In the late 1970s our mailbox was flooded with letters from distressed readers. They had a real problem on their hands. They wanted a way to save their Southern Living recipes, but they just hated to cut the pages of their magazines each month. So in 1979 the editors of Southern Living came up with a solution and published the first edition of Southern Living Annual Recipes.
Since that time we have continued to publish every single recipe that ran on the pages of the magazine in one complete volume. Southern Living 2014 Annual Recipes has more than 750 innovative recipes from accomplished chefs, devoted readers, and the Southern Living food staff. There are recipes for everything from supper club gatherings to local and seasonal flavors to quick weeknight suppers. And insider hints and tips from the food staff lead to delicious results every time.
Plus, we put in a bonus Holiday Favorites chapter because we know how much our readers love to cook and entertain over the holidays. Since time in the kitchen is limited and planning ahead is essential, we want to share with you one of our favorite make-ahead recipes from the chapter. It makes a pretty presentation and goes well with sweet potato chips or cinnamon sugar pita chips.
2 cups fresh or frozen cranberries, thawed
1 small Gala, Fuji, or Braeburn apple, cubed
1 medium jalapeño pepper, seeded and quartered
1 green onion, finely chopped
2 Tbsp. chopped fresh cilantro (optional)
¼ cup superfine sugar
1 Tbsp. fresh lime juice
1 Tbsp. canola oil
½ tsp. table salt
1. Pulse first 3 ingredients in a food processor 4 times or just until coarsely chopped, stopping to scrape down sides as needed. Transfer to a bowl; stir in green onion and, if desired, cilantro.
2. Add sugar and remaining 3 ingredients, stirring well. Cover and chill 2 to 24 hours. Stir before serving. Makes 2 ½ cup