2010 Best Recipes

January 15, 2010
Beth Dreiling Hontzas
Our editors test and approve all recipes in Southern Living, but these picks stood out above the rest.
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JanuaryPam-Cakes With Buttered Honey Syrup

Photo: Beth Dreiling Hontzas

Recipe: 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.

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JanuaryParmesan-Pecan Fried Catfish with Pickled Okra Salsa

Photo: Jennifer Davick

Recipe: 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.

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Upside-Down Caramelized Apple Cake

Photo: Jennifer Davick

Recipe: Upside-Down Caramelized Apple Cake

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

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FebruaryEasy Chicken Gumbo

Beth Dreiling Hontzas

Recipe: 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.

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FebruaryHearts of Palm-and-Jicama Salad

Photo: Beth Dreiling Hontzas

Recipe: 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.

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FebruaryBanana Bread Cobbler

Photo: Beth Dreiling Hontzas

Recipe: 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.

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Spicy Pickled Shrimp

Photo: Jim Franco

Recipe: 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.

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Baby Carrot Soup

Photo: Beth Dreiling Hontzas

Recipe: Baby Carrot Soup

Smoky adobo sauce gives this creamy soup a subtle touch of heat.

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MarchBenne Brittle

Photo: Jim Franco

Recipe: Benne Brittle

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

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AprilFeta Spread (Htipiti)

Photo: Jennifer Davick

Recipe: 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.

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AprilStrawberry-Orange Shortcake Tart

Recipe: 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.

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AprilTex-Mex Shrimp Cocktail

Photo: Beau Gustafson

Recipe: 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.

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MayTwo-Step Pound Cake

Photo: Beth Dreiling Hontzas

Recipe: 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.

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

Photo: Beth Dreiling

Recipe: 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.

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Pavlova With Lemon Cream and Berries

Photo: Jennifer Davick

Recipe: 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.

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Fresh Herb Spoon Rolls

Photo: Beth Dreiling Hontzas

Recipe: 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.

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JunePecan-Peach Cobbler

Photo: Beth Dreiling Hontzas

Recipe: 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.

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Profiteroles with Coffee Whipped Cream

Photo: Jennifer Davick

Recipe: 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.

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Grilled Shrimp Gumbo Salad

Photo: Jennifer Davick

Recipe: 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.

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Peach-and-Toasted-Pecan Ice Cream

Photo: Jennifer Davick

Recipe: Peach-and-Toasted-Pecan Ice Cream

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

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Classic Fried Catfish

Photo: Beth Dreiling Hontzas

Recipe: 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.

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Melon-and-Mozzarella Salad

Photo: Lauren Rubinstein

Recipes: 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.

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Zesty Lemon Pie

Photo: Jennifer Davick

Recipe: 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.

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Southwest Shrimp Tacos

Photo: Jennifer Davick

Recipe: 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.

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Rebecca's Black Bottom Icebox Pie

Photo: Beth Dreiling Hontzas

Recipe: 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.

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Pam's Country Crust Bread

Photo: Beth Dreiling Hontzas

Recipe: 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.

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Blackberry-Apple Upside-Down Cake

Photo: Jennifer Davick

Recipe: Blackberry-Apple Upside-Down Cake

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

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Fresh Apple Cake

Photo: Beth Dreiling Hontzas

Recipe: 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.

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Sour Cream Cornbread

Photo: Beth Dreiling Hontzas

Recipe: 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.

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Cinnamon-Pecan Rolls

Photo: Beth Dreiling Hontzas

Recipe: 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.

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Turkey Tostadas with Spicy Cranberry-Chipotle Sauce

Photo: Beth Dreiling Hontzas

Recipe: 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.

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