NEW SEPTEMBER/OCTOBER 2020 ISSUE
Bursting with some of our most delicious late-summer recipes, this brand-new issue of Taste of the South is full of the season’s most comforting flavors. Get your figs fix with sweet and savory recipes like the Ocracoke Island Fig Cake and Figgy Barbecue Pulled Pork, or fill up on hearty, easy-to-make meals like our Farmstand Squash Casserole and Creamy Lemon Chicken Pasta. Our tasty spins on sweet tea, like the Watermelon Sweet Tea and Sweet Tea Pie, are sure to have you swooning, too. Check out the highlights from our trip to Nashville as well as our list of can’t-miss Southern gas station eats that are perfect for your end-of-summer road trip. Whether you’re soaking up the last days of summer sun or anxiously awaiting the arrival of fall, let this issue of Taste of the South be your go-to guide for getting the most out of this time of year.