Taste of the South

Generations of Junior League Cookbooks

n nearly every kitchen sits a worn spiral-bound cookbook. You know the one—the tattered, dog-eared book passed down from your grandmother to your mother, containing batter-splattered pages of recipes scribbled with notes. The recipe from Betty at church, whose meat loaf is topped with that addictive tomato gravy. Your aunt’s neighbor’s famous lemon Bundt, starred and circled so you know it’s the right one. The casserole that’s always eaten first at potlucks. These are the recipes that tell the stories of communities, time stamps of days and people of the past. And in

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Taste of the South2 min. leídosCookbooks, Food, & Wine
Dishing with Kelsey Barnard Clark
Growing up in Dothan, Alabama, Kelsey knew that food was her future from the get-go. Cooking and baking came naturally to her as a young child while growing up in the Deep South and were pastimes everyone around her could tell she was deeply passiona
Taste of the South6 min. leídosCookbooks, Food, & Wine
Pies & Cobblers
MAKES 1 (9-INCH) DEEP-DISH PIE This rich and decadent summertime sweet is an icebox delight. 1 (11.3-ounce) package pecan shortbread cookies*¼ cup chopped pecans⅓ cup all-purpose flour¼ cup unsalted butter, melted1 (8-ounce) package cream cheese, sof
Taste of the South2 min. leídosRegional & Ethnic
Editor’s Letter
THIS TIME OF YEAR, when late spring meets summer’s first golden rays, has always been my favorite. With so many Goldilocks days and the best variety of goodies at the farmers’ markets, May and June are really hard to beat. Tomato sandwiches and corn