carrots 93 courtesy of Steve Bearden
and Herbed Butter 89 Potato Frittata 25 Roasted Strawberries 54 Photography (Knoxville,
Kolaches 29 Easy Fried Chicken and Savory Pie Dough 34 Tennessee); SouthMade
Orange-Glazed Butterhorns 77 Gravy 48 Vanilla-Cardamom Glaze 78 (Stir Knoxville); Visit
Orange Focaccia 77 Citrus Grilled Chicken Thighs White Barbecue Sauce 34 Knoxville (Knoxville); Visit
Orange Roll Fantails 79 with Salsa Verde 48 Summerville (Summerville);
Creamy Baked Eggs 25 SIDES Visit Loudoun (Middleburg);
DESSERTS Lemon and Olive Roasted Broccoli-Sesame Salad 41 Lafayette Travel (airboat
Banana Cake with Peanut Chicken 45 Corn Dip 17 and gumbo); Experience
Butter Icing 69 Natchitoches Meat Pies 33 Hannah’s Chunky Greenbrier Valley
Carrot Cake 85 Peanut Butter Braised Guacamole 17 (Lewisburg, WV).
Lemon Sugar Blondies 42 Chicken Thighs 68 Rosemary-Asiago Shortbread
Ocracoke Island Fig Cake 29 Roasted Spring Chicken 45 Coins 41 Small-Town Boutique
Orange Roll Coffee Cake 78 Savory French Toast 25 Waldorf Chicken Salad 41 Hotels: Pages 81–83 : Photos
Peanut Butter-Pepper Jelly Smoked Sausage courtesy of The Wayback,
Cookies 69 Casserole 23 RESOURCES Pigeon Forge, A Tribute
Peanut Butter Pie 66 Sideboard: Pages 7–13: Portfolio Hotel; The Gibson
Roasted Strawberry Dutch MISCELLANEOUS Photos courtesy of Becca Inn; The Billy Motel; Cayla
Baby 54 Caramel Glaze 29 Wright (Fish Company Spencer (GunRunner
Strawberry-Lemon Cream Cheese Frosting 85 Taco); Anna Cook (Visit Boutique Hotel); Trueheart
Tiramisù 53 Cream Cheese Pie Dough 51 Jacksonville); Molly Harris Hotel.
 ORDER
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The pound cake got its name for its ingredients:

a pound of flour, butter, sugar, and eggs. In this
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 Rare Finds

Rare THIS VINTAGE THREE-DESIGN CLOSED FRAME GEM PAN

WITH A FANCY HANDLE, circa 1870, was found at the famous

Gem
Bridgefield Flea Market known for cast iron finds in New York. Several
manufacturers produced gem pans with various configurations, made
for muffins and non-yeast cakes.

Pan
Nathaniel Waterman of Boston, Massachusetts, is acknowledged as
having first patented what is considered the quintessential gem muffin
pan design in 1859, at the time calling it an “egg pan.”

97 TA S T E O F T H E S O U T H | MARCH . APRIL 2025