Southern Living (editor) - Southern Living Best Southern Recipes

Best Southern Recipes CONTENTS Tips and tricks from the Souths most trusted magazine Adding vibrant berries will start your day in a fresh way Six old-fashioned favorites make a comeback For any gathering, these simple dishes steal the show Five delicious ways to make the most of summer It may be All-American, but its perfected in the South Chef Nick Wallace uses food to tell his familys story A vegetable with nostalgic roots shines in new ways This award-winning dish tastes even better on day two Collard greens are surprisingly versatile Bring these lost recipes back into your daily rotation This classic Lowcountry dish started in West Africa With a bounty like this, its time to get creative Save room for these Southern sweets ON THE COVER COVER PHOTOGRAPHY ANTONIS ACHILLEOS FOOD STYLING RUTH BLACKBURN PROP STYLING KAY E. CLARKE 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 EM OFF Garnishes are half the fun of deviled eggs.

No matter what you choosecapers, smoked paprika, pickled onions, or shrimp (to name a few)the toppings shouldnt be wider than the egg itself. KNOW-HOW Easy-To-Peel Eggs Its ok to crack under pressure with this simple technique Bring a large saucepan with enough water to cover eggs to a rolling boil. Use a large spoon to gently 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. STOP OVERCOOKING SHRIMP Look for these signs of doneness JUST RIGHT The shrimp has curled into a C shape, and the flesh is pink and opaque white. OVERDONE An O shape means it has cooked too long and may be firm and chewy. PANTRY RAID Southern Staples Like the right accessories to an outfit, condiments add a bit of pizzazz DURKEE FAMOUS SANDWICH & SALAD SAUCE Why We Love It: Invented in 1857 by E.R. amazon.com RED CLAY HOT PEPPER JELLY Why We Love It: Made with just five ingredients, this small-batch pepper jelly has the right balance of heat, sweetness, and tang. amazon.com RED CLAY HOT PEPPER JELLY Why We Love It: Made with just five ingredients, this small-batch pepper jelly has the right balance of heat, sweetness, and tang.

Unlike other brands, this spread contains bell peppers that are slightly chunky. redclayhotsauce.com SOUTHERN COOKING 101 Your Guide to Great Grilled Veggies BELL PEPPER Prep it: Cut into quarters; remove seeds and stem. Drizzle with olive oil. Sprinkle with salt and black pepper. Cook it: Grill, covered, on oiled grates over high heat until slightly charred, about 3 minutes on each side. EGGPLANT Prep it: Cut into -inch-thick slices; season with salt.

Drain in a colander for 30 minutes; pat dry. Drizzle with olive oil. Sprinkle with salt and black pepper. Cook it: Grill, covered, on oiled grates over medium-high heat until tender and charred on each side, 4 to 5 minutes per side. RED ONION Prep it: Cut through the root end into -inch-thick wedges. Drizzle with olive oil.

Sprinkle with salt and black pepper. Cook it: Grill, covered, on oiled grates over medium-high heat until lightly charred and tender, 3 to 4 minutes per side. CHERRY TOMATOES Prep them: Thread tomatoes onto 12-inch skewers, or keep them on the vine. Drizzle with olive oil. Sprinkle with salt and black pepper. GREEN BEANS Prep them: Line up beans in a straight row; chop off ends. GREEN BEANS Prep them: Line up beans in a straight row; chop off ends.

Drizzle with olive oil. Sprinkle with salt and black pepper. Toss to coat. Cook them: Grill, uncovered, over medium-high heat in a grill basket or cast-iron skillet, tossing occasionally with tongs, until beans begin to char and soften, about 10 minutes.