IN THE VIBRANT CULINARY HUB THAT IS MIAMI, FLORIDA, Desiree Di Falco serves a master class in staying true to and following one’s passions. As the current head of production at Zak the Baker bakery, Desiree’s journey from Venezuela to France to Chica

Pumpkin Grits with Roasted Maitake Mushrooms (Thoughtful Cooking) page 103 Once the holiday season reaches its peak, kitchens across the South start overflowing with the aromas of beloved family recipes and new culinary creations. For those looking t

MAKES ABOUT 25 2½ cups sugar½ cup light corn syrup½ cup water½ teaspoon kosher salt3 large egg whites, room temperature¼ teaspoon cream of tartar¼ cup finely chopped praline pecans2 tablespoons orange zest1 teaspoon vanilla extractAbout 25 praline pe

Roasted Hasselback Butternut Squash page 74 Creamy Roasted Cauliflower page 73 Browned Butter-Sage Red Potatoes page 73 Roasted Vegetable Rice page 73 Rustic Roasted Fennel page 73 MAKES 6 TO 8 SERVINGS (photo on page 71) 4 slices thick-cut bacon, cu

Deep Fried Turkey page 121 IT TOOK ME ALMOST THREE YEARS to finally get the courage to make (and film) cooking beef Wellington. I don’t know why, but this delicious meal has been one that I have delayed making for some time now. I love the taste, ing

AS THE HOLIDAY SEASON DESCENDS UPON THE SOUTH, charming towns across the region come alive to celebrate the season, and Fredericksburg, Texas, is one of the finest examples. Known for its rich German heritage and vibrant culinary scene, this idyllic

CHEF MICHELLE CARPENTER gives us the scoop on her favorite holiday meal traditions CHEF MICHELLE CARPENTER is the chef and owner of Zen Sushi and Restaurant Beatrice in Dallas, Texas—both projects near and dear to her heart and heritage. Environmenta

A FEW YEARS AGO, my paternal grandmother compiled all her favorite recipes from decades of cooking for family and friends and passed them down to each of her children and grandchildren in more than two dozen copies of a handwritten cookbook. I was th

ONE OF THE BEST PARTS OF THE HOLIDAY SEASON is arguably the excuse to indulge in all the sweets your heart could desire. From gift-giving to stocking stuffers, candy makes its way into our lives during the holidays, and this year, we’ve got a list of

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. THIS IS BY FAR MY DAUGHTER CATHY’S FAVORITE. She’s the one who films the videos of me cooking for Facebook. Th

Mushroom and Caramelized Onion Risotto page 66 Baked Acorn Squash with Cornbread Topping page 65 Sage Butter-Roasted Oysters page 66 Stuffed Pork Tenderloin page 65 Cranberry Congealed Salad page 65 MAKES 8 TO 10 SERVINGS (photo on page 63) 2 (1½-pou

Coconut Shortbread page 97 MAKES 6 GIFTS 3 cups old-fashioned oats1 cup coarsely chopped pecans1 cup raw pumpkin seeds⅓ cup unsweetened flaked coconut⅓ cup firmly packed light brown sugar⅓ cup golden syrup¼ cup vegetable oil½ teaspoon kosher salt2 ta

Use quality chocolate for the creamiest barks. Chocolate chips won’t give you the same smooth texture. Heat the chocolate gently using low heat to melt it. MAKES 6 TO 8 SERVINGS 4 (4.4-ounce) bars coconut white chocolate*3 tablespoons toasted sweeten

Bacon and Sage Sweet Potato Casserole page 114 MAKES 6 TO 8 SERVINGS 2 teaspoons unsalted butter2 cups heavy whipping cream3 cloves garlic, crushed2 to 3 teaspoons fresh thyme leaves3½ teaspoons kosher salt, divided½ teaspoon smoked paprika½ teaspoon

Pumpkin Bundt Cake page 81 MAKES 1 (8-INCH) CAKE 1 (13.25-ounce) box spice cake mix2 cups whole milk, divided1 cup unsalted butter, melted and divided6 large eggs, divided1 tablespoon lightly packed orange zest1 (13.25-ounce) box chocolate fudge cake

EACH YEAR when it comes time for us to plan out the holiday blockbuster double issue of Taste of the South, I’m faced with a conundrum. As a team, we throw around ideas for classic recipes and fun twists along with quick-and-easy dishes and more-invo

White Bean and Kale Soup page 23 MAKE 5 SERVINGS 10 small boneless skinless chicken thighs1 yellow onion, thinly sliced2 (13.5-ounce) cans coconut milk1 (4-ounce) jar green curry paste3 cloves garlic, minced2 tablespoons tomato paste1 tablespoon kosh

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. I LOVE THE FALL MORE THAN ANY OTHER TIME OF THE YEAR. It’s one of my favorite seasons for baking, and what cou

PORK BELLY is a deliciously tender cut, practically dripping with flavor. When a large roast seems like a splurge, pork belly is so affordable that you will wonder why you waited. Typically sold in a large slab, pork belly is not cured or smoked and,

MAKES 4 SERVINGS (photo on page 56) 2½ teaspoons kosher salt, divided1¾ teaspoons ground black pepper, divided4 (4-ounce) cube steaks38 saltine crackers (1 sleeve), crushed2½ cups plus 2½ tablespoons all-purpose flour, divided½ teaspoon baking powder

EVERY YEAR AT THE FIRST GLIMPSE OF FALL, which happens pretty late in Birmingham, Alabama, that first cool morning sparks so many feels. I don’t know why fall baking is so comforting, but a warm cozy kitchen with sweet smells of butter and brown suga

SETTLED BETWEEN THE ATLANTIC OCEAN and the serene waters of the Pamlico Sound, the Outer Banks of North Carolina offers a unique blend of rustic charm and unspoiled beauty. This slender chain of barrier islands stretches for 200 miles, inviting trave

Burnt on the Fourth Down 74 Burnt Orange Gin 73 Cornhole Champion 74 Spicy Corn Vodka 73 Toasted Coconut Bourbon 73 Unnecessary Smoothness 74 Bacon and Cheese Quick Bread 85 Easy Apple Walnut Braid 85 Maple-Pecan Sticky Buns 85 Orange Breakfast Pull-

LIKE SPRING, AUTUMN IN THE SOUTH CAN BE SLOW TO ARRIVE. From the dog days of summer to what many are now calling “false fall” (a welcome but deceptive September cold snap), by this time of year, we’ve satisfied our cravings for simple tomato sandwich

Recipe excerpted with permission from R. U. Kidding Me? Cooking with Darryl, © 83 Press, 2024. THERE IS SOMETHING ABOUT AN ITALIAN BEEF THAT IS DIFFERENT THAN A PHILLY CHEESESTEAK OR ROAST BEEF SANDWICH. I grew up in Chicago, Illinois, and as a kid g

ATLANTA’S ERICA THOMAS SHARES her passion when it comes to eating Erica Thomas is a force of nature who has worked hard to uplift the hospitality industry and has become a trusted source for recipes and recommendations for hardworking women who want