Southern Living recipe collection

This vibrant Creole-style rémoulade sauce, a zesty twist on tartar sauce, boasts bold flavors from whole-grain mustard, tangy pickles, and a kick of cayenne. Perfect for crab cakes, shrimp, or any fish dish, it’s a versatile condiment that elevates seafood with its creamy, spicy profile.

Use a skillet to make this moist and tasty corn bread that is loaded with the fragrance from the sage and honey!

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

Deep-fried turkey injected with a spicy pepper butter that seasons the bird from the inside out. The same butter mixture doubles as a baste for an oven-roasted version.

Baked eggs with tortillas and cheddar cheese. An easy and delicious breakfast dish.

Serious comfort food that makes great heat and serve leftovers. Bacon Mac n' Cheese.

Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.

Baked cheese grits with sharp cheddar, eggs, and butter, cooked on the stovetop then finished in the oven for golden, soufflé-like puffiness. A Southern brunch classic done right.

The classic Southern Living sweet potato casserole: a creamy, custardy mash of sweet potatoes baked under a buttery brown-sugar pecan crumble. No marshmallows here, just a crunchy praline-style topping. A holiday must.

Southerners tend to over-cook their veggies and I usually don't like it. So I was surprised at how delicious these green beans were. The recipe is from my friend Miss Ruby, a true southerner! The first time I made them was with beans from her garden.

Sweet potato pie spiked with Grand Marnier or Cointreau, warm spices, and silky evaporated milk custard. The Southern Thanksgiving classic with a grown-up boozy orange twist.

This splurge-worth caramel pie, with its made from scratch caramel, is near impossible to resist. Rich and dense, the flavors of buttery caramel sing loudly in every single bite.

Southern-style squash casserole with tender yellow squash, zucchini, crunchy water chestnuts, and a buttery herb stuffing topping. A church supper classic that never goes out of style.

A scrumptious sweet potato casserole that gets a unique and delicious taste from the chopped pecans it uses.

It has eleven herbs and spices? The Original Recipe is now packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

An authentic creole seasoning from Emeril Lagasse, many uses in Cajun cooking and Cajun recipes.