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Southern Living Best Southern Recipes

Southern Living Best Southern Recipes

Southern Living Best Southern Recipes

If you love some of the South’s most well-known dishes, including shrimp and grits, fried chicken, buttermilk biscuits and more, then the experts from the legendary Southern Living Test Kitchen have the guide you need: Best Southern Recipes. Make all your favorites — and new twists on classics — with step-by-step recipes for dozens of Southern dishes, including spoonbread, sweet tea, barbecue ribs, even beignets! This mouthwatering Collector’s Edition features 179 sure-fire recipes with beautiful photographs and step-by-step instructions, plus tips and tricks for getting the best results—all from the experts at Southern Living, the beloved magazine dedicated to sharing the best of the South. Delight family and friends with classics including Chicken, Shrimp, and Ham Jambalaya, Stovetop Red Beans and Rice, and Smoked Brisket. Impress everyone with delicious Beef Fajitas with Pico de Gallo, Double-Crust Chicken Pot Pie, and Gulf Coast Seafood Stew. No matter what you’re craving, now you can create it at home—with help from Southern Living!

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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In this issue

15 min.
breakfast & brunch

HASH BROWN BREAKFAST CASSEROLE ——December 2003—— 1 lb. ground hot pork sausage¼ cup chopped onion2 ½ cups frozen cubed hash browns5 large eggs, lightly beaten2 cups (8 oz.) shredded sharp Cheddar cheese1 ¾ cups milk1 cup all-purpose baking mix¼ tsp. salt¼ tsp. pepper Toppings: picante sauce or green hot sauce, sour cream Garnish: fresh parsley sprigs 1. Cook sausage and onion in a large skillet over medium-high 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13-x 9-inch baking dish. 2. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours. 3. Bake, covered with nonstick foil,…

15 min.
party food

TEX-MEX DEVILED EGGS ——November 1997—— An iconic Southern appetizer fuses with our region’s obsession with Tex-Mex flavors. 6 hard-cooked eggs, peeled1 Tbsp. diced green onions1 Tbsp. chopped fresh cilantro1 small serrano or jalapeño pepper, seeded and finely chopped¼ cup mayonnaise1 tsp. yellow mustard½ tsp. table salt¼ cup (1 oz.) shredded Cheddar cheese Chili powder 1. Cut eggs in half crosswise; carefully remove yolks, and place in a small bowl. 2. Mash egg yolks; stir in green onions and next 5 ingredients. 3. Spoon yolk mixture into egg white halves; sprinkle with Cheddar cheese and desired amount of chili powder. Serve immediately, or cover and chill until ready to serve. MAKES 1 dozen ACTIVE 15 min. TOTAL 45 min. BAKED VIDALIA ONION DIP ——April 2002—— Baked dips are always a hit! Serve this traditional Vidalia onion dip recipe, or try the…

21 min.
barbecue & grilling

test kitchen tip WHITE BARBECUE SAUCE—A TANGY, MAYO-BASED CONDIMENT—IS A LEGENDARY STAPLE IN NORTH ALABAMA, WHERE IT WAS CREATED IN 1925 BY PITMASTER BOB GIBSON. CHICKEN-VEGETABLE KABOBS WITH WHITE BBQ SAUCE ——August 2013—— Swap in new veggies to transform the meal. Go Mediterranean with cauliflower florets and eggplant. 4 (12-inch) wooden skewers1 Tbsp. coarsely chopped fresh rosemary2 Tbsp. olive oil2 garlic cloves, minced½ tsp. kosher salt½ tsp. loosely packed orange zest½ tsp. ancho chile powder½ tsp. freshly ground black pepper6 skinned and boned chicken thighs (about 1 lb.), cut into 1 ½-inch pieces1 small zucchini, cut into 1 ½-inch pieces1 small summer squash, cut into 1 ½-inch pieces 1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high). Whisk together rosemary, olive oil, garlic, and next 4 ingredients in a bowl.…

18 min.
quick & easy

HONEY-PECAN CHICKEN THIGHS ——May 2002—— Crispy, crunchy chicken drizzled with a spicy honey mustard sauce is sure to become a favorite chicken dish. Baking the chicken provides a satisfying crunch without the added fat from frying. ½ tsp. salt½ tsp. ground black pepper½ tsp. ground red pepper½ tsp. dried thyme8 skinned and boned chicken thighs¾ cup honey, divided¾ cup Dijon mustard, divided2 garlic cloves, minced1 cup finely chopped pecans½ tsp. curry powder Garnish: Italian parsley sprigs 1. Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together ½ cup honey, ½ cup mustard, and garlic; pour over chicken. Cover and chill 2 hours. 2. Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan. 3. Bake at 375° for 40…

22 min.
classics

AUNT MARY’S POT ROAST ——February 2004—— 1 (3- to 4-lb.) chuck roast1 (12-oz.) can beer1 (0.7-oz.) envelope Italian dressing mix Roasted Vegetables (optional) 1. Brown roast on all sides in a lightly oiled 5-qt. cast-iron Dutch oven over high. Remove from heat, and add beer and dressing mix. 2. Bake, covered, at 300° for 3 hours or until tender, turning once. Serve with Roasted Vegetables, if desired. SERVES 6 ACTIVE 10 min. TOTAL 3 hours, 20 min. ROASTED VEGETABLES 1 ½ lb. new potatoes, cut in half1 (16-oz.) bag baby carrots2 medium onions, quartered1 Tbsp. olive oil Salt and pepper to taste Toss potatoes, baby carrots, and onions with olive oil, and season to taste with salt and pepper. Bake at 300° in a large cast-iron skillet for 45 minutes, stirring once. SERVES 6 MOLASSES-COFFEE GLAZED HAM ——May 2003—— 1 cup molasses1…

20 min.
sides

FIPPS FAMILY POTATO SALAD ——June 2002—— We used Duke’s Mayonnaise in this potato salad recipe and grated the eggs on the largest holes of a cheese grater. 4 lb. baking potatoes (8 large)3 hard-cooked eggs, grated1 cup mayonnaise1 Tbsp. spicy brown mustard1 ½ tsp. salt¾ tsp. pepper 1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes. 2. Stir together potato and egg. 3. Stir together mayonnaise and next 3 ingredients; stir into potato mixture. Serve immediately, or cover and chill. SERVES 8 to 10 ACTIVE 15 min. TOTAL 8 hours BROILED TOMATOES WITH FETA CHEESE ——July 2006—— This recipe came from the kitchen of longtime SL editor John Floyd’s wife, Pam. 6 plum tomatoes Salt and pepper to taste½ tsp. Italian seasoning⅔ cup crumbled feta cheese¼ cup Italian…