The Southern Living Recipes Our Editors Loved the Most in 2020

Recipe: Sour Cream Banana Bread With Pecan Streusel Topping

"I'm not ashamed to say that I jumped on the banana bread craze back in the early spring, because banana bread is actually amazing and I'll take any excuse to whip up a loaf. I loved this recipe for its touch of tanginess from sour cream in the batter and spiced pecan streusel topping. On one particular day when I needed a shot of chocolate, I even amended the recipe by skipping the topping and apple pie spice and dropping heavy handfuls of chocolate chips and pecan pieces into the batter instead." –Kaitlyn Yarborough, Assistant Editor

Recipe: Slow-Cooker Texas Chili

"This chili is incredible. I'm typically a beans-in-chili person, but this Texas-style recipe made with brisket and dried chiles completely won me over. Best of all, it comes together in the slow cooker, so the beef comes out meltingly tender with very little effort. Serve it with cornbread and make a double batch—it tastes even better after a day or two, and it freezes well." –Lisa Cericola, Senior Food Editor

Recipe: Skillet Pork Chops with Apples and Onions

"Make this once and you'll find yourself making it at least once a month from there on out. Everything comes together in one dish, including the out-of-this-world creamy pan sauce." –Patricia Shannon, Senior Editor

Recipe: Fudgy Flourless Chocolate-Pecan Cookies

"I've raved about these before, and they remain one of my favorite cookies of all time. They're light and crackly on the outside and rich and fudgy on the inside—like the brownie of your dreams, but better." –Lisa Cericola, Senior Food Editor

Recipe: Sweet Potato Rolls

"Of all the recipes I tried this year, this one is probably my favorite. Fun to make (not to mention the delightful aroma that fills the kitchen while baking), these rolls are simply jaw-dropping delicious. We have enjoyed them at dinner and reheated for breakfast—they're fabulous with honey butter and Benton's bacon." – Pat York, Assistant Food Editor

Recipe: Curried Chicken Pot Pie

"I can't stop talking about this pot pie. I saw fans on our 'What's Cooking with Southern Living' Facebook group raving about it and decided to give it a try. It has become an instant classic in the Shannon home—even convincing the most veggie-averse to finally eat their peas." –Patricia Shannon, Senior Editor

Recipe: Cheesy Sausage and Croissant Casserole

"For the first time hosting a small group at my new house, we decided to do a brunch! Instead of getting up at the crack of dawn to prepare, I made this casserole the night before and popped it in the oven the next day. We added chopped pickled jalapeños and served it with salsa on the side for an extra kick." –Mary Shannon Hodes, Assistant Editor

Recipe: Brown Butter Chocolate Chip Cookies

"This is the cookie that broke the internet. Everyone in our 'What's Cooking with Southern Living' Facebook group raved about this recipe, so I finally gave it a whirl. And holy cow, everyone was right. Consider this break-and-bake devotee a convert." –Betsy Cribb, Features Editor

Recipe: Slow Cooker Apple Butter

"I made this recipe to give to my aunts and uncles over Rosh Hashannah, and it was such a hit that I'm planning to make this Slow-Cooker Cranberry-Pear Butter to drop at my neighbors' doors for the holidays." –Rebecca Angel Baer, Digital News Editor

Recipe: Fusilli Pasta with Spinach, Tomato, and Bacon

"In my household, I refer to this genius dish by another name: sheet pan pasta. It's finished off in the oven on a sheet pan to get the cheese perfectly melty, to blister the tomatoes, and to create a divine outer layer of golden crunchiness that is usually reserved for the corner pieces of baked ziti or lasagna. For weeknights, I choose chickpea pasta (such as Banza) to make it slightly healthier." –Kaitlyn Yarborough, Assistant Editor

Recipe: Melting Sweet Potatoes

"When I say these were a hit at Thanksgiving, I'm not joking. Almost everyone at our small outdoor family gathering came up to me and said they were surprised by how much they enjoyed it. I saw a few even go in for seconds. In a family that really loves classic, sugar-topped sweet potato casserole, that's a high honor." –Kaitlyn Yarborough, Assistant Editor

Recipe: Coconut Cheesecake Squares

"Easter came 'round and even though the festivities couldn't go on as usual, I decided to get my immediate family into the spirits with a batch of these sunny heaven-in-a-bite bar cookies. Coconut, lemon, and creamy cheesecake filling come together for a tropical explosion of flavor that everyone could not stop raving about for weeks." –Kaitlyn Yarborough, Assistant Editor

Recipe: Deep-Dish Chocolate Chip Skillet Cookie

A recipe so beloved that two editors claimed it! 

"I love this skillet chocolate chip cookie recipe. I've made it several times this year, and it has completely won me over. It's also been a hit with everyone I've served it to. No more cookie sheets for me!" –Caroline Rogers, Travel & Culture Editor

"Why I never tried this recipe before now, I'll never know. It's much quicker to throw together than a batch of chocolate chip cookies and gave me the excuse to use my new favorite Le Creuset Cast Iron Skillet. Plus, I already had all of the ingredients on hand so no special trip to the grocery store was required." –Jenna Sims, Associate Editor

Recipe: Skillet Orzo with Fish and Herbs

"This dish is such an impressive, ready-in-a-flash meal. Use any type of fish you like—I use salmon and the results are divine. The zesty herb-garlic-and-scallion topping provides an amazing hit of fresh flavor at the finish." –Patricia Shannon, Senior Editor

Recipe: Fresh Salmon Cakes with Buttermilk Dressing

"I'll make up a big batch of these and keep them in the freezer to pull out on those nights when I'm tempted to just pour myself a bowl of cereal and call it a day, which happens more frequently than I care to admit. The Buttermilk Dressing provides a nice tangy flavor, but these flavorful cakes are just fine without if you're strapped for time or energy." –Patricia Shannon, Senior Editor

Recipe: Santa's Kitchen-Sink Cookies

"It's the cookie recipe that puts all other cookie recipes to shame. Pretzel pieces, marshmallows, and chocolate chips make Santa's Kitchen-Sink Cookies something to behold. It's the everything-bite in a dessert I've always wanted." –Jorie McDonald, Assistant Editor

Recipe: Red Rice-Smoked Chicken Perloo

"This recipe from North Carolina chef Ashleigh Shanti checks all of my boxes—it's easy to make, was a hit with everyone around the table, and tastes amazing. Even though it's made with basic ingredients (I substituted brown rice for the red), this comforting dish tastes way more than the sum of its humble parts. I recommend using smoked chicken in the perloo—when paired with the bacon and smoked paprika, you get layers of earthy, savory flavor." –Lisa Cericola, Senior Food Editor

Recipe: Blackberry Jam Cake

"I am not much of a baker, but my sister has taken it upon herself to make as many Southern Living cakes as possible this year. My favorite of her labors was the Blackberry Jam Cake. The spiced layers made a delightful pairing for the rich cream cheese frosting. It's a lovely cake for fall, but I wouldn't say no to a slice in the heat of summertime." –Brennan Long, Social Media Editor

Recipe: Sparkling Pomegranate Punch

"I'm usually a wine-and-beer type of hostess (so easy!), but in light of trying to make things a little brighter this year, I decided to serve a festive punch for a Secret Santa party with a couple girlfriends. I don't have a punch bowl, so I served it in a tall pitcher. Instead of the pomegranate ice ring, I made pomegranate ice cubes for a sweet touch. In hindsight, I should have made two batches—it was such a hit." –Mary Shannon Hodes, Assistant Editor

Recipe: Cakey Strawberry Cobbler

"Strawberries? In a cobbler? A cakey strawberry cobbler? I didn't see that one coming until this show-stopper appeared on the pages of our May 2020 issue. Do me a favor and set the peaches aside for this absolutely spectacular cobbler recipe that, when paired with vanilla ice cream, tastes like a strawberries-and-cream dream. Personally, I'm making it beyond berry season, and no one can stop me." –Kaitlyn Yarborough, Assistant Editor

Recipe: Honey Vinaigrette

"This is my go-to dressing for salads of all kinds—baby greens in the spring, tomatoes in the summer, roasted carrots in the fall, and collards in the winter. The tangy-sweet flavor goes with just about anything." –Lisa Cericola, Senior Food Editor