March/April 2018

Description

Spring has sprung and with it comes a brand new issue of Taste of the South. We’re bringing you the season’s freshest recipes that highlight the best of spring greens, Southern strawberries, and radishes like you’ve never tasted before. Delicious mains like a gorgeous chutney-glazed ham and lamb chops will take center stage at your spring feasts, but be sure to save room for dessert. We’re pulling out all of the stops with five swoon-worthy takes on carrot cake. And if you’re planning a getaway, check out our guide to Franklin, Tennessee, for 11 can’t-miss stops, plus learn about how one local couple has turned their fascination with beekeeping into one sweet business. Whatever you’re craving, you’ll find it in this all-new issue.