Classic Church Supper Recipes

Recipe: Sweet Tea-Brined Fried Chicken

This recipe is a marriage of Southern favorites. A salty-sweet brine of brown sugar and freshly brewed tea infuses this picnic-perfect chicken with juicy flavor before frying.

Watch the Video: Sweet Tea-Brined Fried Chicken

Recipe: Tomato-and-Fruit Salad

This colorful dish captures the best flavors of summer on one cool platter. A fresh basil dressing spiked with orange marmalade merges the sweet with the savory.

Recipe: Shout Hallelujah Potato Salad

Bragging rights for this flavor-packed, perfectly balanced favorite (from The Southern Foodways Alliance Community Cookbook) go to Blair Hobbs of Oxford, Mississippi.

Cooking Video: Shout Hallelujah Potato Salad

Recipe: Zucchini, Squash, and Corn Casserole

Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.

Step-by-Step Video: Summer Squash Casserole

Recipe: Skillet Green Beans

Pencil-thin green beans laced with crispy bits of pan-fried bacon and Candied Jalapeños turn up the heat on tradition.

Recipe: Candied Jalapeños

This is our new go-to summer condiment. Chill at least 48 hours ahead so the jalapeños have time to take on a fiery-sweet crunch.

Watch Us Make It: Candied Jalapeños

Recipe: Field Pea Relish

Perfect for anything fried, grilled, or fresh from the garden—it's just that good and easy; no special jars or canning required.

Recipe: Patchwork Cobbler

Topped with squares of sugar-crusted pastry, this cobbler shows off summer fruits in a rich, just-sweet-enough-filling.

Watch Us Make It: Patchwork Cobbler

Recipe: Two-Step Fresh Peach Pound Cake

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.

Recipe: Butterscotch Banana Pudding Pie

An over-the-rim crust laced with toffee transforms a classic dessert into a blue-ribbon pie. Stop the meringue from shrinking by spreading just over the inside of the crust, covering the hot filling.