Robby Melvin, Southern Living Test Kitchen
There used to be a saying that in every Southern household there were two things on the coffee table: the Bible and Southern Living. Well, maybe that was stretching it a bit, but it really wasn’t that far from the truth. If you’ve grown up in the South, this iconic magazine -- and especially its recipes -- were just there. Southern Living’s recipe collection is one of the best in publishing, and if you’ve made a recipe from its pages anytime in the last few years, chances are you’ve made a recipe developed in part by Southern Living Test Kitchen Chef Robby Melvin. Honing his skills under Frank Stitt and then as Chris Hasting’s Chef de Cuisine at Hot and Hot Fish Club, he’s bringing respect for the past and excitement for the future to the Southern Living test kitchen in Birmingham. Oh, and some seriously awesome Spotify playlists too.
Here's two of Robby's favorite playlists:
Dinner by Robby
Additionally, if you're looking to make good use of all those summer tomatoes, Robby's Shared one of his faves below, an delectable tomato vinaigrette for adding to all types of salads! If you need even more inspiration, click your way through any of the thousands of recipes here.
Mouthwatering Marinated Tomatoes / Active 5 min. - Total 1 hour, 50 min.
Gently stir together:
2 lbs. assorted tomatoes, roughly chopped
1 small minced shallots
3 crushed garlic cloves
1/2 cup red wine vinegar
3 Tbsp. extra virgin olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Set aside for 1 hour and 45 minutes, tossing occasionally.
Stir in 1 cup loosely packed fresh basil leaves and 1/4 cup loosely packed Italian parsley leaves; serve immediately.