In this issue

This is one of our favorite cooking seasons at TLP. Cassoulet, that hearty, rustic dish, shows up two different ways. There are dishes to celebrate Kwanzaa, as well as a very personal history of the holiday from the “chefarmer” Matthew Raiford. Carter Hach’s The Hachland Hill Cookbook pays tribute to one of Southern cooking’s true legends, Phila Hach. If you don’t know the name, get Carter’s book and do some research—her recipe for lebkuchen, tiny German cakes, are definitely going into my new baking rotation. And speaking of baking, Claudia Martinez shares with us her apple loaf, spread with a fragrant cream cheese frosting, to end this year’s feast.

The Local Palate Magazine Description:

Indulge in the rich and diverse culinary traditions of the American South with The Local Palate Magazine. We're delighted to introduce you to this publication, your ultimate source for all things related to Southern food, beverage, and the vibrant culture that surrounds it.

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