Flip open a Taste of the South magazine and the first thing that strikes you is that the food looks like something on grandma's table, even if she didn't reside in Dixie. Not the flawless perfection usually pictured in food magazines.

That was the goal, says editor Brooke Bell, who worked with Paula Deen on her magazine before coming to Taste of the South in November 2009.

"When we style our recipes [for the photo shoot], we want them to look like a human hand touched them. We want it to look like it is prepared in a home kitchen," she says.

The magazine, launched in 2004, is available on newsstands all over the country (my first copy was purchased at a local Walmart). Its largest following is in the South, but readership continues to grow outside of that demographic. Even in the bleak economy, Taste of the South continues to do well, says Ms. Bell.

While part of the reason for that is because Southern cooking is trendy (her company, Hoffman Media, also publishes Paula Deen's magazine and "Semi-Homemade"), there is more to it than that.

Many Taste of the South recipes harken back to a simpler time, when the womenfolk were in the kitchen kneading yeast rolls, and weekly family dinners featured sideboards groaning with fresh, simple, rib-stickin' food.

Ms. Bell says the magazine gives readers a way to recreate those meals for their family, wherever they live, and in a way that's different from the company's other food magazines.

"Taste of the South focuses more on the people, ingredients, stories and traditions that make up the rich history of Southern food," she says, and sticks to "approachable" recipes.

"Cooking is something that should be enjoyable. ... It should not intimidate."

But that doesn't mean you won't find a modern twist on something as ubiquitous as pimiento cheese, a Southern staple. "We are still making pimiento cheese, but we might be putting it on top of a pizza," says Ms. Bell.

The magazine is crammed full of recipes, with each issue boasting more than 60. Readers also learn about food manufacturers such as Glory Greens and Braswell Preserves.

"We do lots of profiles on different companies," says Ms. Bell. "There is a great story behind all these people who are helping us create this wonderful cuisine."

The companies offer lots of good recipes. Even some of the ads boast clip-worthy ones.

The magazine seems to have a broad appeal with older and more experienced cooks as well as with younger readers, continues Ms. Bell, who is 30.

"I feel like with my peer group, we're very interested in food and cooking," she says. "That's what many of our conversations are about. There is a whole resurgence with supper clubs. Everyone contributes and we cook and share different dishes."

While the younger generation may not cook every night, they are still interested in learning how and are looking for instruction, says Ms. Bell. "Things like how to make a good flaky, buttery biscuit."

They regularly publish special issues, such as the one at the end of June with a collection of baking recipes -- "everything from icebox desserts to layer cakes and pies," says Ms. Bell.

And each year's Christmas issue is full of ideas for entertaining, holiday baking and homemade food gifts.

"In the South we love to celebrate," says Ms. Bell. " There is always something to celebrate, and it's always celebrated with great food."

Sounds a lot like Pittsburgh.

Pimiento Cheese Spread

4 jalapeno peppers, halved and seeded

2 red bell peppers, halved and seeded

1 (8-ounce) package shredded sharp Cheddar cheese

1 (8-ounce) block smoked Cheddar cheese, shredded

1/2 cup mayonnaise

1 (3-ounce) package cream cheese, softened

1 teaspoon Worcestershire sauce

1/2 teaspoon liquid smoke

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground chipotle pepper

1/8 teaspoon ground red pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place jalapeno and bell peppers on prepared baking sheet.

Bake for 25 minutes. Remove from oven. Place peppers in a large glass bowl; cover with plastic wrap, and let cool for 20 minutes.

Remove plastic wrap. Wearing gloves, remove skin from peppers. Discard skin.

In the work bowl of a food processor, combine peppers, sharp Cheddar, smoked Cheddar, mayonnaise, cream cheese, Worcestershire, liquid smoke, salt, and peppers; pulse until smooth.

Serve immediately, or cover and refrigerate for up to 1 week. Serve with crackers, if desired.

Recipe developed by Taste of the South Test Kitchen

For more information visit: tasteofthesouthmagazine.com.

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