Southern Living 2022 Volume 57 Special Best Southern Recipes

S PE C I A L C O L L E C T O R ’ S E D I T I O N
Best Southern
Recipes 87
BEEF STEW,
page 71
COMFORT FOOD
CLASSICS
GUMBO, MAC AND CHEESE,
FRIED OKRA & MORE
PLUS
Vintage Desserts
Making a Comeback
CONTENTS 4 COOKING SCHOOL
Tips and tricks from the South’s most trusted
magazine
10 BLACK AND BLUE BREAKFAST

Adding vibrant berries will start your day in a fresh way
16 FORGOTTEN FRUIT DESSERTS

Six old-fashioned favorites make a comeback
26 POTLUCK SIDES
For any gathering, these simple dishes steal the show
32 CRAZY FOR CORN

Five delicious ways to make the most of summer
38 FOR THE LOVE OF APPLE PIE

It may be All-American, but it’s perfected in the South
40 FRIED AND TRUE

Chef Nick Wallace uses food to tell his family’s story
53 50 THE WONDERS OF OKRA

A vegetable with nostalgic roots shines in new ways
56 THE SOUTH’S BEST GUMBO

This award-winning dish tastes even better on day two
95 58 A NEW LEAF
Collard greens are surprisingly versatile
66 OLD FAMILY FAVORITES

Bring these “lost recipes” back into your daily rotation
76 THE ROOTS OF RED RICE

This classic Lowcountry dish started in West Africa
78 HOW TO EAT A TOMATO

With a bounty like this, it’s time to get creative
86 VINTAGE DESSERTS
Save room for these Southern sweets
96 RECIPE INDEX
ON THE COVER CLASSIC AND HEARTY BEEF STEW (PAGE 71)

COVER PHOTOGRAPHY ANTONIS ACHILLEOS
FOOD STYLING RUTH BLACKBURN
PROP STYLING KAY E. CLARKE
SOUTHERN LIVING | 1
Family Organizer
SPECIAL COLLECTOR’S EDITION
Best Southern
Recipes
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T I P S A N D T R I C K S F R O M T H E S O U T H ’ S M O S T T R U S T E D K I T C H E N
PRO ADVICE
Perfect Every Time
DEVILED
EGGS
You may have a great
deviled egg recipe already,
but consider these tips
1
COOK EXTRA
When hard-cooking the eggs, add a
few more to the pot. The additional
yolks will give you more filling for
overstuffed eggs, and the extra
whites might come in handy if any
of the others tear.
2
BREAK OUT THE BEATERS
For the smoothest filling, beat the
cooked yolks with an electric mixer.
This step will remove any tiny
lumps, making the filling much
easier to pipe.
3
TOP ÕEM OFF
Garnishes are half the fun of deviled
eggs. No matter what you choose—
capers, smoked paprika, pickled
onions, or shrimp (to name a
few)—the toppings shouldn’t be
wider than the egg itself.
4 | SOUTHERN LIVING
KNOW-HOW
Easy-To-Peel
Eggs
It’s ok to crack under pressure
with this simple technique
JUST RIGHT
The shrimp has curled into a
C shape, and the flesh is
pink and opaque white.
Stop
Overcooking
Shrimp
1 Look for these signs
Bring a large saucepan with of doneness
enough water to cover eggs
to a rolling boil.
OVERDONE
2 An O shape means it has
cooked too long and may be
Use a large spoon to gently
firm and chewy.
lower cold eggs into boiling water.
Reduce heat to medium.
Cover and boil 13 minutes.
Remove from boiling water,

and transfer to an ice bath.
Let stand 10 minutes.
Crack eggs, and peel under

cold running water.
PANTRY RAID
Southern Staples
Like the right accessories to an outfit, condiments add a bit of pizzazz
DURKEE FAMOUS RED CLAY

SANDWICH & SALAD HOT PEPPER JELLY
SAUCE Why We Love It: Made
Why We Love It: with just five ingredi-
Invented in 1857 by ents, this small-batch
E.R. Durkee, this pepper jelly has the
creamy yet tangy right balance of heat,
blend of mayonnaise sweetness, and tang.
and mustard still has Unlike other brands,
devoted fans in certain this spread contains
parts of the South. bell peppers that are
amazon.com slightly chunky.
redclayhotsauce.com
SOUTHERN LIVING | 5
COO K I N G SC HO OL
SOUTHERN COOKING 101
Your Guide to Great

GRILLED VEGGIES
BELL PEPPER EGGPLANT RED ONION CHERRY GREEN BEANS SQUASH
Prep it: Cut into Prep it: Cut into Prep it: Cut TOMATOES Prep them: Line up Prep it: Cut
quarters; remove 1∕2-inch-thick through the root Prep them: Thread beans in a straight medium-size
seeds and stem. slices; season with end into 1∕2-inch- tomatoes onto row; chop off squash diagonally
Drizzle with salt. Drain in thick wedges. 12-inch skewers, ends. Drizzle with into 1∕2-inch-thick
olive oil. Sprinkle a colander for Drizzle with or keep them on olive oil. Sprinkle slices. Drizzle with
with salt and 30 minutes; pat olive oil. Sprinkle the vine. Drizzle with salt and olive oil. Sprinkle
black pepper. dry. Drizzle with with salt and with olive oil. black pepper. with salt and
olive oil. Sprinkle black pepper. Sprinkle with salt Toss to coat. black pepper.
with salt and and black pepper. Toss to coat.
black pepper.
Cook it: Grill, Cook it: Grill, Cook them: Grill,

covered, on oiled Cook it: Grill, covered, on oiled Cook them: Grill, uncovered, over Cook it: Grill,
grates over high covered, on oiled grates over uncovered, on medium-high heat covered, on oiled
heat until slightly grates over medium- medium-high oiled grates over in a grill basket or grates over high
charred, about high heat until heat until lightly high heat until cast-iron skillet, heat until tender
3 minutes on tender and charred and lightly charred, tossing occasion- and lightly
each side. charred on each tender, 3 to 4 about 4 minutes, ally with tongs, charred, about
side, 4 to 5 minutes per side. turning skewers until beans begin 3 minutes on
minutes per side. once when to char and soften, each side.
halfway through. about 10 minutes.
IN SEASON
A Fresh Idea Pickled Berries

for Fruit
ACTIVE 15 MIN. - TOTAL 35 MIN., PLUS 4 HOURS CHILLING
|MAKES ABOUT 8 CUPS|
Brighten up salads, cocktails, Stir together 2 1∕2 cups white distilled vinegar, 1 1∕3 cups water,
and cheese boards with 2 Tbsp. honey, 2 tsp. kosher salt, 1 tsp. black peppercorns,
sweet-tart Pickled Berries and 4 (2-inch) lemon peel strips in a medium saucepan over
high. Bring to a boil, stirring often until honey is dissolved.
Boil 1 minute. Remove from heat; stir in 3 cups ice cubes.
Cool 20 minutes. Divide 8 cups fresh berries (such as
blackberries, raspberries, or hulled and halved strawberries)
between 2 (1-quart) canning jars or 4 pint jars. Pour room
temperature vinegar mixture evenly over fruit. Cover;
refrigerate at least 4 hours or up to 2 days.
6 | SOUTHERN LIVING
KNOW-HOW PRO TIP
COMBINE A
FEW LETTUCES
Plate It Pretty The Right Way
For different colors
and textures, use a
Three easy ways to make your
favorite salad look its best
To Freeze Corn
We tried several methods,
variety of greens
and this was the clear winner
(such as arugula, PLACE PROTEIN
spinach, chopped ON TOP
romaine, kale, and Tossing chicken and
spring mix). other meats with
dressing can make
them look less
appetizing. Plate the
rest of the dressed
salad, add the
protein, and then
drizzle on a little
more, if needed.
SHUCK
Remove and discard the husks
and the silks from corn cobs.
BLANCH
Cook corn on the cob in boiling water
for 2 minutes. Remove and immediately
plunge them in ice water for 2 minutes.
ADD A CRUNCHY TOPPING

The right finishing touch makes FREEZE
every bite fun. Garnish with toasted Cut kernels off the cobs; discard cobs.
nuts and seeds, crushed tortilla or Place kernels in a ziplock plastic freezer
kettle chips, croutons, or a sprinkle bag, pressing out as much air as
of everything bagel seasoning. possible. Freeze up to 3 months.
SOUTHERN LIVING | 7
COO K I N G SC HO OL
2
MIX IT UP Try blueberries
and peach
Pancakes preserves.
They’ll Flip For

Start with our big-batch recipe
and add these creative combos
Sheet Pan Berry

Pancakes with
Honey-Butter Syrup
ACTIVE 20 MIN. - TOTAL 45 MIN.
SERVES 8|
1 3∕4 cups all-purpose flour

2 Tbsp. granulated sugar
1 1∕2 tsp. baking powder
1 1∕4 tsp. kosher salt
1 tsp. baking soda 1
2 cups whole buttermilk As a variation,

2 large eggs try chocolate
3∕4 tsp. vanilla extract, divided chips, cinnamon,
10 Tbsp. butter, melted, divided
and slivered
almonds.
1 1∕2 cups sliced fresh strawberries
(from 1 qt.)
1∕2 cup honey
1. Preheat oven to 350°F. Stir

together flour, sugar, baking powder,
salt, and baking soda in a large bowl.
Whisk together buttermilk, eggs,
and 1∕2 teaspoon of the vanilla in
a medium bowl. Gradually stir
buttermilk mixture into flour mixture.
Gently stir in 1∕4 cup of the melted
butter. (Do not overmix; batter
will be lumpy.)
2. Pour batter into a lightly greased
(with cooking spray) 15- x 10-inch
rimmed baking sheet. Bake in
preheated oven 7 minutes; sprinkle
evenly with strawberries. Continue
baking until golden brown and
a wooden pick inserted into
thickest part comes out clean,
15 to 18 more minutes.
3. While pancakes bake, stir together
honey and the remaining 6 table-
spoons melted butter and remaining 3
1∕4 teaspoon vanilla in a small Try raspberries,
saucepan over medium-low; cook lemon zest, and
until warm, about 1 minute. Slice powdered sugar.
pancake into 16 squares, and serve
4
with warm syrup.
Try thinly sliced
apples, apple pie
spice, and
chopped pecans.
8 | SOUTHERN LIVING
TEST KITCHEN TIPS SOUTHERN CLASSIC
Flour vs. Buttermilk

Cornstarch Backup
Learn the difference between In a pinch? Try this
these two thickeners two-ingredient mixture
HOW TO MAKE IT
Nothing beats the tangy
richness of buttermilk, but
if there isn’t any in your
refrigerator, you can make
a decent stand-in
by mixing liquid dairy
with an acid. Our Test Quick and
Kitchen tasted several Simple
combinations of milk,
FLOUR Substitute
half-and-half, or
It’s generally stirred together with MAKES 1 CUP|
yogurt mixed with
hot fat to make a roux. It has less Stir together 14 Tbsp.
fresh lemon juice or
thickening power than cornstarch (1 cup minus 2 Tbsp.)
vinegar. The clear
but can be cooked longer, making half-and-half and
winner was half-and-
it ideal for recipes like gumbo. 2 Tbsp. fresh lemon
half and lemon juice.
Flour can make food look cloudy, juice in a small bowl.
This thick and creamy
so it’s best for dishes that are Let stand 10 minutes
combo works well in
creamy, such as sausage gravy. before using.
recipes like pies,
pancakes, and
biscuits. But if you’re
pouring a glass to drink,
we recommend going
with the real thing.
HOW TO STORE IT
Buttermilk freezes well,
though it will separate when
Blend a few tablespoons into
defrosted. Whisk it, or pulse
CORNSTARCH your favorite smoothie.
in a food processor a few
This thickener works fast but doesn’t
times until the liquid comes
hold up in long-simmered dishes as Use it to replace heavy cream in soups.
together. From breakfast to
well as flour. Use it to make quick-
dessert, here are four ways
cooking recipes like pudding. Corn- Add a splash to oatmeal.
(at right) to use up any
starch gives a glossy appearance to
leftover buttermilk.
foods, which is why it’s a good choice Swap out the milk in a buttercream
for fruit pie fillings and stir-fries. frosting recipe.
“Always stir your pancake batter gently,

and don’t worry about lumps. This
will ensure that they turn out delicate
and tender, not rubbery and tough.”
—Pam Lolley
Test Kitchen Professional
SOUTHERN LIVING | 9
B LAC K B ER RY-
LE M O N
G R ID D L E CA K E S
Recipe, page 12
LEM ON-POPPY
S EED B ELG I AN
WAFFLE S WI TH
B LAC KBER RY
MA PLE SY RUP
Recipe, page 12
BREA
B L AC K
AND
BLUE
Pancakes, waffles, French toast, oatmeal—give your favorite
10 | SOUTHERN LIVING
ONE-D IS H
B LACKB ERRY
FRENC H TOA ST
Recipe, page 12
KFAST
comfort foods a fresh makeover with berries in the richest hues
SOUTHERN LIVING | 11
Lemon-Poppy Seed 1. Sift together first 5 ingredients in a
Belgian Waffles with large bowl. Whisk together buttermilk,
egg yolks, lemon zest, and vanilla in
Blackberry Maple Syrup a separate bowl; add to flour mixture,
and stir just until moistened. Beat
SERVES 4
egg whites with an electric mixer on
Prepare the waffles and keep them warm high speed until soft peaks form; fold
in a 200-degree oven while using up all gently into batter.
of the batter. Freeze any leftover waffles
2. Heat an electric griddle to 350°F;
to warm again in a toaster for a quick
brush with melted butter. Drop batter
weekday morning treat.
by 1/4-cupfuls onto hot griddle; top
2 cups all-purpose baking mix each with 3 to 4 blackberries. Cook
1 to 2 Tbsp. poppy seeds until edges are set and bubbles begin
1 Tbsp. lemon zest to appear, 2 to 3 minutes. Turn with
1 1/4 cups cold club soda a wide spatula, and cook until golden
brown, 1 minute.
1 large egg, lightly beaten
1/4 cup butter, melted
BLACKBERRY MAPLE SYRUP
1/2 cup maple syrup One-Dish Blackberry
1 (12-oz.) package frozen French Toast
blackberries, thawed ACTIVE 10 MIN. - TOTAL 8 HOURS, 45 MIN.,
1 tsp. lemon zest INCLUDING 8 HOURS CHILLING
SERVES 8 TO 10
2 tsp. fresh lemon juice
This French toast recipe is loaded with
1. Prepare Lemon-Poppy Seed Belgian tasty ingredients, including finishing it
Waffles: Stir together baking mix, poppy with a little extra sweetness of the maple
seeds, and 1 tablespoon zest. Whisk syrup or whipped cream.
together club soda, egg, and butter in
a small bowl; gently whisk egg mixture 1 cup blackberry jam
into poppy seed mixture. (Mixture will Vegetable cooking spray
be lumpy.) Let stand 3 minutes. 1 (12-oz.) French bread loaf,
cut into 11/2-inch cubes PAI N PERDU
2. Cook batter according to manufac-
1 (8-oz.) package 1/3-less-fat cream
turer’s instructions in a preheated, oiled cheese, cut into 1-inch cubes
Belgian-style waffle iron until golden
4 large eggs
(about 3/4 to 1 cup batter per waffle).
2 cups half-and-half
3. Prepare Blackberry Maple Syrup: 1 tsp. ground cinnamon
Combine maple syrup, blackberries,
1 tsp. vanilla extract
1 teaspoon lemon zest, and lemon juice
1/2 cup firmly packed brown sugar
in a medium bowl. Warm in microwave,
Toppings: maple syrup,
if desired. Serve with waffles.
whipped cream
1. Cook jam in a small saucepan over

Blackberry-Lemon medium heat 1 to 2 minutes or until
Griddle Cakes melted and smooth, stirring once.
ACTIVE 25 MIN. - TOTAL 25 MIN. 2. Lightly grease a 13- x 9-inch baking
SERVES 4 dish with cooking spray. Place half
1 cup all-purpose flour of bread cubes in bottom of dish. Top
1/4 cup granulated sugar with cream cheese cubes, and drizzle
11/2 tsp. baking powder with melted jam. Top with remaining
1/2 tsp. baking soda bread cubes.
1/2 tsp. salt 3. Whisk together eggs and next 3
1 cup whole buttermilk ingredients. Pour over bread mixture.
2 large egg yolks Sprinkle with brown sugar. Cover
tightly, and chill 8 to 24 hours.
1 Tbsp. lemon zest
(from 2 lemons) 4. Preheat oven to 325°F. Bake, covered,
11/2 tsp. vanilla extract 20 minutes. Uncover and bake 10 to 15
3 large egg whites minutes or until bread is golden brown
3 Tbsp. salted butter, melted and mixture is set. Serve with toppings.
11/2 cups fresh blackberries
Pain Perdu
ACTIVE 55 MIN. - TOTAL 1 HOUR, 25 MIN.
SERVES 8 TO 12
In France, French toast is called

“lost bread” because it’s made from
bread that’s stale.
2 (16-oz.) French bread loaves

8 large eggs
4 cups whipping cream
1 cup sugar
1/2 to 1 Tbsp. ground cinnamon
11/2 tsp. ground nutmeg
11/2 cups Champagne
2 cups cane syrup
4 cups raspberries and blueberries
4 Tbsp. cream cheese (optional)
Garnish: powdered sugar
1. Cut bread into 24 (3/4-inch-thick)

diagonal slices.
2. Whisk together eggs and next 5
ingredients until well blended.
3. Place bread slices in a 13- x 9-inch
baking dish; pour egg mixture evenly
over slices. Let stand 30 minutes or until
liquid is absorbed.
4. Remove bread slices from egg
mixture, letting excess drip off. Cook
bread slices, in batches, in a lightly
greased nonstick skillet or griddle
over medium-high 2 minutes on each
side or until golden.
5. Place bread slices on baking sheets;
keep warm in a 200°F oven.
6. Cook Champagne in a large saucepan
over high until it is reduced by half.
Gradually stir in syrup; cook over low
until blended and warm.
7. Arrange bread slices on serving plates;
top with raspberries, blueberries, and, if
desired, cream cheese. Drizzle evenly
with syrup mixture. Garnish, if desired.
B LUE BE RRY-
CO RNMEA L CA KE
Blueberry-Cornmeal Cake BLUE BE RRY
ACTIVE 20 MIN. - TOTAL 1 HOUR, 30 MIN. OVE R NIG HT
SERVES 8 OATM E A L
This moist, berry-studded cake gets
its great texture from medium-grind
cornmeal.
1/2 cup unsalted butter, softened,

plus more for greasing pan
1 cup granulated sugar
2 large eggs
1 Tbsp. lemon zest (from 2 lemons)
1 1/2 cups all-purpose flour
1/2 cup medium-grind yellow
cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
2/3 cup buttermilk
1 1/2 cups fresh blueberries (about 7 oz.)
1. Preheat oven to 350°F. Butter an

8-inch springform pan. Set aside.
2. Beat sugar and 1/2 cup butter with a
heavy-duty electric stand mixer on
medium-high speed until light and fluffy,
about 2 minutes. Add eggs, 1 at a time,
beating well after each addition. Add
lemon zest, and beat on medium speed
just until combined.
3. Stir together flour, cornmeal, baking
powder, baking soda, and sea salt; add
to butter mixture alternately with
buttermilk, beginning and ending with
flour mixture. Beat on medium-low
speed just until combined after each
addition. Pour batter into prepared pan,
and sprinkle with blueberries.
4. Bake in preheated oven until the cake
starts to pull away from the sides of the
pan and springs back when lightly
pressed in the center with a fingertip, 45
1. Whisk together first 4 ingredients Blueberry Overnight
to 50 minutes. Transfer to a wire rack,
in a large bowl. Whisk together egg yolks
and cool in pan 10 minutes. Remove Oatmeal
and buttermilk in a small bowl. Beat
cake from springform pan; serve warm ACTIVE 8 MIN. - TOTAL 8 HOURS, 8 MIN.,
egg whites and cream of tartar at INCLUDING 8 HOURS CHILLING
or at room temperature.
high speed with an electric mixer until SERVES 1
stiff peaks form. When blueberries are in season, you’ll
2. Using a fork, stir yolk mixture into want this easy, hearty breakfast at least
Fluffy Buttermilk Waffles flour mixture just until dry ingredients once a week.
are moistened. Stir in butter and vanilla.
MAKES ABOUT 12 WAFFLES
(Batter will be lumpy.) Fold in egg white Place 1/2 cup uncooked regular rolled
2 cups cake flour mixture just until incorporated. (Do oats, 1 cup 2% reduced-fat milk, 1/4 cup
not overmix.) fresh blueberries, a dash of cinnamon,
and a pinch of salt in a 1-pint canning jar;
1 tsp. baking soda 3. Pour about 1/2 cup batter for each waffle
cover with lid, and shake to combine. Chill
1/2 tsp. table salt into a preheated, oiled Belgian-style waffle
until the oats are tender and moist, about
4 large eggs, separated iron; cook according to manufacturer’s
8 hours. Remove from refrigerator;
2 cups buttermilk instructions until waffles are golden brown uncover and microwave on HIGH until
1/2 tsp. cream of tartar and crisp. Keep warm in a single layer warmed, about 3 minutes. Stir in 1 Tbsp.
4 Tbsp. butter, melted on a baking sheet in a 200°F oven up to chopped toasted pecans and 1 tsp. flax
1 tsp. vanilla extract 30 minutes. Serve with syrup. seeds. Drizzle with honey or pure maple
Syrup Note: Batter will also make 24 pancakes. syrup; serve immediately.
FORGOTTEN
FRUIT
Kuchen, Sonker, Slump—
they may sound funny, but
wait till you taste them!
Here, six vintage favorites
making a comeback
DESSERTS
No. 1
Crunch
Consider this an insider tip:
It may look like a bar cookie,
but you’ll need a fork to eat it.
Similar to a crisp with baked
fruit and a crumbly topping, a
crunch sandwiches a jammy
fruit filling between two buttery
layers. The fruit is cooked down
into a thick, nonsyrupy preserve.
The bottom layer should be firm
enough to keep from crumbling
when a piece is cut from the pan,
so adding toasted pecans to the
mixture improves the texture as
well as the taste. The top layer
can duplicate the bottom, or it
can be a simple streusel made
with flour, sugar, and butter.
B LU EB ER RY-
LE M O N
CRU NCH BA RS
Recipe, page 23
No. 2
Sonker Never heard of a sonker?

You’re not alone. It’s a beloved
dessert in a particular part of
the South—Surry County,
North Carolina, in the foothills
of the Blue Ridge Mountains,
to be precise. Those familiar
with sonkers agree that they
must be baked in a large, deep
pan (big enough to feed
hungry farmhands) and then
topped with a creamy vanilla
sauce called “dip.” And that’s
where the agreement ends.
Opinions vary as to how the
dessert is made: Some declare
it must have a bottom crust,
others argue it needs just a top
crust, and the rest insist that a
true sonker is made only with
sweet potatoes—everything
else is simply a cobbler.
B ER RY S ONK E R
WI T H D IP
Recipe, page 24
No. 3
Slump
The slump (sometimes
called a grunt up North)
is the stove-top version
of a cobbler—and it’s the
only thing you’ll want to
make when it’s too hot to
turn on your oven. Believed
to be a variation of an
English steamed pudding,
a slump is simmered fruit
that is topped with pillowy,
lightly sweet dumplings.
Cooked in a large cast-iron
skillet or Dutch oven, it’s
also a popular treat to
make on the grill or over a
campfire. The fruit is boiled
in the skillet until it’s sweet
and syrupy, topped with
mounds of soft dough, and
then covered. As the fruit
bubbles away, the dump- G I NGER-PLU M
lings bake and “slump” S LUM P
down, giving this dessert
its distinctive name. Recipe, page 24
No. 4
Kuchen
The Southern dessert canon is filled with treats
brought to the region from different parts of the world
and adopted as our own. One of these is kuchen, which
means “cake” in German. While some variations are
more breadlike and made with a yeasted dough, our
version has a fluffy, tender crumb and a dimpled top
covered with strawberries and sliced almonds. The
S T RAWB E R RY recipe calls for a round cake pan, but you can use a
KUCH E N springform pan for a more impressive presentation.
Recipe, page 23
No. 5
Pandowdy
Popular in the 1800s and
early 1900s, a pandowdy
is essentially cooked fruit
underneath a layer of
pastry. A fork often was
used to break (or “dowdy”)
the crust. As the dish
cooled, the pieces of
broken pastry absorbed
the sweet juices from the
baked fruit, creating a
delicious treat with a
messy look. While
developing this recipe, Test
Kitchen pro Deb Wise was
reminded of a dessert her
grandmother made with
gooseberries, boysenber-
ries, or blackberries. It
had a double crust that
she would “break open to
let the juices bubble up
and spill over,” recalls Deb,
who used nectarines and
cherries in our version. The
patchwork-style crust is
thick enough so it doesn’t
disappear into the filling.
C H ER RY-
N E CTA R I N E
PA N D OW DY
Cherry-Nectarine Blueberry-Lemon 6. Using a box grater or a food processor
fitted with a grating blade, grate half of the
Pandowdy Crunch Bars
dough. (Leave remaining half in freezer.)
ACTIVE 30 MIN. - TOTAL 3 HOURS ACTIVE 30 MIN. - TOTAL 5 HOURS, 30 MIN.
SERVES 12| SERVES 12|
Press grated dough into bottom of a
9-inch square pan coated with cooking
CRUST FILLING
spray. Bake in preheated oven until
2 cups all-purpose flour 4 cups fresh blueberries beginning to brown around edges,
1 Tbsp. granulated sugar 3⁄4 cup granulated sugar 12 to 14 minutes.
1⁄4 tsp. salt 1⁄4 cup cornstarch 7. Remove pan from oven. Carefully spread
3⁄4 cup cold unsalted butter, cut 1 Tbsp. lemon zest plus 3 Tbsp. Filling over Crust, from edge to edge.
into 1⁄2-inch pieces fresh juice (from 2 lemons) Grate remaining half of dough, and
1⁄4 cup cold vegetable shortening CRUST sprinkle over filling; gently press. Sprinkle
4-5 Tbsp. ice water 2 1⁄4 cups all-purpose flour Topping over dough. Bake in preheated
1⁄2 cup finely chopped toasted pecans oven until well browned, 35 to 40 minutes.
FILLING
2 1⁄2 lb. nectarines, unpeeled 1 tsp. baking powder 8. Cool completely on a wire rack, about
and sliced 1⁄4 tsp. salt 2 hours. Cut into 12 bars.
1 1⁄2 lb. fresh cherries, pitted 1⁄2 cup granulated sugar
1 cup granulated sugar 5 Tbsp. unsalted butter,
6 Tbsp. all-purpose flour softened Strawberry Kuchen
1 tsp. lemon zest plus 2 Tbsp. 5 Tbsp. vegetable shortening ACTIVE 20 MIN. - TOTAL 1 HOUR, 20 MIN.
fresh juice (from 1 lemon) 1 large egg SERVES 8|
1⁄4 tsp. salt 1 tsp. vanilla extract
1 large egg yolk 5 Tbsp. heavy cream ⁄
1 2 cup softened unsalted
2 tsp. water butter
TOPPING
1 cup plus 1 Tbsp. granulated sugar,
1⁄2 cup all-purpose flour divided
1. Prepare the Crust: Combine flour, 1⁄4 cup granulated sugar
sugar, and salt in a food processor; 2 large egg yolks
1⁄4 cup packed light brown sugar 1 large egg
pulse until combined, 2 to 3 times.
1⁄4 tsp. salt 1 1⁄2 cups all-purpose flour
Add butter and shortening; pulse until
1⁄4 cup unsalted butter 1 1⁄2 tsp. baking powder
mixture resembles small pebbles, 3 to 4
times. Drizzle in 4 tablespoons of the 1⁄8 tsp. salt
ice water; pulse until mixture begins to 1. Prepare the Filling: Combine berries, 1⁄2 cup whole milk
clump, 3 to 4 times, adding remaining sugar, cornstarch, zest, and juice in a 2 cups sliced fresh strawberries
1 tablespoon of water, 1 teaspoon at a saucepan over medium-high; bring to a
1⁄4 cup sliced almonds
time, as needed. Transfer mixture to a boil. Reduce heat to medium-low, and
1⁄4 tsp. ground cinnamon
lightly floured work surface; knead until simmer, mashing berries as they cook,
mixture is incorporated, 3 to 4 times. until thick and bubbly, about 10 minutes.
1. Preheat oven to 350°F. Beat butter
Shape into a 7- x 5-inch rectangle; cover Cool completely, about 30 minutes.
and 1 cup of the sugar in a large bowl
with plastic wrap, and chill 1 hour. 2. Prepare the Crust: Stir together flour, with an electric mixer on medium speed
2. Prepare the Filling: Combine pecans, baking powder, and salt in a until light and fluffy, 3 to 4 minutes. Add
nectarines, cherries, sugar, flour, medium bowl. yolks and egg, 1 at a time, beating well
lemon zest, lemon juice, and salt in a 3. Combine sugar, butter, and shorten- after each addition.
bowl; toss well. Spread mixture into ing in a large bowl, and beat with an 2. Whisk together flour, baking powder,
a lightly greased (with cooking spray) electric mixer on medium speed until and salt in a medium bowl. Alternately
11- x 8-inch baking dish. Preheat light and fluffy, 2 to 3 minutes. Add egg add flour mixture and milk to butter
oven to 400°F. and vanilla, beating until combined. mixture in 5 additions, beginning and
3. Roll dough into a 12-inch square. Gradually add cream, beating on low ending with flour mixture. Beat on low
(Dough will be thick.) Cut dough into speed until incorporated. speed just until blended after each
16 (3-inch) squares. Arrange squares 4. Add flour mixture to butter mixture; addition. Transfer batter to a greased
over top of fruit in patchwork fashion, beat at low speed until well combined. (with butter) and floured 9-inch round
slightly overlapping edges. Whisk Divide dough in half; place each half on cake pan. Arrange sliced strawberries in
together yolk and water in a small bowl. a piece of plastic wrap. Shape each half an even layer over batter; sprinkle evenly
Brush top of dough with egg mixture. into a 6- x 4-inch rectangle, about 1 inch with sliced almonds. Sprinkle ground
Bake in preheated oven 30 minutes. thick. Wrap dough, and freeze 2 hours. cinnamon and remaining 1 tablespoon
4. Without removing pandowdy from 5. Prepare the Topping: Preheat oven to sugar evenly over strawberries.
oven, reduce oven temperature to 350°F. 350°F. Whisk together flour, granulated 3. Bake in preheated oven until browned
Bake until Filling is thick and bubbly sugar, brown sugar, and salt in a and a wooden pick inserted in center
and Crust is golden, 25 to 30 minutes. medium bowl. Using a pastry blender or comes out clean, 35 to 40 minutes.
(Cover after 15 minutes, if needed, two knives, cut butter into mixture until Cool cake in pan on a wire rack until
to prevent overbrowning.) Cool 30 it resembles small pebbles. Chill until room temperature, about 20 minutes,
minutes before serving. Serve warm ready to use. or serve warm.
or at room temperature.
Ginger-Plum Slump Berry Sonker with Dip 5. Roll dough on a lightly floured surface
ACTIVE 25 MIN. - TOTAL 55 MIN. ACTIVE 30 MIN. - TOTAL 4 HOURS, 45 MIN. into a 16- x 12-inch rectangle. Use a
SERVES 10| SERVES 16| 3⁄4-inch round cutter or base of a piping
tip to cut holes all over dough, leaving a
CRUST 2-inch border around edges. Place
FILLING
1 cup water 2 cups all-purpose flour dough on top of berry mixture; fold
1 cup granulated sugar 1⁄4 cup powdered sugar dough under edges of pan, and crimp.
1⁄8 tsp. salt Whisk together egg yolk and water;
1 1⁄2 lb. ripe red plums, pitted
and quartered 1 cup cold unsalted butter, brush dough evenly with egg mixture.
1 1⁄2 lb. ripe black plums, pitted cut into cubes 6. Bake in preheated oven until Filling
and quartered 2 large egg yolks is bubbly and Crust is well browned,
1 1⁄2 tsp. minced fresh ginger 1⁄4 cup ice water 1 hour and 10 minutes to 1 hour and 15
DUMPLINGS FILLING minutes. (Cover top with aluminum foil,
1 3⁄4 cups all-purpose flour 9 cups fresh blueberries if needed, to prevent overbrowning.)
3 Tbsp. granulated sugar (about 2 1⁄2 lb.) Let stand on a wire rack at least 2 hours
2 tsp. baking powder 7 cups fresh blackberries before serving.
(about 1 3⁄4 lb.)
1⁄2 tsp. salt 7. Prepare the Dip: Combine half-and-
5 cups fresh raspberries
3⁄4 cup whole milk half, sugar, and salt in a saucepan over
(about 1 1⁄2 lb.)
1⁄4 cup unsalted butter, medium; bring to a gentle boil. Stir
1 1⁄2 cups granulated sugar
melted together cornstarch and cold water in
3⁄4 cup uncooked quick-cooking
TOPPING
a small bowl until smooth, and stir into
tapioca
1 cup heavy cream half-and-half mixture. Cook until
1 tsp. ground nutmeg
3 Tbsp. powdered sugar mixture is thick and bubbly, stirring
1⁄2 tsp. salt
2 Tbsp. roughly chopped constantly, 1 to 2 minutes. Strain Dip
3 Tbsp. unsalted butter through a fine wire-mesh strainer into a
crystallized ginger
1 large egg yolk small serving pitcher, and stir in vanilla
1. Prepare the Filling: Combine water 1 tsp. water extract. Serve sonker warm, and drizzle
and sugar in a 12-inch cast-iron skillet DIP each serving with warm Dip.
with lid over medium-high. Bring to a 2 cups half-and-half
boil, stirring until sugar dissolves. Add 3⁄4 cup granulated sugar
plums and fresh ginger; cover skillet, 1⁄8 tsp. salt Peach-Raspberry
and bring mixture to a boil. Reduce heat 1 1⁄2 Tbsp. cornstarch Buckle
to medium-low, and simmer, covered, 1 1⁄2 Tbsp. cold water ACTIVE 20 MIN. - TOTAL 2 HOURS, 5 MIN.
10 minutes. 1 tsp. vanilla extract SERVES 8|
2. Prepare the Dumplings: Whisk
together flour, sugar, baking powder, 1. Prepare the Crust: Add flour, pow- TOPPING
and salt in a medium bowl. Add whole dered sugar, and salt to a food processor, 1⁄2 cup all-purpose flour
milk and melted butter, stirring until and pulse until combined, 2 to 3 times. 1⁄2 cup chopped pecans
batter is combined and smooth. Add butter; process until mixture 1⁄4 cup granulated sugar
3. Remove lid from skillet, and drop resembles coarse sand. 1⁄4 cup packed light brown sugar
rounded spoonfuls of batter evenly over 2. Whisk together egg yolks and ice 1⁄4 tsp. salt
ginger-plum mixture. (You should have water in a small bowl. With processor 5 Tbsp. unsalted butter,
10 Dumplings, about 2 tablespoons running, pour egg mixture through melted
each.) Reduce heat to low; cover skillet, food chute, and process until mixture CAKE
and simmer until a wooden pick begins to clump. 1 cup granulated sugar
inserted in the center of a Dumpling 3. Transfer to a lightly floured surface; 1⁄4 cup unsalted butter
comes out clean, about 20 minutes. knead until dough is smooth, 2 to 3 1 large egg
4. Prepare the Topping: Combine heavy times. Shape dough into a 7- x 5-inch 1⁄2 tsp. vanilla extract
cream and powdered sugar in a medium rectangle, and cover with plastic wrap. 1 3⁄4 cups all-purpose flour
bowl, and beat with an electric mixer on Chill 1 hour. 2 tsp. baking powder
high speed until soft peaks form. Serve 4. Prepare the Filling: Preheat oven to 1⁄2 tsp. salt
slump warm in shallow bowls. Top each 350°F. Combine all berries in a large 3⁄4 cup whole milk
serving with a dollop of sweetened bowl. Stir together sugar, tapioca, 1 cup peeled chopped fresh peach
whipped cream, and sprinkle with nutmeg, and salt in a small bowl. Add to (about 1 large peach), divided
chopped crystallized ginger. berries; toss gently to coat. Scoop berry 1 cup fresh raspberries,
mixture into a 14- x 10- x 3-inch baking divided
dish (or a 13 1⁄2- x 9 5⁄8- x 2 3⁄4-inch
disposable aluminum pan). Dot top of 1. Preheat oven to 350°F. Prepare the
berries evenly with butter. Topping: Stir together flour, chopped
pecans, granulated sugar, brown sugar,
and salt in a medium bowl. Stir in butter
until well combined. Chill until ready
to use.
No. 6 Often made with blueberries, buckles became popular in
the 1960s after a recipe for the dish appeared in Elsie
Buckle
Masterton’s 1959 Blueberry Hill Cookbook. These homey,
streusel-topped cakes are usually prepared one of two ways:
The batter can be spread on the bottom of the pan with the
fruit spooned on top, or the fruit can be stirred directly into
the batter. Here, we created a third method: Half of the fruit
is folded into the batter, which is then poured into the pan,
and the remaining fruit is arranged on top. As the cake bakes,
the batter puffs up and collapses (or “buckles”) around
the pockets of fruit.
P E AC H-
RAS P BE R RY
BUC K L E
2. Prepare the Cake: Beat sugar and ending with flour mixture. Beat until 5. Sprinkle chilled Topping evenly
butter in a medium bowl with an combined after each addition. Gently over the fruit. Bake in preheated oven
electric mixer on medium speed until fold in 1⁄2 cup each of the chopped until browned and a wooden pick
mixture looks sandy, 2 to 3 minutes. peach and raspberries. inserted in center comes out clean,
Add egg, and beat until well combined. 4. Transfer batter into a greased (with 40 to 45 minutes.
Beat in vanilla. butter) and floured 9-inch springform 6. Cool in pan on a wire rack 15 minutes.
3. Whisk together flour, baking powder, pan. Arrange remaining 1⁄2 cup each of Run a knife around edge of pan to
and salt in a medium bowl. Alternately the chopped peach and raspberries in loosen Cake from sides. Remove sides
add flour mixture and milk to butter an even layer over top of batter. of pan. Cool on wire rack about 45
mixture in 5 additions, beginning and minutes. Serve warm or at room
temperature.
TA NGY
TZ AT ZI K I
PAS TA SAL AD C HIP OT LE -
BAC O N
M AC A ND
C HE E SE
Recipe, page 31
POTLUCK
SIDES
When you’re on the line to bring a dish,
these delicious recipes—from classic
macaroni and cheese to creamy potato salad—
are sure to steal the show
Sweet, Salty, and Spicy Tangy Tzatziki

Watermelon Refresher Pasta Salad
ACTIVE 30 MIN. - TOTAL 50 MIN. ACTIVE 35 MIN. - TOTAL 2 HOURS, 35 MIN.
SERVES 10 TO 12| SERVES 10|
¼ cup fresh lime juice 1 (16-oz.) container low-fat plain

1 Tbsp. turbinado sugar Greek yogurt
2 Tbsp. fresh orange juice ¼ cup olive oil
1 jalapeño or 2 serrano peppers, 1 Tbsp. chopped fresh dill

seeded and minced 1 Tbsp. lemon juice
½ tsp. sea or kosher salt 1 tsp. sea salt
¼ tsp. dried crushed red pepper ½ tsp. freshly ground pepper
1 small red onion, diced 3 garlic cloves
½ cup coarsely chopped fresh 1 (16-oz.) package penne pasta
cilantro 1 cup pitted kalamata olives, sliced
2 Tbsp. coarsely chopped 2 cucumbers, peeled, seeded,
fresh mint and diced
1 small seedless watermelon ¾ cup sun-dried tomatoes in oil,
1 small cantaloupe drained and chopped
2 English cucumbers 1 (9.9-oz.) jar marinated artichoke
1 jicama hearts, drained and chopped
1½ cups crumbled feta cheese
SWE ET, SA LT Y, 2 mangoes
AN D S PI C Y
WATER M EL O N 1. Combine lime juice and the next 5 1. Process first 7 ingredients in a food
R EF R E S H ER ingredients. processor 30 seconds or until thoroughly
blended. Transfer to a bowl, and cover
2. Place red onion, cilantro, and mint in
and chill 1 to 24 hours.
a large bowl. Dice watermelon and
cantaloupe into 1-inch pieces; add to 2. Cook pasta according to package direc-
bowl. Peel and dice cucumbers, jicama, tions; drain and rinse with cold water.
and mangoes; add to bowl. Stir in lime 3. Place cooled pasta in a large bowl. Stir
juice mixture. Cover and chill 20 in olives and next 3 ingredients until well
minutes. Add salt and pepper to taste. blended. Add yogurt mixture, and stir just
until well coated. Gently stir in feta
cheese. Cover and chill 1 hour.
Tomato, Cheddar, 1⁄2 cup freshly shredded
Parmigiano-Reggiano cheese
3. Spoon mixture onto a heavily floured
surface; sprinkle lightly with flour, and
and Bacon Pie 1⁄2 cup mayonnaise knead 3 or 4 times, adding more flour as
ACTIVE 45 MIN. - TOTAL 3 HOURS
SERVES 6 TO 8|
1 large egg, lightly beaten needed. Roll to a 13-inch round. Gently
2 Tbsp. fresh dill sprigs place dough in a 9-inch fluted tart pan
We raised the ante on classic tomato pie
1 Tbsp. chopped fresh chives with 2-inch sides and removable bottom.
with a sour cream crust studded
1 Tbsp. chopped fresh flat-leaf Press dough into pan; trim off excess
with bacon, layers of colorful tomatoes,
parsley dough along edges. Chill 30 minutes.
and plenty of cheese and herbs to
tie it all together. For best results, seed
1 Tbsp. apple cider vinegar 4. Meanwhile, prepare Filling: Cut 2 lb.
the tomatoes and drain the slices
1 green onion, thinly sliced tomatoes into 1⁄4-inch-thick slices,
before baking. 2 tsp. sugar and remove seeds. Place tomatoes
1⁄4 tsp. freshly ground black pepper in a single layer on paper towels;
1 1⁄2 Tbsp. plain yellow cornmeal sprinkle with 1 teaspoon salt. Let stand
CRUST
30 minutes.
2 1⁄4 cups self-rising soft-wheat flour
(such as White Lily) 1. Prepare Crust: Place flour in bowl of 5. Preheat oven to 425°F. Stir together
1 cup cold butter, cut up a heavy-duty electric stand mixer; cut in Cheddar cheese, next 10 ingredients,
8 cooked bacon slices, chopped cold butter with a pastry blender or fork and remaining 1 teaspoon salt in a large
3⁄4 cup sour cream until mixture resembles small peas. bowl until combined.
Chill 10 minutes. 6. Pat tomato slices dry with a paper
FILLING
2 3⁄4 lb. assorted large tomatoes, 2. Add bacon to flour mixture; beat at towel. Sprinkle cornmeal over bottom
divided low speed just until combined. Gradually of crust. Lightly spread 1⁄2 cup cheese
2 tsp. kosher salt, divided add sour cream, 1⁄4 cup at a time, beating mixture onto crust; layer with half of
1 1⁄2 cups (6 oz.) freshly shredded just until blended after each addition. tomato slices in slightly overlapping
extra-sharp Cheddar cheese rows. Spread with 1⁄2 cup cheese
mixture. Repeat layers, using remaining
tomato slices and cheese mixture. Cut
remaining 3⁄4 lb. tomatoes into 1⁄4-inch-
thick slices, and arrange on top of pie.
7. Bake at 425°F for 40 to 45 minutes,
shielding edges with foil during last 20
minutes to prevent excessive browning.
Let stand 1 to 2 hours before serving.
Corn-off-the-Cob Bread
SERVES 8|
1⁄2 cup (4 oz.) salted butter

1 1⁄2 cups self-rising white cornmeal
mix
1⁄2 cup (2 oz.) all-purpose flour
1 1⁄2 cups buttermilk
1 cup fresh corn kernels
2 large eggs
1. Preheat oven to 425°F. Place butter

in a 10-inch cast-iron skillet, and heat in
oven until butter has melted and skillet
is hot, about 5 minutes.
2. Meanwhile, whisk together cornmeal
and flour in a large bowl. Whisk together
buttermilk, corn kernels, and eggs in a
medium bowl. Stir buttermilk mixture
into cornmeal mixture. Add melted
butter from skillet to cornmeal mixture;
C O RN- stir just until blended. Pour into hot skillet.
O FF-T H E -CO B
3. Bake until golden brown, 25 to 30
BR E AD
minutes. Remove from oven, and
immediately turn out onto a platter.
S OUT HE R N
SW E ET T EA
Recipe, page 31
TOMATO,
C H E DDA R , A N D
BAC ON PI E
GR AN D MA
GWE N’S
B EA NS
S PINAC H-
A RT IC HO KE
D IP POTATO
SA LA D
C H I POT L E-
C I L A N T RO
S L AW
Southern Sweet Tea Grandma Gwen’s Beans 1. Cook potatoes in boiling water to cover
ACTIVE 5 MIN. - TOTAL 21 MIN. ACTIVE 45 MIN. - TOTAL 2 HOURS, 5 MIN. 20 to 25 minutes or just until tender.
MAKES 2½ QT| SERVES 10| Drain; cool 15 minutes. Cut into cubes.
If you like tea that’s really sweet, add the 2. Cook spinach according to package
full cup of sugar. 1 (1-lb.) package bacon slices directions; press between paper towels.
4 medium-size yellow onions, sliced 3. Whisk together cream cheese and next
3 cups water
1⁄2 cup firmly packed light brown sugar 8 ingredients in a large bowl. Stir in
2 family-size tea bags
1⁄2 cup apple cider vinegar artichoke hearts, next 2 ingredients, and
1⁄2 to 1 cup sugar spinach; gently stir in potatoes. Sprinkle
1 tsp. salt
7 cups cold water with potato chips; serve immediately.
1 tsp. dry mustard
1⁄2 tsp. garlic powder
1. Bring 3 cups water to a boil in a
2 (16-oz.) cans butter beans,
saucepan; add tea bags. Boil 1 minute;
remove from heat. Cover and steep
drained and rinsed
Chipotle-Bacon
1 (15-oz.) can lima beans,
10 minutes. drained and rinsed Mac and Cheese
2. Remove and discard tea bags. Add 1 (16-oz.) can kidney beans,
SERVES 10|
desired amount of sugar, stirring until drained and rinsed
dissolved. Pour into a 1-gallon container, 1 (28-oz.) can baked beans
add 7 cups cold water, and stir. Serve 3 tsp. sea salt, divided
over ice. 1. Preheat oven to 350°F. Cook bacon, in 1 (16-oz.) package cavatappi pasta
batches, in a large skillet over medium- 2 Tbsp. corn oil, divided
high heat 8 to 10 minutes or until crisp. 1⁄2 cup butter
TRY THIS TWIST!
Remove bacon, and drain on paper 1 small onion, diced
PEACH ICED TEA towels, reserving desired amount of
3 Tbsp. all-purpose flour
ACTIVE 5 MIN. TOTAL 26 MIN. drippings in skillet. (We reserved about
MAKES 3 QT| 3 cups half-and-half
3 tablespoons.) Crumble bacon.
2 cups heavy cream
Prepare Southern Sweet Tea using 1⁄2 2. Sauté onions in hot drippings over
1 tsp. ground white pepper
cup sugar. Stir together 1 1⁄2 quarts tea, medium heat 8 to 10 minutes or until
3 cups freshly grated smoked
1 (46-oz.) bottle peach nectar, and 2 onions are tender. Add brown sugar and Cheddar cheese
tablespoons lemon juice. Serve over ice. next 4 ingredients. Cover and cook 20
1 cup freshly grated Cheddar cheese
minutes. Combine butter beans, next 3
1 tsp. ground chipotle chile pepper
ingredients, bacon, and onion mixture in
6 cooked bacon slices, chopped
a 13- x 9-inch baking dish.
Chipotle-Cilantro Slaw 3. Bake at 350°F for 1 hour.
3⁄4 cup panko (Japanese breadcrumbs)
SERVES 6 TO 8| 1. Preheat oven to 350°F. Bring 1 gallon
water and 1 ½ teaspoons sea salt to a boil
¼ cup mayonnaise Spinach-Artichoke Dip in a Dutch oven; add pasta. Cook 8 to 9
1 Tbsp. sugar Potato Salad minutes or until al dente. Drain; rinse with
cold water. Toss with 1 tablespoon oil.
2 Tbsp. sour cream
1 tsp. lime zest
SERVES 10 TO 12| 2. Melt butter in a large saucepan over
medium-high heat. Add onion, and sauté
2 Tbsp. fresh lime juice
3 lb. small red potatoes 4 to 5 minutes or until tender. Add flour,
2 tsp. red wine vinegar
and cook, whisking constantly, 1 to 2
1⁄2 tsp. salt 1 (9-oz.) package frozen chopped
spinach minutes or until smooth. (Do not brown
1⁄2 tsp. ground pepper flour.) Add half-and-half, next 2 ingredi-
1 (8-oz.) package cream cheese,
1 (16-oz.) package shredded ents, and remaining 1 1⁄2 teaspoons sea
softened
coleslaw mix
3⁄4 cup mayonnaise salt, and bring to a simmer. Cook, whisking
1 carrot, shredded constantly, 5 to 6 minutes or until
1⁄2 cup buttermilk
2 canned chipotle chile peppers in thickened. Gradually add cheeses, stirring
adobo sauce, finely chopped 1⁄4 cup chopped fresh flat-leaf parsley
until blended. Transfer mixture to a large
1⁄2 cup minced fresh cilantro 2 Tbsp. white wine vinegar
bowl; stir in cooked pasta. Spoon into a
2 garlic cloves, minced
lightly greased 13- x 9-inch baking dish.
Whisk together first 8 ingredients in 2 tsp. dried Italian seasoning
3. Sauté chipotle pepper in remaining
a large bowl. Add coleslaw mix and 1 tsp. salt
1 tablespoon hot corn oil in a small skillet
remaining ingredients, and stir until 1⁄2 tsp. freshly ground pepper
over medium heat 30 seconds or until
coated. Serve immediately, or cover 2 (6-oz.) jars marinated artichoke mixture begins to smoke. Remove from
and chill up to 1 hour. hearts, drained and chopped
heat, and quickly stir in bacon and panko
3⁄4 cup freshly grated Parmesan
until coated. Sprinkle mixture over pasta.
cheese
3⁄4 cup chopped red onion 4. Bake at 350°F for 15 to 20 minutes
1 1⁄2 cups coarsely crushed kettle- or until golden and crisp on top.
cooked potato chips Serve immediately.
CRAZY FOR
CORN
Five delicious ways to make the most
of summer’s sweetest pick
Mexican Street 8 oz. low-moisture 1. Place pizza stone in oven. Brush with oil. Top with
part-skim mozzarella Preheat oven to 500°F. Heat a mozzarella, leaving a 1-inch
Corn Pizza cheese, shredded
grill pan over high; coat with border. Top with corn and
ACTIVE 45 MIN. - TOTAL 45 MIN. (2 cups)
SERVES 4| cooking spray. Add corn and poblano, and then sprinkle
2 tsp. kosher salt
poblano to pan. Cook, turning with salt and pepper. Bake
1∕2 tsp. black pepper
occasionally, until charred, 8 at 500°F until cheese is
3 ears fresh corn, shucked 1 Tbsp. sour cream to 10 minutes. Remove from bubbly and crust is golden,
1 small poblano chile 1 Tbsp. fresh lime juice heat; cool 5 minutes. Cut 10 to 12 minutes.
1 lb. fresh prepared pizza (from 1 lime)
kernels from corn cobs; 3. Meanwhile, stir together
dough 1 1∕2 oz. Cotija cheese, discard cobs. Chop poblano, sour cream and lime juice.
All-purpose flour, for crumbled (1∕3 cup)
discarding stem and seeds.
work surface 1∕2 cup loosely packed 4. Remove pizza from oven.
1 Tbsp. cornmeal fresh cilantro leaves 2. Roll dough out on a lightly Drizzle evenly with sour
1∕4 tsp. smoked paprika floured surface into a 14-inch cream mixture. Sprinkle with
2 Tbsp. olive oil
Lime wedges circle. Scatter cornmeal on Cotija, cilantro, and paprika.
preheated pizza stone. Slice pizza, and serve with
Transfer dough to stone. Prick lime wedges.
dough liberally with a fork.
NO STONE, NO PROBLEM
If you don’t have a pizza stone, preheat
a 13- x 9-inch sheet pan (not a cookie
sheet). After it preheats, coat with
cooking spray. Then sprinkle it with
cornmeal before adding the pizza dough.
SUCCOTASH SWITCHEROO
Make the popular side a meal by adding
shrimp. Any summer vegetables and
herbs you have on hand will taste great
with corn. We like mixing it up with
tomatoes, zucchini, field peas, and basil.
Shrimp-and-Corn
Succotash 2 Tbsp. apple cider 1. Heat oil in a large skillet over bright green and just tender,
ACTIVE 25 MIN. - TOTAL 25 MIN.,
vinegar medium-high. Add shrimp and about 2 minutes. Drain and
PLUS 30 MIN. CHILLING
|SERVES 4|
2 Tbsp. chopped fresh 1∕2 teaspoon of the salt. Cook, plunge beans into a bowl filled
tarragon stirring occasionally, until with ice water. Drain again.
2 Tbsp. olive oil 2 Tbsp. chopped fresh shrimp turn pink and just
flat-leaf parsley 3. Stir together mayonnaise,
1 lb. large peeled, opaque, 3 to 4 minutes. vinegar, herbs, pepper, and
deveined raw shrimp 1∕2 tsp. black pepper Transfer to a plate; chill in remaining 2 teaspoons salt
2 1∕2 tsp. kosher salt, divided 3 cups fresh corn kernels refrigerator 30 minutes.
(from 6 ears) in a large bowl. Add shrimp,
4 oz. green beans, 2. Meanwhile, bring a large green beans, corn, and lima
trimmed and cut into 1 lb. (2 cups) cooked fresh
or frozen lima beans saucepan of salted water to beans; toss to combine. Divide
1-inch pieces
a boil over high. Add green among 4 plates.
1∕4 cup mayonnaise
beans; cook until beans are
TAME THE FLAME
Soak the corn in water for 30 minutes
to add moisture to the husks, which will
reduce the chance of flare-ups on the
grill. To get good grill marks, shake any
excess water off the corn after soaking.
Grilled Chicken
and Corn with
Charred Scallion-
Lime Butter
ACTIVE 20 MIN. - TOTAL 30 MIN., 4 (6-oz.) bone-in, skin-on 3. Meanwhile, coat scallions 4. Sprinkle chicken evenly
PLUS 30 MIN. SOAKING chicken thighs with cooking spray. Place on with remaining 1 1∕2 teaspoons
|SERVES 4| Lime wedges unoiled grates. Grill, uncov- salt and 1∕2 teaspoon pepper.
ered, turning occasionally, Place chicken, skin sides
4 ears fresh corn, 1. Working with 1 corn ear at until lightly charred and down, on oiled grates. Grill,
unshucked a time, peel husks back to the wilted, 5 to 6 minutes. Remove covered, turning occasionally,
1 bunch scallions, base of ear; do not break off from grill; cool 5 minutes. until a thermometer inserted
trimmed
husks. Remove silk from ear. Coarsely chop. Process in thickest portion of thighs
1∕2 cup unsalted butter, Place husks back up around charred scallions, butter, registers 170°F, 14 to 16
softened
ear. Soak prepared ears in chives, parsley, lime juice, 1 1∕4 minutes.
2 Tbsp. chopped fresh
water 30 minutes. Drain. teaspoons of the kosher salt,
chives 5. Brush chicken with
2. Preheat grill to medium- and 1∕4 teaspoon of the pepper reserved 1 1∕2 tablespoons
flat-leaf parsley high (400°F to 450°F). Place in a mini food processor until butter mixture. Serve chicken
corn on unoiled grates. Grill, smooth, about 30 seconds. and corn with lime wedges
(from 1 lime) uncovered, turning occasion- Transfer to a serving bowl, and remaining butter mixture.
2 3∕4 tsp. kosher salt, divided ally, until husks are charred, reserving 1 1∕2 tablespoons
20 to 25 minutes. Remove in a separate bowl.
3∕4 tsp. black pepper,
divided from grill.
MAKE SOME MILK
Starchy, sweet corn “milk” (extra liquid
from the cobs) thickens the sauce and
adds flavor. To extract the liquid, run a
de-kerneled cob over the small holes of
a box grater.
Corn-and-Bacon 1. Cook pasta according to

Fettuccine package directions. Drain,
ACTIVE 30 MIN. - TOTAL 30 MIN. and set aside.
SERVES 4| 2. Meanwhile, cut kernels
from corn cobs. Using small
8 oz. uncooked fettuccine holes of a box grater, scrape
4 ears fresh corn, shucked milky liquid from cobs into a
4 thick-cut bacon slices, small bowl; set aside.
chopped
3. Cook bacon in a large skillet
1∕2 cup finely chopped over medium-high, stirring
shallots (from
2 shallots) often, until crispy, 6 to 8
minutes. Stir in corn kernels,
thyme shallots, thyme, 2 tablespoons
1∕4 cup thinly sliced fresh of the basil, and 1 teaspoon of
basil, divided the salt. Cook, stirring often,
2 1∕2 tsp. kosher salt, divided until mixture softens, 3 to 4
3 Tbsp. all-purpose flour minutes. Remove from heat.
3 cups whole milk, divided 4. Whisk together flour and 1∕2
1∕2 tsp. black pepper cup of the milk in a small bowl
1 1∕4 oz. Parmesan cheese, until smooth. Stir together
shredded (about reserved corn cob liquid and
1∕2 cup) remaining 2 1∕2 cups milk in a
saucepan; bring to a simmer
over high. Add flour mixture.
Cook, whisking occasionally,
until thickened and slightly
reduced, 5 to 6 minutes. Stir
in pepper and remaining 1 1∕2
teaspoons salt.
5. Return bacon mixture to
medium-high heat. Add
cooked pasta and thickened
sauce; toss to coat. Cook,
tossing occasionally, until
mixture comes to a simmer,
about 2 minutes. Divide pasta
among 4 shallow bowls;
sprinkle with Parmesan and
remaining 2 tablespoons basil.
Maque Choux 1 medium onion, chopped stirring occasionally, until
(about 1 cup) lightly browned, 6 to 8 minutes.
with Sausage
1 Tbsp. chopped fresh Add corn, okra, bell pepper,
thyme onion, thyme, salt, and garlic.
SERVES 4|
2 1∕2 tsp. kosher salt Cook, stirring occasionally,
3 medium garlic cloves, until vegetables are softened,
2 Tbsp. unsalted butter minced (2 tsp.) 6 to 8 minutes. Add cream
8 oz. andouille sausage, 1 cup heavy cream
diced and cayenne; bring mixture
1∕2 tsp. cayenne to a boil over medium-high.
3 cups fresh corn kernels pepper
(from 6 ears) Reduce heat to medium.
1∕2 tsp. black pepper Simmer, stirring occasionally,
7 oz. fresh okra, sliced
(about 2 cups) until slightly thickened, 5 to 6
Melt butter in a large skillet minutes. Stir in black pepper.
1 medium-size red bell
pepper, chopped over medium-high. Add Divide among 4 bowls.
(about 1 cup) andouille sausage. Cook,
PICK THE RIGHT PAN

Keep the corn, pepper, and okra vibrant
by preparing this recipe in a stainless
steel or nonstick skillet. (A cast-iron pan
may cause the vegetables to take on a
darker, gray tone.)
F O R T H E L OV E O F
APPLE
PIE
They say there’s nothing more American, but it’s perfected in the South
Old-fashioned Apple Pie Sprinkle with flour; roll into a 12-inch (Discard remaining dough scraps, or use
ACTIVE 30 MIN. - TOTAL 1 HOUR, 40 MIN., PLUS circle. Carefully fit dough round into a for another purpose.) Arrange strips in a
2 HOURS CHILLING AND 1 HOUR COOLING 9-inch deep-dish glass pie plate, leaving lattice design over Filling; trim strips as
SERVES 8 a 1 1∕2-inch overhang around edges. needed to meet the bottom Crust
Refrigerate until ready to use. overhang. Fold dough edges under, and
CRUST 3. Prepare the Filling: Preheat oven to crimp using your fingers or a fork.
2 cups all-purpose flour, plus 425°F with oven rack in lowest position. 5. Place assembled pie on a rimmed
more for work surface
Stir together apples, sugar, flour, baking sheet. Bake in preheated oven 15
1 cup cold unsalted butter or
cinnamon, and salt in a large bowl until minutes. Reduce oven temperature to
cold vegetable shortening,
cut into small pieces apples are evenly coated. Spoon mixture 350°F (leaving pie in oven); continue
1 tsp. kosher salt into prepared piecrust; sprinkle mixture baking 45 minutes. Cover loosely with
with butter. aluminum foil to prevent excessive
FILLING
4. Unwrap remaining chilled pie dough browning; continue baking until juices
9-10 tart apples such as Granny Smith
or McIntosh (about 4 lb. total), disk, and place on a lightly floured work are thick and bubbly, Crust is golden
peeled and thinly sliced surface. Let stand at room temperature brown, and apples are tender when
1∕2 cup granulated sugar until slightly softened, about 5 minutes. pierced with a long wooden pick, about
1∕4 cup all-purpose flour Sprinkle with flour; roll into a 12-inch 30 minutes. Transfer pie to a wire rack,
1 tsp. ground cinnamon circle. Cut into 12 (3∕4-inch-wide) strips. and cool at least 1 hour.
Dash of kosher salt
2 Tbsp. unsalted butter, PRO TIP
cut into small pieces
Tart apples work best.
Let a sweet scoop of vanilla
1. Prepare the Crust: Using your fingers,
melt into the crevices.
mix together flour, butter, and salt in a
large bowl until butter is well incorpo-
rated. Gradually sprinkle 2 to 4
tablespoons very cold water into
mixture, kneading as you add water,
until dough just comes together. (You
may not need to add all the water.) Turn
dough out onto a lightly floured work
surface; knead until it forms a smooth
ball, 2 to 3 times. Divide dough in half,
and shape into 2 disks. Wrap each disk
in plastic wrap; chill at least 2 hours or
up to overnight.
2. Unwrap 1 chilled dough disk, and
place on a lightly floured work surface.
Let stand at room temperature until
slightly softened, about 5 minutes.
FRIED AND
TRUE
Jackson, Mississippi, chef Nick Wallace uses food to tell his family’s
story and gives friends a reason to come together
MISSISSIPPI FRESH
For Wallace, farm to table isn’t just a
restaurant concept. It also defines
the foodways of his home state and
how his family has lived for genera-
tions. His grandmothers and mother
have always cooked with what
they’ve grown in their own gardens.
GR E EN
GO D D E S S
D RE S S ING
Recipe, page 45
FRIENDS & FAMILY

Wallace says one of
his Nana’s biggest
accomplishments was
teaching his mother,
Susie Marshall (shown
above left), how to be
“a fabulous cook.” From
Wallace’s salads and
desserts to his great smile,
clearly Susie also passed
along gifts to her son.
P EAC H-AN D -
B LACKB ER RY C R I S P
Recipe, page 47
SLOW COOKER
“Everything that my grandmothers made was
slow,” says Wallace. “That’s how I’ve been
eating for 39 years. That’s the flavor of love.
You have to care about what you’re cooking.
It has to have a story behind it, and that’s
the biggest impact they’ve had on me.”
C HE D DA R-CA RA M EL IZE D
O NIO N B RE AD
W IT H WH IPPE D SWE ET
POTATO BUT T E R
Recipe, page 45
REIMAGINED ROOTS
As a kid, Wallace was his Granny Lennell’s
“garden fetcher,” gathering soil-stained sweet
potatoes, black-eyed peas, and plump
tomatoes. He still looks to local produce for
inspiration but reinterprets it, creating
globally influenced dishes.
T UR NIP G RE E N
SA LA D
Turnip Green Salad 30 to 45 seconds. Garnish with extra and caramelized onions to flour mixture;
ACTIVE 10 MIN. - TOTAL 25 MIN. black pepper, if desired. Serve as a dip, stir just until dough comes together.
SERVES 6| or toss with salad greens. The dressing Turn dough out onto a lightly floured
will last a week if stored in an airtight surface; pat into an 8-inch circle. Add
container in the refrigerator. remaining 2 tablespoons butter to hot
1⁄4 cup Champagne vinegar
cast-iron skillet, swirling to melt. Gently
2 Tbsp. canned crushed tomatoes
place dough in skillet; sprinkle with
1 Tbsp. finely chopped shallot
remaining 1⁄4 teaspoon salt.
(from 1 shallot) Cheddar-Caramelized
1 tsp. chopped fresh sage 6. Bake bread in preheated oven until
Onion Bread sides and top are golden brown, 20 to
1 tsp. fresh lime juice (from 1 lime) ACTIVE 35 MIN. - TOTAL 1 HOUR, 30 MIN.
25 minutes. Remove from oven, and
1 Tbsp. honey SERVES 8|
let cool in skillet 5 minutes. Remove
1 tsp. kosher salt
bread from skillet, and place on a wire
1 tsp. Dijon mustard 1⁄2 cup plus 2 Tbsp. unsalted butter,
divided
rack to cool to room temperature,
1 tsp. hot sauce (such as Tabasco) about 30 minutes. Serve with Whipped
1⁄2 cup olive oil 2 tsp. caraway seeds
Sweet Potato Butter, and sprinkle with
5 cups chopped fresh turnip greens 1 Tbsp. extra-virgin olive oil
thyme, if desired.
(from 1 [16-oz.] pkg. or 1 bunch 1 large (9 oz.) red onion,
greens) thinly sliced
WHIPPED SWEET POTATO BUTTER
4 cups purple cauliflower florets 1 tsp. kosher salt, divided
(from 1 head cauliflower) 1 cup almond flour SERVES 20|
2 cups baby kale (2 oz.) 1 cup all-purpose flour
1 cup watermelon radishes, 1 tsp. baking powder 1 lb. sweet potatoes, peeled and
cut into thin strips
1⁄4 tsp. baking soda cut into 2-inch chunks
(from 2 medium radishes)
1⁄2 cup heavy cream 2 tsp. white vinegar
1 cup heirloom grape tomatoes,
halved (from 1 pint) 1 large egg 2 1⁄2 tsp. kosher salt, divided
2 tsp. honey 1 cup unsalted butter,
1. Stir together vinegar, crushed tomatoes, softened
4 oz. Cheddar cheese, shredded
chopped shallot, sage, and lime juice in (about 1 cup) 1⁄4 cup honey
a medium bowl, and let stand 5 minutes. Whipped Sweet Potato Butter 3⁄4 tsp. ground cinnamon
Whisk in honey, salt, Dijon mustard, and (recipe follows) 1⁄4 tsp. black pepper
hot sauce. Add oil in a slow, steady stream, Chopped fresh thyme (optional)
whisking constantly, until smooth. 1. Place potatoes in a medium sauce-
2. Massage 1⁄4 cup of the vinaigrette into 1. Place 1⁄2 cup of the butter in freezer pan, and cover with cold water by 1 inch.
turnip greens, cauliflower, baby kale, until solid, at least 30 minutes. Add vinegar and 2 teaspoons of the salt.
radishes, and tomatoes, and let stand Bring to a boil over high. Reduce heat to
2. Preheat oven to 350°F. Heat a
10 minutes (to help tenderize the greens). medium, and cook until tender, about
medium skillet over medium. Add the
Serve salad with remaining vinaigrette. caraway seeds, and cook, stirring 20 minutes.
constantly, until lightly toasted, about 2. Drain potatoes, and transfer to a large
1 minute. Remove seeds from skillet, bowl; cool completely, about 20 minutes.
and set aside. Add butter, honey, cinnamon, pepper,
Green Goddess and remaining 1⁄2 teaspoon salt to
3. Add oil to skillet, and heat over
Dressing potatoes. Beat with an electric mixer, or
medium-high. Add onion, and cook,
ACTIVE 10 MIN. - TOTAL 10 MIN. process in a mini food processor until
SERVES 8|
stirring often, until starting to soften,
about 3 minutes. Reduce heat to smooth, about 45 seconds. Chill
medium-low, and cook, stirring Whipped Sweet Potato Butter until
2 tsp. anchovy paste occasionally, until tender and browned, ready to serve.
(or 3 canned anchovy fillets)
about 15 minutes. Season with 1⁄4
1 small garlic clove, minced
teaspoon of the salt. Remove onions
(about 1 tsp.)
from skillet, and let cool 10 minutes.
3⁄4 cup mayonnaise
3⁄4 cup sour cream 4. Place a 9-inch cast-iron skillet in
preheated oven. Stir together flours,
1⁄2 cup chopped fresh flat-leaf parsley
baking powder, baking soda, 1⁄2
1⁄4 cup chopped fresh tarragon
teaspoon of the salt, and toasted
3 Tbsp. chopped fresh chives
caraway seeds in a medium bowl. Whisk
2 Tbsp. fresh lemon juice together cream, egg, and honey in a
(from 1 lemon)
separate bowl.
1⁄2 tsp. kosher salt
5. Remove butter from freezer. Using
1⁄4 tsp. black pepper
the large holes on a box grater, grate
frozen butter into coarse shreds. Add
Place all ingredients in a blender or food
shredded butter to flour mixture, stirring
processor, and process until smooth,
to combine. Add cream mixture, cheese,
C R I S PY
P OTATOE S
Recipe, page 49
HOMEMADE
“I am always going
to be focused on the
community,” says Wallace,
who—along with others,
like cookbook author
Martha Hall Foose
(pictured at top right)—
is changing the
conversation around
food in his state and
raising the bar for many.
WAT ER M EL ON
SA LA D
Recipe, page 49
Peach-and-
Blackberry Crisp
ACTIVE 20 MIN.
TOTAL 1 HOUR, 25 MIN.
SERVES 8|
2 lb. ripe peaches, halved,

pitted, and cut into
1⁄2-inch wedges
3 cups fresh blackberries
(15 oz.)
1⁄2 cup granulated sugar
2 Tbsp. cornstarch
(from 1 small lemon)
1 cup uncooked quick-
cooking oats
1 cup all-purpose flour
1⁄3 cup honey
1⁄2 tsp. kosher salt
1⁄4 tsp. ground cardamom
1⁄8 tsp. ground nutmeg
1⁄2 cup plus 1 Tbsp. cold
unsalted butter, cubed
Lemon zest (optional)
1. Preheat oven to 350°F.

Gently toss together peaches,
blackberries, sugar, cornstarch,
and lemon juice in a large bowl.
Transfer fruit to a lightly
greased (with cooking spray)
11- x 7-inch baking dish.
2. Toss together oats, flour,
honey, kosher salt, cinnamon,
cardamom, and nutmeg in a
medium bowl; add cubed
butter. Using your hands,
combine until mixture is
crumbly. Sprinkle topping
evenly over fruit.
3. Bake in preheated oven until
top is golden brown and fruit
mixture is bubbling, 45 to 50
minutes. Remove crisp from
oven, and cool 15 minutes. If
desired, sprinkle with lemon
zest before serving.
FRI E D D EL ACATA
CAT FI SH WIT H
BL AC K-EYE D PEA
R AN C H E RO SAUC E
F R Y C A T F I S H T H E WA L L A C E WAY
1 2 3 4
Choose Center Cut Remember the Soak Flavor the Breading Keep It Crispy
Wallace prefers Delacata Style Catfish has a mild flavor, but Add seasonings to the Transfer the fried fillets to a
Catfish Fillets because they Wallace gives the fillets a bath cornmeal-and-flour mixture to wire rack set over a baking
are thick and meaty from end in whole milk or buttermilk give the fish underlying spicy sheet. Then place it in a warm
to end, which helps them beforehand to help neutralize and herbal tones—an easy oven so the fish doesn’t turn
cook more evenly. any fishy odors. step for next-level taste. soggy before hitting the table.
Watermelon Salad
N I C K WA L L A C E ’ S
SERVES 6|
C AT F I S H 8 cups seedless watermelon,

cut into 1-inch cubes
(from 1 watermelon)
In Mississippi, catching catfish is reason enough to throw a party. 3 lb. heirloom tomatoes, cored
Wallace grew up enjoying spreads that often included and cut into 1-inch wedges
coleslaw and hush puppies, but his version is a fresher fish fry 1 tsp. kosher salt
with an upgraded fillet and sides that he uses as a 4 cups arugula (4 oz.)
playground for the summer bounty. “This is the kind of catfish 2 satsumas (4 oz. each), peeled
that when you stick your fork in it, you get the same and cut into segments
tender bite every time,” he says. 5 Tbsp. extra-virgin olive oil, divided
2 Tbsp. chopped fresh mint
about 4 minutes per side. Sprinkle the 1 1⁄2 Tbsp. red wine vinegar
Fried Delacata
remaining kosher salt (about 1⁄2 1⁄2 tsp. black pepper
Catfish
teaspoon per batch) on fish when it 2 oz. goat cheese, crumbled
comes out of the pan. (about 1⁄2 cup)
SERVES 6|
1⁄2 cup chopped pecans, toasted
5. Transfer cooked catfish to wire rack in
Peanut oil baking sheet in preheated oven. Serve
1. Combine watermelon and tomatoes
6 (4-oz.) Delacata catfish fillets catfish with lemon wedges and Black-
in a large bowl. Sprinkle with salt, and
1 cup whole milk or buttermilk Eyed Pea Ranchero Sauce.
toss gently to combine; let stand 10
3⁄4 cup fine yellow cornmeal minutes.
1⁄2 cup all-purpose flour BLACK-EYED PEA 2. Combine arugula, satsumas, and 1
RANCHERO SAUCE
1 tsp. garlic powder tablespoon of the oil in a medium bowl,
1 tsp. black pepper tossing to coat. Add to watermelon
SERVES 10|
1 tsp. dried thyme mixture, and toss gently to coat. Whisk
together mint, vinegar, pepper, and
1 tsp. paprika 1 Tbsp. olive oil
remaining 4 tablespoons oil in a small
1⁄2 tsp. cayenne pepper 1 (15.5-oz.) can black-eyed peas,
bowl. Drizzle over watermelon mixture.
1⁄4 tsp. celery seeds drained and rinsed
Sprinkle with goat cheese and toasted
2 tsp. kosher salt, 1 cup chopped white onion
(from 1 onion)
pecans, and serve.
divided
Lemon wedges, for serving 1⁄2 cup chopped, seeded jalapeño
chiles (from 3 large chiles)
Black-Eyed Pea Ranchero Sauce,
for serving (recipe follows) 1 garlic clove, minced Crispy Potatoes
1 (15-oz.) can whole peeled ACTIVE 10 MIN. - TOTAL 40 MIN.
1. Preheat oven to 200°F. Pour enough plum tomatoes SERVES 6|
peanut oil into a large, heavy frying pan 1 1⁄2 tsp. kosher salt
to come 1⁄2 inch up sides. (Cast iron is 1⁄2 tsp. black pepper 1 1⁄2 lb. peeled russet potatoes,
best.) Heat over medium-high until oil 1⁄2 tsp. ground cumin cut into 1-inch chunks
reaches 350°F. (A good test is to flick 1⁄2 tsp. paprika 1 1⁄2 lb. peeled sweet potatoes,
a little of the dry breading into the oil. cut into 1-inch chunks
If it sizzles at once, you’re good to go.) Heat oil in a medium saucepan over 1⁄4 cup canola oil
2. While oil is heating, soak catfish in milk medium-high. Add peas, onion, and 2 tsp. garlic powder
5 minutes. Set a wire rack inside a large jalapeño; cook, stirring constantly, until 2 tsp. onion powder
rimmed baking sheet, and place in softened, about 5 minutes. Add garlic, 1 1⁄2 tsp. kosher salt
preheated oven. and cook, stirring constantly, until soft, 1 1⁄2 tsp. black pepper
about 1 minute. Carefully add tomatoes,
3. Combine cornmeal, flour, garlic 4 thyme sprigs
breaking tomatoes up using the back of
powder, black pepper, thyme, paprika,
a wooden spoon. Stir in salt, pepper,
cayenne, celery seeds, and 1 teaspoon 1. Preheat oven to 425°F. Toss russet
cumin, and paprika. Reduce heat to
of the kosher salt in a shallow dish for and sweet potatoes with oil and next 4
medium-low, and simmer, stirring
dredging. (Or you can substitute your ingredients in a large bowl until potatoes
occasionally, until tomato liquid is
favorite seasoning instead.) are well coated. Spread in a single layer
partially thickened, about 10 minutes.
4. Once oil is hot, remove catfish fillets on a large rimmed baking sheet, and top
Remove from heat, and cool slightly,
from milk, and dredge in flour mixture, with thyme sprigs.
about 5 minutes.
shaking off excess. Working in 2 batches, 2. Bake in preheated oven until browned
carefully place fillets in hot oil, and fry and crispy, about 25 minutes. Let cool
until golden brown and cooked through, 5 minutes before serving. Garnish with
crispy thyme sprigs.
THE
WONDERS
OF
OKRA
Stuffed. Pickled. Fried. A vegetable with nostalgic
roots shines in new and delicious ways
S T UFFE D
O KRA
PO PP ER S
Recipe, page 52
BOU R BO N-BR IN E D
P I CK L E D P E PPE R E D OKR A
Bourbon-Brined Pickled Stuffed Okra Poppers

Peppered Okra ACTIVE 30 MIN. - TOTAL 30 MIN.
ACTIVE 15 MIN. - TOTAL 45 MIN., SERVES 8|

PLUS 24 HOURS CHILLING
MAKES 3 PINTS| 2 oz. extra-sharp Cheddar cheese,
shredded (about 1∕2 cup)
1 1∕4 lb. small okra pods, trimmed 2 oz. cream cheese
3 medium-size red Fresno chiles, 1∕4 tsp. cayenne pepper
quartered lengthwise 1 small garlic clove, grated
3 small bay leaves 1∕4 tsp. kosher salt
6 Tbsp. (3 oz.) bourbon 24 (4- to 5-inch) fresh okra pods,
2 tsp. mustard seeds trimmed
2 tsp. coriander seeds 12 bacon slices, cut in half
crosswise
1 tsp. black peppercorns
1 1∕4 cups white distilled vinegar
1. Preheat grill to medium-high (400°F to
1∕4 cup granulated sugar 450°F). Stir together Cheddar, cream
1∕4 cup kosher salt cheese, cayenne, garlic, and salt until
well blended.
1. Pack okra evenly into 3 (1-pint) jars,
2. Cut a slit lengthwise in each okra pod
alternating tips and stem ends to get more
to form a pocket, starting about 1∕2 inch
in each jar. Stuff 4 chile quarters and 1 bay
from top and stopping about 1∕2 inch
leaf into each jar. Pour 2 tablespoons
from bottom. Stuff about 1 teaspoon
bourbon into each jar.
cheese mixture into each pod. (Use a 1∕2
2. Cook mustard seeds and next 2 teaspoon measure to stuff 1∕2 teaspoon
ingredients in a small saucepan over of the filling in the top part of the slit and
medium until toasted, lightly browned, 1∕2 teaspoon in the bottom part.) Wrap 1
and very fragrant, 3 to 4 minutes. Add bacon piece around each pod.
vinegar, 1 cup water, sugar, and salt.
3. Place poppers, bacon seam down, in
Increase heat to high; bring to a boil. Boil
a single layer on oiled grates. Grill,
until sugar and salt dissolve, about 3
minutes. Pour mixture evenly into jars.
uncovered, turning occasionally, until C RUN C HY
bacon is browned and crisp, 8 to 10 O KRA-A N D-C O RN
Cool completely, about 30 minutes. Cover
minutes. Serve immediately. SA LA D W IT H
with lids; chill 24 hours before serving.
RA N CH D RE S S IN G
Store in refrigerator up to 2 weeks.
Crunchy Okra-and-
Corn Salad with
Ranch Dressing
SERVES 4|
1∕3 cup mayonnaise

(such as Duke’s)
3 Tbsp. whole buttermilk
1 Tbsp. chopped fresh dill
1 tsp. chopped fresh thyme
1 tsp. apple cider vinegar
1 medium garlic clove, grated
3∕4 tsp. kosher salt, divided
1∕2 tsp. black pepper, divided
1 Tbsp. canola oil, divided
8 oz. fresh purple okra pods,
halved lengthwise
1 cup fresh corn kernels
(from 1 ear)
8 cups torn iceberg lettuce
(from 1 head)
1. Whisk together mayonnaise, butter-

milk, chives, dill, thyme, vinegar, garlic,
1∕4 teaspoon of the salt, and 1∕4 teaspoon
of the pepper in a medium bowl. Chill
until ready to serve.
2. Heat a large cast-iron skillet over high.
Add 1 teaspoon of the oil; swirl to coat.
Add half of okra, cut side down. Cook
just until cut side is lightly seared and
purple color is still vibrant, 30 to 45
seconds. Remove from skillet. Repeat
procedure with 1 teaspoon of the oil
and remaining okra. Sprinkle okra with
1∕4 teaspoon of the salt.
3. Add remaining 1 teaspoon oil to
skillet; swirl to coat. Add corn and
remaining 1∕4 teaspoon salt and 1∕4
teaspoon pepper. Cook until lightly
charred, stirring constantly, about
1 minute.
4. Arrange 2 cups lettuce on each
of 4 plates; drizzle dressing evenly
over salads. Top evenly with corn
and okra.
Fried Shrimp-
and-Okra Po’Boys
SERVES 4|
1∕2 cup mayonnaise (such as Duke’s)

2 Tbsp. Creole mustard
2 tsp. chopped drained capers
1 tsp. Worcestershire sauce
8 oz. small fresh okra pods, trimmed
1 cup whole buttermilk
1 1∕2 cups fine yellow cornmeal
2 tsp. Creole seasoning (such
as Tony Chachere’s)
Canola oil
3∕4 lb. large raw shrimp, peeled and
deveined (about 20 shrimp)
2 (12-inch) po’boy rolls or French
bread rolls, split, toasted, and
cut in half crosswise
8 (1∕8-inch-thick) tomato slices
(from 1 medium tomato)
2 cups thinly sliced iceberg lettuce
(from 1 head)
1. Stir together mayonnaise, chives,

mustard, lemon juice, capers, and
Worcestershire sauce in a small bowl;
set aside.
2. Use a meat mallet or rolling pin to
smash okra, starting at tip of pod and
working toward stem end. Place butter-
milk in a shallow dish. Stir together
cornmeal and Creole seasoning in
another shallow dish. Dip okra in
buttermilk. Lift out with a slotted spoon;
dredge in cornmeal mixture, shaking off
excess. (Reserve remaining buttermilk
and cornmeal mixture.)
3. Pour oil to a depth of 2 inches in a
large cast-iron skillet. Heat oil over high
to 350°F to 375°F. Fry okra in 2 batches
in hot oil until crisp and browned, about
3 minutes per batch, turning once.
Remove okra with a slotted spoon, and
drain on paper towels.
4. Dip shrimp in buttermilk. Lift out with
a slotted spoon, and dredge in cornmeal
mixture, shaking off excess. Fry shrimp in
2 batches in hot oil until crisp and
browned, about 3 minutes, turning once.
Remove shrimp with a slotted spoon,
and drain on paper towels.
5. Spread about half of sauce evenly
over bottoms of toasted rolls. Layer
evenly with tomato slices, shrimp, okra,
lettuce, and remaining sauce. Cover
with tops of rolls.
C UR R I E D O KRA
S H OE S T RING FRI E S
F R I E D SH RIM P-A ND -
OK R A PO ' BOYS
Curried Okra
Shoestring Fries
OKRA
SERVES 8|
BASICS
1∕4 cup Major Grey’s chutney Tips for picking and prepping
(such as Crosse & Blackwell)
1∕4 cup sour cream 1
1 lb. fresh okra pods, trimmed
Select Small
4 cups canola oil
Pods about 3 inches long are more
1∕2 cup cornstarch
likely to be tender, while ones that are
2 tsp. curry powder
(preferably Madras) 6 inches or larger tend to be woody.
1 1∕2 tsp. kosher salt
2
1. Stir together chutney and sour cream
in a small bowl; set aside. Check the Color
Pick pods that are vibrant green
2. Cut each okra pod in half lengthwise.
(or purple). Even small ones can be
Place halves, cut side down, on cutting
board; cut each half lengthwise into 3 or surprisingly tough if they’re pale.
4 thin strips.
3. Heat oil in a large Dutch oven over 3
high to 350°F to 375°F. Combine Be Quick
cornstarch, curry powder, and salt in a Once you cut into fresh okra, it will
large ziplock plastic bag. Add okra to
start to release its goo. This sticky
bag; seal and shake well to coat. Remove
substance is great for thickening
okra from bag, shaking off as much
gumbo but might not be best for your
excess cornstarch as possible. Fry okra
basket of fried okra. Work with speed,
in 4 batches in hot oil until browned and
crisp, about 4 minutes per batch. Drain and don’t chop okra into fine pieces,
on paper towels. Sprinkle with additional which would make it gooier.
salt, if desired. Serve with sauce.
S MOKED T URKEY-
AND -AND OU I LLE
GU MB O
SOUTH’S BEST
GUMBO
This award-winning dish freezes well and tastes even better on day two
Smoked Turkey-and- 3. Cover with water, and bring to a 8. Meanwhile, dice remaining refriger-
roaring boil over high; reduce heat to ated celery (6 stalks, about 1 1⁄2 cups),
Andouille Gumbo
medium, and bring mixture to a simmer. peppers (2 peppers, about 1 cup), and
ACTIVE 2 HOURS - TOTAL 13 HOURS
SERVES 12|
Cook, at a steady simmer, until reduced onions (2 small onions, about 2 cups).
to 8 quarts of stock, which will take up Keep diced vegetables separated.
1 (10-lb.) smoked turkey to 8 hours. Remove turkey carcass and 9. Stir the minced garlic into the stock;
10 celery stalks, divided vegetable pieces, and discard. Pour stir in the “trinity” (diced celery,
1 medium-size yellow onion stock through a wire-mesh strainer over peppers, and onions), 1 vegetable at
a large bowl to remove remaining solids; a time, adding onions last. Be careful
2 small yellow onions
return strained stock to stockpot. not to cool down the gumbo. It is wise
3 green bell peppers, divided
1 3⁄4 cups all-purpose flour 4. Stir together flour and oil in a to add 1 vegetable and then wait 5
medium-size cast-iron pan with a slotted, minutes, allowing the gumbo to heat
1 3⁄4 cups canola oil
flat spatula. Stir until mixture is thor- back up before adding the next
2 lb. andouille sausage,
cut into bite-size pieces oughly combined and lumps or bits of vegetable. Note the change in terminol-
flour are no longer visible. Cook mixture ogy: It’s now a gumbo that is still in
(about 1 1⁄2 Tbsp.) over medium, stirring constantly, until it its infancy. Cook, stirring occasionally,
1 1⁄2 tsp. garlic powder is dark brown in color (think of an aged 30 minutes.
penny), between 35 minutes and 1 hour 10. Add turkey pieces gradually so the
1 1⁄2 tsp. kosher salt
and 15 minutes. (This process depends gumbo does not cool down. Lightly boil,
1 tsp. ground bay leaf
(or 4 bay leaves) on the heat, which varies from stove-top stirring occasionally, 30 minutes. Stir
to stove-top, and the aggressiveness of gently to avoid breaking up any of the
3⁄4 tsp. cayenne pepper
the cook. Patience is very important.) If turkey pieces.
3⁄4 tsp. white pepper
the roux burns, throw it away and start
3⁄4 tsp. black pepper 11. Add seasonings and hot sauce. If your
over; a burned roux cannot be used. The
1 Tbsp. hot sauce (such as Tabasco) taste buds are sensitive to seasonings,
spatula should constantly rub or scrape
1⁄4 cup very finely chopped scallions add only half of each seasoning (except
the bottom of the pot to prevent mixture
the garlic powder) and the hot sauce.
1⁄4 cup very finely chopped fresh from sticking and burning. If the roux
flat-leaf parsley begins to clump, whisk out the clump 12. With a small aluminum ladle, begin
Cooked white rice for serving with an aluminum whisk. Once roux has to remove grease from top of gumbo.
reached desired color, remove pan from If additional grease rises to the surface,
1. Debone smoked turkey, trying not heat; continue stirring until slightly remove before serving. (Removing the
to shred meat. Cut turkey meat into cooled, about 10 minutes. (The roux will grease is a key step.) Taste the gumbo.
manageable bite-size pieces, about 1 continue to cook as it cools.) If it still seems flat, cook it longer for a
inch in size. Refrigerate turkey meat for greater depth of flavor. The amount of
5. Bring stock to a light boil, and
later use in recipe. Place turkey carcass heat under the gumbo and the number
carefully stir in cooled roux. Stir until
in a large (14-quart) stockpot. of times it is stirred either shortens or
roux has completely dissolved into
2. Remove and reserve ends from celery. lengthens the process.
stock, giving stock a dark brown color.
Remove and reserve ends and skins from (At this stage, mixture will be very bitter 13. Once you have settled on the taste
all onions. Quarter medium-size onion. and taste flat.) and the gumbo is ready for serving, add
Quarter all bell peppers, and remove and scallions and parsley. Serve over rice,
6. Lightly boil mixture, stirring constantly,
reserve membranes; discard seeds. Add making sure you do not see the rice in
45 minutes. Continue to cook, stirring
celery ends, pepper membranes, and your bowl and removing bay leaves (if
occasionally, 25 minutes longer.
onion ends and skins to pot, along with using). It’s not meant to be like a stew
quartered onion, 4 whole celery stalks, 7. Add andouille sausage, in batches, or rice and gravy. It should be served
and quarters from 1 pepper. Store to stock mixture. (Adding in batches like a soup with rice at the bottom of
remaining vegetables, covered, in prevents the mixture from cooling down the bowl.
refrigerator to use in Step 8. too much.) Cook, stirring occasionally,
45 minutes.
A NEW
LEAF
A staple on tables across the South, collard greens
are surprisingly—and deliciously—versatile
C OL LA R D G RE EN SA LA D
W IT H O R AN GE S A N D
PORT- S OAK E D CH E RR I E S
Recipe, page 64
CO L LAR D -
A RTI CHO K E -A ND -
M US HRO O M
S TR ATA
Recipe, page 64
C RE A M Y
C O LLA RD S OU P
W ITH BAC O NY
C ROUTON S
Recipe, page 64
M AS HE D
POTATO E S AN D
RU TABAGA
W ITH C OL LA RDS
Recipe, page 65
CO L LA R D
GR EEN-AND -R IC E
FR IT TE R S W IT H
G R EEN PE STO
Recipe, page 65
Collard-Artichoke- Creamy Collard Soup 4. Spoon half of the collard mixture into
and-Mushroom Strata with Bacony Croutons a blender; process until smooth, about
ACTIVE 35 MIN. - TOTAL 2 HOURS, PLUS ACTIVE 25 MIN. - TOTAL 35 MIN. 1 minute. Pour into a large bowl. Repeat
7 HOURS CHILLING SERVES 6| process with remaining collard mixture.
SERVES 8|
The croutons are baked with bacon Stir 1 1/2 cups cream, hot sauce, and
A baguette that’s firm and chewy, rather drippings for a smoky topping. remaining 1/2 teaspoon salt into pureed
than soft and fluffy, will work best in this collard mixture. Ladle soup into bowls.
savory bread pudding. 8 thick-cut bacon slices, cut crosswise Drizzle with remaining cream, and top
into 1-inch pieces (2 cups) with croutons and bacon.
1 (12-oz.) rustic baguette, cut into 1 1⁄2 cups chopped yellow onion
1-inch cubes (about 8 cups) (from 1 large onion)
3 Tbsp. unsalted butter, plus more 3 medium garlic cloves, chopped
for greasing baking dish (1 Tbsp.) Collard Green Salad with
1 cup chopped sweet onion 4 cups unsalted chicken stock Oranges and Port-Soaked
(from 1 small onion)
1 (8-oz.) pkg. sliced fresh
1 1⁄4 lb. Yukon Gold potatoes, peeled
and cut into 1-inch pieces
Cherries
button mushrooms (about 4 1⁄4 cups)
SERVES 8|
6 cups chopped stemmed collard greens 1⁄4 tsp. black pepper
(from 1 [11-oz.] bunch) 1 3⁄4 tsp. kosher salt, divided Port-infused dried cherries make this
1 tsp. kosher salt, divided 8 oz. chopped stemmed collard greens simple salad extra special. If you’d rather
1 tsp. black pepper, divided (about 8 cups) skip the port, plain dried cherries will
2 cups coarsely chopped thawed 5 cups torn (1-inch pieces) rustic work well too.
frozen artichoke hearts (about 8 oz.) sourdough bread (from 1 [1-lb.] loaf)
8 large eggs 1 1⁄2 cups heavy cream, plus more 2⁄3 cup dried cherries
2 cups half-and-half for drizzling 1⁄2 cup (4 oz.) port
1 (5.2-oz.) container garlic-and-herb 1 Tbsp. hot sauce 1⁄4 cup plus 1 Tbsp. extra-virgin olive oil
spreadable cheese (such as Boursin) 2 Tbsp. apple cider vinegar
8 oz. Swiss cheese, shredded 1. Preheat oven to 400°F. Cook bacon 1 Tbsp. whole-grain mustard
(about 2 cups) in a medium Dutch oven over medium- 1 tsp. Dijon mustard
high, stirring occasionally, until crisp, 1 tsp. honey
1. Preheat oven to 375°F. Arrange bread 10 to 12 minutes. Transfer bacon to 1⁄2 tsp. kosher salt
pieces in a single layer on a large paper towels to drain using a slotted 1⁄2 tsp. black pepper
rimmed baking sheet. Bake 10 minutes. spoon. Pour drippings (you should 8 cups thinly sliced, stemmed collard
Turn off oven; let bread stand in oven have about 1/2 cup) from pot into a greens (from 2 [1-lb.] bunches)
until crisp and dry on the outside and heatproof bowl; reserve. Do not wipe 1⁄2 cup thinly sliced red onion (from
chewy on the inside, 5 minutes. Dutch oven clean. 1 small onion), rinsed and drained
2. Meanwhile, melt butter in a large 2. Return 2 tablespoons of the reserved 2 (6-oz.) navel oranges, peeled and
sliced into 1⁄4-inch-thick rounds
skillet over medium. Add onion and drippings to Dutch oven over medium- (about 10 rounds)
mushrooms. Cook, stirring occasionally, high. Add onion. Cook, stirring occa- 1⁄2 cup toasted walnut halves
until onion is slightly softened, about 4 sionally, until slightly softened, about 2 oz. goat cheese, crumbled
minutes. Add collards and 1/2 teaspoon 3 minutes. Add garlic. Cook, stirring (about 1⁄2 cup)
each of the salt and pepper. Cover and often, until onion is softened, about
cook, stirring occasionally, until collards 2 minutes. Add stock, scraping bottom 1. Microwave cherries and port in a
are wilted, about 5 minutes. Stir in of pot to loosen browned bits. Add small microwavable bowl on HIGH until
artichoke hearts; cover and cook 3 potatoes, pepper, and 1 1/4 teaspoons port comes to a boil, about 90 seconds.
minutes. Uncover; let cool slightly, of the salt. Let mixture come to a boil. Let stand 10 minutes. Drain, reserving
about 5 minutes. Reduce heat to medium-low; simmer, cherries and 2 tablespoons port.
3. Whisk eggs in a large bowl until lightly uncovered, 5 minutes. Stir in collards. (Discard remaining port.)
beaten. Add half-and-half, spreadable Cook, partially covered, until potatoes
2. Place oil, vinegar, whole-grain and
cheese, 1 cup of the Swiss cheese, and are tender, about 15 minutes.
Dijon mustards, honey, salt, pepper,
remaining 1/2 teaspoon each salt and 3. Meanwhile, arrange bread pieces in and reserved 2 tablespoons port in
pepper. Whisk until well blended. Add an even layer on a baking sheet lined a lidded jar. Seal lid; shake well until
toasted bread and collard mixture; toss with aluminum foil. Drizzle with 4 blended and creamy.
well to combine. Spoon into a 13- x tablespoons of the reserved drippings;
3. Place collards in a large bowl. Drizzle
9-inch baking dish greased with butter. toss to coat. (Reserve any remaining
with half (about 1/3 cup) of the vinai-
Sprinkle evenly with remaining 1 cup drippings for another use.) Bake in
grette. Gently massage together using
Swiss cheese. Cover with aluminum foil; preheated oven until crisp and golden
your hands until collards wilt, about
chill at least 7 hours or up to 12 hours. brown, 10 to 12 minutes, stirring once
2 minutes. Add onion and oranges;
4. Preheat oven to 350°F. Let the after 7 minutes. Let stand at room
toss gently to combine. Arrange salad
casserole stand at room temperature temperature 15 minutes.
on a platter or in a large bowl. Sprinkle
30 minutes. Uncover; bake until cheese with walnuts, goat cheese, and the
is browned in spots and filling is set, port-soaked cherries. Drizzle with
about 45 minutes. Let stand 5 minutes remaining vinaigrette.
before serving.
Mashed Potatoes and Collard Green-and-Rice 2. Place rice and remaining half of
Rutabaga with Collards Fritters with Green Pesto collards in a large bowl. Mix well using
ACTIVE 30 MIN. - TOTAL 50 MIN. ACTIVE 30 MIN. - TOTAL 40 MIN. your hands, breaking up grains of rice.
SERVES 12| MAKES 8 FRITTERS AND 1 CUP PESTO| Stir in eggs, shallot, cornstarch, pepper,
Combine three vegetables into Serve these fritters with a crisp white 1/2 cup of the cheese, and 1/2 teaspoon
one creamy side dish. The cooked wine for a memorable appetizer. of the salt until thoroughly blended.
potatoes and rutabaga are a little 3. Pour canola oil to a depth of 1/4 inch
wet right out of the pot, so let them drain 6 cups coarsely chopped stemmed in a large, deep cast-iron skillet over
and dry a bit so they can soak up more of collard greens (from 1 [1-lb.] medium-high. Working in 2 batches,
bunch)
the milk and butter. carefully scoop 4 packed 1/4 cupfuls
1 (8.8-oz.) pkg. precooked
of rice mixture into hot oil. (Oil will
microwavable long-grain white rice
2 lb. Yukon Gold potatoes, peeled and splatter.) Press fritters with a spatula
2 large eggs, lightly beaten
cut into 1-inch pieces (about 5 cups) to flatten slightly. Cook until browned
1⁄4 cup finely chopped shallot
3 cups chopped (1⁄2-inch pieces) and crisp, 3 to 4 minutes per side.
(from 1 large shallot)
peeled rutabaga (from 1 [1 1⁄2-lb.]
3 Tbsp. cornstarch Transfer to a plate lined with paper
rutabaga)
1⁄4 tsp. black pepper towels, and cover fritters to keep warm.
1 Tbsp. plus 1 1⁄4 tsp. kosher salt, divided
3 oz. Parmesan cheese, grated Repeat process with remaining rice
1⁄2 cup unsalted butter, cut into 1-Tbsp.
pats, softened, divided (about 3⁄4 cup), divided mixture. (You do not need to wipe skillet
1 cup chopped scallions 1 tsp. kosher salt, divided clean or add more oil.)
(white and light green parts only, Canola oil, for frying 4. Pulse together parsley, pecans, garlic,
from 1 [6-oz.] bunch) 1⁄3 cup loosely packed fresh and reserved 1 cup collards in a food
6 cups coarsely chopped stemmed flat-leaf parsley leaves
processor until finely chopped, about
collard greens (from 1 [1-lb.] bunch) 1⁄4 cup chopped toasted pecans
10 pulses. Add olive oil, honey, and
1 cup whole milk, warmed 1 medium garlic clove
remaining 1/4 cup cheese and 1/2
4 oz. white Cheddar cheese, shredded 1⁄2 cup extra-virgin olive oil
(about 1 cup) teaspoon salt, and process until well
1 tsp. honey
blended, about 1 minute. Spoon pesto
1. Place potatoes and rutabaga in a into a small serving bowl, and serve
1. Bring a large pot of water to a boil over
large Dutch oven or a large heavy- alongside fritters.
high. Add chopped stemmed collards.
bottomed saucepan, and cover with
Cook, stirring often, until bright green
9 cups cool water. Stir in 1 tablespoon
and wilted, about 3 minutes. Drain in
of the salt. Bring mixture to a boil over
a colander; then rinse under cold water.
high. Reduce heat to medium-high,
Squeeze collards firmly over sink to
and simmer until vegetables are very
remove as much liquid as possible.
tender, about 20 minutes. Remove from
Reserve half of collards (about 1 cup)
heat. Drain; return cooked vegetables
for making pesto in Step 4.
to Dutch oven. Let stand 5 minutes or
until they are dry and have a slightly
chalky appearance.
2. Meanwhile, heat 3 tablespoons of the
butter in a large skillet over medium
until foamy. Add chopped scallions.
Cook, stirring often, until scallion greens
are slightly wilted, about 1 minute. Add
collards and 1/2 teaspoon of the salt.
Cover; cook, stirring occasionally, until
collards are just tender-crisp, 7 to 8
IN PRAISE OF
minutes. Remove skillet from heat. POTLIKKER
3. Add warm milk, 2 tablespoons
of the butter, and remaining 3/4 tea- An ode to the tasty broth of these glorious greens
spoon salt to drained potato-rutabaga
mixture. Mash to desired consistency Some folks will argue that the best part of a pot of greens is the brothy,
using a potato masher. Stir in cheese green liquid called potlikker (or “pot liquor” if you’re fancy). It wasn’t
and collard mixture until cheese is always beloved by all, though. Back in pre-Civil War days, plantation
melted. Spoon into a serving bowl; top owners valued the greens (drained of their liquid), but the enslaved cooks
with remaining 3 tablespoons butter. knew better and prized the potlikker, nurturing their families with the
broth. It’s nutrient dense, as some of the vitamins leach out into the liquid
(most notably, 60% of the vitamin C), and it’s deliciously savory.
Whenever you cook a pot of greens, don’t toss it out. Spoon the greens
and a pool of the liquid over a split piece of cornbread in a bowl; stir the
potlikker into soup or rice; or simply sip it, with appreciation, from a cup.
HA R RY
YOUNG’S
BURGO O
Recipe, page 70
OLD FAMILY
66 |
After sifting through our archives, we hope you make delicious memories by
SOUTHERN LIVING
FAVORITES
bringing these “lost recipes” back into rotation
CAP ITO L H I LL
B EAN S OU P
Recipe, page 70
Reunion Pea Casserole 2 Tbsp. unsalted butter 2. Melt butter in reserved skillet over
ACTIVE 35 MIN. - TOTAL 1 HOUR, 35 MIN. 2 cups sliced yellow squash medium, and add squash, zucchini, and
SERVES 12| (about 10 oz.) onion. Cook, stirring occasionally, until
Refrigerated crescent roll dough gives 2 cups sliced zucchini softened, about 8 to 10 minutes; drain
(about 10 oz.) well. Cool 5 minutes. Stir together eggs
this comforting casserole a golden,
1 cup chopped yellow onion and cheeses in a separate bowl; fold in
buttery crust with minimal effort. Add
(about 1 small onion) squash mixture.
coleslaw or salad on the side and you’ll
4 large eggs, well beaten
have an easy, homey supper that will 3. Separate crescent roll dough into 2
8 oz. mozzarella cheese, shredded
feed the whole family—and then some. long rectangles; pinch dough seams
(about 2 cups)
together. Place dough in a lightly
8 oz. Cheddar cheese, shredded
1 lb. mild Italian sausage, greased 13- x 9-inch baking dish; press
(about 2 cups)
casings removed dough on bottom and up sides to form
2 (8-oz.) cans refrigerated
2 (16-oz.) cans black-eyed peas, crust, using a knife to cut away excess
crescent rolls
drained
dough. Bake in preheated oven until
1 (4-oz.) can chopped green chiles, crust begins to set, about 10 minutes.
drained 1. Preheat oven to 350°F. Cook sausage
1 tsp. garlic powder in a large skillet over medium, stirring 4. Remove from oven, and spread
to crumble, until browned, about 8 sausage-pea mixture over crust; top
1⁄4 tsp. ground cumin
minutes. Drain sausage well; set skillet with squash mixture. Return to oven,
1⁄4 tsp. dried oregano
aside. Transfer sausage to a large bowl, and bake until casserole is set, 25 to
and stir in peas, chiles, garlic powder, 30 minutes. Let stand 15 minutes
1⁄2 tsp. kosher salt before serving.
cumin, oregano, pepper, and salt.
Harry Young’s Burgoo okra, carrots, green bell pepper, celery,
ACTIVE 45 MIN. - TOTAL 5 HOURS parsley, red pepper, kosher salt, celery
SERVES 25| salt, and black pepper into reserved
cooking liquid in Dutch oven. Bring to a
This hearty stew freezes well, which is a
boil over high. Reduce heat to medium-
good thing because it feeds a large
low, and simmer, stirring often, 2 hours,
crowd and you may have leftovers. It
adding in shredded pork and chicken
tastes even better the next day when
during last 15 minutes.
the flavors have had time to marry.
1 (2- to 2 1⁄2-lb.) bone-in

pork loin roast
Capitol Hill Bean Soup
1 (3 1⁄2-lb.) whole chicken
ACTIVE 20 MIN. - TOTAL 10 HOURS, 25 MIN.,
3 qt. water INCLUDING 8 HOURS SOAKING
4 lb. 80/20 ground beef SERVES 12|
6 cups frozen whole kernel corn If you don’t have time to soak the dried
(about 2 lb.) beans for 8 hours or overnight, try this
5 cups frozen purple hull peas quick-soak method. Put the beans in a
(about 1 3⁄4 lb.)
large pot, add water 2 inches above the
5 cups frozen lima beans beans, and bring to a boil. Cover, remove
(about 1 3⁄4 lb.)
from heat, and let stand 1 hour. Drain the
3 cups chopped cabbage
beans, and then proceed with the recipe
(about 16 oz.)
in the middle of Step 1.
3 cups diced russet potato
(about 16 oz.)
1 lb. dried white navy beans,
3 cups chopped yellow onion sorted of debris and rinsed
(about 12 oz.)
1 (about 1-lb.) ham bone or
1 (32-oz.) bottle tomato or uncured ham hock
vegetable juice (such as V8)
2 1⁄2 qt. water
1 (28-oz.) can crushed tomatoes,
undrained and chopped 1 large russet potato
(about 8 oz.)
2 cups frozen cut okra
(about 10 oz.) 3 cups chopped celery
(about 6 stalks)
3 cups diced carrots (about 1 lb.)
3 cups chopped yellow onion
1 1⁄2 cups chopped green bell pepper (about 3 medium onions)
(about 6 oz.)
1 garlic clove, minced
¾ cup chopped celery
(about 3 stalks) 3 tsp. kosher salt
¼ cup chopped fresh flat-leaf 3⁄4 tsp. black pepper
parsley 1⁄4 cup chopped fresh flat-leaf
1 Tbsp. crushed red pepper parsley
1 Tbsp. kosher salt
1 Tbsp. celery salt 1. Place beans in a Dutch oven; add
water to cover, and soak 8 hours or
1 1⁄2 tsp. black pepper
overnight. Drain beans. Add ham bone
and 2½ quarts water. Cover and bring
1. Combine pork, chicken, and water in a
to a boil over high; reduce heat to
large Dutch oven; bring to a boil over
medium-low, and simmer 1 hour.
medium-high. Cover and reduce heat to
medium-low. Simmer 2 hours. Remove 2. Rinse potato; pierce with a fork, and
meat, reserving cooking liquid in Dutch wrap potato in a paper towel. Microwave
oven. Let meat cool about 15 minutes. on HIGH until tender, about 4 to 5
Remove and discard bone from pork; minutes; peel and mash potato. Stir
shred pork. Shred chicken, discarding potato, celery, onion, garlic, salt, and
skin and bones. Refrigerate shredded pepper into bean mixture; simmer over
chicken and pork in airtight containers medium-low until beans are tender,
until ready to add to recipe in Step 2. about 1 hour. Remove ham bone from
Dutch oven, and let stand until cool
2. Brown one-third of ground beef in a
enough to handle, about 20 minutes.
large skillet over medium-high, stirring
Remove and discard bone and fat; dice
to crumble, until no longer pink, 6 to 7
meat, and stir into bean mixture. Top
minutes; drain. Transfer beef to a large
each serving with chopped parsley.
bowl. Repeat procedure twice with
remaining ground beef. Stir ground beef,
corn, peas, lima beans, cabbage, potato,
yellow onion, tomato juice, tomatoes,
Beef Stew
ACTIVE 35 MIN. - TOTAL 4 HOURS, 15 MIN.
SERVES 8|
Originally, this recipe called for the stew

to be cooked in a wok, which was trendy
at the time. We prefer using a Dutch oven
because it provides a large, flat surface
to brown the meat properly.

2 1⁄2 tsp. kosher salt
2 lb. boneless chuck roast,
cut into 1-inch cubes
1⁄3 cup vegetable oil
4 cups sliced yellow onion
(about 2 medium onions)
1 (12-oz.) can pale beer (such as
Yuengling Traditional Lager)
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. steak sauce
(such as A.1. Original Sauce)
1 garlic clove, crushed
2 bay leaves
1⁄2 tsp. dried thyme
2 lb. russet potatoes, peeled and
cut into 1½-inch pieces
(about 4 medium potatoes)
3 medium carrots, peeled and cut
diagonally into 1-inch pieces
1 (10-oz.) pkg. frozen English peas
2 Tbsp. chopped fresh flat-leaf
parsley (optional)
1. Combine flour, salt, and pepper in

a shallow bowl; dredge beef in flour
mixture. Heat half of oil in a Dutch oven
over medium-high; add half of beef, and
cook until browned all over, about 5 to 6
minutes. Transfer to a bowl. Repeat
procedure with remaining oil and beef.
2. Add onion to Dutch oven, and cook
until softened, about 6 minutes. Stir in
beer, soy sauce, Worcestershire sauce,
steak sauce, garlic, bay leaves, and
thyme; bring to a boil. Add beef; cover
and reduce heat to medium-low.
Simmer until beef is tender, 2½ to
3 hours.
3. Stir in potatoes and carrots; cover
and simmer until potatoes and carrots
are tender, about 30 minutes. Stir in
peas; cook an additional 2 minutes.
Discard bay leaves. Top each serving
with chopped parsley, if desired.
BE E F
S T EW
O LD -FA S H IO NE D
C H IC K E N A N D
DU M P LI N GS
Recipe, page 75
P ECAN-BR EA DE D
P O R K CH O PS
WI TH
B EER SAUC E
Recipe, page 75
Country Captain Chicken
ACTIVE 1 HOUR - TOTAL 1 HOUR, 30 MIN.
SERVES 6|
3⁄4 cup all-purpose flour

1⁄2 tsp. paprika
1⁄4 tsp. cayenne pepper
2 tsp. kosher salt, divided
12 bone-in, skin-on chicken thighs
2 Tbsp. vegetable oil
1⁄4 cup butter, divided
1⁄2 cup chopped fresh flat-leaf
parsley, plus more for garnish
C OUN T RY
2 cups chopped yellow onion CA P TA IN
(about 2 medium onions)
C H I CKE N
3 cups chopped green pepper
(about 3 medium peppers)
(about 2 tsp.)
1 1⁄2 Tbsp. curry powder
1 tsp. black pepper
1⁄2 tsp. ground nutmeg
2 (14.5-oz.) cans chopped tomatoes,
undrained
1⁄2 cup raisins
6 cups hot cooked rice
Toasted slivered almonds
1. Combine flour, paprika, cayenne, and

1 teaspoon of the salt in a large ziplock
plastic freezer bag. Place chicken thighs,
a few at a time, in bag of flour mixture,
shaking to coat. When all chicken thighs
are coated, discard flour mixture.
2. Heat oil and 2 tablespoons of the
butter in a large Dutch oven over
medium, stirring until melted. Add 4 to 5
chicken thighs, skin side down, and cook
until well browned and crisp on 1 side,
6 to 7 minutes. Turn and cook until
browned on other side, about 2 minutes.
Transfer thighs to a plate, reserving
drippings in Dutch oven. Repeat twice
with remaining thighs.
3. Add chopped parsley, onions, bell
peppers, garlic, curry powder, black
pepper, nutmeg, and remaining 2
tablespoons butter and 1 teaspoon
salt to reserved drippings in Dutch
oven; cook over medium, stirring often,
until onion is tender. Stir in tomatoes
and raisins.
4. Bring mixture to a boil over medium-
high; reduce heat to medium-low, and
return chicken to Dutch oven. Cover
and simmer 15 minutes; uncover and
cook until a thermometer inserted into
chicken thighs registers 165°F, about
15 minutes. Serve chicken and sauce
over rice. Garnish with toasted almonds
and chopped parsley.
Pecan-Breaded Pork 2. Stir in beer, beef consommé, and
pepper. Bring mixture to a boil, stirring
Chops with Beer Sauce
occasionally; reduce heat to medium-
SERVES 4|
low, and simmer until reduced to 1 cup,
about 10 minutes.
3. Stir together cornstarch and water
2 (1-oz.) white bread slices
in a small bowl until smooth; add to
1 tsp. dry mustard
beer mixture.
1 tsp. celery salt
4. Cook mixture over medium, stirring
constantly, until mixture boils and
1 cup pecan pieces
begins to thicken. Boil, continuing to stir,
3⁄4 cup all-purpose flour
until thickened and glossy, 1 minute.
2 large eggs, lightly beaten
1⁄4 cup whole milk
4 (3⁄4-inch-thick) bone-in
pork loin chops Old-fashioned
1⁄4 cup butter Chicken and Dumplings
Beer Sauce (recipe follows) ACTIVE 30 MIN. - TOTAL 1 HOUR, 50 MIN.
SERVES 6|
1. Preheat oven to 350°F. Combine

bread, dry mustard, celery salt, and 1 (2 1⁄2- to 3-lb.) whole chicken
pepper in a mini food processor; 2 celery stalks, roughly chopped
process until finely chopped. Add pecan (about 1 cup)
pieces, and process until finely chopped; 2 medium carrots, roughly chopped
place mixture in a shallow bowl. (about 1 cup)
2. Place flour in a second shallow bowl. 2 qt. water
Stir together eggs and milk in a third 2 1⁄2 tsp. kosher salt, divided
shallow bowl. Dredge pork chops in flour, 1⁄2 tsp. black pepper
shaking off excess. Dip chops in egg 2 cups all-purpose flour,
mixture and then in pecan mixture, plus more for work surface
coating all sides and shaking off excess. 1⁄2 tsp. baking soda
3. Melt 2 tablespoons of the butter in a 3 Tbsp. vegetable shortening
large nonstick skillet over medium-high; 3⁄4 cup whole buttermilk
add 2 chops, and cook until browned, Chopped fresh chives
about 2 minutes on each side. Transfer
chops to a rimmed baking sheet. Repeat 1. Place chicken, celery, and carrots in a
with remaining butter and chops. Dutch oven; add water and 2 teaspoons
4. Bake in preheated oven until a of the salt. Bring to a boil over high;
thermometer inserted into chops cover, reduce heat to medium-low, and
registers 145°F, 10 to 15 minutes. Serve simmer until tender, about 1 hour.
immediately with Beer Sauce. Remove chicken from broth, and let
stand until cool enough to handle, about
15 minutes. Remove and discard skin
BEER SAUCE
and bone from chicken, and cut meat
into bite-size pieces. Bring broth to a
MAKES ABOUT 1 CUP|
boil over high; stir in pepper.
2. Meanwhile, combine flour, baking
1 Tbsp. vegetable oil
soda, and remaining ½ teaspoon salt in
1⁄2 cup chopped yellow onion
a large bowl; cut in shortening with a
1 1⁄2 tsp. caraway seeds pastry blender (or use your fingers) until
1 garlic clove, minced mixture resembles coarse meal. Add
1 cup dark beer buttermilk, stirring with a fork until dry
(such as Abita Turbodog) ingredients are moistened. Turn dough
½ cup condensed beef consommé, out onto a well-floured surface, and
undiluted
knead lightly 4 or 5 times.
3. Pat dough to 1⁄2-inch thickness. Pinch
1 1⁄2 Tbsp. cornstarch
off dough in 1 1⁄2-inch pieces, and drop
1 1⁄2 Tbsp. water
into boiling broth. Reduce heat to
medium-low, and cook, stirring
1. Heat oil in a small saucepan over occasionally, until desired consistency is
medium; add onion, caraway seeds, and reached, about 8 to 10 minutes. Stir in
garlic. Cook, stirring often, until tender, chicken. Garnish servings with chives.
about 4 minutes.
THE ROOTS OF
RED
RICE
This classic Lowcountry dish takes many forms,
and it started in West Africa
Red Rice
SERVES 6| A LITTLE
2 large tomatoes (about 16 oz. total) ADVICE
6 center-cut bacon slices Three tips for this
1∕2 cup chopped yellow onion traditional recipe
3 scallions, minced
1∕4 cup finely chopped green bell pepper 1
1 Tbsp. hot sauce
Go Vegetarian
1 tsp. kosher salt
Red rice is a forgiving dish and can be
1∕2 tsp. black pepper
made without meat if you prefer. In
2 cups chicken broth
Step 2, omit the bacon and substitute
1 cup uncooked long-grain rice 1 tablespoon olive oil for the drippings.
3∕4 cup minced cooked ham Use vegetable broth instead of chicken
(from 1 [8-oz.] pkg.)
broth in Step 3, and omit the ham.
1. Peel and seed tomatoes, capturing juices in a

2
bowl. Coarsely chop to equal 2 cups, and add to
bowl with juices. Set aside. Peel Like a Pro
2. Preheat oven to 350°F. Heat a 12-inch cast-iron Don’t forget to peel the tomatoes.
skillet over medium. Add bacon. Cook, turning Cut a small X on the bottom of each
occasionally, until crisp, about 10 minutes. with a knife. Blanch them in boiling water
Remove; drain on paper towels, reserving 1 about 30 seconds; then transfer to an
tablespoon drippings in pan. Add onion, scallions, ice bath. The skins will slip off easily. If
and bell pepper to pan. Cook, stirring occasion- fresh tomatoes are unavailable, you can
ally, until onion is translucent, about 5 minutes. just use canned peeled ones.
Crumble bacon.
3. Add tomatoes and their juices, bacon, hot 3
sauce, salt, and black pepper to pan; stir to Simmer Before Baking
combine. Stir in broth and rice; bring to a simmer This recipe has separate yet fluffy grains
over medium. Reduce heat to low. Cook, stirring because the rice, vegetables, and cooking
occasionally, 10 minutes. Stir in ham. liquids are all simmered in a skillet on
4. Transfer to a lightly greased (with cooking the stovetop (to reduce the liquid) and
spray) 2-quart baking dish. Cover; bake in then transferred to a baking dish to finish
preheated oven until rice is tender, 40 to 45 cooking in the oven.
minutes, stirring every 15 minutes. Serve hot.
SOUTHERN COOKING 101
Did you know there are only
two species of cultivated rice
in the world? They are Asian
rice (Oryza sativa) and
African rice (O. glaberrima),
which is grown in coastal
parts of West Africa.
H OW T O E AT A
TOMATO
With a bounty like this, it’s time to get creative with preparation—
from marinating and pickling to roasting and more
S LOW-
ROAS T ED
CH ER RY
TO MATO
B RUS C HET TA
Recipe, page 85
Tomato Tip
R OA S T
’EM
This recipe is the easiest
way to make use of an
overabundance of cherry
tomatoes. Roasting
concentrates the sweetness
and makes the fruit jammy
and rich. You don’t want the
tomatoes to break down
completely in the oven; they
should still hold their shape.
Once they have cooled a bit,
you can easily remove and
discard the skins. Or leave
them on and serve as is.
M AR INAT E D
TO M ATO -
A ND -HE RB
SA LA D
Recipe, page 85
PA S TA W I T H
M A R I NAT E D
TOM ATOE S
Recipe, page 85
Tomato Tip
M A R I NAT E
’EM
These tangy tomatoes can
be enjoyed solo, in a salad
with summer herbs, or with
pasta for a lighter take on
marinara sauce. However
you serve them, let the
tomatoes bask in the
vinaigrette at room temp
for the full 20 minutes.
This allows them to release
their juices, absorb the
flavors of the garlic and
vinegar, and break down a
bit to become more tender.
Tomato Tip
F RY
’EM
We’re not going to lie—
the crisp, golden-brown
breading is the tastiest part
of a fried green tomato.
Yellow cornmeal (use fine,
not coarse ground) has
good flavor, texture, and
color, but the secret to
a great crust is to add a
little all-purpose flour to
the breading mixture.
This helps coat the tomato
slices evenly without
clumping or caking.
FRI ED G R EE N
TOMATO SA LAD
WI TH BUT T E R MIL K
DR E S SING
Recipe, page 85
S M OK E D -
TOM ATO
SA L SA
Recipe, page 85
Tomato Tip
SMOKE
’EM
This simple salsa has an
incredible depth of flavor
that can be achieved only
by smoking the tomatoes
and jalapeños. Plum
tomatoes are perfect for
this cooking method
because they are meaty but
still contain a lot of
moisture. We like the mild
flavor of applewood chips,
but other types of wood will
work—except for hickory,
which can be overpowering.
Tomato Tip
PICKLE
’EM
Enjoy tomatoes well past
summer with a few jars of
these tangy pickles stored
in your pantry. When
purchasing green selec-
P IC K LE D G RE EN TO M ATO E S
tions for pickling, choose
ones that are about the size
of a baseball or smaller.
Larger tomatoes tend to be
tough and bitter and won’t
absorb the brine as well.
Pickled Green Tomatoes 1∕4 cup thinly sliced shallot a boil over high, stirring until sugar
ACTIVE 15 MIN. - TOTAL 24 HOURS, 15 MIN., (from 1 medium shallot) dissolves. Remove from heat; cool 10
INCLUDING 24 HOURS CHILLING 1∕4 tsp. crushed red pepper minutes. Place basil, shallots, crushed
SERVES 8 1 lb. small green tomatoes (about 4), red pepper, and tomato slices in a
cored and cut into 1∕3-inch-thick 32-ounce canning jar. Pour vinegar
slices (about 4 slices each)
1 1∕4 cups rice vinegar mixture over tomato mixture in jar.
1∕2 cup granulated sugar Cover with a tight-fitting lid; chill 24
Stir together 1 cup water, vinegar, sugar, hours. Store in refrigerator up to
2 Tbsp. kosher salt
and salt in a medium saucepan. Bring to 2 months.
3 basil sprigs
Fried Green Tomato Slow-Roasted Cherry covered with smoker lid, until tender,
Salad with Buttermilk Tomato Bruschetta about 45 minutes. Remove tomatoes
and jalapeños from smoker; discard
Dressing ACTIVE 15 MIN. - TOTAL 55 MIN.
MAKES 8| stems from jalapeños.
SERVES 4| 2. Place onion, cilantro, oregano, and
garlic in a food processor; pulse until
1 1∕2 lb. cherry tomatoes (about 4 cups)
finely chopped, about 5 times. Transfer
3 Tbsp. mayonnaise 6 medium garlic cloves
to a medium bowl. Place tomatoes,
1 1∕2 Tbsp. sour cream 5 thyme sprigs jalapeños, lime juice, honey, and salt in
1 1∕2 Tbsp. thinly sliced fresh chives 1 tsp. fennel seeds food processor; process until smooth,
1 Tbsp. fresh lemon juice 1 tsp. kosher salt 1 minute. Transfer to bowl with onion
(from 1 lemon)
1 Tbsp. sherry vinegar mixture; stir to combine. Cover; chill at
1 Tbsp. Dijon mustard
3∕4 cup extra-virgin olive oil, divided least 45 minutes before serving.
2 tsp. extra-virgin olive oil
1∕2 (8-oz.) baguette, sliced diagonally
1 cup whole buttermilk, divided (about 8 slices)
2 1∕2 tsp. kosher salt, divided 4 oz. goat cheese log, softened
1 1∕2 tsp. black pepper, divided Small fresh basil leaves
Marinated Tomatoes
Vegetable oil
SERVES 4|
1 large egg, lightly beaten 1. Preheat oven to 350°F. Toss together
Whisk together 1∕4 cup red wine vinegar,
¾ cup fine yellow cornmeal tomatoes, next 5 ingredients, and 1∕4 cup
1∕4 cup extra-virgin olive oil, 1 Tbsp. minced
¼ tsp. cayenne pepper of the oil in an 11- x 7-inch baking dish.
shallot (from 1 small shallot), 1 tsp. kosher
1 cup all-purpose flour, divided Roast; stirring once, until tomatoes are
salt, 1∕2 tsp. black pepper, and 3 minced
1 lb. green tomatoes (about 3), tender and skins blister, 25 to 30
garlic cloves. Gently stir in 1 lb. mixed
cut into 1∕3-inch slices minutes. Cool 10 minutes.
(12 slices) heirloom tomatoes, cut into 1-inch-thick
2. Meanwhile, place baguette slices in wedges; let stand 20 minutes. Serve as is,
8 cups assorted mixed lettuces a shallow baking pan, and drizzle with
(such as arugula and butter or use as directed in recipes below..
1∕4 cup of the oil. Bake at 350°F until
lettuce)
slightly browned, 8 to 10 minutes.
1 small red onion, thinly sliced
(about 1∕2 cup) Carefully remove and discard blistered TRY THESE TWISTS!
peels from cooled tomatoes, if desired.
PASTA WITH MARINATED TOMATOES
Spread goat cheese on warm baguette
1. Whisk together first 6 ingredients, 1∕2 ACTIVE 10 MIN. - TOTAL 20 MIN., PLUS TIME
slices, and place on a serving platter.
cup of the buttermilk, 1 teaspoon of the TO PREPARE MARINATED TOMATOES
Top with tomatoes, drizzle with SERVES 4|
salt, and 1∕2 teaspoon of the black
remaining 1∕4 cup oil, and sprinkle with
pepper. Cover; chill buttermilk dressing Cook 8 oz. penne pasta according to
basil leaves.
until ready to serve. package directions; drain. Place one-
2. Pour vegetable oil to a depth of 3 fourth of Marinated Tomatoes with
inches in a large cast-iron Dutch oven; marinade in a blender; pulse until
heat over high to 350°F. Whisk together Smoked-Tomato Salsa tomatoes are very finely chopped,
egg and remaining 1∕2 cup buttermilk in ACTIVE 30 MIN. - TOTAL 2 HOURS 3 to 4 times. Coarsely chop remaining
a shallow dish. Combine cornmeal, SERVES 8| Marinated Tomatoes, reserving marinade.
cayenne, 1∕2 cup of the flour, 1 teaspoon Combine finely and coarsely chopped
of the salt, and 1∕2 teaspoon of the black tomatoes and reserved marinade with hot
2 cups applewood chips
pepper in a second shallow dish. cooked pasta, and toss to coat. Stir in 1
1 1∕2 lb. plum tomatoes, cut in half
Combine remaining 1∕2 cup flour, 1∕2 cup loosely packed chopped fresh basil
lengthwise (6 tomatoes)
teaspoon salt, and 1∕2 teaspoon black and 8 oz. torn fresh mozzarella cheese.
2 jalapeño chiles
pepper in a third shallow dish. Working 1 medium-size red onion,
with 1 slice at a time, dredge tomato in coarsely chopped (1 cup)
MARINATED TOMATO
flour mixture, then in egg mixture, and 1∕3 cup fresh cilantro leaves AND HERB SALAD
then in cornmeal-flour mixture. 2 Tbsp. fresh oregano leaves ACTIVE 10 MIN. - TOTAL 10 MIN., PLUS TIME
3. Fry tomato slices, in 2 batches, in hot 2 garlic cloves TO PREPARE MARINATED TOMATOES
oil until browned, about 3 to 4 minutes SERVES 4|

total, turning slices halfway through (from 1 large lime) Gently remove Marinated Tomatoes from
frying. Drain on paper towels. 1 Tbsp. honey marinade, reserving marinade. Arrange
4. Combine lettuces and red onion in a 1 1∕4 tsp. kosher salt Marinated Tomatoes on a serving platter
large bowl. Toss lettuce mixture with 1∕4 with 1 large beefsteak tomato (7 oz.), cut
cup of the buttermilk dressing. Divide 1. Soak wood chips in water 30 minutes. into 1∕2-inch-thick slices, and 1 cup halved
salad among 4 plates, top each with 3 Drain well. Meanwhile, prepare a heirloom cherry tomatoes. Drizzle with
fried green tomatoes. Drizzle evenly charcoal fire in a smoker according to reserved marinade, sprinkle with 1∕2 tsp.
with remaining dressing. manufacturer’s instructions. Maintain flaky sea salt, and top with 1∕2 cup loosely
temperature at 200°F to 225°F for 15 to packed torn mixed fresh herbs (such as
20 minutes. Place wood chips on coals. parsley, basil, dill, and chives).
Smoke tomatoes and jalapeños,
7U P
BUN DT
CAK E
Recipe, page 88
VINTAGE
DESSERTS
Save room for these old-fashioned Southern sweets
that are ready for a major comeback
7UP Bundt Cake 1 1⁄2 tsp. fresh lime juice (from 1 lime), 2. Bake in preheated oven until a wooden
ACTIVE 45 MIN. - TOTAL 4 HOURS 1 tsp. lemon zest, and 1 1⁄2 tsp. fresh pick inserted in center comes out clean,
SERVES 12| lemon juice (from 1 lemon), beating 25 to 30 minutes. Transfer to a wire rack.
until combined, about 30 seconds. 3. Prepare the Icing: Cook butter, milk,
Vegetable shortening, and cocoa in a small saucepan over
for greasing pan SUGARED LEMON-LIME ZEST medium-low, stirring often, until mixture
3 cups all-purpose flour, ACTIVE 15 MIN. - TOTAL 1 HOUR comes to a simmer. Remove from heat;
plus more for pan MAKES ABOUT 1 CUP| gradually whisk in powdered sugar and
1 1⁄2 cups butter, softened Bring 1⁄2 cup lemon-lime soft drink vanilla until completely smooth.
2 1⁄2 cups granulated sugar (such as 7UP) and 1⁄4 cup granulated 4. Pour Icing over warm Cake. Sprinkle
5 large eggs sugar to a boil in a small saucepan over with chopped pecans. Cool completely,
1 Tbsp. lemon zest plus 1 Tbsp. medium-high. Boil, undisturbed, until about 2 hours.
fresh juice (from 2 lemons) reduced by half, 5 to 7 minutes. Remove
1 Tbsp. lime zest (from 3 limes) from heat; cool completely, about 20
1 tsp. vanilla extract minutes. Meanwhile, zest 2 large
Honey-Pineapple
1 cup lemon-lime soft drink lemons and 2 large limes using a
(such as 7UP) channel knife (or citrus zester if larger Upside-Down Cake
ACTIVE 25 MIN. - TOTAL 1 HOUR, 50 MIN.,
Lemon-Lime Cream Cheese pieces are desired); reserve fruit for
INCLUDING GLAZE
Frosting (recipe follows) another use. Dip zest into cooled soft
SERVES 10 TO 12|
Sugared Lemon-Lime Zest drink syrup using a small fine-mesh
(recipe follows) strainer, letting excess syrup drain from
2⁄3 cup honey
zest. Place 1 1⁄2 cups sanding sugar in a
1. Preheat oven to 350°F. Grease and bowl; toss dipped zest into sanding 1 (15.25-oz.) can pineapple slices in
flour a 14- to 16-cup Bundt pan. Beat juice, drained, or fresh pineapple
sugar (a few at a time). Transfer sugared
butter in a stand mixer fitted with a 1 1⁄3 cups sugar
zest to parchment paper in a single layer.
paddle attachment on medium speed Let stand until dry, about 30 minutes. 3⁄4 cup butter, softened
until creamy, about 2 minutes. Gradually 1 tsp. vanilla extract
add sugar, beating on medium speed 1¾ cups all-purpose flour
until light and fluffy, 3 to 5 minutes. 1⁄4 cup plain yellow cornmeal
Add eggs, 1 at a time, beating until just
Wacky Cake
blended after each addition. Add lemon 1 tsp. table salt
SERVES 6|
zest, lemon juice, lime zest, and vanilla;
1⁄2 tsp. baking soda
beat on low speed until just blended, The batter for this quirky old-school cake
3⁄4 cup buttermilk
about 30 seconds. Add flour to butter is stirred together right in the baking pan,
3 large eggs
mixture alternately with soft drink, which is how it earned its name.
beginning and ending with flour, beating Honey Glaze
until just blended after each addition. CAKE
1 1⁄2 cups all-purpose flour 1. Preheat oven to 350°F. Pour honey into
2. Pour batter into prepared pan. Bake
3⁄4 cup granulated sugar a buttered 10-inch cast-iron skillet, tilting
in preheated oven until a wooden pick
1⁄3 cup unsweetened cocoa skillet to spread evenly. Top with pineapple.
inserted in center of cake comes out
clean, 1 hour to 1 hour and 15 minutes, 1 tsp. baking soda 2. Beat sugar and butter at medium
loosely tenting pan with aluminum foil 1⁄2 tsp. kosher salt speed with a heavy-duty electric stand
after about 45 minutes to prevent 1⁄3 cup canola oil mixer until fluffy. Stir in vanilla. Whisk
excessive browning. 1 Tbsp. distilled white vinegar together flour and next 4 ingredients.
Whisk together buttermilk and eggs. Add
3. Cool cake in pan on a wire rack 10 2 tsp. vanilla extract
flour mixture to sugar mixture alternately
minutes. Remove from pan. Transfer to ICING with buttermilk mixture, beginning and
wire rack; let cool completely, 2 hours. 1⁄3 cup butter
ending with flour mixture. Beat just until
4. Spoon Lemon-Lime Cream Cheese 1⁄4 cup whole milk
blended. Spread batter over pineapple.
Frosting into a piping bag or heavy-duty 3 Tbsp. unsweetened cocoa
3. Bake at 350° for 50 minutes or until
ziplock plastic bag. Cut a 1-inch hole in 2¾ cups powdered sugar, sifted
a wooden pick inserted in center comes
corner of bag, and pipe frosting to 1 tsp. vanilla extract
out clean, shielding with aluminum foil
drizzle over top and sides of cake. Top
ADDITIONAL INGREDIENT after 45 minutes to prevent excessive
cake with Sugared Lemon-Lime Zest. 1⁄4 cup chopped toasted pecans browning, if necessary. Cool in skillet
on a wire rack 10 minutes.
LEMON-LIME CREAM CHEESE 1. Prepare the Cake: Preheat oven to
FROSTING 4. Invert cake onto a serving platter.
350°F. Sift flour, sugar, cocoa, baking
ACTIVE 10 MIN. - TOTAL 10 MIN. Drizzle with Honey Glaze. Let cool 15
soda, and salt into an ungreased 8- x
MAKES ABOUT 2 CUPS| minutes before serving.
8-inch baking pan; spread mixture
Beat 6 oz. softened cream cheese and evenly in pan. Make 1 large well and 2
6 Tbsp. softened butter with an electric HONEY GLAZE
small wells in mixture in pan. Carefully
mixer on medium speed until fluffy, ACTIVE 10 MIN. TOTAL 10 MIN.
pour oil into the large well, vinegar into
MAKES ABOUT 1/3 CUP .
about 2 minutes. Gradually add 3 cups 1 small well, and vanilla into remaining
sifted powdered sugar, beating on low small well. Pour 1 cup water evenly over Bring ¼ cup honey, 1 Tbsp. light brown
speed until combined, 1 minute. Add entire mixture in pan. Stir everything sugar, and 1 Tbsp. butter to a simmer in
together using a fork until combined. a pan. Cook 1 minute.
H ON EY-
PIN EAP P L E
UPSID E-DOW N
CAK E
C RE A MY
OR A N GE
C RI S PY
TR E ATS
Banana Pudding 4. Prepare the Pudding: Whisk together
Poke Cake sugar, cornstarch, and salt in a large
ACTIVE 1 HOUR, 10 MIN. - saucepan; whisk in milk. Whisk in egg
TOTAL 3 HOURS, 45 MIN. yolks until well blended. Bring to a boil
SERVES 16 TO 20| over medium, stirring constantly.
Immediately reduce heat to low, and
CAKE simmer, stirring constantly, just until
2 1⁄2 cups all-purpose flour pudding is thick enough to coat the
2 tsp. baking powder back of a spoon, 1 to 2 minutes.
1 tsp. ground cinnamon 5. Pour pudding through a fine wire-
3⁄4 tsp. kosher salt mesh strainer into a large bowl. Whisk
1⁄4 tsp. baking soda in vanilla bean paste and butter. Cool,
2 cups granulated sugar stirring occasionally, until lukewarm,
3 large eggs about 15 minutes. Spread pudding
1 cup canola or vegetable oil evenly over cake. Cover cake with plastic
wrap, pressing it directly onto pudding
1⁄2 cup whole buttermilk
(to prevent a skin from forming). Chill
BA NA NA the cake for at least 2 hours but
1 1⁄2 cups mashed, overripe bananas
PU D D I N G preferably overnight.
(about 3 to 4 large bananas)
P O K E CA K E 6. Preheat oven to 350°F. Remove
HOMEMADE VANILLA PUDDING
1⁄2 cup granulated sugar plastic wrap from cake. Scatter banana
1 Tbsp. cornstarch slices evenly over pudding. Beat heavy
cream, powdered sugar, and vanilla in
Pinch of kosher salt
a large bowl with an electric mixer on
2 cups whole milk
medium-high speed until thick and
2 large egg yolks
spreadable. Spread over bananas,
1 Tbsp. vanilla bean paste covering cake in an even layer.
1⁄2 Tbsp. salted butter
7. Stir together crushed vanilla wafers,
ADDITIONAL INGREDIENTS melted butter, flour, and granulated
4-5 large, barely ripe fresh bananas,
sugar in a small bowl. Press mixture with
sliced
your fingers to form small clumps, and
2 cups heavy cream
spread on a baking sheet. Bake in
1⁄4 cup powdered sugar
preheated oven until crisp and brown,
1 tsp. vanilla extract 5 to 6 minutes. Cool completely, about
20 vanilla wafers, coarsely crushed 10 minutes. Sprinkle over whipped
2 Tbsp. salted butter, melted cream topping. Serve immediately.
1 Tbsp. granulated sugar
1. Prepare the Cake: Preheat oven to

Creamy Orange
350°F. Coat a 13- x 9-inch baking pan Crispy Treats
with cooking spray. Sift together MAKES 32 BARS|
flour, baking powder, cinnamon, salt, Melt 1⁄4 cup butter in a large Dutch oven
and baking soda in a medium bowl. over medium-low heat. Add 1 (10-oz.)
Set aside. package miniature marshmallows,
2. Beat sugar, eggs, oil, buttermilk, and stirring until melted. Remove from heat.
vanilla in a large bowl with an electric Stir in 1 1⁄2 tsp. vanilla extract. Add 1⁄2
mixer on medium speed until combined, cup orange cake mix (such as Duncan
about 2 minutes. Add flour mixture to Hines Orange Supreme), blending well.
sugar mixture, one-third at a time, and Stir in 6 cups crisp rice cereal and 1
beat on low speed just until smooth (12-oz.) package white chocolate
after each addition. Fold in the mashed morsels until well coated. Spread
bananas, and transfer the batter to mixture into a lightly greased 13- ×
prepared pan. 9-inch pan. Cool completely (about 30
minutes). Meanwhile, stir together 3
3. Bake in middle of preheated oven
cups powdered sugar, 6 Tbsp. softened
until a wooden pick or cake tester
butter, 5 to 6 Tbsp. orange juice, 1⁄4 tsp.
inserted in center of cake comes out
vanilla extract, 1⁄4 tsp. orange extract,
clean, 30 to 35 minutes. Transfer to a
and desired amount of peach food
wire rack, and cool 10 minutes. Using
coloring gel. Spread over cereal
the handle of a wooden spoon, poke
mixture. Let stand 1 hour before cutting.
deep holes all over cake (about 5 across
and 6 down, for a total of 30 holes).
Over the Moon 4. Prepare the Chocolate Filling: Chocolate Cobbler
Combine chocolate chips in a large
Chocolate Pie ACTIVE 15 MIN. - TOTAL 45 MIN.
bowl. Bring cream to a simmer in a SERVES 8|
SERVES 8|
medium saucepan over medium-high.
Cook until cream is very hot and
3⁄4 cup butter
bubbles start to form around edges
GRAHAM CRACKER CRUST 1 cup self-rising flour
1 1⁄2 cups graham cracker crumbs of pan. Remove from heat, and
immediately pour over chocolate chips. 1⁄2 cup semisweet chocolate chips
1⁄2 cup unsalted butter, melted
Let stand 1 minute. Add butter and salt, 3⁄4 cup packed light brown sugar,
1⁄3 cup granulated sugar divided
and whisk until chocolate is completely
MARSHMALLOW LAYER melted and mixture is smooth. Gently 1 cup granulated sugar, divided
1 1⁄2 cups miniature marshmallows 7 Tbsp. unsweetened cocoa, divided
whisk in vanilla and, if desired, whiskey.
CHOCOLATE FILLING Cool to room temperature, 15 to 20 1⁄2 cup whole milk
12 oz. semisweet chocolate chips minutes. (Filling should be thickened 2 tsp. vanilla extract
10 oz. milk chocolate chips but still pourable.) 1 1⁄2 cups boiling water
1 cup heavy cream
5. Spoon Chocolate Filling over melted Vanilla ice cream
1 Tbsp. unsalted butter marshmallow in piecrust, and spread in
1⁄4 tsp. kosher salt an even layer. Loosely cover pie with
1. Preheat oven to 350°F. Place butter in
1 tsp. vanilla extract plastic wrap, and let stand at room
an 11- x 7-inch baking dish. Place dish in
2 Tbsp. (1 oz.) Tennessee whiskey temperature 8 hours or overnight. (No
oven. (The oven does not need to be
(optional) need to refrigerate the pie. It is best left
fully preheated.) Heat until butter melts,
MARSHMALLOW MERINGUE at room temperature.)
about 10 minutes. Remove from oven.
2 large egg whites
6. Prepare the Marshmallow Meringue:
1 cup granulated sugar 2. Stir together flour, chocolate chips,
Fill a medium saucepan one-third full of
1⁄2 cup of the brown sugar, 1⁄3 cup of the
1⁄4 cup light corn syrup water, and bring it to a simmer over
granulated sugar, and 2 tablespoons
1⁄4 tsp. cream of tartar medium-high. Reduce heat to low,
of the cocoa in a medium bowl. Stir
1⁄4 tsp. kosher salt maintaining a simmer.
together milk and vanilla in a separate
1 tsp. vanilla bean paste or vanilla 7. Whisk together egg whites, sugar, light bowl. Stir milk mixture into flour mixture
extract
corn syrup, cream of tartar, and salt in a until batter is smooth. Pour batter
large heatproof bowl. Set bowl over evenly over melted butter in baking dish.
1. Prepare the Graham Cracker Crust: saucepan of simmering water. (Or use a (Do not stir.)
Preheat oven to 350°F. Place graham double boiler instead of saucepan and
cracker crumbs, melted butter, and 3. Stir together remaining 5 tablespoons
heatproof bowl.) Cook, whisking
granulated sugar in a medium bowl. cocoa, 1⁄4 cup brown sugar, and 2⁄3 cup
constantly, until sugar completely
Stir until mixture is well combined and granulated sugar in a small bowl.
dissolves. Remove bowl from heat.
resembles damp sand. Press on bottom Sprinkle evenly over batter in baking
8. Beat mixture with an electric mixer dish. (Do not stir.) Gently pour boiling
and up sides of a 9-inch deep-dish
on medium speed until mixture begins water over mixture in dish. (Do not stir.)
glass pie plate.
to thicken, scraping down sides of
2. Bake in preheated oven until crust 4. Bake in preheated oven until edges
bowl often to maintain a smooth texture,
is firm, dry, and lightly browned, about are golden brown and mixture is set on
3 to 4 minutes.
10 minutes. Transfer to a wire rack, top, 30 to 35 minutes. Serve cobbler
9. Increase mixer speed to high, and warm with vanilla ice cream.
and cool to room temperature, about
continue beating and scraping down
20 minutes.
sides as mixture thickens and becomes
3. Prepare the Marshmallow Layer: smooth and shiny. Continue beating
Spread marshmallows in an even layer until mixture becomes a glossy
on bottom of baked Graham Cracker meringue that holds its shape, clings
Crust. Return crust to preheated oven, to a spoon, forms curly peaks, and
and bake just until marshmallows begin leaves tracks from beaters in surface,
to melt, about 3 minutes. (Do not let 5 to 10 minutes.
marshmallows turn brown or crisp.)
10. Add vanilla bean paste. Beat on high
Remove from oven, and spread melted
speed, scraping down sides of bowl
marshmallows into an even layer using
often, until meringue starts to lose its
a small offset spatula or the back of a
glossy shine and develops a sheen,
teaspoon. Cool to room temperature,
1 to 2 minutes.
about 20 minutes.
11. Spoon Marshmallow Meringue over
top of pie. (Use meringue within 2 to 3
hours for fluffiest texture, or cover and
refrigerate for up to 3 days. Meringue
will lose a little of its puffiness and loft
but remain beautiful and delicious.)
OV ER T H E M O ON
C HO CO L ATE P I E
CH OCO LAT E
CO BB LER
WACKY
CAK E
Recipe, page 88
Brown Sugar Layer Cake PEACH BUTTERCREAM
ACTIVE 30 MIN. - TOTAL 50 MIN., PLUS
with Peach Buttercream 1 HOUR CHILLING
ACTIVE 30 MIN. - TOTAL 1 HOUR, PLUS
MAKES ABOUT 7 CUPS|
1 HOUR COOLING
SERVES 12|
1 1⁄2 cups butter
You’ll love the lightly spiced cake layers,
but the real star of this dessert is the 5 peaches, peeled and coarsely
chopped (about 1 1⁄2 lb.)
frosting, which is made with peach puree
1⁄2 tsp. salt
BROWN SUGAR and rich browned butter. Cook the butter
3 (16-oz.) pkg. powdered sugar
LAYE R CA K E in a light-colored pan so you can watch it
WIT H P E AC H change shades as the water evaporates 3 tsp. vanilla extract
BUT T E RCR EA M and golden brown flecks (toasted milk 8 to 9 Tbsp. whole milk
solids) appear.
1. Cook butter in a small heavy sauce-
1 cup butter, softened, plus
pan over medium, stirring constantly,
more for greasing pans
until butter begins to turn golden brown,
1 cup granulated sugar
8 to 10 minutes. Immediately remove
1 cup packed light brown sugar
pan from heat, and pour butter into a
4 large eggs small freezer-proof bowl. Cover and chill
3 cups all-purpose flour, plus until butter is cool and begins to solidify,
more for pans
about 1 hour.
2. Meanwhile, process peaches in a
food processor until completely smooth.
1⁄2 tsp. salt
Pour peaches through a fine mesh
1⁄2 tsp. baking soda strainer into a bowl, and discard solids.
1 1⁄4 cups whole buttermilk Place strained peaches in a small
2 tsp. vanilla extract heavy saucepan over medium. Cook,
Peach Buttercream stirring often, until reduced to 1⁄2 cup,
(recipe follows) 10 to 15 minutes. Cool completely,
Fresh peach slices about 20 minutes.
3. Beat together cooled butter and salt
1. Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer on
with a heavy-duty stand mixer on medium speed until creamy. Gradually
medium speed until creamy. Gradually add powdered sugar alternately with
add granulated sugar and brown sugar, reduced peaches (about 6 tablespoons),
beating until light and fluffy, 3 to 5 vanilla, and 8 tablespoons milk, beating
minutes. Add eggs, 1 at a time, beating well after each addition. If needed,
just until blended after each addition. add up to 1 additional tablespoon milk,
1 teaspoon at a time, and beat until
2. Whisk together flour, baking powder,
desired consistency is reached.
cinnamon, salt, and baking soda in a
medium bowl until well blended. Add
flour mixture to butter mixture
alternately with buttermilk, beginning
and ending with flour mixture. Beat on
low speed just until blended after each
addition. Beat in vanilla extract. Pour
batter into 3 greased (with butter) and
floured 9-inch round pans.
3. Bake in preheated oven until a
wooden pick inserted in center comes
out clean, 19 to 24 minutes. Cool in pans
on wire racks 10 minutes, and remove
from pans. Cool completely on wire
racks, about 1 hour.
4. Use a small offset spatula to spread
Peach Buttercream between layers and
on top and sides of cake. Garnish top
with peach slices.
RECIPE INDEX
Southern Living® Best Southern Recipes (ISSN 0038-4305), 2022. Southern Living Best Southern Recipes is published annually in January by Meredith Operations Corp., 1716 Locust St., Des Moines, IA 50309-3023.
APPETIZERS, SAUCES 92 Over the Moon 85 Pasta with Marinated SIDES
& TOPPINGS Chocolate Pie Tomatoes
31 Chipotle-Bacon
95 Peach Buttercream 75 Pecan-Breaded Pork Mac and Cheese
75 Beer Sauce Chops with Beer Sauce
47 Peach-and-Blackberry 64 Collard-Artichoke-
49 Black-Eyed Pea Crisp 69 Reunion Pea Casserole
Ranchero Sauce and-Mushroom Strata
24 Peach-Raspberry Buckle 34 Shrimp-and-Corn 49 Crispy Potatoes
52 Bourbon-Brined Pickled Succotash
Peppered Okra 23 Strawberry Kuchen 55 Curried Okra
88 Sugared Lemon-Lime 57 Smoked Turkey-and- Shoestring Fries
9 Buttermilk Substitute Andouille Gumbo
Zest 31 Grandma Gwen’s Beans
65 Collard Green-and-Rice 28 Tomato, Cheddar, and
Fritters with Green Pesto 88 Wacky Cake 6 Grilled Bell Pepper
Bacon Pie
45 Green Goddess Dressing 6 Grilled Cherry Tomatoes
88 Honey Glaze DRINKS 6 Grilled Eggplant
SALADS
85 Slow-Roasted Cherry 31 Peach Iced Tea 6 Grilled Green Beans
Tomato Bruschetta 31 Southern Sweet Tea 31 Chipotle-Cilantro Slaw 6 Grilled Red Onion
85 Smoked-Tomato Salsa 64 Collard Green Salad 6 Grilled Squash
52 Stuffed Okra Poppers with Oranges and
MAIN DISHES 85 Marinated Tomatoes
Port-Soaked Cherries
45 Whipped Sweet Potato 65 Mashed Potatoes and
Butter 36 Corn-and-Bacon 53 Crunchy Okra-and-
Rutabaga with Collards
Fettuccine Corn Salad with
Ranch Dressing 6 Pickled Berries
74 Country Captain Chicken
BREAKFAST & BREADS 85 Fried Green Tomato 84 Pickled Green Tomatoes
49 Fried Delacata Catfish
12 Blackberry-Lemon Salad with Buttermilk 76 Red Rice
54 Fried Shrimp-and-Okra Dressing
Griddle Cakes Po’Boys
15 Blueberry-Cornmeal 85 Marinated Tomato- SOUPS & STEWS
35 Grilled Chicken and Corn and-Herb Salad
Cake with Charred Scallion-
31 Spinach-Artichoke Dip 71 Beef Stew
15 Blueberry Overnight Lime Butter
Oatmeal Potato Salad 70 Capitol Hill Bean Soup
37 Maque Choux with
45 Cheddar-Caramelized 27 Sweet, Salty, and Spicy 64 Creamy Collard Soup
Sausage
Onion Bread Watermelon Refresher with Bacony Croutons
33 Mexican Street Corn
28 Corn-off-the-Cob Bread 27 Tangy Tzatziki 70 Harry Young’s Burgoo
Pizza
15 Fluffy Buttermilk Waffles 75 Old-fashioned Chicken Pasta Salad
12 Lemon-Poppy Seed and Dumplings 45 Turnip Green Salad
Belgian Waffles with 49 Watermelon Salad
Blackberry Maple Syrup
12 One-Dish Blackberry
French Toast
13 Pain Perdu
8 Sheet Pan Berry
Pancakes with Honey- OL D -FA S H I ON E D
Butter Syrup A P P LE P IE
© Meredith Operations Corp. 2022. All rights reserved. Printed in the U.S.A.
DESSERTS Recipe, page 39
88 7UP Bundt Cake

91 Banana Pudding
Poke Cake
24 Berry Sonker with Dip
23 Blueberry-Lemon
Crunch Bars
95 Brown Sugar Layer Cake
with Peach Buttercream
23 Cherry-Nectarine
Pandowdy
92 Chocolate Cobbler
91 Creamy Orange
Crispy Treats
24 Ginger-Plum Slump
88 Honey-Pineapple
Upside-Down Cake
88 Lemon-Lime Cream
Cheese Frosting
39 Old-fashioned Apple Pie
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S PE C I A L C O L L E C T O R ’ S E D I T I O N

10 BLACK AND BLUE BREAKFAST

16 FORGOTTEN FRUIT DESSERTS

32 CRAZY FOR CORN

38 FOR THE LOVE OF APPLE PIE

40 FRIED AND TRUE

53 50 THE WONDERS OF OKRA

56 THE SOUTH’S BEST GUMBO

66 OLD FAMILY FAVORITES

76 THE ROOTS OF RED RICE

78 HOW TO EAT A TOMATO

ON THE COVER CLASSIC AND HEARTY BEEF STEW (PAGE 71)

Copyright © 2022 Meredith Operations Corporation. All rights reserved.

PRINTED IN THE U.S.A.

Perfect Every Time

Remove from boiling water,

Crack eggs, and peel under

DURKEE FAMOUS RED CLAY

SOUTHERN COOKING 101

Your Guide to Great

Cook it: Grill, Cook it: Grill, Cook them: Grill,

A Fresh Idea Pickled Berries

ADD A CRUNCHY TOPPING

They’ll Flip For

Sheet Pan Berry

1 3∕4 cups all-purpose flour

2 cups whole buttermilk As a variation,

1. Preheat oven to 350°F. Stir

Flour vs. Buttermilk

“Always stir your pancake batter gently,

1. Cook jam in a small saucepan over

In France, French toast is called

2 (16-oz.) French bread loaves

1. Cut bread into 24 (3/4-inch-thick)

1/2 cup unsalted butter, softened,

1. Preheat oven to 350°F. Butter an

Sonker Never heard of a sonker?

Sweet, Salty, and Spicy Tangy Tzatziki

¼ cup fresh lime juice 1 (16-oz.) container low-fat plain

2 Tbsp. fresh orange juice ¼ cup olive oil

1 jalapeño or 2 serrano peppers, 1 Tbsp. chopped fresh dill

1⁄2 cup (4 oz.) salted butter

1. Preheat oven to 425°F. Place butter

Corn-and-Bacon 1. Cook pasta according to

PICK THE RIGHT PAN

FRIENDS & FAMILY

2 lb. ripe peaches, halved,

1. Preheat oven to 350°F.

C AT F I S H 8 cups seedless watermelon,

Bourbon-Brined Pickled Stuffed Okra Poppers

ACTIVE 15 MIN. - TOTAL 45 MIN., SERVES 8|

1∕3 cup mayonnaise

1. Whisk together mayonnaise, butter-

1∕2 cup mayonnaise (such as Duke’s)

1. Stir together mayonnaise, chives,

1 (2- to 2 1⁄2-lb.) bone-in

Originally, this recipe called for the stew

3 Tbsp. all-purpose flour

1. Combine flour, salt, and pepper in

3⁄4 cup all-purpose flour

1. Combine flour, paprika, cayenne, and

1. Preheat oven to 350°F. Combine

1. Peel and seed tomatoes, capturing juices in a