Our Best Recipes Of 2023, According To The Southern Living Test Kitchen
The pros have made their list and checked it twice.
Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn
We can’t resist a year in review, especially when it involves a delicious list of recipes. When it comes to naming the best recipes of 2023, who better to task with this assignment than our very own Southern Living Test Kitchen. Based in Birmingham, Alabama, the professionals in the Test Kitchen dedicate their days (and even some nights and weekends) developing, testing (occasionally re-testing), and tasting recipes that we publish and share with all of you. This year’s favorites include both sweet and savory options, plus a mix of easy hors d'oeuvres (one starring an Alabama staple) and one tasty, extra flaky idea for elevating the holiday bread basket. This list is a reminder of all the creative Southern twists the talented team dreams up every single day to make our recipes taste like home. Looking for a fun brunch idea? We have a two-layer dip that’s made for any occasion. Want an easy breakfast treat? Our Butter Pecan Scones are bound to impress. From appetizers to desserts, we present you with the Southern Living Test Kitchen’s best recipes of 2023. Drumroll, please…
Conecuh Sausage Pigs In Blankets
Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch
Selected by Amanda Stanfield
When this recipe was developed, it was considered the new go-to holiday appetizer. (That's serious business, y'all.) The conecuh sausage is perfectly cooked and the juices add extra flavor to the crispy, flaky puff pastry. Plus the sweet dijon dipping sauce makes an ideal match. Rumor has it that these disappeared within seconds in the Test Kitchen
Redbird Cake
Victor Protasio; Food Stylist: Torie Cox; Prop Stylist: Lydia Pursell
Selected by Tricia Manzanero Stuedeman
This beauty was the cover star of our December issue, which always features a stunning white cake. Each and every bite is filled with vanilla flavor and buttery goodness. The cookie icing on top has the nostalgic flavor of childhood store-bought cake icing. Plus, everyone in the Test Kitchen raved about the sweet, eye-catching redbird design, which also has a heartwarming story behind it.
Pepper Sauce Watermelon Wedges
Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray
Selected by Melissa Gray
Everyone who tasted this recipe agreed that this would be a fresh idea for a range of occasions, from a backyard barbecue to an elegant al fresco dinner party. The pepper sauce makes the juicy fruit a little spicy while the salt and pepper sprinkled on top elevates the fruit’s sweetness.
Chocolate Peppermint Bars
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
Selected by Tricia Manzanero Stuedeman
Fudgy, moist, and brownie-like is the best way to describe these festive cookie bars. When paired with the sugary, luscious, peppermint-infused buttercream they become impossible to resist.
Cloverleaf Rolls
Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Selected by Catherine Jessee
Break out the bread basket, these light, buttery, and fluffy rolls will be a terrific addition to your next dinner party. Someone even suggested brushing these fancy pull-apart rolls with honey butter to make them extra special.
Roasted Red Pepper-Tomato Salad with Crispy Black-Eyed Peas
Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray
Selected by Melissa Gray
Meet the ultimate summer salad. Ripe, juicy tomatoes and subtly smoky roasted red peppers are drizzled with a bright balsamic dressing. And the creamy goat cheese and crispy black-eyed peas offer contrasting bites throughout.
Mississippi Pork Chops
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Selected by Elizabeth Mervosh
Trust us, the first time you make this recipe you'll understand what all the fuss is about. Thick pork chops are the way to go in this dish, which prevents them from overcooking. The green beans are simply tossed in a quick garlic oil that is absolutely delicious.
Cast-Iron Steak Salad
Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn
Selected by Marianne Williams
There's lots to love about this dish, starting with the tender, juicy steak with the perfectly charred outer crust. Many said that the anchovies and garlic simply took it over the top. The potatoes are tender and absorb some of the juices from the pan but also extra crispy around the edges. One recipe taster noted: "This dish is texturally inviting, visually appealing, and incredibly delicious."
Loaded Chilaquiles
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
Selected by Jasmine Smith
The unanimous response in the Test Kitchen: YUM! Hands-down, this dish was voted our best brunch idea of the year. Even though the chips absorb the sauce, they still maintain their magical crispiness. The chorizo adds a nice paprika peppery flavor and melds well with the red sauce.
French Onion Deviled Eggs
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Selected by Marianne Williams
It's no secret that we love our deviled eggs, and this was an extraordinary addition to our recipe collection. The caramelized onions paired well with the Dijon mustard making this the combination we didn't know we needed.
Tiramisu
Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke
Selected by Anna Theoktisto
Everyone who tried this classic dessert had the same response: delicious. The secret is its sweetness, which is balanced by the bitter espresso. Letting the recipe sit is really the hardest part—but it's necessary as it allows the crispy lady fingers to soften and absorb all those tasty flavors. The bourbon adds a hint of Southern twang here, but you can opt to swap with a teaspoon of vanilla.
Two-Layer Pimiento-And-Cheese Dip With Smoked Almonds
Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch
Selected by Jasmine Smith
If you're looking for a great party recipe, this dip has layers of fresh flavor. The whipped cheddar is light enough to dunk an endive leaf but thick enough to hold its shape. The cream cheese makes it rich and creamy, and the cayenne pepper gives it a kick.
Butter Pecan Scones
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Selected by Catherine Jessee
Not sure it can get better than the combination of vanilla, maple, cinnamon, butter, and pecans. This recipe is simple to make and is loaded with flavor. Plus, the touch of salt enhances the sweetness.
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