2009 Editors' Favorite Recipes

By Pat York
Photo Jennifer Davick
Each month our editors' choose their favorite recipes from each issue.
Start Slideshow

1 of 19

January: Chicken-and-Potato Pancakes

Photo: Jennifer Davick

Recipe: Chicken-and-Potato Pancakes

The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once.

Advertisement
Advertisement

2 of 19

February: Triple Chocolate-Cookie Trifle Pie With Raspberry Glaze

Jennifer Davick / Styling Lisa Powell Bailey

Recipe: Triple Chocolate-Cookie Trifle Pie With Raspberry Glaze

Store-bought cookies make preparing this new recipe spin on the beloved trifle a snap. Cover with a delicious, fresh raspberry glaze and you’ll have a splurge-worthy cookie trifle in half the time.

3 of 19

March: Brown Sugar Bourbon Baked Ham

Recipe: Brown Sugar-Bourbon Baked Ham

Delicious warm or cold, this Southern Living favorite is the ultimate make-ahead main dish. Basting delivers big flavor and a beautiful glaze with little effort.

Advertisement

4 of 19

April: Lemon Curd-Filled Angle Food Cupcakes

Photo by Beth Dreiling Hontzas / Styling by Lisa Powell Bailey / Food Stying Marian Cooper Cairns

Recipe: Lemon Curd-Filled Angel Food Cupcakes

Test Kitchen Professional Marian Cooper Cairns turned the Lemon Curd-Filled Angle Food Cake into cupcakes using paper baking molds (also called mini round pans or panettone molds) that we found online.

5 of 19

May: Rustic Vidalia Onion Tart

Photo by Jennifer Davick / Styling by Sissy Lamerton, Leigh Anne Montgomery / Food Stying Kristi Michelle Crowe, Rebecca Kracke Gordon

Recipe: Rustic Vidalia Onion Tart

Don't worry about being exact when folding the piecrust. It's meant to look organic and free-form, allowing the filling to show through.

6 of 19

June: Grilled Potato Salad

Photo by Beth Dreiling Hontzas / Styling by Lisa Powell Bailey / Food Styling by Pam Lolley

Recipe: Grilled Potato Salad

Our Food staff unanimously agree that Grilled Potato Salad is hands down the tastiest interpretation of this classic side that we’ve ever tested.

Advertisement
Advertisement
Advertisement

7 of 19

June: Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade

Photo by Jennifer Davick / Styling by Lisa Powell Bailey / Food Styling by Marian Cooper Cairns

Recipe: Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade

Fried Green Tomatoes are crusty and salty outside; warm, juicy, and lemony inside.

8 of 19

Watermelon Agua Frescas

Photo by Tina Cornett, Jennifer Davick / Styling by Melanie Clark, Sissy Lamerton / Food Styling by Vanessa McNeil Rocchio, Angela Sellers

Recipe: Watermelon Agua Frescas

Melons are at their most flavorful this time of year so chill out with this summer refresher.

9 of 19

July: Tomato-Rosemary Tart

Photo by Tina Cornett, Jennifer Davick / Styling by Melanie Clark, Sissy Lamerton / Food Styling by Vanessa McNeil Rocchio, Angela Sellers

Recipe: Tomato-Rosemary Tart

Serve this savory pie as a starter for a ladies gathering, or have it as a light supper with a tossed salad.

Advertisement
Advertisement
Advertisement

10 of 19

August: Fiesta Brisket

Photo Jennifer Davick / Styling Sissy Lamerton, Caroline Murphey / Food Styling Marian Cooper Cairns, Angela Sellers

Recipe: Fiesta Brisket

Serve spicy Fiesta Brisket with a squirt of fresh lime juice and a sprig of cilantro.

How-To Cook Fiesta Brisket

11 of 19

Norman's Spicy Tomato Sauce

Photo: Jennifer Davick

Recipe: Norman's Spicy Tomato Sauce

The name says it all. Norman's Spicy Tomato Sauce is perfect with cooked Italian sausage and served over hot linguine with fresh basil and shaved parmesan cheese.

12 of 19

October: Classic Baked Macaroni and Cheese

Photo by Beth Dreiling Honztas

Recipe: Classic Baked Macaroni and Cheese

Give up the box mix, making Classic Baked Macaroni and Cheese from scratch is easier than you think.

Test Kitchen Tip: It’s best to shred your own block of cheese, especially if using a reduced-fat product. Pre-shredded brands don’t always melt as well or deliver that extra-sharp flavor. You can use a box grater or a food processor with a shredding device.

Advertisement
Advertisement
Advertisement

13 of 19

October: Caramel-Pecan-Pumpkin Bread Puddings

Photo Jim Franco / Styling Lynda White / Food Styling Simon Andrews

Recipe: Caramel-Pecan-Pumpkin Bread Puddings

Caramel-Pecan-Pumpkin Bread Puddings are a great way to use the delicious, seasonal flavor of pumpkin. If you're short on time (or dishes) you can make this recipe in a 13- x 9-inch casserole just as easily.

14 of 19

October: Mini Pumpkin Cakes

Photo Jennifer Davick

Recipe: Mini Pumpkin Cakes

Delicious pumpkin flavor and pumpkin pie spices make this treat a yummy way to celebrate the season. With only 30 minutes of hands-on time it's doable for a special dinner party or just a fun treat for the kids.

15 of 19

November: Orange-Sweet Potato Pie

Photo Jennifer Davick

Recipe: Orange-Sweet Potato Pie

Flecks of orange zest blended into a smooth custard filling elevates Orange-Sweet Potato Pie With Rosemary Cornmeal Crust to star status.

Advertisement
Advertisement
Advertisement

16 of 19

November: Peanut Butter-Banana Sandwich Bread Pudding

Photo Jennifer Davick

Recipe: Peanut Butter-Banana Sandwich Bread Pudding

These puff much like soufflés, so present to guests right out of the oven. Encourage them to hold off enjoying the desserts for five minutes while they cool slightly.

17 of 19

December: Buttermilk Panna Cotta With Zinfandel-Poached Figs

Photo by Beth Dreiling Hontzas

Recipe: Buttermilk Panna Cotta With Zinfandel-Poached Figs

Panna cotta, an eggless custard, is generally served unmolded on a serving plate. We serve it in individual glasses for casual flair, plus you can catch every last drop of the spicy syrup.

18 of 19

December: Blue Cheese-Bacon Dip

 

Recipe: Blue Cheese-Bacon Dip

This crowd-pleasing appetizer is the perfect low-stress starter. Bake Blue Cheese-Bacon Dip in four small baking dishes, and place throughout the party area.

Advertisement
Advertisement
Advertisement

19 of 19

December: Praline Pull-Apart Bread

Photo by Beth Dreiling Hontzas

Recipe: Praline Pull-Apart Bread

Test Kitchen Secret: Use a tube pan rather than a Bundt pan for the Praline Pull-Apart Bread. (Tube pans have straight, high sides; Bundt pans are shallower and fluted.) Both may measure 10 inches in diameter, but each holds a different amount of batter.

Watch: Our Best Praline Pull-Apart Bread

Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.southernliving.com