Our editors test and approve all recipes in Southern Living, but these picks stood out above the rest.
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.
This sensational main dish combines two Southern favorites, fried catfish and pickled okra, with a new twist.
This buttery mixture of pecans, brown sugar, and tart Granny Smiths makes for an irresistible treat.
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.
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.
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.
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.
The nutty flavor of sesame or benne seeds is best enjoyed in brittle. This crisp sweet is a classic Lowcountry treat.
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.
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.
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.
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.
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
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.
Chives and parsley give these buttery rolls a fresh herb taste. Best of all, the stir-and-bake batter is easy enough for a
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.
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.
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
This sublime ice cream is packed with two Southern favorites, refreshing peaches and nutty pecans.
Moist, tender catfish gets a peppery cornmeal coating in this classic fried dish. Serve with lemon slices and your favorite
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.
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.
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.
With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.
This top-rated bread has a tender crumb and soft crust. Slice and spread with butter for your favorite meal.
Tart blackberries and sweet apples caramelize perfectly with layers of buttery cake in this one-pan dessert.
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.
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.
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.
This 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.
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.