Get All The Recipes From Our September 2025 Issue

September is here, and that means the seasons and the menus are changing. Summer’s berry bounties and mounds of melons are fleeting. In their place are robust pole beans, corn, and the final tomatoes off the plant, juicy and ripe. Not yet ready are the potatoes, broccoli, and cauliflower of the cooler months ahead.

This month’s issue captures this season between seasons, with soups and side dishes made to show off the beautiful simplicity of pole beans while making way at the table for some of the things we love most about autumn: spiced desserts, rich stews, and hearty pasta dishes.

Here, you’ll find all the recipes from our September issue, plus two bonus recipes that didn’t make the final pages. Grab your pen and notebook; you’ll want to make a grocery list.

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Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Josh Hoggle

Tart crabapples are often overlooked, left behind for the squirrels and other wildlife, but you can actually make sweet preserves from these petite fruits and enjoy them year-round. The fruit is typically in season from July to November, so now’s the time to try your hand at this recipe.

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Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

Senior Producer and UGA alum Ivy Odom has honed her queso-making skills at many a tailgate in Athens and here at home in Birmingham, Alabama. Her Touchdown Dip is plenty cheesy and creamy with a nice punch of heat from fresh Mexican chorizo and green chiles.

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Victor Protasio; Food Stylist: Emily Julian Hensarling; Prop Stylist: Christina Daley

Those same green chiles in Touchdown Dip give life to another dish: lemonade. Surprised? We were too. But you’ll be refreshed and impressed after one sip.

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04 of 21

Morgan Hunt Glaze; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood

Today show host and Southern Living columnist Craig Melvin shares a recipe for the dessert he loves to see at every South Carolina Gamecocks tailgate, whether you’re at Williams-Brice Stadium or at home. “They combine my favorite pie with my favorite beverage,” says Craig.

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05 of 21

Jennifer Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel

Bringing up the rear of summer harvests, pole beans are a beloved part of Appalachian and Southern cuisines for their heartiness and simplicity. Simmering pole beans in tomatoes with a little lemon juice tenderizes the vegetables and adds richness—something that actually deepens over time, so this is a great dish to make ahead and let sit in the refrigerator for a few days before serving.

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06 of 21

Jennifer Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel

Beans and potatoes are essential Southern fare. This recipe keeps things classic and timeless with meaty bacon and a splash of vinegar and sugar to bring all the flavors forward.

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07 of 21

Jennifer Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel

Beans and greens on toast might be a humble dish, but it’s beloved by those of us who appreciate the beauty in simplicity. Pole beans must be cooked until fully tender, far longer than ordinary stringless green beans, so make sure there’s time in your day to get these beans cooked perfectly.

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08 of 21

Jennifer Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel

Make the most of final summer harvests with this filling minestrone soup. Pesto-Parmesan Croutons add richness to what is typically a light summer meal.

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09 of 21

Greg Dupree; Prop Stylist: Julia Bayless; Food Stylist: Emily Hall

If you’ve made caramel frosting before, you likely have a war story to share. But we know how important and vital this dessert is to many Southerners, so we tasked our Test Kitchen pastry pros with creating one that is every bit as wonderful but a little more forgiving than the classic recipe. We think you’ll be impressed by this version.

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Greg DuPree; Food Styling: Emily Nabors Hall; Prop styling: Julia Bayless

Caramel frosting is traditionally served with a yellow or butter cake. The batter for the cupcakes can also be used to make a two-layer cake so you get precisely the dessert you need.

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Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

Bring a little taste of Texas to breakfast or brunch with this Lone Star State favorite. Cooking everything in one pan makes for easier clean up, a welcomed break even on more casual weekend mornings. Though the dish isn’t traditional, it’s every bit as delicious.

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Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

Kolaches are beloved in parts of Texas where Czech immigrants settled and brought with them their beloved pastry. This version is made a little more Southern with Conecuh sausage, a Texas-style spin on pigs in a blanket.

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Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley

While we’re talking breakfast in Texas, we’d be remiss to not share a classic breakfast taco recipe. The fillings are streamlined for ease of prep and serving; the homemade blender salsas are where the magic really is.

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