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The article from Southern Living titled "Dinner for Two" provides recipes for a romantic dinner, including Bronzed Redfish with Smoky Cheese Grits, Wine-Braised Chicken and Vegetables, Reverse-Seared Steaks, Steakhouse Melting Potatoes, and Shrimp Pasta with Sun-Dried Tomato Cream Sauce. Each recipe includes detailed instructions and ingredients to create a delicious meal for two people. The recipes cater to different tastes and preferences, offering a variety of options for a special dinner at home. [Extracted from the article]

This article from Southern Living discusses the culinary journey of renowned chef Emeril Lagasse and his son, E.J. Lagasse. Emeril's passion for cooking began at a young age, influenced by his mother's Portuguese heritage and his experiences in a family-owned bakery. He went on to achieve fame through his television shows and the opening of his own restaurants. Now, E.J. has taken the helm at Emeril's, continuing the family's culinary legacy. The article also mentions their upcoming project, a new restaurant dedicated to Portuguese cuisine called 34 Restaurant & Bar. [Extracted from the article]

This article from Southern Living magazine features Alabama-based designer Billy Reid and his lake house in Florence, Alabama. The Reids wanted a private and secluded getaway where they could entertain during football season. The house is warm and casual, with a focus on design and hospitality. Billy Reid is a passionate LSU Tigers fan, while his wife Jeanne supports Auburn University. The article also includes recipes for tailgate food, such as Reid Family Barbecue Shrimp and Cajun-Rubbed Pork Chop Bites. The Reids emphasize keeping game days uncomplicated and preparing ahead of time. [Extracted from the article]

This article from Southern Living discusses the popularity and availability of black walnuts in the southern United States. The article explains that black walnuts are a native ingredient that can be found in stores, thanks to the efforts of the Missouri-based Hammons Products Company. The article also describes the unique taste and uses of black walnuts, including their use in recipes such as streusel-topped apple-walnut pie, no-churn black walnut ice cream, garlicky black walnut-breadcrumb pasta, fall salad with candied black walnuts, and black walnut banana bread. [Extracted from the article]

This article from Southern Living magazine explores the flavors of Middle Eastern cuisine, focusing on spices and ingredients commonly used in this type of cooking. It highlights spices like sumac, Aleppo pepper, and za'atar, as well as ingredients such as preserved lemons, pomegranate molasses, tahini, and harissa. The article includes two recipes that incorporate these flavors and emphasizes the versatility of these ingredients in enhancing the flavors of summer produce. It also provides additional recipes for Middle Eastern dishes, along with information about their cultural significance and variations. [Extracted from the article]

This article from Southern Living provides several single-pan recipes for busy back-to-school nights. The recipes include a Cast-Iron Roast Chicken, Sheet Pan Pork Chops, Our Best Stuffed Peppers, One-Pot Chicken Pasta, and Sheet Pan Meatloaf. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also offers tips and suggestions for serving and garnishing the dishes. [Extracted from the article]

This article from Southern Living provides three recipes for springtime dishes: Cajun Shrimp Stir-Fry, Bourbon-Glazed Salmon, and Skillet Pasta Primavera. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes tips and techniques for achieving the best results. The recipes are presented in a culturally sensitive manner, and readers can use them as a resource for cooking diverse and flavorful meals. [Extracted from the article]

Perfectly Spicy Pepper-Jelly Meatballs ACTIVE 25 MIN. - TOTAL 3 HOURS, 40 MIN. B SERVES 10 TO 12 b B 2 lb. 85 /15 lean ground beef b B 2 large eggs, lightly beaten b B 2/3 cup dry breadcrumbs b B 2 tsp. Dijon mustard b B ½ tsp. cayenne pepper b B ¼ cup finely chopped Peppadew peppers (from 5 peppers) b B ¼ cup finely chopped fresh flat-leaf parsley b B 1. b Preheat oven to 400°F. Get everyone in the spirit with easy starters and a special house drink Ambrosia Party Punch ACTIVE 10 MIN. - TOTAL 10 MIN. B SERVES 12 b B 4 cups orange juice b B 3 cups chilled coconut water (such as Vita Coco) b B 1¼ cups chilled pineapple juice b B ¼ cup syrup from maraschino cherries (from 1 [10-oz.]. [Extracted from the article]

The article from Southern Living titled "The Legend of the Lasagna" explores the story of a family recipe passed down through generations, highlighting the importance of tradition and adaptation in cooking. The author recounts how their family's lasagna recipe evolved due to a misunderstanding between cottage cheese and ricotta, ultimately leading to a unique and cherished dish. The article includes a detailed recipe for Christmas Eve Lasagna, emphasizing the significance of making special dishes personal and creating new memories. [Extracted from the article]

Add bell pepper, Fresno chiles, shallot, serrano chile, and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Pepper Lover's Sheet Pan Pizza Spicy Fresno chiles, tangy banana peppers, sweet bell peppers, and a dash of crushed red pepper team up with an easy no-knead dough in this party-worthy pie. Fire up your next get-together with colorful appetizers made with a bounty of spicy and sweet late-summer varieties Pick a Pepper Like a Pro B 1 b - When shopping for peppers - whether sweet or hot - look for firm ones with shiny, unblemished skins. Top evenly with bell peppers, sweet mini peppers, and Fresno chiles; sprinkle with reserved bacon. [Extracted from the article]

ACTIVE 20 MIN. - TOTAL 20 MIN. B SERVES 12 b B 3 cups fresh blackberries b B 4 cups chilled sweet tea b B 2 cups cold water b B ½ cup fresh lime juice (from 5 limes) b B 4 (12-oz.) B 2. b Meanwhile, whisk together mayonnaise, relish, dill, black pepper, 1 tablespoon pickled okra juice, and remaining 1 teaspoon salt in a large bowl. ACTIVE 20 MIN. - TOTAL 20 MIN., PLUS 2 HOURS CHILLING B SERVES 6 TO 8 b B 2 Tbsp. fresh lime juice (from 2 limes) b B 2 Tbsp. chopped fresh cilantro, plus more for garnish b B 1 tsp. YOUR NO-SWEAT GUIDE TO THE LAST PARTY OF THE SEASON PREP FOR SUCCESS Follow this timeline to get ahead on the big day so you can enjoy the gathering too UP TO THREE DAYS AHEAD Make Cucumber-and-Onion Dip, Pimiento Cheese-Stuffed Peppers, Crispy Black-Eyed Peas (for Roasted Pepper-Tomato Salad), Peaches-and-Cream Icebox Pies, and Bourbon Caramel. [Extracted from the article]

Pkg. microwave-ready white rice, uncooked b B ½ cup panko breadcrumbs b B 1 tsp. chopped fresh thyme leaves, plus more for garnish b B 1. b Preheat oven to 400°F. Change up your chicken routine with the season's freshest vegetables Lemony Roast Chicken with Rainbow Carrots ACTIVE 20 MIN. TOTAL 1 HOUR, 35 MIN. B SERVES 4 b B 1 (4- to 5-lb.) whole chicken, patted dry b B ½ tsp. black pepper b B 2 tsp. kosher salt, divided b B 2 large lemons, divided b B 1 garlic head, halved crosswise b B 8 (6-inch) herb sprigs (such as thyme, oregano, parsley, or dill), plus more for garnish b B 1½ lb. small rainbow carrots, peeled b B 1½ cups chicken stock b B 2 Tbsp. olive oil b B 1. b Preheat oven to 425°F. Flip chicken thighs, and arrange radishes and garlic around chicken thighs; sprinkle with remaining ½ teaspoon salt. [Extracted from the article]

B 2. b Arrange cabbage wedges, cut side down, in skillet, nestling them close together. Skillet-Roasted Cabbage Wedges with Hot Bacon Dressing ACTIVE 20 MIN. - TOTAL 1 HOUR B SERVES 4 b B 8 thick-cut bacon slices, cut crosswise into thin strips b B 1 small head green cabbage, cut into 8 (2½-inch-thick) wedges b B 1 tsp. kosher salt b B ¼ cup honey b B ¼ cup whole-grain Dijon mustard b B 2 Tbsp. apple cider vinegar b B 1 tsp. cracked pepper b B 1. b Preheat oven to 450°F. Red Cabbage with Cider and Pecans ACTIVE 30 MIN. - TOTAL 45 MIN. B SERVES 8 b B 4 Tbsp. unsalted butter b B 2 Tbsp. granulated sugar b B 1½ tsp. kosher salt, plus more to taste b B 1 tsp. black pepper, plus more to taste b B 1 large onion, thinly sliced (about 3 cups) b B 8 cups shredded red cabbage (from 1 large cabbage) b B 1 large sweet, crisp apple (such as Honeycrisp), cored and thinly sliced (about 2 cups) b B ½ cup unfiltered apple cider b B 3 Tbsp. unfiltered apple cider vinegar b B 1/3 cup candied or toasted pecan halves b B 2 oz. crumbled goat cheese (about 1/3 cup) b B 1. b Melt butter in a large saucepan over medium-high. Gruyère cheese, shredded (2 cups) b B 2 Tbsp. fresh thyme leaves b B 1½ cups fresh breadcrumbs b B 3 oz. [Extracted from the article]

The article from Southern Living titled "Block Party" provides a recipe for Smoked Cream Cheese with Pepper Jelly, offering a unique twist on a family-favorite appetizer. The recipe involves smoking cream cheese in a cast-iron skillet with a blend of spices, then drizzling it with pepper jelly and serving it warm with crackers. The instructions are detailed and easy to follow, making it a great option for a snack or party dish. [Extracted from the article]

Beefy Skillet Lasagna ACTIVE 30 MIN. - TOTAL 40 MIN. B SERVES 4 b B 1 Tbsp. extra-virgin olive oil b B 1 lb. lean ground beef b B 3 medium garlic cloves, minced (about 1 Tbsp.) b B 1 tsp. kosher salt b B ½ tsp. fennel seeds b B ¼ tsp. crushed red pepper b B 1 (24-oz.) Whip up a speedy skillet pasta in 40 minutes or less Fettuccine with Collards and Bacon ACTIVE 40 MIN. - TOTAL 40 MIN. B SERVES 4 b B 1 lb. uncooked fettuccine b B 4 garlic cloves, divided b B ¼ cup extra-virgin olive oil b B 1 cup panko breadcrumbs b B ¼ tsp. kosher salt, plus more for salting water b B 8 thick-cut bacon slices, chopped b B 1 medium-size yellow onion, finely chopped (1½ cups) b B ¼ tsp. crushed red pepper, plus more for garnish b B 1 lb. fresh collard greens, stemmed and thinly sliced (about 6 cups) b B 4 oz. pecorino Romano cheese, grated (about 1 cup), plus more for garnish b B 1. b Bring a large pot of salted water to a boil over high. Add cooked fettuccine and bacon, cheese, and reserved 1 ½ cups cooking water. [Extracted from the article]

Set onion mixture aside for batter; reserve 1/3 cup onion mixture for topping. Presenting the dishes everyone expects to see on the table, just a little fancied up Deluxe Buttermilk Biscuits with Sage Brown Butter ACTIVE 30 MIN. - TOTAL 1 HOUR, 55 MIN. B MAKES 16 b B 1½ cups cold unsalted butter b B ¼ cup fresh sage leaves (from 1 [½-oz.] pkg.) b B 3½ cups all-purpose flour, plus more for work surface b B 2 Tbsp. granulated sugar b B 1 Tbsp. baking powder b B 2 tsp. kosher salt b B ½ tsp. black pepper, plus more for sprinkling b B ½ tsp. baking soda b B 1 cup whole buttermilk b B 1 large egg, beaten b B 1. b Heat 1 cup of the butter in a medium saucepan over medium until melted and bubbling, about 2 minutes. Smoky Creamed Greens ACTIVE 45 MIN. - TOTAL 45 MIN. B SERVES 6 b B 2 bunches fresh collard greens, stems removed b B 6 thick-cut bacon slices, chopped (about 1 1/3 cups) b B 1 medium-size yellow onion, chopped (about 1½ cups) b B 2 Tbsp. all-purpose flour b B 2 cups heavy whipping cream b B 1½ cups lower-sodium chicken broth b B 1½ tsp. kosher salt, plus more for salting water b B ½ tsp. black pepper b B 1. b Cut collard greens into bite-size pieces. [Extracted from the article]

Jar, such as Rao's Margherita Pizza) b B 4 oz. fresh mozzarella cheese, torn (about 1 cup) b B 1½ cups small fresh broccoli florets (4 oz.) Broccoli Pesto Pasta ACTIVE 20 MIN. - TOTAL 35 MIN. B SERVES 4 b B Ice b B 1 Tbsp., plus 1¼ tsp. kosher salt, divided b B 6 cups small fresh broccoli florets (16 oz.) The hearty veggie shines in five meals, from creamy soup to homemade pizza Beef-and-Broccoli Stir-Fry ACTIVE 15 MIN. - TOTAL 15 MIN. B SERVES 4 b B ½ cup beef broth b B 6 Tbsp. soy sauce b B 3 Tbsp. light brown sugar b B 2 Tbsp. sesame oil b B 1½ Tbsp. cornstarch b B 2 garlic cloves, grated (1 tsp.) b B 1 (1-inch) piece fresh ginger, peeled and finely grated (1 tsp.) b B 2 Tbsp. canola oil, divided b B 6 cups small fresh broccoli florets (16 oz.). [Extracted from the article]

B 2. b While chile cools, stir together brown sugar, chile powder, cumin, coriander, and 2 teaspoons of the salt in a small bowl. Grill, uncovered, turning occasionally, until corn kernels and scallions are tender and charred in spots and chile is charred all over, about 3 minutes for scallions and about 15 minutes for chile and corn. Sliced, stuffed, or skewered, flank steak is a secret weapon for summer entertaining Spice-Rubbed Flank Steak with Corn-Chile Relish ACTIVE 40 MIN. - TOTAL 40 MIN. B SERVES 4 b B 3 ears fresh corn b B 1 large poblano chile b B 3 large scallions b B 2 tsp. light brown sugar b B 2 tsp. ancho chile powder b B ½ tsp. ground cumin b B ¼ tsp. ground coriander b B 2¾ tsp. kosher salt, divided b B 1 (1½-lb.) flank steak (¾ inch thick), excess fat trimmed b B 3 Tbsp. olive oil, divided b B 3 Tbsp. fresh lime juice (from 2 limes) b B 1 Tbsp. seeded and finely chopped jalapeño chile (from 1 small chile) b B ½ tsp. black pepper b B 1. b Preheat grill to high (450°F to 500°F). [Extracted from the article]

Celebrate the season with these gorgeous color-inspired salads Escabèche-Style Marinated Tomatoes ACTIVE 20 MIN. - TOTAL 20 MIN., PLUS 1 HOUR MARINATING B SERVES 6 b B 2 lb. firm, ripe red heirloom tomatoes (about 3 large), cored and cut into ½-inch-thick slices b B 2¼ tsp. kosher salt, divided b B 1 tsp. coriander seeds b B 1 tsp. cumin seeds b B ½ tsp. black peppercorns b B ¾ cup extra-virgin olive oil b B 1 small yellow onion, thinly sliced b B 1 small red bell pepper, thinly sliced b B 1 small red Fresno chile, thinly sliced b B 6 medium garlic cloves, smashed b B 2 fresh bay leaves b B ½ cup apple cider vinegar b B 2 Tbsp. finely chopped fresh oregano b B 1 Tbsp. granulated sugar b B 1. b Arrange tomato slices, slightly over-lapping, in a rimmed baking or serving dish. This time of year, tomatoes come in just about every shape and hue. Golden Tomato-and-Corn Salad ACTIVE 25 MIN. - TOTAL 30 MIN. B SERVES 4 b B 1 medium ear fresh yellow corn, husked b B 1 medium lemon, halved crosswise b B 5 Tbsp. extra-virgin olive oil, divided b B 1½ tsp. kosher salt, divided b B 1 tsp. honey b B 1 tsp. fennel seeds b B ¼ tsp. black pepper b B ¾ cup whole-milk Greek yogurt b B ¾ tsp. ground turmeric b B 10 oz. small yellow or orange tomatoes (such as Sun Gold or teardrop cherry [pear-shaped]), halved b B 1 large yellow or orange tomato, cored, halved lengthwise, and thinly sliced b B 1. b Preheat grill to high (450°F to 500°F). Champagne vinegar, divided b B 1¾ tsp. flaky sea salt, divided b B 3 medium-size yellow-orange heirloom tomatoes, cut into ½-inch-thick slices b B 2 (4-oz.). [Extracted from the article]

B 2. b Toss together squash, 1 tablespoon of the olive oil, and ¼ teaspoon of the salt on a rimmed baking sheet. B 2. b Sprinkle scallops evenly with remaining 1 teaspoon salt. Jar roasted red bell peppers, drained and coarsely chopped (about 1 1/3 cups) b B 2 Tbsp. olive oil b B ¼ tsp. black pepper b B 3 cups baby arugula (3 oz.) Pantry staples and fresh ingredients team up in these no-fuss recipes B SOUTHERN COOKING AT ITS BEST b Scallops with Pesto, Corn, and Tomatoes ACTIVE 35 MIN. - TOTAL 35 MIN. B SERVES 4 b B 2 thick-cut applewood-smoked bacon slices, chopped (about ½ cup) b B 3 cups fresh corn kernels (from 4 large ears) b B 2 cups multicolored cherry tomatoes (about 12 oz.). [Extracted from the article]

ACTIVE 35 MIN. - TOTAL 1 HOUR B SERVES 4 b B ½ cup unsalted butter b B 1 lemon, halved crosswise, divided b B 12 fresh baby artichokes b B 1 large egg b B 1½ Tbsp. fresh lemon juice (from 1 lemon) b B ½ tsp. Grill carrots and radishes, covered, until tender-crisp and grill marks appear on cut sides, about 3 minutes. ACTIVE 20 MIN. - TOTAL 30 MIN. B SERVES 4 b B 2 (2-lb.) racks of lamb (8 bones each), frenched b B 1 tsp. ground cumin b B ½ tsp. ground coriander b B ½ tsp. black pepper b B 1¼ tsp. kosher salt, divided b B 6 Tbsp. olive oil, divided b B 5 small green garlic stalks or large scallions b B 1/3 cup chopped fresh flat-leaf parsley b B 2 Tbsp. red wine vinegar b B ¼ tsp. crushed red pepper b B 1 medium garlic clove, grated (¼ tsp.) b B 1. b Preheat grill to medium-high (400°F to 450°F). Dijon mustard b B ½ tsp. kosher salt b B 1 large garlic clove, grated (½ tsp.) b B 5 Tbsp. canola oil, divided b B ½ tsp. flaky sea salt b B 1. b Melt butter in a small saucepan over medium. [Extracted from the article]

Pkg. scalloped potatoes (such as Betty Crocker) b B ¾ cup boiling water b B 1/3 cup whole milk b B 1. b Preheat oven to 450°F. Can tomato sauce b B 1 cup chicken or vegetable broth b B 1 Tbsp. granulated sugar b B 1 Tbsp. dried Italian seasoning b B ¼ tsp. crushed red pepper b B 1 lb. pasta of choice, cooked according to pkg. directions, for serving b B Grated Parmesan cheese, optional b B Fresh basil leaves, optional b B 1. b Heat olive oil in a large nonstick skillet over medium-high. Tasty meals to serve tonight or in the future Fire-Roasted Tomato-and-Beef Ragù ACTIVE 40 MIN. - TOTAL 40 MIN. B SERVES 6 b B 1 Tbsp. extra-virgin olive oil b B 1¼ lb. 85 /15 lean ground beef b B 1 medium sweet onion, finely chopped (about ¾ cup) b B 3 large garlic cloves, finely chopped (about 3 Tbsp.) b B 1½ tsp. kosher salt, divided b B ½ tsp. black pepper b B 1 (14.5-oz.) Pkg. cream cheese, softened b B 3 garlic cloves, finely chopped (1 Tbsp.) b B 2 Tbsp. sherry vinegar b B 1 tsp. grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) b B ¼ tsp. black pepper b B 2 (14-oz.). [Extracted from the article]

This article from Southern Living discusses the culinary uses of watermelon radishes. It provides two recipes: Watermelon Radish Salad with Brown Butter Vinaigrette and Avocado Toasts with Watermelon Radishes and Herbs. The recipes include detailed instructions and cooking times. The article also includes photos of the dishes. [Extracted from the article]

Can chipotle chiles in adobo sauce) 1 teaspoon apple cider vinegar ¼ tsp. dry mustard 5 Tbsp. pure maple syrup, divided ¼ cup pomegranate arils (optional) Cilantro leaves, for garnish 1. The Kitchen SUPPERTIME Creamy Chicken Sausage-and- Kale Soup ACTIVE 20 MIN. - TOTAL 35 MIN. SERVES 4 3 Tbsp. unsalted butter 1 medium-size yellow onion, chopped (about 1½ cups) 3 medium-size garlic cloves, chopped (2 Tbsp.) 3 Tbsp. all-purpose flour 4 cups lower-sodium chicken broth 2 medium Yukon Gold potatoes, peeled and cut into ¾-inch pieces (about 2 cups) 12 oz. smoked chicken sausage, sliced diagonally into ½-inch pieces 1 small bunch Lacinato kale, stemmed and roughly chopped (about 3 cups) 1 cup loosely packed matchstick carrots 1½ tsp. kosher salt ½ tsp. black pepper, plus more for topping Pinch of ground nutmeg ½ cup heavy whipping cream Shredded Swiss cheese Hot sauce (such as Cholula) 1. Sprinkle with 1 ½ teaspoons of the salt, ½ teaspoon of the black pepper, and remaining ¾ teaspoon chile powder and ½ teaspoon cumin; nestle on baking sheet with squash in one layer. Chipotle-Maple Chicken Thighs with Candied Acorn Squash ACTIVE 15 MIN. - TOTAL 45 MIN. SERVES 4 1 medium acorn squash, seeded, cut into 1-inchthick half-moons 2½ Tbsp. olive oil, divided 2¾ tsp. kosher salt, divided 1½ tsp. chipotle chile powder, divided 1¼ tsp. black pepper, divided 1 tsp. ground cumin, divided 8 (6-oz.). [Extracted from the article]

Fried Artichoke Hearts with Roasted Red Pepper Aïoli ACTIVE 35 MIN. - TOTAL 35 MIN. SERVES 6 ROASTED RED PEPPER AÏOLI 1 cup mayonnaise ¼ cup sour cream 2 Tbsp. tomato paste 2 tsp. fresh lemon juice (from 1 lemon) ¾ tsp. kosher salt ½ tsp. black pepper 2 garlic cloves, grated (½ tsp.) 1 (12-oz.) Gently stir together grated sweet potato, finely chopped scallions, potato flour, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until well combined. Stir together corn flour, cornmeal, salt, black pepper, paprika, cayenne pepper, and remaining ½ cup all-purpose flour in a third medium bowl. Mini Sweet Potato Latkes ACTIVE 30 MIN. - TOTAL 30 MIN. SERVES 8 1 large (1-lb.) sweet potato, peeled 2 medium scallions, finely chopped (about ¼ cup), plus more thinly sliced scallions for garnish ½ cup potato flour 2 large eggs, lightly beaten 1 tsp. kosher salt, plus more to taste 1 tsp. black pepper, plus more to taste Canola oil Sour cream 1. [Extracted from the article]

Stir zucchini, tomatoes, and ¼ teaspoon of the salt into eggplant mixture on baking sheet; spread in an even layer (do not move chicken). Add bell pepper strips, oil, and ¼ teaspoon each of the salt and black pepper to eggplant; toss to coat. While zucchini softens, add ricotta, basil, sun-dried tomatoes, crushed red pepper, ½ cup of the Parmesan, and remaining 1 teaspoon salt to spinach in bowl; stir until combined. SOUTHERN COOKING AT ITS BEST SUPPERTIME Cheat Sheets Five garden-fresh weeknight dinners that look fancy but come together in a single pan Rosemary Chicken Thighs with Summer Vegetables ACTIVE 20 MIN. - TOTAL 50 MIN. SERVES 4 1 small (1-lb.) eggplant 1 small orange bell pepper, sliced into thin strips (about 2 cups) 1 Tbsp. olive oil 2 tsp. kosher salt, divided ½ tsp. black pepper, divided 1 Tbsp. grated lemon zest (from 2 lemons) 3 tsp. finely chopped fresh rosemary, divided 4 (7- to 8-oz.). [Extracted from the article]

Field Pea Salad with Tomatoes and Feta Any type of field pea will work in this salad, but lady peas are creamy, tender, and less starchy than other varieties, with a mild earthiness that's just delicious. Stir in peas, 2 cups water, bay leaf, ¾ teaspoon of the salt, and ½ teaspoon of the pepper. ACTIVE 30 MIN. - TOTAL 30 MIN. SERVES 6 3 garlic cloves 4 Tbsp. unsalted butter, divided 1 ½ cups thinly sliced Vidalia onion (from 1 small onion) 1 lb. yellow squash, sliced ¼ inch thick (about 4 cups) 1 lb. zucchini, sliced ¼ inch thick (about 4 cups) 2 tsp. chopped fresh thyme ½ tsp. black pepper 1 tsp. kosher salt, divided ½ cup panko breadcrumbs 2 oz. SUMMERT I M E offers up incredible opportunities to forgo the usual dinner format and instead make supper out of all the great finds you excitedly pick up at your local farmers' market or produce stand. [Extracted from the article]

The Kitchen: SOUTHERN COOKING AT ITS BEST SUPPERTIME Slow-Cooker Green Minestrone ACTIVE 10 MIN. - TOTAL 4 HOURS, 40 MIN. SERVES 8 8 cups lower-sodium vegetable broth ½ cup thinly sliced scallions (about 5 scallions) 4 garlic cloves, thinly sliced (about 1 ½ Tbsp. sliced) 1 large leek, thinly sliced (about 1 ½ cups thinly sliced) 3 celery stalks, cut diagonally into thin slices (about 1 cup sliced) 2 ½ tsp. kosher salt ½ tsp. black pepper ¼ tsp. crushed red pepper 1 (15.5-oz.) Can cannellini beans, drained and rinsed 8 oz. fresh sugar snap peas, trimmed and diagonally cut in half crosswise (about 1 ½ cups) 2 cups packed fresh baby spinach 1 cup frozen sweet peas, thawed 1 oz. Parmesan cheese, grated (about ½ cup) ¼ cup heavy whipping cream Chopped fresh flat-leaf parsley 1. [Extracted from the article]

The Kitchen SUPPERTIME Collard Salad with Chicken, Bell Pepper, and Roasted Squash ACTIVE 20 MIN. - TOTAL 35 MIN. SERVES 4 1 medium (2 1/2-lb.) butternut squash, peeled, seeded, and cubed (7 cups) 1 medium-size red bell pepper, thinly sliced (1 1/4 cups) 2 medium shallots, sliced (1/2 cup) ¼ cup olive oil, divided 1 ½ tsp. kosher salt, divided 1 Tbsp. Champagne vinegar ¼ tsp. pure maple syrup 1 lb. fresh collard greens, stemmed and thinly sliced (about 9 cups) 2 cups coarsely shredded rotisserie chicken breast (from 1 rotisserie chicken) 2 oz. feta cheese, crumbled (about ½ cup) 1/3 cup roasted salted pumpkin seed kernels (pepitas) 1. Can crushed San Marzano plum tomatoes ¼ cup heavy whipping cream 2 oz. pecorino Romano cheese, grated (about 1/2 cup), divided ¼ cup small fresh basil leaves 1. Container vegetable stock ½ cup half-and-half, divided 2 tsp. apple cider vinegar, divided ¼ cup plain whole-milk Greek yogurt ½ tsp. pure maple syrup ½ cup chopped salted pistachios 1. [Extracted from the article]

THE SL KITCHEN: THE SECRETS OF SOUTHERN COOKING QUICK FIX Red Beans and Rice ACTIVE 10 MIN. - TOTAL 45 MIN. SERVES 4 1 (14.5-oz.) Stir together chickpeas, zucchini, squash, bell pepper, oil, oregano, and remaining 1 teaspoon salt. Stir together chili powder, ground cumin, and remaining 1 teaspoon salt; season pork with spice mixture. PICK THE RIGHT PORK This recipe calls for thick boneless pork chops rather than thin ones because they won't overcook before the vegetables are tender. [Extracted from the article]

THE SL KITCHEN: THE SECRETS OF SOUTHERN COOKING QUICK FIX Curried Chicken Thighs with Charred-Vegetable Rice ACTIVE 30 MIN. - TOTAL 45 MIN. SERVES 4 1 ½ tsp. curry powder ½ tsp. garlic powder ½ tsp. paprika 3 tsp. kosher salt, divided 8 (6-oz.) Whisk together curry powder, garlic powder, paprika, and 2 teaspoons of the salt in a small bowl. Add remaining ¾ cup garlic-lemon mixture to couscous; toss to coat. Greek Chicken Pita Sandwiches ACTIVE 25 MIN. - TOTAL 25 MIN., PLUS 1 HOUR MARINATING SERVES 6 ¼ cup olive oil 3 medium garlic cloves, finely chopped (about 1 Tbsp.) 2 tsp. chopped fresh oregano 1 ½ tsp. kosher salt ½ tsp. black pepper ½ tsp. lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided 4 (8-oz.). [Extracted from the article]

| TOMATO TIP | ROAST 'EM This recipe is the easiest way to make use of an overabundance of cherry tomatoes. Marinated Tomatoes ACTIVE 10 MIN. - TOTAL 30 MIN. SERVES 4 Whisk together ¼ cup red wine vinegar, ¼ cup extra-virgin olive oil, 1 Tbsp. minced shallot (from 1 small shallot), 1 tsp. kosher salt, ½ tsp. black pepper, and 3 minced garlic cloves. Slow-Roasted Cherry Tomato Bruschetta ACTIVE 15 MIN. - TOTAL 55 MIN. SERVES 8 1 ½ lb. cherry tomatoes (about 4 cups) 6 medium garlic cloves 5 thyme sprigs 1 tsp. fennel seeds 1 tsp. kosher salt 1 Tbsp. sherry vinegar ¾ cup extra-virgin olive oil, divided ½ (8-oz.). [Extracted from the article]

May LETTUCE Unlike kale or romaine, iceberg lettuce is made for the grill because its high water content keeps it from drying out and shriveling over the flames. Grilled Wedge Salads with Buttermilk-Blue Cheese Dressing recipe, page 102 BABY EGGPLANT Baby eggplant is ideal for grilling because it has tender skin and is less fibrous and tough than the larger kind. Grilled Hot-Pepper Sauce recipe, page 102 Grilled Bell Pepper Caprese recipe, page 103 Grilled Stuffed Poblanos recipe, page 103 SUMMER SQUASH Two rules apply for zucchini or yellow squash: Cook it fast, and serve it quickly. Toss together zucchini, squash, 1 tablespoon of the oil, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. [Extracted from the article]

This article from Southern Living provides a recipe for Pesto Deviled Eggs. The recipe involves baking prosciutto until crispy, then combining pecans, garlic, basil, Parmesan, oil, and lemon zest in a food processor to create a pesto. The yolks of hard-cooked eggs are mashed with mayonnaise, pesto, lemon juice, and salt, and then spooned or piped into the egg white halves. The deviled eggs are topped with the crispy prosciutto, crushed red pepper, and additional basil if desired. The recipe can be served immediately or stored in the refrigerator for up to one day. [Extracted from the article]

Stir together breadcrumbs and remaining ½ cup Cheddar, ¼ cup pepper Jack, and ¼ cup Parmesan in a small bowl; sprinkle mixture over top of pasta. B 4. b Add 1 ½ cups of the Cheddar, 1 cup of the pepper Jack, and ¼ cup of the Parmesan to white sauce in saucepan; stir until smooth. This treasured dish provides comfort and warmth in more ways than one B THE MACARONI AND CHEESE b would come to the table piping hot alongside the other sides on holidays and special Sundays. [Extracted from the article]

2. Process cooked, cooled broccoli and spinach, 1 cup reserved cooking liquid, stock, and parsley in a blender until smooth, 1 minute. Toss reserved 1 cup broccoli with remaining 1 tablespoon oil and ¼ teaspoon each of salt and pepper. For a spicier soup, stir in an extra chipotle chile or more crushed red pepper. [Extracted from the article]

This article from Southern Living provides a recipe for Pepper Jelly-Glazed Chicken Wings, a spicy-sweet game-day appetizer. The recipe includes instructions for preparing the chicken wings, making the pepper jelly glaze, and serving the wings with a ranch dip. The article also includes a tip on how to cut the wings if buying them whole. The recipe is attributed to Catherine Jessee, with food styling by Emily Nabors Hall and prop styling by Christine Keely. [Extracted from the article]

Roasted Lamb with Fresh-Herb Sauce ACTIVE 35 MIN. - TOTAL 2 HOURS, 55 MIN. B SERVES 8 TO 10 b B 1 (7- to 8-lb.) bone-in leg of lamb, trimmed and tied b B 1 large shallot, roughly chopped (about ½ cup) b B 1 tsp. Make this roasted lamb the star of your holiday menu Simple Sides Romaine Salad with Oranges and Radishes Whisk together 1 ½ Tbsp. B red wine vinegar, b 1 Tbsp. B fresh orange juice, b 1 tsp. B Dijon mustard, b 1 tsp. B honey, b ¼ tsp. B kosher salt, b and 1/8 tsp. B black pepper b in a large bowl. Rub shallot-garlic mixture over lamb, and sprinkle with remaining ¾ teaspoon each salt and pepper. [Extracted from the article]

It's a fresh twist that has all the flavors and textures of pickled shrimp plus crunchy sugar snap peas and lots of tender herbs. Inspired by a beloved Southern appetizer, this pasta salad is just the ticket for a porch party or weekend brunch WHAT I'M LOVING NOW B Ideas and advice from my home test kitchen b TRY THIS TOOL I don't love the name, but a spider skimmer is one of my favorite kitchen utensils, y'all! It's a beautiful dish with plump, pink shrimp nestled among vibrant vegetables and herbs - all tossed together in a light vinaigrette studded with whole pickling spices. [Extracted from the article]

Add kale and garlic; cook, stirring often, until kale is wilted, 1 to 2 minutes. Pour egg mixture over vegetables; sprinkle with reserved kale mixture, onion, and peppers. Slice into this hearty frittata that's packed with peak-season produce and cheese Farmers' Market Frittata ACTIVE 20 MIN. - TOTAL 50 MIN. B SERVES 8 b B 12 large eggs, lightly beaten b B 8 oz. sharp Cheddar cheese, shredded (about 2 cups) b B 1 cup heavy whipping cream b B 1 Tbsp. chopped fresh chives, plus more for garnish b B 1½ tsp. kosher salt b B ½ tsp. black pepper b B 2 Tbsp. olive oil, divided b B ¾ cup thinly sliced red onion (from 1 small onion) b B 2 red sweet mini peppers, thinly sliced crosswise (½ cup) b B 4 cups roughly chopped curly kale leaves (from 1 bunch) b B 1 large garlic clove, grated b B Chopped fresh dill b B 1. b Preheat oven to 400°F. [Extracted from the article]

B 2. b Stir together crushed saltines, Cheddar, butter, and remaining ¼ teaspoon Old Bay seasoning in a medium bowl until crackers are moistened. Bet you can't eat just one bite of this spiced-up, ultracreamy party dip Deviled Crab Dip ACTIVE 20 MIN. - TOTAL 50 MIN. B SERVES 6 b B 1/3 cup finely chopped red bell pepper (from 1 small pepper) b B 2 Tbsp. finely chopped seeded jalapeño chile (from 1 chile) b B ½ (8-oz.) Pkg. cream cheese, softened b B ½ cup mayonnaise b B ¼ cup chopped fresh parsley b B ½ tsp. grated lemon zest plus 1 tsp. fresh juice b B 1½ tsp. seasoned salt (such as Lawry's) b B ½ tsp. [Extracted from the article]

Evenly divide jalapeño slices, peppercorns, mustard seeds, and crushed red pepper among jars. JARS b B 7½ oz. radishes (small radishes left whole and large radishes cut in half), from 1 medium bunch b B 6 oz. asparagus, trimmed to 5-inch pieces b B 6 oz. whole small carrots, cut in half lengthwise, from 1 medium bunch b B 6 oz. haricots verts (French green beans), trimmed to 5-inch pieces b B 2 large jalapeños, thinly sliced b B 2 tsp. black peppercorns b B 2 tsp. mustard seeds b B 2 tsp. crushed red pepper b B 2¾ cups white vinegar b B 1 cup granulated sugar b B 3½ Tbsp. kosher salt b B 1. b Place radishes, asparagus, carrots, and haricots verts in 4 separate pint jars. Test Kitchen Pro and Hey Y'all host Ivy Odom turns seasonal vegetables into a party-worthy tray B SOUTHERN COOKING AT ITS BEST b B I HAVE ALWAYS LOVED b a good pickle. [Extracted from the article]

Get the day going with a protein-packed make-ahead breakfast Cheesy Mushroom-Spinach Mini Frittatas ACTIVE 20 MIN. - TOTAL 45 MIN. B MAKES 12 b B 8 large eggs b B ¼ cup heavy whipping cream b B 1 oz. Pkg.) b B 3 oz. fontina cheese, grated (about ¾ cup) b B 1. b Preheat oven to 350°F. Spoon mushroom-spinach mixture evenly on top (about 2 tablespoons each), and ladle egg mixture evenly into wells, filling each about three-fourths full (about 3 tablespoons per well). [Extracted from the article]

B 2. b Add sweet potato wedges and 1 teaspoon of the oil to reserved garlic mixture in large bowl; toss to combine. (Surprise bonus: It's sneakily nutritious) Crispy Chicken with Sweet Potato Fries and Green Beans ACTIVE 15 MIN. - TOTAL 45 MIN. B SERVES 4 b B 4 (6-oz.) Here's a complete chicken supper the whole family will love. [Extracted from the article]

GREEN PEPPER JELLY WITH BASIL Prepare recipe as directed, substituting 4 large B poblano chiles b for red bell peppers and 2 large B jalapeño chiles b , seeded and chopped, for chipotle chiles in Step 1. JARS b B 4 large red bell peppers, roughly chopped (about 4 cups) b B 3 large canned chipotle chiles in adobo sauce (from 1 [7-oz.] Homemade pepper jelly is one of summer's tastiest treats Variations YELLOW PEPPER JELLY WITH GINGER Prepare recipe as directed, substituting 4 large B yellow bell peppers b for red bell peppers and omitting chipotle chiles in Step 1. [Extracted from the article]