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January
Master One Great Dish
SAVE ROOM: Sunny Delights
Sheet Pan Suppers
Comfort Zone
United Tastes of Texas
COOKING LIGHT: Light and Cheesy
COMMUNITY COOKBOOK

February
SOUTHERN COOKING: 50 Years of Southern Recipes
The South’s Most Storied Cakes
Five Southern Kitchen Magicians
My Mama’s Cookbook

March
The Elegant Easter Potluck
QUICK-FIX SUPPERS: Breakfast for Dinner
ONE AND DONE: Pasta That Tastes Like Spring
WHAT CAN I BRING?: Deviled Potatoes
The SL TEST KITCHEN ACADEMY: Best Way to Fry an Egg, Potluck Picks, and Five Fresh Ways with Scallions
SAVE ROOM: Drizzle and Delight
COMMUNITY COOKBOOK

April
ENTERTAINING WITH JULIA: A Colorful Spring Luncheon
Beyond the Boil
QUICK-FIX SUPPERS: $15 Chicken Dinners
WHAT CAN I BRING?: Spinach-and-Vidalia Dip
ONE AND DONE: Spice Up Your Night
The SL TEST KITCHEN ACADEMY: 3 Delicious Kinds of Caramelized Onions and How to Make a Cutlet from a Chicken Thigh
COOKING LIGHT: Give It a Twirl
SAVE ROOM: Chocolate Matzo Madness
COMMUNITY COOKBOOK

May
ENTERTAINING WITH JULIA: Dinner on the Half Shell
Home for Mother’s Day
Sweet Sensations
IN SEASON: Your Spring Vegetable Cookbook
ONE AND DONE: Mediterranean Medley
COOKING LIGHT: Dressed-Up Chicken Salad
The SL Test Kitchen Academy: Veggie Lessons
WHAT CAN I BRING?: Party Poppers
SAVE ROOM: Banana Pudding with a Twist

June
Slice of Summer
QUICK-FIX SUPPERS: Quicker Chicken Suppers
WHAT CAN I BRING?: Field Pea and Pasta Salad
The SL TEST KITCHEN ACADEMY: Foods Even Better on the Grill
SAVE ROOM: Peach Cobbler on the Grill

July
Ripe for the Picking
HOSPITALITY: The New Cookout Classics
WHAT CAN I BRING?: Muffin Pan Tomato Tarts
ONE AND DONE: Flat-Out Delicious
THE SL TEST KITCHEN ACADEMY: Peach Peeling Pointers
SAVE ROOM: Red, White & Berries

August
ENTERTAINING WITH JULIA: Let’s Eat Out
Putting Up
QUICK-FIX SUPPERS: Summer Salad Cookbook
WHAT CAN I BRING?: 5 Quick Twists on Crostini
ONE AND DONE: One-Skillet Shrimp and Orzo
SAVE ROOM: Sweet As Pie
The SL TEST KITCHEN ACADEMY: Summer Pepper Primer

September
ENTERTAINING WITH JULIA: A Late Summer Supper
Any Way You Slice It
Bon Temps on the Bayou
QUICK-FIX SUPPERS: The Modern Casserole
ONE AND DONE: A Cut Above
SL Cooking School: How to Spatchcock a Chicken and Best Way to Freeze a Casserole
COOKING WITH VIRGINIA: Falling for Figs
SOUTHERN CLASSIC: The Ultimate Apple Pie
WHAT CAN I BRING?: Let’s Do the Twist
SAVE ROOM: Cookies for a Crowd

October
Recipe Revivals
WEEKNIGHT DINNERS: You’re Getting Warmer
SOUTHERN CLASSIC: The Last Word on Cornbread
Cooking Light: Simple, Sizzling Hash
SAVE ROOM: DIY Doughnuts
SL Cooking School: How to Cut Winter Squash and 5 Fresh Ideas for Canned Pumpkin
SOUTHERN LIVING Cook-Off: Shrimp and Grits for the Win

November
A Tale of Two Turkeys
Spectacular Sides
Sweet on Sweet Potatoes
The South’s Most Storied Pies
In Praise of Pecans
Best of What’s Left
SL COOKING SCHOOL: Plate Your Turkey Like a Pro

December
A Fabulous Holiday Feast
Cut to the Cakes
A Carolina Christmas
The Southern Living Cookie Cookbook
Oyster Casserole
SL COOKING SCHOOL: Baking Essentials Breakdown

50th Anniversary: Our Best Cake & Pie Covers
Appendices
Metric Equivalents
Index