Taste of the South

Editor’s Letter

  and our special editions will know that while I am an enthusiastic consumer of cakes, breads, bars, and cookies, I am seldom the baker. When I) are my favorites, but I will sometimes take the extra step and turn out a simply decorated layer cake.

You’re reading a preview, subscribe to read more.

More from Taste of the South

Taste of the South1 min read
Fresh & Fried
MAKES 8 TO 10 SERVINGS 3 cups plain stone-ground yellow cornmeal1 cup all-purpose flour1 cup panko (Japanese bread crumbs)1 tablespoon Cajun seasoning*2 cups whole buttermilkVegetable oil, for frying2 cups sliced pickles1 cup sliced pickled jalapeños
Taste of the South2 min read
Baking Basics
Always start with cold ingredients. Combine the dry ingredients, and then cut in cold butter or shortening quickly with two forks or a pastry cutter so that your hands don’t warm the fat. Then gradually add ice water or very cold buttermilk until jus
Taste of the South11 min read
Simple Cakes
MAKES 1 (9-INCH) CAKE Starting this pound cake in a cold oven makes it rise higher with a delightfully crispy crust. 3 tablespoons hot water2 teaspoons espresso powder1 cup unsalted butter, softened3 cups sugar6 large eggs1½ teaspoons vanilla extract

Related