Southern Makers We’re Loving this Spring

Big Delicious Brand | Raleigh, North Carolina

This isn’t your humble spinach dip. Looking to pay homage to North Carolina’s affinity for barbecue and step up the typical game-day snacks, Jim Macmillan created three hearty dips that not only sate your appetite, but also function as a versatile ingredient that makes easy work of dinner prep (just check out the recipes for a quesadilla with Hot Cue Dip or the Carolina Sausage Dip-stuffed mushroom caps)

After a long, unsuccessful search for pre-made products free from artificial ingredients and additives, Tiffani Neal took charge and developed her own ready-to-make pancake mix. Made from simple, whole ingredients, the Barlow’s Foods Original Pancake Mix makes short work of morning breakfast time with near-instant pancakes, crisp waffles, and flaky biscuits. Named for Neal’s grandfather, Arthur “Barlow” Harris, a veteran-turned-farmer, a portion of all Barlow’s Foods’ online sales go to Feed Our Vets, which works to assist veterans facing food insecurity.

Made with smoky poblano peppers, bright tomatillos, and other fresh flavors, Sobremesa’s salsa, hot sauces, and mole are secret weapons for your pantry. Made by native Texan Mark Ciaburri, these condiments pay homage to his Southwest roots and celebrate the camaraderie that transpires when sharing a meal or snack with someone.

These not-your-mother’s pepper jellies sing when paired with meat and get a kiss of fire. Flavors of these Georgia-made jellies range from pepper to peach to pineapple to complement an array of proteins or even dress up a cheeseboard.

Born from founder Clark Stallings’ love for jalapeños, Gesus Palomino is a nationally beloved brand that marries sweet with heat. Spread the Candied Jalapeño Relish over cream cheese and crackers. Or try the Candied Jalapeño Marinade and Cocktail Mix, which doubles for both cooking and imbibing: Mix up a spicy margarita with this, lime juice, and tequila; or, toss raw shrimp in it before throwing them on the grill.

If you can’t already tell, we at the Local Palate are big fans of storytelling. We’re thrilled that we’ve expanded our ability to do so this spring by launching the Cookbook Marketplace. This trove of cookbooks, food guides, and memoirs from our favorite Southern chefs will feed readers’ hunger for Gullah Geechee cooking, Cajun dishes, knowledge of each state’s foodways, and more.