Taste of the South Best Southern Recipes 2023

WHEN THE TASTE OF THE SOUTH staff got together to plan out this special edition, I kept asking myself “what makes any Southern recipe better than any other, let alone the best?” Flavor is a personal matter and technique is a little more concrete, but no matter how tender and delicious the crumb of our Buttermilk Pound Cake is (page 89) how can we know how it’ll compare to the memory of the one your grandma used to make? With that in mind, we combed through our archives to come up with this collection of Southern showstoppers. From essentials like Easy Buttermilk Biscuits (page 21) and Any-Fruit Pie (page 84) to Succotash Casserole (page 36) and Grits-Crusted Catfish (page 71), you’ll have a wealth of classic flavors at your fingertips. The folks…

CARROT CAKE JUMBO MUFFINS MAKES 6 We baked the cream cheese frosting into the center of these muffins for a mouthwatering twist on a classic. 4 ounces cream cheese, softened¾ cup confectioners’ sugar2 cups plus 1 tablespoon all-purpose flour, divided2 teaspoons vanilla extract, divided½ cup plus 1 tablespoon old-fashioned oats, divided1½ teaspoons baking powder1½ teaspoons ground cinnamon¼ teaspoon kosher salt¼ teaspoon ground allspice¾ cup firmly packed light brown sugar¾ cup whole buttermilk½ cup vegetable oil½ cup applesauce2 large eggs3 cups grated carrot½ cup chopped golden raisins 1. Preheat oven to 350°. Line a 6-cup jumbo muffin pan with paper liners. 2. In a medium bowl, beat cream cheese, confectioners’ sugar, 1 tablespoon flour, and ½ teaspoon vanilla with a mixer at medium speed until smooth. 3. In a large bowl, whisk together ½ cup oats, baking…

ROASTED SQUASH CASSEROLE MAKES 8 TO 10 SERVINGS Roasting the squash first adds sweet, caramelized flavor to this classic side. 3½ pounds yellow squash, cut into 1½-inch chunks1 cup coarsely chopped yellow onion1 tablespoon canola oil1½ teaspoons kosher salt, divided½ teaspoon ground black pepper, divided¼ cup unsalted butter¼ cup all-purpose flour1 cup chicken broth1 cup whole milk1 tablespoon chopped fresh thyme½ teaspoon garlic powder1¼ cups shredded sharp white Cheddar cheese, divided¼ cup freshly grated Parmesan cheese1¼ sleeves buttery round crackersGarnish: chopped fresh chives 1. Preheat oven to 450°. 2. On a 17x12-inch rimmed baking sheet, toss together squash, onion, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. 3. Bake, gently turning with a spatula occasionally, until lightly browned, about 40 minutes. Remove from oven. Reduce oven temperature to 325°. 4. In a 12-inch cast-iron skillet, melt butter…

SHRIMP AND GRITS MAKES ABOUT 6 SERVINGS This traditional Charleston, South Carolina, dish made its way to the Gulf Coast and quickly became a New Orleans favorite. CHEESE GRITS 4 cups low-sodium chicken broth4 cups whole milk2 cups stone-ground grits½ teaspoon Creole seasoning1 (8-ounce) block sharp white Cheddar cheese, shredded SHRIMP AND SAUSAGE 6 slices thick-cut bacon, cut into ½-inch pieces1 cup sliced andouille sausage1½ pounds jumbo fresh shrimp, peeled and deveined (tails left on)1 large yellow onion, chopped½ cup dry white wine½ cup fresh orange juice2 tablespoons Worcestershire sauce1 tablespoon chopped fresh thyme2 teaspoons Creole seasoningGarnish: fresh thyme 1. For grits: In a large Dutch oven, bring broth and milk to a boil over medium-high heat. Stir in grits and Creole seasoning. Reduce heat to medium-low; simmer, stirring often, until grits are tender, 45 minutes to…

COCONUT-ORANGE POUND CAKE MAKES 8 TO 10 SERVINGS Thanks to the coconut extract in the batter and cream of coconut in the glaze, this cake has a subtle nutty flavor, perfect for coconut lovers and skeptics alike. CAKE 2¾ cups granulated sugar1½ cups unsalted butter, softened4 teaspoons orange zest7 large eggs, room temperature1 teaspoon coconut extract¾ teaspoon vanilla extract3¼ cups unbleached cake flour1 teaspoon kosher salt1 cup sour cream, room temperature COCONUT GLAZE 1¼ cups confectioners’ sugar3 tablespoons cream of coconut2 tablespoons heavy whipping creamGarnish: toasted unsweetened coconut flakes, orange zest, chopped toasted pecans 1. Preheat oven to 300°. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, butter, and zest at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a…

BREADS Bacon and Cheese Biscuit Muffins 9 Carrot Cake Jumbo Muffins 8 Easy Buttermilk Biscuits 21 Multigrain Bread 12 Orange Sweet Rolls 13 Pepper Jelly Parker House Rolls 20 Pimiento Cheese Loaf 17 Roasted Strawberry Biscuits 16 Upside-Down French Onion Cornbread 24 SIDES & STARTERS BLT Cobb Salad 33 Broccoli Slaw 49 Chicken Salad Cups 37 Classic Macaroni and Cheese 32 Classic Pot of Beans 45 Creamed Corn 29 Herbed Bacon and Pea Potato Salad 48 Honey-Glazed Carrots 41 Roasted Squash Casserole 28 Slow Cooker Baked Beans 44 MAINS & MEALS Chicken and Dumplings 62 Chicken Poppy Seed and Rice Casserole 40 Fried Chicken with White Gravy 66 Grits-Crusted Catfish 71 Ham Hock and White Bean Stew 67 Ham Steak Supper 63 Pork Tenderloin with Sweet-and-Sour Mustard Greens 55 Roast Beef with Rutabagas and Hearty Veggies 58 Sheet-Pan Chicken Pot Pie 59 Shrimp and Grits 54 Succotash Casserole 36 Triple-Bacon Burgers 70 DESSERTS Any-Fruit Pie 84 Banana Cream Pie 92 Banana Pudding Cake 80 Buttermilk Pound Cake 89 Coconut-Orange…