I adore the newly revamped Taste of the South magazine (as helmed by the sweet-and-savvy Brooke Michael Bell). Like I said in the New York Daily News, I think it’s younger and feels more fresh than any of the other food glossies that I subscribe to. Most importantly–the magazine feels honest.
What do I mean? There’s no filler, no fluff, no white bread. The magazine is as meaty and delicious as my Mamma’s meatloaf. It’s cover-to-cover recipes that are straightforward and delicious. (Ad pages and giveaways can be fun, but they’re not helping me turn out dinner for 3 by 6pm!)
Two weeks ago, Jamie and I had a lovely time shooting a feature spread with Taste of the South. It’ll hit the newsstands right when our cookbook debuts. More importantly for y’all, on the photo shoot, I loved learning a few tricks and tips from the test kitchen and prop stylists. A random assortment:
- A final brush or drizzle of olive oil makes almost every protein look more delicious
- Milk bottles make fun, fabulous, rustic flower vases
- Do serve your iced, house cocktail in a simple, clear glass pitcher. The ice presses the sliced lemons and other fruit against the pitcher making for a very pretty pour.
- Hostesses, wear a fabulous outfit in your best color! This will distract from the upper lip sweat and dark under circles–the true sign of exhaustion! (Even though Jamie and I had a 3:45am wake-up call, I still looked decent bc of my royal blue jumpsuit (…and a pot of under-eye concealer).