The All-New Ultimate Southern Living Cookbook: Over 1,250 of Our Best Recipes by Southern Living Editors

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Notes about Recipes in this book

  • Triple-decker strawberry cake

    • ssdrabek on September 28, 2012

      Oh SO yummy and the frosting is AMAZING!!!

  • English rocks

    • chawkins on December 19, 2012

      This is the same cookies that my MIL makes every Christmas, she calls them fruitcake cookies. The Penzey's Christmas catalog has a recipe for English Rocks with a photograph and they looked exactly like my MIL's cookies. A search on Eat Your Books with the correct name reveals that I have the recipe right on my bookself. They are very good as is, but next batch, I'll brush them with additional brandy after baking as suggested by the recipe in the Penzey's catalog.

    • chawkins on December 23, 2014

      2014: Forget to add the brandy and got 60 cookies. 2016: Got 70 bite size cookies.

  • Almond macaroons

    • chawkins on January 13, 2015

      Great way to use up two egg whites languishing in my refrigerator. I halved the recipe and baked the cookies in the counter-top oven. I got 16 macaroons.

  • Cranberry-pecan rugelach

    • chawkins on December 21, 2013

      These were okay, but pales in comparison with the ones we used to get from our neighbor, Mrs. Eiseman.

  • Scalloped oysters

    • chawkins on November 29, 2019

      Perfect make-ahead dish because it needs to be chilled for at least 8 hours. Very rich but everybody loved it.

  • Beef tenderloin with pan-roasted pears

    • chawkins on February 02, 2016

      Very good, the sweetness of the pear and the Madeira was offset by the blue cheese. With two tablespoons each of butter and olive oil, I thought it might be very rich, but it wasn't. A rather quick and easy recipe.

  • Roasted lime-cilantro eye of round roast

    • chawkins on January 09, 2019

      Very flavorful, I marinated mine for about 18 hours. Even though I cooked to an internal temp of 190, it was shreddable but not with ease, possibly because I trimmed off all traces of fat before marinating. I did not make the pico de Gallo, just had cut-up onions, tomatoes, cilantro, avocado and lime wedges to serve as topping for the tacos.

  • Creamy Dijon lamb chops

    • chawkins on April 18, 2021

      The lamb loin chops were perfectly cooked and very moist. However, the sauce was a bit too salty for my taste, never realized that Dijon could be so salty. I used Grey Poupon.

  • Stuffed pork chops

    • chawkins on April 14, 2014

      We loved this. Shallot, ginger and sage complemented the apple. bacon and cheese stuffing real well. I used golden delicious instead of the granny smith and Jarlsberg instead of the Fontina called for. Will definitely repeat.

  • Greek-style baked pork chops

    • chawkins on August 05, 2015

      Quick and tasty weeknight meal. The chops were dusted in flour and pepper and pan-fried for couple of minutes per side, then baked covered with one topping for 5 minutes and then the second topping added and baked for another 5. The toppings made the dish, both were highly flavorful. The first topping was made up with roasted red pepper, parsley, garlic, lemon zest. lemon juice and olive oil, the second topping was a mixture of feta and olives.

  • Pork-stuffed poblanos with walnut cream sauce

    • chawkins on September 05, 2013

      Why, oh why would she select a recipe that uses cream cheese for the walnut cream sauce in a traditional Mexican dish, you ask: because the stuffed poblanos are baked not deep fried as traditionally done. I also used yogurt instead of sour cream in the sauce. Loved the slightly sweet (apple and raisins), crunchy (almonds) stuffing . Even the walnut sauce was good despite the cream cheese. May be next time, I'll try Diana Kenedy's recipe for the walnut cream sauce instead.

  • Ham-broccoli pot pie

    • chawkins on May 13, 2014

      This sounded like a trashy recipe with a box of this and a can of that. But I have a lot of leftover ham and I've never had a ham pot pie, so I was willing to give it a go. Instead of sour cream, I used non-fat yogurt and instead of purchased pie crust, I made my own olive oil crust. The resulting pie was quite tasty, I would make it again if I have an over-abundance of ham.

  • Macaroni and cheese

    • chawkins on April 12, 2020

      Stove top version, not creamy, just globby.

  • Golden macaroni and cheese

    • chawkins on May 10, 2016

      Easiest Mac and cheese recipe I've came across. No need to make a bechamel sauce, you just put the milk, flour and onion salt in a jar and shook vigorously for a minute, then mixed that with the cooked pasta and cheese. The topping was really crunchy too, instead of drizzling melted butter on top, I just drizzled on about a quarter of the amount of olive oil, in order to cut down on the amount of calories and cholesterol.

  • Super-moist cornbread

    • chawkins on May 14, 2018

      I halved the recipe to fit my 7” cast iron skillet and made my own self-rising cornmeal (3/4 C + 3T cornmeal, 1T baking powder and 1/2 t salt to make a cup of self-rising cornmeal). Enjoyed it quite well, it is lighter than most other cornbread I made, used a lot less butter.

  • Basic crêpes

    • chawkins on March 09, 2014

      The crêpes were light and tender. I halved the recipe, substituting whole wheat pastry flour for the all-purpose flour, rested overnight in refrigerator. Instead of measuring 3 T of batter per crêpe, I just eyeballed it, so rather than 12 crêpes, I only got 8 large (about 8") and 2 small (about 6") ones.

  • Apple salad

    • chawkins on December 13, 2019

      With dates and sugar in the dressing, I was worried that it might be too sweet for my liking, but it turned out perfect.

  • Sweet pickle relish

    • chawkins on August 20, 2014

      The taste is good, but I only got 3 pints instead of 4. May be I shouldn't have pressed on the mixture when I drained it.

    • chawkins on September 25, 2016

      Got five and a half half-pint jars this year. Measured cucumber after being chopped in food processor.

  • Five-bean bake

    • RkyGrl on November 14, 2018

      My husband isn't a fan of baked beans, so I was looking for an alternate to my mom's baked beans. This isn't as sticky sweet as baked beans but still packs a lot of flavor.

  • White bean-and-tuna salad sandwiches

    • RkyGrl on November 14, 2018

      Great make ahead recipe. Also a good recipe to meal prep and then take for lunches over a couple of days. Just pack the bread and lettuce separately and assemble right before eating.

  • Toasted herb rice

    • RkyGrl on November 14, 2018

      Easy prep. Few ingredients. Very tasty. Family favorite side dish.

  • Fried green tomatoes

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  • ISBN 10 084873114X
  • ISBN 13 9780848731144
  • Published May 01 2006
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

The All-New Ultimate Southern Living Cookbook is bigger, better, expanded, enhanced, and a just whole lot more of the reliable, authentic dishes readers expect from Southern Living. This all-inclusive and completely revised edition packs in more than 1,250 recipes in its 512 pages, all tested for prep times, health-consciousness, convenience, and, of course, exceptional taste. Longtime fans of Southern Living as well as novice cooks will love the comprehensive Kitchen Basics chapter and abundance of enticing photographs. Features:

  • More than 1,250 recipes, 75% all new, with a greater emphasis on authentic Southern cuisine - divided into 18 basic food chapters

  • 24 expanded dictionaries - including chocolate, wine, fish, and more

  • Easy-to-find, easy-to-use recipe banners help locate favorites in a flash

  • Each recipe includes complete nutritional estimates and detailed preparation time

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