Step up your crudités platter with a seasonal spread. But this is no pre-made, grocery-aisle crudités platter. Nashville-based stylist Katie Jacobs upgrades the tired veggie platter with vibrant local ...

Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher with over 25 years of experience. Ermine frosting is the light and airy frosting that deserves a place ...

This soup is filled with flavor without all the work. Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of ...

A no-fail, family-favorite chicken casserole. Three words that always guarantee a slam dunk at supper time? Chicken, bacon, and ranch. Throw them all in a casserole dish with hearty penne pasta and a ...

Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. If you ...

This rich, creamy, and cheesy potato casserole will be a new holiday (or weekday) favorite. This rich and creamy casserole will be a new holiday (or weekday) favorite. Room temperature egg yolks and ...

With a little brown sugar and medium-grind cornmeal, this cornbread is darn good. The question of whether to add sugar to cornbread is a highly debated topic. So much so, that it is best not to bring ...

This Cinnamon Sugar Pull-Apart Bread is as much fun to eat as it is to bake. Each rich, buttery layer has a cap of crunchy, caramelized cinnamon sugar. Josh Miller is a writer, editor, recipe ...

If you're looking for a way to showcase extremely fresh crab that doesn't require much fuss, this little-known Southern salad (it is believed to have originated in Mobile, Alabama) is the way to go.

Katie is the Editorial Director, Lifestyle for Southern Living, where she focuses on content strategy and audience growth. She has more than a decade of experience in lifestyle and branded editorial ...

Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, ...

Classic cafeteria-style goodness, this macaroni and cheese recipe yields enough to serve as a side for a crowd, or it could be dinner for a family of four. Recipe by Pam Rawlinson, North Augusta, ...