Taste of the South

With a new year comes this new, exciting issue of Taste of the South magazine and all the crave-worthy recipes you’ll need to make it through the season. Savor soul-satisfying dishes like our Braised Pork Stew and Slow Cooker Chicken and Dumplings, winter market favorites like our Golden Parsnip Soup and Turnip and Mushroom Stew, one-bowl baking inspirations like our Cornmeal Sprinkle Cake and Apple and Pear Cobbler, and so much more. Plus, let us help pick the perfect king cake for your Mardi Gras festivities with our list of favorites around the South, and learn to master Classic Macaroni and Cheese with our easy-to-follow guide. Pick up your issue today and get ready—we’ve got some really tasty surprises in store for you this year.

Bread lovers, this special edition of Taste of the South is for you! We know that no occasion is complete without a big slice of homemade bread—and this issue is further proof. It features 62 of our most popular baked beauties from classic Southern biscuits and our best-ever yeast breads to crave-worthy cornbread and easy quick breads. In addition to delicious recipes, you’ll get our expert test kitchen team’s tips to getting perfectly crisp, golden-brown cornbread and flaky, layered biscuits that can take your baking game to the next level. No matter the season, Southern Breads will be your guide to satisfying your bread-centric cravings all year long.