Taste of the South Special Issue – May 2019
English | 102 pages | True PDF | 104.3 MB

FLOUR. SUGAR. BUTTER. SALT. Like many parts of Southern cooking, these four ingredients are humble on their own, but combined they make magic. A tender, fl aky piecrust or fl uff y cobbler topping is the kind of thing that brings families together and makes for a perfect ending to a beautiful meal. When you add the season’s ripest fruits, it’s even better. Whether you’re a pie person or a cobbler connoisseur (I’m fi rmly on Team Pie but will happily dig into a warm blackberry cobbler), this special issue of Taste of the South will be a gold mine for you. Alongside all the tarts, crisps, pies, and cobblers, you’ll also fi nd a wealth of savory options, such as the Sausage and Fennel Cobbler (page 92) and Pimiento Cheese Hand Pies (page 93). As summer changes into fall, I’ve got my sights set on the Lemon Chess Pie (page 31), Apple Hand Pies (page 77), and the Peach, Plum, and Nectarine Crostata (man, do I love a crostata—this one is on page 35). I’ll probably save the cool Chocolate Peanut Butter Pie (page 17) for one of those last few hot days of the season.
Similar to a lovingly tended pot of collards or a slow-cooked hunk of pork slathered in tangy barbecue sauce, pies and cobblers (and the like) are situations where the whole is greater than the sum of its parts. I hope you fi nd some new favorites to enjoy for years to come. From EDITOR

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