March
The Elegant Easter Potluck A collectively cooked feast lets the host focus on the festive details
QUICK-FIX SUPPERS Breakfast for Dinner These savory morning masterpieces also make a welcome evening meal
ONE AND DONE Pasta That Tastes Like Spring Fresh-from-the-pod sweet peas and tender herbs elevate a pantry staple to a flavor-packed feast
WHAT CAN I BRING? Deviled Potatoes A hearty two-bite appetizer puts an end to an enduring party-goer conundrum
THE SL TEST KITCHEN ACADEMY Best Way to Fry an Egg, Potluck Picks, and Five Fresh Ways with Scallions Master sunny-side up, pick the perfect pot, and new ways with green onions
SAVE ROOM Drizzle and Delight Bread pudding gets sauced NOLA style
COMMUNITY COOKBOOK A bevy of great books to add to your kitchen library
The Elegant Easter Potluck
WANT TO PLAN AN EVERYONE-PITCHES-IN-MEAL THAT STILL LOOKS STUNNING? HERE’S HOW
IT’S A SCENE THAT HAS BEEN PLAYED OUT ACROSS THE SOUTH FOR GENERATIONS: a crowd of close friends and family gather together for a celebration that is centered around cooking and sharing signature dishes, from classic deviled eggs and cheesy casseroles to jiggly congealed salads and mile-high layer cakes. Known as a potluck, this type of impromptu, “no-rhyme-or-reason” get-together was historically a casual event—not a well-planned menu.
Today’s hostess organizes a potluck with more attention to detail and less of that “just surprise us with something special” attitude. But despite the differences, the purpose behind these parties still rings true: gathering around the holiday table to enjoy delicious fare with people we love. On the following pages, find our secrets for stress-free hosting, tips for being a good guest, and our favorite recipes for this Easter’s feast.
HOW TO BE A GREAT HOSTESS
With most of the food-making duties off your shoulders, focus on the details that will bring this insta-feast together.
CHOOSE A THEME.
Let guests know if you’re planning a traditional holiday buffet or a casual Tex-Mex fiesta. No one wants to set their disposable aluminum pan of baked beans next to a trifle served in Grandmother’s finest china.
KNOW YOUR NUMBERS.
Decide how many appetizers, sides, and desserts you will need based on the number of people attending. Obviously, if you have 20 guests and two are making desserts, they should each prepare something that serves at least 10 people. However, before dessert, most guests usually won’t eat a full portion of a dish when other options are on the table.
ASK GUESTS TO SIGN UP.
To avoid ending up with too much of one thing, make a list—two green vegetables, three starches, one chocolate dessert—and ask guests to take one. Communicate this however you feel comfortable: Make phone calls, e-mail a sign-up sheet, or use an online service. (We recommend signupgenius.com/potluck.)
MAKE SPECIAL REQUESTS.
If your crowd will be looking forward to Aunt Susan’s famous squash casserole, then ask her to bring it to the party.
LABEL DISHES.
Personalize your table by letting guests know what they’re digging into and who made it.
PREP YOUR SERVEWARE.
There’s a good chance someone will forget to bring a serving utensil for their dish, so be prepared with the essentials like salad tongs, pie servers, and slotted spoons.
PLAN FOR LEFTOVERS.
Should guests divide up any food that remains? Are to-go plates approved? Leave it up to the person who made the dish. Stock up on extra paper plates, aluminum foil, and plastic wrap so you’re also prepared for the meal’s end.
MIX-IT-YOURSELF PUNCH BAR
While this simple Champagne punch is tasty on its own, the fruity stir-ins add an extra flavorful touch. For a nonalcoholic option, have lemon-lime soda or seltzer water on hand.
CHAMPAGNE PUNCH
1 ( 750-milliliter) bottle Champagne or prosecco
1 cup dry gin
⅓ cup simple syrup
¼ cup fresh lemon juice
Stir ingredients together in a punch bowl or pitcher. Garnish with frozen fruit.
MAKES about 2 qt. (serving size: 5 oz.) ACTIVE 5 min. TOTAL 5 min.
MINT-LIME-CHAMPAGNE PUNCH
Bring 1½ cups water to a simmer in a saucepan over medium. Stir in 2 cups firmly packed torn mint leaves and ¼ cup sugar. Cover, remove from heat, and steep 10 to 12 minutes. Cool completely, about 35 minutes, and remove mint leaves. Stir in 4 tablespoons fresh lime juice. Stir desired amount into 1 serving of Champagne Punch. Garnish with mint or lime slices.
MAKES 1½ cups. ACTIVE 15 min. TOTAL 1 hour
BLUEBERRY-LAVENDER-CHAMPAGNE PUNCH
Stir together 1 cup mashed fresh blueberries, ⅔ cup sugar, 1 cup water, and ½ teaspoon dried lavender in a saucepan, and bring to a simmer over medium. Simmer, stirring occasionally, 20 minutes. Pour through a fine wire-mesh strainer, discarding solids. Cool completely, about 45 minutes. Stir desired amount into 1 serving of Champagne Punch. Garnish with blueberries or lavender sprigs.
MAKES 1 cup. ACTIVE 25 min. TOTAL 1 hour, 10 min.
STRAWBERRY-GINGER-CHAMPAGNE PUNCH
Stir together 1 (12-ounce) jar strawberry jelly, ½ cup water, and 1 tablespoon finely grated fresh ginger in a saucepan. Bring to a simmer over low, and simmer until mixture is smooth, about 5 minutes. Cool completely, about 30 minutes. Stir desired amount into 1 serving of Champagne Punch. Garnish with strawberries or slices of fresh ginger.
MAKES 1⅓ cups. ACTIVE 10 min. TOTAL 40 min.
CHOCOLATE TRUFFLE PIE WITH AMARETTO CREAM
(Dad’s Famous Chocolate Pie)
½ (14.1-oz.) pkg. refrigerated piecrusts
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) bittersweet chocolate chips
½ cup (4 oz.) salted butter, softened
¾ cup packed light brown sugar
3 large eggs
1 tsp. vanilla extract
¼ tsp. almond extract
2 oz. (½ cup) all-purpose flour
1 cup toasted slivered almonds
Amaretto Cream
1. Preheat oven to 350°F. Fit piecrust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling.
2. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes.
3. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell.
4. Bake in preheated oven until set, 30 to 35 minutes, covering edges during last 10 minutes to prevent overbrowning, if needed. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator.
SERVES 8 (serving size: 1 slice). ACTIVE 25 min. TOTAL 3 hours, including Amaretto Cream
Amaretto Cream
Beat 1 cup heavy cream and 2 teaspoons almond-flavored liqueur at medium-high speed with an electric mixer until foamy. Gradually add ¼ cup powdered sugar, beating until soft peaks form. Chill until ready to serve.
Note: ¼ teaspoon almond extract may be substituted for liqueur.
MAKES 2 cups (serving size: ¼ cup). ACTIVE 5 min. TOTAL 5 min.
HOW TO BE A GOOD GUEST
What to make? How much to bring? Potlucks can be tricky. Once you’ve accepted the invitation, use these foolproof tips.
THINK BEFORE YOU COMMIT.
If you know you’re going to be late, don’t sign up for an appetizer; instead, bring a dessert or volunteer for cleanup duty.
BE CONSIDERATE OF THE HOST.
Pick a dish that will keep warm on the ride over or can be served at room temperature. If your recipe requires warming in the oven, make arrangements with the hostess ahead of time.
ARRIVE ON TIME.
Set the host’s mind at ease that all parts will come together.
FOLLOW THE LEADER.
Choose recipes that can be served on plates. In other words, unless it’s a soup-and-sandwich affair or a chili-themed event, avoid bringing a dish that requires serving in bowls.
COME PREPARED.
Pack the serving utensils you’ll need as well as any toppings or dressings for your dish. Never assume the hostess will have Parmesan cheese, croutons, or specific spices or seasonings.
SIGN UP AND DELIVER.
If you’re not a confident cook, you can still contribute in plenty of ways. Consider assembling a savory charcuterie tray or picking up a popular dessert or fresh bread at a local bakery. Or volunteer to bring drinks and ice or the paper goods, such as napkins, plates, cups, and utensils.
REMEMBER YOU’RE A GUEST.
After the meal, refrain from making a to-go plate from someone else’s leftovers unless they offer. And always ask before scooping up that last slice of pie.
GREEN BEAN POTATO SALAD WITH LEMON-SOY VINAIGRETTE
(Wade’s Potato Salad)
2 (12-oz.) pkg. fresh green beans
¾ tsp. table salt, divided
1 lb. petite red potatoes
1 large yellow bell pepper, cut into thin strips
⅓ cup thinly sliced red onion
Lemon-Soy Vinaigrette
3 Tbsp. chopped fresh mint
2 Tbsp. toasted sliced almonds
1 Tbsp. toasted sesame seeds
1. Cook green beans and ½ teaspoon salt in boiling water to cover in a large saucepan until crisp-tender, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.
2. Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into ¼- to ½-inch rounds.
3. Gently toss together green beans, potatoes, bell pepper, red onions, and remaining ¼ teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve at room temperature or chilled.
SERVES 8 (serving size: about ¾ cup) ACTIVE 20 min. TOTAL 1 hour, 15 min.
Lemon-Soy Vinaigrette
Whisk together ¼ cup packed light brown sugar, ¼ cup fresh lemon juice, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and ½ teaspoon red pepper flakes in a small bowl until combined.
MAKES about ½ cup (serving size: about 1 Tbsp.).
CREAMY SPRING PASTA BAKE
(Julia’s Pasta Bake)
PASTA
½ cup (4 oz.) salted butter
½ cup (2 oz.) all-purpose flour
2 tsp. dry mustard
1 tsp. table salt
½ tsp. black pepper
¼ tsp. cayenne pepper
2 cups half-and-half
2 cups whole milk
1 (16-oz.) block Swiss cheese, shredded
2 oz. Parmesan cheese, shredded (about ⅔ cup)
1 (16-oz.) pkg. farfalle (bow-tie pasta), prepared according to pkg. directions
1 (12-oz.) pkg. cubed boneless ham (about 2 cups)
1½ cups frozen baby sweet peas, thawed
TOPPING
1 cup sea salt-and-pepper croutons
2 oz. Parmesan cheese, shredded (about ⅔ cup)
1 Tbsp. butter, melted
1. Preheat oven to 350°F. Melt butter in a Dutch oven over medium. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Whisk in dry mustard, salt, black pepper, and cayenne pepper. Gradually whisk in half-and-half and milk; cook, whisking constantly, until thickened, 8 to 10 minutes.
2. Whisk in Swiss cheese and 2 oz. Parmesan cheese. Remove from heat. Stir in pasta, ham, and peas. Pour mixture into a lightly greased 13- x 9-inch baking dish.
3. Prepare Topping: Process croutons and 2 oz. Parmesan cheese in a food processor until finely ground. Add 1 tablespoon melted butter, and process until combined. Sprinkle over pasta mixture.
4. Bake in preheated oven until golden, about 30 minutes. Let stand 10 minutes.
Note: We tested with Hormel Cure 81 Premium Cubed Boneless Ham and New York Texas Toast Sea Salt and Pepper Croutons.
SERVES 8 (serving size: about 1½ cups). ACTIVE 25 min. TOTAL 1 hour, 5 min.
SPINACH-AND-ROMAINE SALAD WITH CUCUMBERS, RADISHES, AND CREAMY MINT DRESSING
(Janie’s Spinach Salad)
1 (5-oz.) pkg. baby spinach
2 romaine lettuce hearts, chopped
2 cucumbers, cut into 1-inch pieces
1 cup thinly sliced radishes
1 small shallot, minced
2 Tbsp. white wine vinegar
2 Tbsp. fresh lemon juice
¼ cup sour cream
1 cup half-and-half
½ cup chopped fresh mint, plus leaves for garnish
¼ tsp. kosher salt
⅛ tsp. black pepper
½ cup crumbled feta cheese
1. Toss together spinach, romaine, cucumbers, and radishes in a large bowl.
2. Stir together shallot, vinegar, and lemon juice in a medium bowl; let stand 5 minutes. Stir in sour cream, and gradually whisk in half-and-half. Stir in chopped mint, salt, and black pepper.
3. Top spinach mixture with feta cheese; serve with dressing.
SERVES 6 (serving size: about ¼ cup) ACTIVE 20 min. TOTAL 25 min.
LEMON SHERBET CUPCAKES WITH BUTTERCREAM FROSTING
(Pam’s Citrus Cupcakes)
CUPCAKES
1 cup (8 oz.) salted butter, softened
2½ cups granulated sugar
6 large eggs
3 cups (12 oz.) all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. table salt
1 (8-oz.) container sour cream
1 Tbsp. lemon zest
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
30 paper baking cups
FROSTING
1 cup (8 oz.) salted butter, softened
3 Tbsp. lemon zest
1 (32-oz.) pkg. powdered sugar
8 to 9 Tbsp. fresh lemon juice
1 to 2 drops yellow liquid food coloring
1. Prepare Cupcakes: Preheat oven to 350°F. Beat 1 cup softened butter at medium speed with a heavy-duty stand mixer until creamy; gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tablespoon zest, 1 tablespoon juice, and 1 teaspoon vanilla. Place 30 paper baking cups in three 12-cup standard-size muffin pans; spoon ¼ cup batter into each baking cup.
3. Bake in preheated oven until a wooden pick inserted in centers comes out clean, 20 to 23 minutes. Remove from pans to wire racks, and cool completely (about 20 minutes).
4. Prepare Frosting: Beat 8 ounces softened butter and 3 tablespoons lemon zest at medium speed until creamy, 1 to 2 minutes. Gradually add powdered sugar alternately with 8 tablespoons lemon juice, beating at low speed until blended after each addition. Add up to 1 tablespoon lemon juice, 1 teaspoon at a time, beating until desired consistency is reached. Add food coloring, and beat at high speed until well blended and frosting is light and fluffy, 1 to 2 minutes.
5. Spoon frosting into a ziplock plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 1½ tablespoons frosting onto each cupcake.
MAKES about 30 cupcakes (serving size: 1 cupcake). ACTIVE 30 min. TOTAL 1 hour, 10 min.
Lime Sherbet Cupcakes
Substitute lime zest for lemon zest and fresh lime juice for lemon juice. For frosting, substitute fresh lime juice for lemon juice, and 1 to 2 drops green liquid food coloring for yellow.
Orange Sherbet Cupcakes
Substitute orange zest for lemon zest and fresh orange juice for lemon juice. For frosting, substitute orange zest for lemon zest and 1 tablespoon lemon juice and 7 to 8 tablespoons fresh orange juice in place of 8 to 9 tablespoons lemon juice. Substitute 1 drop red liquid food coloring for yellow.
ASPARAGUS, SPRING ONION, AND FETA QUICHE
(Aunt Rose’s Quiche)
1 (14.1-oz.) pkg. refrigerated piecrusts
2 Tbsp. (1 oz.) salted butter
2 cups thinly sliced spring onions
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces)
2 tsp. kosher salt, divided
¾ tsp. black pepper, divided
1 cup heavy cream
8 large eggs
2 Tbsp. thinly sliced chives
2 Tbsp. chopped flat-leaf parsley
⅛ tsp. ground nutmeg
¾ cup crumbled feta cheese, divided
1. Preheat oven to 425°F. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish, lightly greased tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 14 minutes. Remove weights and foil, and bake until golden brown, 10 to 12 more minutes. Reduce oven temperature to 350°F. Cool piecrust completely on baking sheet on a wire rack, about 15 minutes.
2. Meanwhile, melt butter in a medium skillet over medium-high. Add onions, and cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Stir in asparagus; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Remove from heat, and cool 5 minutes.
3. Whisk together cream, eggs, chives, parsley, nutmeg, and remaining 1½ teaspoons salt and ½ teaspoon pepper.
4. Place half of onion mixture (about 1 cup) in tart shell; sprinkle with ¼ cup feta. Spoon half of cream mixture (about 1½ cups) over feta. Repeat layers once, and sprinkle top with remaining ¼ cup feta.
5. Bake in preheated oven until set, about 1 hour. Cool on baking sheet on a wire rack 20 minutes before serving.
SERVES 6 (serving size: 1 slice). ACTIVE 30 min. TOTAL 2 hours, 30 min.
Breakfast for Dinner
OUR BEST MORNING RECIPES, REIMAGINED FOR EASY WEEKNIGHT COOKING
HOT CHICKEN-AND-WAFFLE SANDWICHES WITH CHIVE CREAM
We did a taste test and loved the just-fried tenders from the Publix grocery store deli.
HOT CHICKEN
9 fried chicken breast tenders
1 Tbsp. cayenne pepper
1 tsp. paprika
½ tsp. garlic powder
2 Tbsp. sugar, divided
½ cup peanut oil
WAFFLES
2 cups (about 9 oz.) all-purpose flour
1½ tsp. baking powder
¾ tsp. baking soda
¾ tsp. table salt
1½ cups buttermilk
¼ cup (2 oz.) salted butter, melted
2 large eggs
CHIVE CREAM
½ cup sour cream
2 Tbsp. thinly sliced chives
1 tsp. water
1. Prepare Hot Chicken: Preheat oven to 200°F. Place chicken tenders in a single layer on a baking sheet, and keep warm in oven until ready to use.
2. Stir together cayenne pepper, paprika, garlic powder, and 1 tablespoon of the sugar in a small saucepan. Whisk in peanut oil, and cook over low, whisking constantly, until well combined, about 5 minutes. Set aside.
3. Prepare Waffles: Whisk together flour, next 3 ingredients, and remaining 1 tablespoon sugar in a medium bowl. Whisk buttermilk, butter, and eggs in a small bowl. Stir buttermilk mixture into flour mixture until combined. Cook batter, in batches, in a preheated, lightly greased waffle iron until golden brown, 4 to 5 minutes.
4. Prepare Chive Cream: Stir together sour cream, chives, and 1 teaspoon water in a small bowl.
5. Assemble Sandwiches: Toss tenders and cayenne mixture in a large bowl. Place 1½ tenders on each of 6 waffles; top each with 2 tablespoons chive cream and 1 waffle. Serve immediately.
SERVES 6 (serving size: 1 sandwich). ACTIVE 40 min. TOTAL 40 min.
RECIPE SHORTCUT
No time to whip up homemade waffles? Head to your grocer’s freezer section. We like Van’s Belgian Homestyle Waffles.
BREAKFAST ENCHILADAS
Remove eggs from stove-top while they’re still a bit wet; they’ll finish cooking in the oven. To make this a day ahead, go through Step 2; cover and chill the casserole. Let stand at room temperature about 20 minutes before baking.
2 Tbsp. (1 oz.) unsalted butter
¾ cup chopped red bell pepper
½ cup chopped sweet onion
12 large eggs
½ tsp. table salt
¼ tsp. black pepper
2 Tbsp. water
1 (16-oz.) jar salsa verde
12 (6-in.) flour tortillas
2½ cups (10 oz.) shredded Colby Jack cheese
2 Tbsp. chopped fresh cilantro
Cheese Sauce
Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado
1. Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)
2. Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about ¼ cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and ½ teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.
3. Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.
SERVES 6 (serving size: 2 tortillas). ACTIVE 20 min. TOTAL 1 hour, including sauce
MAKE AHEAD
Assemble up to 24 hours prior to serving, and store in the fridge. Before baking, bring the casserole to room temperature.
Cheese Sauce
Melt ¼ cup (2 oz.) salted butter in heavy saucepan over medium-low; whisk in ¼ cup (about 1 oz.) all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Increase heat to medium. Gradually whisk in 2 cups milk; cook, whisking constantly, until thickened, 5 minutes. Remove from heat, and whisk in 1½ cups (6 oz.) shredded Colby Jack cheese, 1 (4.5-oz.) can chopped green chiles, and ½ teaspoon table salt. Use immediately.
GOLDEN POTATO-AND-SMOKED SAUSAGE HASH
Make this hash even heartier by adding a fried egg on top. (Click here to learn our foolproof frying technique.)
1 lb. baby golden potatoes, each cut into 8 pieces
¼ cup kosher salt
1 lb. smoked sausage, sliced
1 medium-size sweet onion, thinly sliced
2 Tbsp. red wine vinegar
3 cups arugula
¼ cup shaved Parmesan cheese
1. Place potatoes, salt, and water to cover in a medium saucepan. Bring to a boil over high; reduce heat to medium-low, and simmer until tender when pierced, 10 minutes. Drain and place in a single layer on a baking sheet. Cool completely, 15 minutes.
2. Meanwhile, cook the sausage in a large skillet over medium-high, stirring often, until browned, 10 minutes. Remove with a slotted spoon, and drain on paper towels, reserving drippings in skillet.
3. Cook potatoes in hot drippings over medium, stirring occasionally, until potatoes are brown and crisp, 10 minutes. Add onions, and cook, stirring occasionally, until tender, 10 minutes. Add vinegar, and cook 30 seconds.
4. Stir in sausage and arugula, and cook, stirring until arugula is wilted, about 5 minutes. Transfer to a serving platter. Top with Parmesan.
SERVES 6 (serving size: about ¾ cup). ACTIVE 55 min. TOTAL 1 hour, 5 min.
RECIPE SHORTCUT
Speed up cooking time by using parboiled potatoes from your grocer’s freezer section.
CREAMY BAKED EGGS WITH HERBS AND BACON
Serve with toasted bread and a leafy green side salad.
½ cup heavy whipping cream
2 Tbsp. thinly sliced chives
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh dill
½ tsp. kosher salt
¼ tsp. black pepper
8 large eggs
4 cooked bacon slices, crumbled (about ½ cup)
1. Preheat oven to 425°F. Stir together first 6 ingredients in a large ovenproof skillet. Bring to a simmer over medium-low. Break eggs into cream mixture; do not stir.
2. Bake in preheated oven until whites are set and yolks are at desired degree of doneness, 6 to 8 minutes. Sprinkle with bacon, and serve immediately.
SERVES 4 (serving size: 2 eggs, about ¼ cup sauce). ACTIVE 15 min. TOTAL 20 min.
MAKE AHEAD
Up to 24 hours before, stir together cream, herbs, salt, and pepper. Keep chilled in an airtight container until ready to use.
Pasta That Tastes Like Spring
TWO TYPES OF SPRING PEAS ENLIVEN THIS QUICK AND SATISFYING ONE-POT PASTA DISH
SPRING PEA PASTA WITH RICOTTA AND HERBS
Our one-pot primavera brings together seasonal favorites: fresh herbs, crunchy sugar snap peas, and sweet peas. Combining ricotta cheese with the salty water left over from boiling the pasta makes a super-easy, creamy sauce.
4 qt. water
¼ cup kosher salt
8 oz. gemelli, penne, or other short pasta
2 (8-oz.) pkg. sugar snap peas, trimmed and strings removed
1 (13-oz.) pkg. frozen sweet peas, thawed
1 cup ricotta cheese
½ cup firmly packed fresh flat-leaf parsley leaves
2 Tbsp. (1 oz.) salted butter
2 Tbsp. thinly sliced fresh chives
2 Tbsp. chopped fresh tarragon
1. Bring 4 quarts water to a boil in a stockpot over high. Add ¼ cup salt; return to a boil. Add pasta; boil, stirring occasionally, until al dente, about 8 minutes. Stir in sugar snap peas, and cook 2 minutes. Stir in sweet peas, and cook 1 minute. Drain pasta mixture, reserving ½ cup cooking water.
2. Return pasta mixture to pot. Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water; stir to coat. Serve immediately.
SERVES 4 (serving size: about 1 cup). ACTIVE 20 min. TOTAL 30 min.
MEET YOUR NEW FAVORITE APPETIZER...
Deviled Potatoes
Two Southern classics, deviled eggs and potato salad, join forces to create these two-bite wonders. Make them a day before your get-together, and chill until you head out. When you arrive, they’ll be the right serving temperature.
1 lb. petite red potatoes (about 15)
1 Tbsp. olive oil
1½ tsp. kosher salt, divided
½ cup sour cream
2 Tbsp. brined capers, drained and rinsed
2 tsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh dill
2 tsp. whole grain mustard
1 tsp. lemon zest
Garnishes: chopped fresh flat-leaf parsley, lemon zest, chopped fresh dill
1. Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes.
2. Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely, about 30 minutes.
3. Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining ½ teaspoon salt. Spoon mixture generously into each potato shell.
SERVES 10 (serving size: 3 pieces). ACTIVE 25 min. TOTAL 2 hours
THE SL TEST KITCHEN ACADEMY
BEST WAY TO FRY AN EGG
WANT CRISP BROWN EDGES AND A RUNNY, SOAK-UP-WITH-TOAST YOLK? HERE’S HOW
USE OLIVE OIL It has a higher smoke point than butter, which keeps the edges from burning. Heat 2 tablespoons of extra-virgin olive oil in a nonstick skillet over medium for about 1 to 2 minutes.
WATCH for BUBBLES Once the oil is hot, gently crack the egg into the skillet. The oil should bubble around the whites from the start.
STICK THE LANDING Cook the egg for 2 minutes, rotating the skillet a few times so it cooks evenly. Use a thin, flat-edged spatula to slide under the egg, and carefully lift it from the pan.
FIVE FRESH WAYS WITH SCALLIONS
SERVE AS A SIDE
Coat bunches of scallions with olive oil, salt, and pepper; then grill until wilted and slightly charred for a quick and simple side dish.
PICK UP YOUR PESTO GAME
Use scallions in place of basil for a springy pesto sauce that’s delicious on pizza, pasta, or crostini.
SPREAD ON SANDWICHES
Stir chopped scallions and lemon juice into your favorite mayonnaise for an elevated sandwich spread.
WHIP UP SAVORY PANCAKES
For a flaky, fragrant stack, add thinly sliced scallions to your favorite batter—minus the sugar—and enjoy a delicious snack.
TOP SALADS AND SOUPS
Infuse canola oil with scallions by heating the oil, adding scallions for about 10 seconds, and then giving a quick stir. Remove from heat, chill, and store in the fridge. Serve over rice, soup, salad, or anything you think needs a hint of delicate onion flavor.
POTLUCK PICKS
SAFELY TRANSPORT YOUR SIGNATURE DISH IN STYLE
The top of this pretty pot works double-duty as a trivet. Kobenstyle 4 qt. Casserole Dish, $119.95. bedbathandbeyond.com
This cheery chip-and-dip dish also works as a crudités platter. Entertaining Set, $69.99. homerlaughlin.com
Heat, slice, and serve directly from this handsome pie plate. Chantal Bakeware 9.5 in. Deep Pie Dish, $28. hayneedle.com
This stoneware casserole dish with a secure lid is essential. Rectangular Casserole, $100. lecreuset.com
Drizzle and Delight
WE GAVE OUR FAVORITE BREAD PUDDING A LOUISIANA-STYLE REVIVAL
PRALINE BREAD PUDDING
6 large eggs
3 cups heavy whipping cream
3 cups milk
2 cups packed dark brown sugar
2 Tbsp. vanilla extract
¼ tsp. table salt
¼ tsp. ground nutmeg
1 (16-oz.) day-old French bread loaf, cut into 1-inch cubes (about 14 cups)
2 cups coarsely chopped toasted pecans
Praline Sauce
1. Whisk together first 7 ingredients in a large bowl. Add bread cubes, stirring to coat thoroughly. Let stand 1 hour, stirring occasionally to ensure an even coating. Stir in pecans.
2. Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish; pour bread mixture into dish. Bake in preheated oven until bubbly around edges and firm in center, about 1 hour, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Let stand 5 minutes. Serve with Praline Sauce.
SERVES 12 (serving size: about 1 cup pudding, 2 Tbsp. sauce). ACTIVE 30 min. TOTAL 3 hours, including sauce
Praline Sauce
3 Tbsp. (1½ oz.) salted butter
1 Tbsp. all-purpose flour
1 cup heavy whipping cream
½ cup packed dark brown sugar
2 Tbsp. vanilla extract
¼ tsp. ground nutmeg
⅛ tsp. table salt
Melt butter in a small saucepan over medium-low; whisk in flour, and cook, whisking constantly, until foamy and golden brown, 3 to 4 minutes. Whisk in cream and brown sugar; cook, whisking constantly, until thickened, about 3 minutes. Whisk in vanilla, nutmeg, and salt; cook, whisking constantly, until bubbly, 2 to 3 minutes.
MAKES about 1½ cups. ACTIVE 20 min. TOTAL 20 min.
COMMUNITY COOKBOOK
BUILD A BETTER LIBRARY, ONE GREAT BOOK AT A TIME
Delicious Reads
Five cookbooks packed with authentic Southern recipes, personal stories, and regional travel inspiration
BESH BIG EASY BY JOHN BESH
In his latest cookbook, New Orleans chef John Besh shares personal anecdotes along with the history behind the food he grew up loving and eating in his hometown. He also reveals why it’s all right to keep a can of breadcrumbs handy in your pantry.
JAMES BEARD’S ALL-AMERICAN EATS BY THE JAMES BEARD FOUNDATION (WITH INTRODUCTION BY JOHN T. EDGE)
Since 1991, the James Beard Foundation has been honoring regional restaurants. While this book includes the entire country, many Southern spots reap high praise. Get it for the recipes, but read it for the history.
THE HOT CHICKEN COOKBOOK BY TIMOTHY CHARLES DAVIS
Arguably Music City’s most iconic food, hot chicken is having its moment. Part history book, part travelogue, and part love letter, this includes interviews with the likes of chef Edward Lee and former mayor of Nashville Karl Dean.
CRABS & OYSTERS (A SAVOR THE SOUTH COOKBOOK) BY BILL SMITH
Chef Bill Smith shares his passion for the South’s favorite shellfish. You’ll also find terrific recipes from the classic regional cookbooks of coastal communities, as well as Smith’s own charmingly reported research and memorable headnotes.
GRANDBABY CAKES BY JOCELYN DELK ADAMS
Only grandbabies are sweeter than a book devoted to desserts. And—as if the decadent cakes, glazes, and frostings weren’t already enticing enough—Adams’ debut cookbook is sprinkled with the heartfelt stories behind her delicious recipes and also features beautiful vintage family photos.