Our editors test and approve all recipes featured in our magazine, but these picks stand out above the rest.
Enjoy these morning glories without skimping on size. The secret? A low-fat roll mix creates extra-indulgent (and easy) sticky
buns. To make ahead, assemble unbaked rolls in pans, cover with plastic wrap, and chill overnight. Let stand 1 1/2 to 2 hours
to rise; bake as directed.
This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.
How do you sneak gooey melted goodness into every oat-filled bite without the extra fat? Replace half the butter with an extra
bar of chocolate. For an even chewier texture, substitute 1/2 cup hazelnut or almond flour for 1/2 cup all-purpose flour.
This indulgent recipe marries two delicious desserts: lemon bars and cheesecake. Using a dark springform pan ensures a golden
brown crust without having to bake before adding the filling.
Edward Lee, chef and owner of 610 Magnolia (Louisville, KY), celebrates two humble ingredients, using sautéed country ham
and onions to create a robust harmony of sweet, salty, sour, bitter, and umami flavors.
Forget the rolling pin and tricked-out lattice topping—just pat the crust in the pan, add a little tropical flair (we're talking
a delicious pineapple-coconut filling here), then bake and chill.
In this salad, char, spice, and creaminess meld. The key to roasting veggies is to use similarly sized pieces. Spread them
evenly on a baking sheet, and roast in a very hot oven until just tender.
You can use any supermarket bone-in or semi-boneless smoked ham for this recipe, but choose one brined in natural juices.
Or order from one of our favorite small Southern producers. (For a list, visit southernliving.com/ham).
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or
moistness without them.
We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers
in batches, the second batch is ready to go in the oven as soon as the first is done.
This backyard cocktail gets its smoky flavor from cedar-infused tequila.
Try this Southern twist on a classic. Basil pesto gives a fresh spin on these tried-and-true flavors.
Salty strips of bacon and a tart Champagne vinaigrette play against the layered richness of sweet char-grilled onions and
creamy goat cheese. Feel free to mix and match the stacks, maybe even slip in a sliced peach or two.
For maximum flavor, use a high-quality brand of frozen puff pastry dough that tastes of butter and gives rise to crisp, flaky
If you've never tried homemade ricotta, then you're in for a tasty surprise. This will change the way you think about the
store-bought kind. Be sure to stir only when indicated in the recipe.
Looking for a party-perfect treat that's a cut above the classic fruit-filled cobbler? Consider it found.
We raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty
of cheese and herbs to tie it all together. For best results, seed the tomatoes and drain the slices before baking.
Turn out a high-rise cake with a moist, tender crumb by layering the ingredients in the bowl in the order specified. Don't
have a stand mixer with a 4-qt. bowl and paddle attachment? Prep the batter the traditional way.
Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches.
Build the base of this sweet, salty, and crunchy salad with any melon.
Swap new veggies to transform the meal. Go Mediterranean with cauliflower florets and eggplant.
Grilling over the indirect heat of a two-zone fire mimics oven heat. An aromatic rack of early fall apples and vegetables
catches all the chicken’s flavorful juices.
For a cool, crunchy slider topping, toss thinly sliced celery and fresh parsley leaves with a splash of Champagne vinegar
and drizzle of olive oil. Season with table salt and freshly ground black pepper to taste.
The key to this dish is developing a nice char on the green beans. To do so, heat the oil in your skillet until it almost
smokes before adding the beans. Let them sear, stirring every 20 to 30 seconds, and they'll take on color. Feel free to sub
thinly sliced strips of red bell pepper instead of hot chiles.
Quickly incorporate the hot bacon drippings into the batter with a fork. When you pour it back into the hot skillet, listen
for the sizzle. That sound means your crust will be dark golden and crisp.
Store-bought rotisserie chicken shortcuts the cook time, while white ale adds spice, body, and flavor.
Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver
dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.
Make and refrigerate without the topping a day ahead. Whip and add the topping before serving.
This refined whole side of salmon takes only 10 minutes to prep.
Win over all of the kids and grown-ups in your house with this new instant classic that feeds more than two everything pizzas.
Fresh and packaged mozzarella give it the best melty consistency.