Each month our editors' choose their favorite recipes from each issue.
January: Chicken-and-Potato Pancakes
Recipe: Chicken-and-Potato Pancakes
The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once.
February: Triple Chocolate-Cookie Trifle Pie With Raspberry Glaze
Store-bought cookies make preparing this new recipe spin on the beloved trifle a snap. Cover with a delicious, fresh raspberry glaze and you’ll have a splurge-worthy cookie trifle in half the time.
March: Brown Sugar Bourbon Baked Ham
Recipe: Brown Sugar-Bourbon Baked Ham
Delicious warm or cold, this Southern Living favorite is the ultimate make-ahead main dish. Basting delivers big flavor and a beautiful glaze with little effort.
April: Lemon Curd-Filled Angle Food Cupcakes
May: Rustic Vidalia Onion Tart
Recipe: Rustic Vidalia Onion Tart
Don't worry about being exact when folding the piecrust. It's meant to look organic and free-form, allowing the filling to show through.
June: Grilled Potato Salad
Recipe: Grilled Potato Salad
Our Food staff unanimously agree that Grilled Potato Salad is hands down the tastiest interpretation of this classic side that we’ve ever tested.
June: Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade
Fried Green Tomatoes are crusty and salty outside; warm, juicy, and lemony inside.
Watermelon Agua Frescas
Recipe: Watermelon Agua Frescas
Melons are at their most flavorful this time of year so chill out with this summer refresher.
July: Tomato-Rosemary Tart
Recipe: Tomato-Rosemary Tart
Serve this savory pie as a starter for a ladies gathering, or have it as a light supper with a tossed salad.
August: Fiesta Brisket
Norman's Spicy Tomato Sauce
Recipe: Norman's Spicy Tomato Sauce
The name says it all. Norman's Spicy Tomato Sauce is perfect with cooked Italian sausage and served over hot linguine with fresh basil and shaved parmesan cheese.
October: Classic Baked Macaroni and Cheese
Give up the box mix, making Classic Baked Macaroni and Cheese from scratch is easier than you think.
Test Kitchen Tip: It’s best to shred your own block of cheese, especially if using a reduced-fat product. Pre-shredded brands don’t always melt as well or deliver that extra-sharp flavor. You can use a box grater or a food processor with a shredding device.
October: Caramel-Pecan-Pumpkin Bread Puddings
Caramel-Pecan-Pumpkin Bread Puddings are a great way to use the delicious, seasonal flavor of pumpkin. If you're short on time (or dishes) you can make this recipe in a 13- x 9-inch casserole just as easily.
October: Mini Pumpkin Cakes
Recipe: Mini Pumpkin Cakes
Delicious pumpkin flavor and pumpkin pie spices make this treat a yummy way to celebrate the season. With only 30 minutes of hands-on time it's doable for a special dinner party or just a fun treat for the kids.
November: Orange-Sweet Potato Pie
Recipe: Orange-Sweet Potato Pie
Flecks of orange zest blended into a smooth custard filling elevates Orange-Sweet Potato Pie With Rosemary Cornmeal Crust to star status.
November: Peanut Butter-Banana Sandwich Bread Pudding
These puff much like soufflés, so present to guests right out of the oven. Encourage them to hold off enjoying the desserts for five minutes while they cool slightly.
December: Buttermilk Panna Cotta With Zinfandel-Poached Figs
Panna cotta, an eggless custard, is generally served unmolded on a serving plate. We serve it in individual glasses for casual flair, plus you can catch every last drop of the spicy syrup.
December: Blue Cheese-Bacon Dip
Recipe: Blue Cheese-Bacon Dip
This crowd-pleasing appetizer is the perfect low-stress starter. Bake Blue Cheese-Bacon Dip in four small baking dishes, and place throughout the party area.
December: Praline Pull-Apart Bread
Recipe: Praline Pull-Apart Bread
Test Kitchen Secret: Use a tube pan rather than a Bundt pan for the Praline Pull-Apart Bread. (Tube pans have straight, high sides; Bundt pans are shallower and fluted.) Both may measure 10 inches in diameter, but each holds a different amount of batter.