2012 Best Recipes

Roast Chicken

From the January Issue
Show your culinary skill with this recipe for savory Roast Chicken. Roasted with lemon, dried rosemary, and seasoned pepper, the taste of this chicken will speak for itself.

• Recipe: Roast Chicken

King Ranch Chicken Mac and Cheese

From the January Issue
Combine two cheesy Southern favorites in one satisfying dish for a meal both kids and adults will love.

• Recipe: King Ranch Chicken Mac and Cheese

Country-Fried Steak with Uncle Ellis' Cornmeal Gravy

From the January Issue
A classically Southern cubed steak with fresh marjoram dotting the flour-cracker coating mixture.

• Recipe: Country-Fried Steak with Uncle Ellis' Cornmeal Gravy 

Swoon Pies

From the February Issue
Our twist on MoonPies has tender graham cookies dipped in chocolate and a few special toppings. And yes, it still pairs well with an RC Cola.

• Recipe: Swoon Pies Recipe

"Some Like It Hot" Pimiento Cheese Sandwich

From the February Issue
Grill the mother of all pimiento cheese sandwiches by adding bacon and strawberry preserves for a sweet and cheesy treat. Better plan on second helpings—it’s that good!

• Recipe: "Some Like It Hot" Grilled Pimiento Cheese Sandwiches

Pimiento Cheese Rolls

From the February Issue
These are cheesy, buttery, and altogether addicting. They’re great in a bread basket, served alongside chili, or as an appetizer.

• Recipe: Pimiento Cheese Rolls

Lemon-Orange Chiffon Cake

Serve this decadent spring dessert at your next ladies' luncheon and wow the crowd with edible flowers. Take your pick at crystallizedflowers.com.

• Recipe: Lemon-Orange Chiffon Cake

Cornbread Madeleines

From the March Issue
This delicate Southern twist on the traditional French sponge cake is one of our favorite food gifts. Light and airy, and not too sweet, they'd have Proust swooning "Lawdamercy."

• Recipe: Cornbread Madeleines

Mini Berry Cobblers

From the April Issue
Use a mixture of blueberries, raspberries, blackberries, and strawberries in these charming individual desserts.

Lodge Logic 3½-inch miniature skillets: $10 each; amazon.com

• Recipe: Mini Berry Cobblers

Fried Chicken Thighs & Biscuits

From the April Issue
Two Southern icons make the ultimate sandwich, generously topped with pickled green tomatoes and local Raleigh honey.

• Recipe: Fried Chicken Thighs & Biscuits

Strawberry-Basil Frozen Yogurt

From the April Issue
Garnish this refreshing dessert with basil sprigs.

• Recipe: Strawberry-Basil Frozen Yogurt

Fluffy Cream Cheese Biscuits

From the May Issue
Fluffy Cream Cheese Biscuits with Figgy Port Chutney, Blue Cheese Butter, and Ginger Ale-Brown Sugar Smoked Ham make up this delectable Derby sandwich.

• Recipe: Fluffy Cream Cheese Biscuits

Peach Upside-Down Cake

From the June Issue
Peaches will turn your world right side up. Nothing's better than peaches married with tender, moist cake. Be sure to use cake flour—not self-rising—for this recipe.

• Recipe: Peach Upside-Down Cake

Smoked Pork Butt

From the June Issue
Our Test Kitchen took cues from the pros to bring pit-barbecue flavor to the backyard.

• Recipe: Smoked Pork Butt

Sweet, Salty, and Spicy Watermelon Refresher

From the June Issue
Step up your traditional fruit salad recipe with this punched-up take as a BBQ side dish. The watermelon cleanses the palette and cools you down on hot summer days.

• Recipe: Sweet, Salty, and Spicy Watermelon Refresher

Hush Puppies

From the July Issue
These crispy fritters are a summer classic and taste great with either of these quick dips.

• Recipe: Hush Puppies

• Dip: Malt Vinegar Mignonette
• Dip: Buttermilk-Ranch-Herb Sauce

Chocolate Milk Punch Pops

From the July Issue
This punch is bourbon-based, but the chocolate milk and vanilla make for a smooth indulgence.

• Recipe: Chocolate Milk Punch Pops

Rosemary Flank Steak with Fig Salsa

From the August Issue
Sweet figs provide a satisfying complement to the savory steak and Gorgonzola cheese.

• Recipe: Rosemary Flank Steak with Fig Salsa

Figgy Focaccia

From the August Issue
Turn this into a pizza by adding grated fontina cheese and sliced dry salami.

• Recipe: Figgy Focaccia

Pink Cadillac Margaritas

From the August Issue
Mix up several batches of Pink Cadillac Margaritas 3 to 4 hours before the party starts, and chill in decorative bottles or pitchers, ready to shake and serve when guests arrive.

• Recipe: Pink Cadillac Margaritas

Caramel Apple-Brownie Cheesecake

From the September Issue
The snap of a crisp fall apple wrapped in caramel is one of the sweetest temptations this side of paradise.

• Recipe: Caramel Apple-Brownie Cheesecake

Apple-Pie Infused Bourbon

From the September Issue
Turn a plain bottle of hooch into a top-shelf indulgence, infused with sweet autumn flavor. At 7 ounces, these cute corked bottles are the perfect size for gifts ($2.09 each; specialtybottle.com). You can also use mini mason jars or any other food-safe glass container with a lid.

• Recipe: Apple Pie-Infused Bourbon
• Download the Infused Bourbon Labels

Mississippi Mud S'Mores-Fudge Pie

From the October Issue
A tricked-out twist on the wickedly delicious Southern treat.

• Recipe: Mississippi Mud S'Mores-Fudge Pie

Mississippi Mudslides

From the October Issue
For a dramatic and delicious effect, use a small kitchen torch to brown the marshmallows topping your  mudslides.

• Recipe: Mississippi Mudslides

Icebox Dinner Rolls

From the November Issue
This coveted dinner roll recipe is one you'll want to keep in the family.

• Recipe: Icebox Dinner Rolls
• Watch how to prepare these rolls

Green Bean-Goat Cheese Gratin

From the November Issue
An over-the-top cheesy side guaranteed to be a crowd-pleaser.

• Recipe: Green Bean-Goat Cheese Gratin

Brown Sugar-Bourbon Bundt

From the November Issue
The crowning jewel of your holiday dessert table, this bundt cake is all about subtle elegance.

• Recipe: Brown Sugar-Bourbon Bundt
• For this unique shape, we used Nordic Ware's Bavaria bundt pan

Caramel and Chicory Milk Punch

From the December Issue
You'll love the distinct flavor and aroma of this creole-inspired coffee alternative.

• Recipe: Caramel and Chicory Milk Punch

Red Velvet-Raspberry Tiramisu Trifle

From the December Issue
This eye-catching dessert of red velvet madeleines, cream, and raspberries is perfect for holiday revelry.

• Recipe: Red Velvet-Raspberry Tiramisu Trifle

Hummingbird Pancakes

From the December Issue
The transformation of this classic Southern cake into an over-the-top stack will delight your guests come Christmas morning.

• Recipe: Hummingbird Pancakes
• 4 More Ways with Hummingbird Cake