Welcome summer with this new issue of Taste of the South. The weather is heating up, and we’re bringing you all of the recipes you need to celebrate the season. From bold new takes on barbecue and five delicious ways with ribs to freshened up potluck sides and heirloom pies—these dishes will take your summer cookouts to a whole new level. Plus, we talk whole hog barbecue with North Carolina pitmaster Elliot Moss, get a lesson in pickling from cookbook author Ashley English, and take a peek inside Vera Stewart’s tried-and-true recipe box. For a summer getaway, head to beautiful Charleston, South Carolina, where we’ve scoped out all of the Lowcountry’s most delicious hotspots, and even caught up with some locals. Whatever the occasion, you’ll be ready to take on summer with this beautiful, brand-new issue.
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