2010 Best Recipes

January
Pam-Cakes With Buttered Honey Syrup

We affectionately named our Food staff's favorite, fluffy, buttermilk flapjacks after their creator, Test Kitchen Pro Pam Lolley. Plan to drench these cakes, hot off the griddle, with our easy honey syrup.

• Recipe: Pam-Cakes With Buttered Honey Syrup

January
Parmesan-Pecan Fried Catfish with Pickled Okra Salsa

This sensational main dish combines two Southern favorites, fried catfish and pickled okra, with a new twist.

• Recipe: Parmesan-Pecan Fried Catfish with Pickled Okra Salsa

January
Upside-Down Caramelized Apple Cake

This buttery mixture of pecans, brown sugar, and tart Granny Smiths makes for an irresistible treat.

• Recipe: Upside-Down Caramelized Apple Cake

February
Easy Chicken Gumbo

Cajun seasonings make the flavor of this gumbo complex, but the prep work is easy enough for a weeknight dinner. The gumbo and our Okra Pilau can be ready in 48 minutes.

In step one, adding flour to hot oil creates a fast and flavorful roux.

• Recipe: Easy Chicken Gumbo

February
Hearts of Palm-and-Jicama Salad

Fresh citrus, jalapeño, and cilantro jazz up crisp winter veggies in this salad. Hearts of palm and jicama, a white-fleshed, mild-flavored root vegetable, make for nice break from salad greens.

• Recipe: Hearts of Palm-and-Jicama Salad

February
Banana Bread Cobbler

A streusel topping finishes off a combination of sweet bread and with sliced bananas. Like any warm cobbler, it's best served à la mode.

• Recipe: Banana Bread Cobbler

March
Spicy Pickled Shrimp

Spicy Pickled Shrimp makes an elegant presentation of this Lowcountry favorite. Flavors pop after the shrimp marinate with onions and a tangy vinaigrette overnight. Serve with cocktails or on lettuce leaves as a plated first course.

• Recipe:  Spicy Pickled Shrimp

March
Baby Carrot Soup

Bright orange Baby Carrot Soup has a hands-on time of only 10 minutes. For an artful garnish, drizzle a mixture of 1 Tbsp. reduced-fat sour cream and 2 tsp. water over soup, and swirl with a wooden pick. Then top with chives, chopped chile peppers, or veggie chips.

• Recipe: Baby Carrot Soup

March
Benne Brittle

The nutty flavor of sesame or benne seeds is best enjoyed in brittle. This crisp sweet is a classic Lowcountry treat.

• Recipe:  Benne Brittle

April
Feta Spread (Htipiti)

Find out for yourself why this salty spread earned especially rave reviews in our Test Kitchen. The mixture of feta, olive oil, lemon juice, chopped pepperonchini, and spices makes great starter. Serve with crostini or pita chips, and garnish with dried crushed red pepper and olive oil. You can also process the mixture longer for a sauce-like consistency.

• Recipe: Feta Spread (Htipiti)

April
Strawberry-Orange Shortcake Tart

This delightful spring dessert more than merited running on our April 2010 cover—not just for looks but also for its sweet, summery taste. We couldn’t think of a better way to show off the succulent taste and colorful presentation of strawberries, the South’s most prized spring fruit.

Baking the orange-marmalade-coated shortcake in a tart pan (available for under $15 at most supermarkets) produces a sweet-and-sturdy base for the berries and whipped cream.

• Recipe: Strawberry-Orange Shortcake Tart

April
Tex-Mex Shrimp Cocktail

Fiery jalapeno pepper jelly adds a sweet kick to this variation on classic shrimp cocktail. The jelly, lime juice, mango, red bell pepper, and cilantro marinate with cooked shrimp for fresh flavor. Finish off the cocktail with diced avocado, and serve with tortilla chips.

• Recipe:  Tex-Mex Shrimp Cocktail

May
Two-Step Pound Cake

It takes only six ingredients and two easy steps to create this buttery, from-scratch Southern staple. Simply layer the ingredients in a bowl, mix, pour, and bake.

• Recipe:  Two-Step Pound Cake

May
Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad

Filled with red onion, blue cheese, bacon, and a sweet-tangy dressing, this reader recipe earned top honors at our test kitchen tastings. Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor—plus it makes cleanup a breeze.

• Recipe: Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad

May
Pavlova With Lemon Cream and Berries

Pavlova was the  signature dessert of was former Test Kitchen Professional (and mother of current Test Kitchen Professional Marian Cooper Cairns) Jane Cairns. You don't have to be a professional to make it though. Assemble the elegant berry dessert just before serving; you can make the meringue up to two days ahead and store it in an airtight container.

• Recipe:  Pavlova With Lemon Cream and Berries

June
Fresh Herb Spoon Rolls

Chives and parsley give these buttery rolls a fresh herb taste. Best of all, the stir-and-bake batter is easy enough for a weeknight treat.

• Recipe: Fresh Herb Spoon Rolls

June
Pecan-Peach Cobbler  

Perfect fresh summer peaches by cooking them in a juicy, pecan pastry-topped cobbler. This recipe makes enough for a crowd and is perfect for family reunions. Serve hot or cold with sweetened whipping cream or vanilla ice cream.

• Recipe: Pecan-Peach Cobbler

June
Profiteroles with Coffee Whipped Cream  

These small cream puffs are surprisingly easy to make. They taste delightful with a simple Coffee Whipped Cream filling the crisp shell. Prepare the puffs up to 2 days in advance and store them cooled and unfilled  in an airtight container.

• Recipe: Profiteroles with Coffee Whipped Cream

July
Grilled Shrimp Gumbo Salad

Terrific flavors from the garden and grill come together in this summery twist on a New Orleans favorite. Served in smaller portions, it also makes a great first course.

Recipe: Grilled Shrimp Gumbo Salad

July
Peach-and-Toasted-Pecan Ice Cream

This sublime ice cream is packed with two Southern favorites, refreshing peaches and nutty pecans.

• Recipe: Peach-and-Toasted-Pecan Ice Cream

July
Classic Fried Catfish

Moist, tender catfish gets a peppery cornmeal coating in this classic fried dish. Serve with lemon slices and your favorite tartar sauce.

• Recipe: Classic Fried Catfish

August
Melon-and-Mozzarella Salad

This rainbow of summer fruit makes an elegant presentation and  a refreshing side for a luncheon, brunch, or dinner. Layer and chill the salad up to eight hours in advance.

• Recipes: Melon-and-Mozzarella Salad

Zesty Lemon Pie

Impress your guests or family with the goodness of classic lemon icebox pie. This recipe features from-scratch buttery crust, lemony-rich baked filling, and homemade whipped cream.

• Recipe: Zesty Lemon Pie

August
Southwest Shrimp Tacos

Ancho chile powder and hot sauce give a kick to the grilled shrimp, but the cabbage-and-carrot mixture adds a cool, fresh crunch to the tacos.

• Recipe: Southwest Shrimp Tacos

September 
Rebecca's Black Bottom Icebox Pie

With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.

• Recipe: Rebecca's Black Bottom Icebox Pie

September
Pam's Country Crust Bread

This top-rated bread has a tender crumb and soft crust. Slice and spread with butter for your favorite meal.

• Recipe: Pam's Country Crust Bread

September
Blackberry-Apple Upside-Down Cake

Tart blackberries and sweet apples caramelize perfectly with layers of buttery cake in this one-pan dessert.

• Recipe: Blackberry-Apple Upside-Down Cake

October
Fresh Apple Cake

Thinly sliced apples create rich, moist layers of fruit within the cake. Frost it with Browned-Butter Frosting (pictured), Dark Chocolate Frosting, or Cream Cheese Frosting.

• Recipe: Fresh Apple Cake

October
Sour Cream Cornbread

Low-fat kitchen staples keep this cheddar-topped cornbread moist and delicious. Enjoy it as a side to any meal, or use this recipe as an ingredient in our fabulous Farmhouse Eggs Benedict.

• Recipe: Sour Cream Cornbread

October
Cinnamon-Pecan Rolls  

These rolls feature a buttery, brown sugar-pecan filling as well as a rich and creamy vanilla glaze. Better yet, the easy yeast-roll dough rises in just 30 minutes.

• Recipe: Cinnamon-Pecan Rolls

November
Turkey Tostadas with Spicy Cranberry-Chipotle Sauce

Transform turkey into a fiesta of a meal with these tostadas. A few add-ins kick up the spice of cranberry sauce to round out the Tex-Mex combination of veggies, turkey, and cheese.

• Recipe: Turkey Tostadas with Spicy Cranberry-Chipotle Sauce

November
Streusel Coffee Cake

The buttery pecan streusel takes this dessert-like cake from ordinary to extraordinary. Make it a day in advance so it's instantly ready to serve for brunch.

• Recipe: Streusel Coffee Cake

November
Sweet Potato Pie with Marshmallow Meringue

This impressive dessert showcases one of fall’s sweetest gems. With simple prep and make-ahead ease, it only looks like you spent hours in the kitchen.

• Recipe: Sweet Potato Pie with Marshmallow Meringue

December
Roasted Tomato-and-Feta Shrimp

This Greek-style shrimp became an instant favorite in our test kitchen. Better yet, it's ready to eat in just 35 minutes.

Easy side: Serve with 1 (5-oz.) package mixed salad greens and your favorite Greek dressing.

• Recipe: Roasted Tomato-and-Feta Shrimp

December
Tiny Caramel Tarts

These tasty bite-size tarts are filled with creamy caramel and are perfect for a dessert buffet. Add a festive touch by sprinkling tarts with finely chopped chocolate, crystallized ginger, toffee, or Buttered Pecans.

• Recipe: Tiny Caramel Tarts

December
Pimiento Cheese Scones

Add a distinctively Southern savory flair to our Best-Ever Scones with sharp Cheddar cheese and chopped pimientos. They are sure to a hit wherever they are served.

• Recipe: Pimiento Cheese Scones