Credit: Caitlin Bensel; Food Stylist: Torie Cox
In a locked room down a long hallway at our home office in Birmingham, a treasure trove of Southern. history lies stacked in silence. We call them “the red books”—thick, leather-bound volumes of every issue of the magazine, with the years of their births embossed on the spines in gold. A careful flip through their crumbling pages is like stepping back into the past. There are sherbets and aspics aplenty, pound cakes and green beans galore. And while some might not be in your weekly rotation—like the Candied Ham Loaf from our first issue in 1966—a generous helping of them has stood the test of time. It’s impossible to choose the best. Instead, we’re celebrating 12 recipes that became instant classics upon publication. We think you’ll agree that each of these icons—from cheeky to cherished—deserves a spot in our hall of fame.
Never Lose a Recipe Again
Love these recipes? Join MyRecipes—your personal home for recipes—to easily save and organize your favorites, plus thousands more, in one convenient place.
01 of 12
Credit: Dotdash Meredith
No dish is more likely to start a fight at a cookout than potato salad. Opinions can be strong, and feuds abound: hot vs. cold, mustard vs. mayonnaise, smooth vs. chunky, eggs vs. olives. Just beware of adding something really wacky—like raisins—or you’ll be put on potluck probation and demoted to plate-and-napkin duty.
Get the Recipe
02 of 12
Credit: Caitlin Bensel; Food Stylist: Torie Cox
From showers to tailgates to funerals, these two lovebirds are inseparable. On their own, they don’t stand out from the crowd all that much, but paired up, they’re the South’s most desired duo—a little bit country and a little bit rock ’n’ roll.
Get the Recipe
03 of 12
Credit: Will Dickey
Former Southern Living Editors and Test Kitchen Professionals just can’t quit talking about this five-star cake—and neither can our longtime readers. Ever since it debuted in the magazine in 1978, folks have been making it on repeat and absolutely raving about it.
Get the Recipe
04 of 12
Credit: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely
Some call it “Girdle Buster” or “Husband’s Delight,” and others make variations known as “Jimmy Carter Cake” or “Better Than Robert Redford Dessert.” No matter what you refer to it as, this layered treat of whipped topping, pudding, cream cheese, and a crumbly crust is a true regional gem.
Get the Recipe
05 of 12
Credit: Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
She wiggles, and she jiggles—she’s got more dance moves than a Southern wedding reception. When somebody walks through the door with a glistening, fruit-studded gelatin, you know a good time’s about to be had.
Get the Recipe
06 of 12
Credit: Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
When Contributing Editor Sheri Castle revealed that the secret to crystal clear sweet tea was a teaspoon of baking soda, some Southern Living readers clutched their pearls in disbelief. But after just one sip, many naysayers changed their tune.
Get the Recipe
07 of 12
Credit: Caitlin Bensel; Food Stylist: Torie Cox
It’s hard to imagine a recipe with a richer history in the pages of our publication than this cake, submitted by Mrs. L.H. Wiggins. From its origin as a promotion for Air Jamaica in the early 1970s to its appearance in our February 1978 issue to the current day, this classic has been a hit. We know that Mrs. Wiggins would be proud.
Get the Recipe
08 of 12
Credit: Caitlin Bensel; Food Stylist: Torie Cox
Few dishes have captured the hearts of our readers more than one of Ivy Odom’s darlings: Pear Salad. It doesn’t get more retro fabulous than a canned pear half topped with a dollop of mayo, a sprinkle of Cheddar cheese, and a maraschino cherry—served up on a lettuce leaf. It’s a “salad” only a Southerner could love.
Get the Recipe
09 of 12
Credit: Robby Lozano, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
Exported from St. Thomas to the Florida Panhandle in the 1970s, this boozy, adults only milkshake rocketed to fame courtesy of the Flora-Bama bar, a sprawling honky-tonk that straddles the line between Orange Beach, Alabama, and Perdido Key, Florida. It’s basically a Brandy Alexander…with a mullet.
Get the Recipe
10 of 12
Credit: Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster
Lined up neatly on their designated platter with a requisite dusting of paprika, deviled eggs are a Southern host’s most dependable appetizer. From Easter to Christmas and every occasion in between, you can count on them to be present— but not for long. They’re usually the first thing on the buffet to disappear.
Get the Recipe
11 of 12
Credit: Caitlin Bensel; Food Stylist: Torie Cox
You know what they say: The higher the hair, the closer to God. With her towering bouffant of sweet, toasted meringue, this pie and her topper turn heads no matter where they go. Like Shelby says of M’Lynn’s hairdo in Steel Magnolias, “Just tease it, and make it look like a brown football helmet.”
Get the Recipe
12 of 12
Credit: Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Lydia Pursell
No modern First Couple had a sweeter journey through life than President Jimmy Carter and First Lady Rosalynn Carter. As the pair neared the end of their time on Earth, their family kindly passed on beloved stories and recipes to us, and we’ve had the honor of sharing them with you.
get the recipe
Read the original article on Southern Living
Dining and Cooking