Find all the recipes from the October 2016 issue of Southern Living.
Nothing takes the chill off a fall evening like a hearty bowl of chili, soup, or stew. Dig into one of our spectacular crowd-pleasers for a weeknight dinner that the whole family will enjoy, or serve as the main dish for a weekend gathering. Our October issue also includes the recipe for the ultimate skillet cornbread, best served alongside a hearty bowl of soup. To celebrate our 50th anniversary year, we took our most iconic dishes and reimagined them with inventive new flavors and preparations. Here we share a taste of some of our past and present-day favorites. You’ll also find the recipe for a delicious homemade seasonal treat, Apple Cider Doughnuts. With three different topping choices, there will be a flavor for everyone in the family to enjoy.
Classic Beef Chili
Recipe: Classic Beef Chili
For added flavor, we topped this chili with jalapeños, radishes, and cherry tomatoes.
One-Pot Beef Stew
Recipe: One-Pot Beef Stew
This dish gets zip from whole mustard and richness from red wine. And that leftover wine pairs beautifully with the stew.
Spicy Sausage-and-Chickpea Soup with Garlic Oil
Spicy Italian pork sausage gives this soup a kick, but you can also substitute sweet Italian sausage.
Roasted Pumpkin Soup
Recipe: Roasted Pumpkin Soup
Roasted pumpkin adds a deep caramelized flavor that you won't get out of a can.
White Bean-and-Pork Chili
Recipe: White Bean-and-Pork Chili
Our white chili gets spice from green chiles, brightness from lime juice, and luscious texture from the last-minute addition of shredded cheese.
Slow-Cooker Brisket Chili
Reicpe: Slow-Cooker Brisket Chili
Set it and forget it. Black beans, beef brisket, a healthy dose of spices, and a quick prep time take this chili to the next level.
Recipe: Chicken Chili
Packed with seasonal vegetables, spices, and shredded rotisserie chicken, this is a fresher alternative to a traditional beef chili.
Three Sisters Chili
Recipe: Three Sisters Chili
This colorful chili is named for the three companion plants of American Indian agriculture: corn, beans, and squash. It's filling and sneaks better nutrition into a family favorite.
Classic Skillet Cornbread
Recipe: Classic Skillet Cornbread
Our crunchy, buttery crust comes from baking it in a screaming-hot cast-iron skillet
Apple Cider Doughnuts
Recipe: Master Hash
You can substitute leftover chicken or pork for steak in this hearty dish.
Burk's Farm-Raised Catfish Fry
Recipe: Burk's Farm-Raised Catfish Fry
In 1980, Rome, Georgia, reader Bessie Burk won the National Catfish Fry with her buttermilk-marinated, cornmeal-crusted catfish fillets expertly fried two at a time in hot peanut oil. The ultimate cookware for such crisp golden-brown perfection? A deep cast-iron Dutch oven that evenly holds the heat and is wide enough to fry without overcrowding.
Fried Catfish with Pickled Peppers
Ready to move beyond the predictable catfish-and-tartar-sauce combo? We thought so. Our new condiment of choice: the addictive sweet-and-sour bite of pickled peppers. We used a mix of banana peppers and jalapeños, but feel free to sub in serranos, Fresno, Thai, or poblanos.
Recipe: Lemonade Chicken
Frozen lemonade concentrate was introduced in the late 1950s and soon became a favorite ingredient in both sweet and savory dishes. Here it teams up with soy sauce for a quick-fix basting sauce that amps up the smoky flavors of charcoal-grilled chicken. Feel free to substitute frozen limeade or orange juice concentrate.
Sweet Tea-Brined Chicken
Recipe: Sweet Tea-Brined Chicken
It's a bold claim, but this just might be the finest chicken ever to come off our Test Kitchen grill. Embellished with fresh lemon, garlic, and rosemary, the tea creates a brine with remarkable flavor. Molasses-tinged brown sugar lends a subtle sweetness that caramelizes as the chicken slowly cooks over indirect heat.
Macaroni and Cheese
Recipe: Macaroni and Cheese
For a brief and shining moment in the "80s, sour cream and cottage cheese were the go-to stir-ins—amping up the creamy comforts of classic Southern Cheddar-and-elbow macaroni blends. This deluxe twist, spiked with smoky bits of diced ham and topped with buttered breadcrumbs, appeared in our stellar collection of five-star recipes.
Hugh's Southern Mac and Cheese
Recipe: Hugh's Southern Mac and Cheese
Georgia chef Hugh Acheson swaps elbow macaroni for cavatappi pasta—a tubular twist that captures the creamy goodness of béchamel, bacon, and leeks bound in a gooey mix of aged Cheddar and Gruyère. Baking in a cast-iron skillet seriously ups the crispy edge factor.
Skillet Chicken Pot Pie
Recipe: Skillet Chicken Pot Pie
A few well-chosen shortcuts trim the prep time but not the made-from-scratch flavor. Rotisserie chicken jumpstarts the creamy filling. (One bird yields just the right amount of meat.) Frozen hash browns get meltingly tender when baked, and matchstick carrots add a crisp, fresh snap. Bonus: The steady heat of a cast-iron skillet beautifully browns the bottom crust.
Chicken Pot Pie
Recipe: Clasic Chicken Pot Pie
Chicken pot pie may have roots elsewhere in the world, but its soul-satisfying comforts are not lost in the South. Baked family-style in a shallow casserole dish, this old-fashioned favorite hits all the right notes with a rich and creamy chicken filling and golden egg-washed lattice crust.
Smoked Beef Brisket
Recipe: Smoked Beef Brisket
Champion Texas pitmaster Christopher Prieto opts for a whole brisket to feed a crowd and uses a fiery dry rub, a seductively sweet sauce, and a judicious use of smoke: Wait until the intense early smoke clears before adding the meat.
Heavenly Smoked Brisket
Recipe: Heavenly Smoked Brisket
Brisket is the legendary low-and-slow-cooked cut of the Lone Star State, but its fame extends far beyond Texas borders. This recipe came to us from a reader in Alexandria, Louisiana. Hickory-smoked with a bold brown sugar-Cajun spice rub, it topped our annual list of favorites in 1995. There's no barbecue sauce. None needed. The heavenly flavor of the brisket speaks for itself.
Guleff's Shrimp and Grits
Recipe: Guleff's Shrimp and Grits