93 Southern Recipes to Make This Summer

From the Recipe Creator: This recipe is the perfect addition to tacos, barbecue or just about any sandwich you can dream of. Each sliced radish is just a little bit sweet, slightly crunchy and has an amazing amount of zing. You're probably going to want to have a batch in your fridge at all times! —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They're absolutely delicious every time I make them. —Ann Girucky, Norfolk, Virginia

From the Recipe Creator: As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee

From the Recipe Creator: I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. —Iola Egle, Bella Vista, Arkansas

From the Recipe Creator: I’m really not big on tomatoes—but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you’ve gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. —Stacy King, Rome, Georgia

From the Recipe Creator: Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good throughout the year. The recipe calls for just a few common ingredients and offers make-ahead convenience. —Lois McGrady, Hillsville, Virginia

From the Recipe Creator: Our pulled pork recipe uses a slow cooker to produce flavorful and juicy meat. When it's done cooking, shred the pork shoulder, toss it with barbecue sauce and serve it on sandwiches. —Julie Andrews, Rockford, Michigan

From the Recipe Creator: After tasting these grits, you'll want to make them any time you need a dinner side. Try them for breakfast, too, where they're popular with butter, cinnamon and a touch of brown sugar. —Julie Andrews, Rockford, Michigan

From the Recipe Creator: These zesty, briny okra pods just might become your favorite new pickle! Use them as a sandwich topping, a Bloody Mary garnish or alongside cheese and sausage on a charcuterie board. —Angela Lively, Conroe, Texas

From the Recipe Creator: This recipe creates the most tender and succulent Mississippi pot roast of all time, and the instant pot cuts down the cooking time to just above an hour. Serve it with a side of potatoes and green beans, and it's a perfect weeknight dinner. —Julie Andrews, Rockford, Michigan

From the Recipe Creator: This powerful breakfast will stick with you all morning. Add shredded cheddar cheese to the grits for a little something extra. —Julie Andrews, Rockford, Michigan

From the Recipe Creator: This recipe cooks raw chicken thighs and canned biscuits in just 35 minutes. After that, you're left with a creamy, warming and rich soup that will stick to your bones all night. —Julie Andrews, Rockford, Michigan

From the Recipe Creator: I never buy them roadside cause mine are better! —Sharon McDonald, Astatula, Florida

From the Recipe Creator: When you want to cook okra without frying it, roast it with lemon juice for a lighter version. Smoked paprika gives the dish even more oomph. —Lee Evans, Queen Creek, Arizona

From the Recipe Creator: Cajun-seasoned red beans are made quicker thanks to the instant pot. Don't forget the rice, hot sauce and green onions! —Margaret Knoebel, Milwaukee, Wisconsin

From the Recipe Creator: Paprika and Cajun seasoning flavor the rice and beans so well that this dish tastes just like gumbo! Oh, and did we mention it’s completely vegan? —Margaret Knoebel, Milwaukee, Wisconsin

From the Recipe Creator: This collard greens recipe uses vegetable broth to make it vegan and vegetarian-friendly. With an earthy base and a pinch of spice from paprika and crushed red pepper flakes, they're great to incorporate into stews or soups for an added depth of flavor. —Margaret Knoebel, Milwaukee, Wisconsin

From the Recipe Creator: Verdant, grassy okra pods get a little crispy and lightly charred after a quick turn on the grill. The skewers make a fresh and welcome addition to a backyard cookout and can convert even those who aren't okra fans. Just sprinkle with lemon juice and salt for a simple and sublime finish. —Taste of Home Test Kitchen

From the Recipe Creator: We are from the South and love cooked greens, but I do not always have the time to simmer them for several hours. Then I realized that they can be sauteed in a skillet for less than 15 minutes and still be delicious. I serve these collards with vinegar drizzled over top and a dash of hot sauce. That makes them extra delicious! —Donna Gribbins, Shelbyville, Kentucky

From the Recipe Creator: These collard greens simmer for almost an hour with smoked turkey in chicken broth. Onions, garlic, red pepper flakes and apple cider vinegar deepen the flavor beautifully. —Sue Draheim, Waterford, Wisconsin

From the Recipe Creator: Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana

From the Recipe Creator: You can’t have a summer gathering around here without this sweet tea to cool you down. It’s wonderful for sipping while basking by the pool. —Angela Lively, Baxter, Tennessee

From the Recipe Creator: This twist on the traditional po'boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po'boy open-faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia

From the Recipe Creator: When I take these grilled wings to events, there are never any leftovers! Friends and family love them. —Ashley Gable, Atlanta, Georgia

From the Recipe Creator: An instant pot cuts down the time it takes to cook this pulled pork by at least three hours. It's still just as irresistibly flavorful, though! —Julie Andrews, Rockford, Michigan

From the Recipe Creator: We save our forks after dinner so we can enjoy this yummy old-fashioned peach crumble dessert. It’s delicious, so easy to make and wonderful with ice cream. —Nancy Horsburgh, Everett, Ontario

From the Recipe Creator: Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina

From the Recipe Creator: This icebox cake has all the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia

From the Recipe Creator: I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas

From the Recipe Creator: This hearty, satisfying dinner has all the flavors of an authentic jambalaya with little effort. The foil packets can be prepared a day ahead and cooked right before serving. These are also good on the grill! —Allison Stroud, Oklahoma City, Oklahoma

From the Recipe Creator: A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.

From the Recipe Creator: My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. —Rebecca Suaso, Weaverville, North Carolina

From the Recipe Creator: This potato salad with a Southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama

From the Recipe Creator: Is there a better place than Texas to find a fantastic barbecue sauce? That’s where this one is from—it’s my father-in-law’s own recipe. We have served it at many family reunions and think it’s the best! —Bobbie Morgan, Woodstock, Georgia

From the Recipe Creator: Our family loves fresh strawberries, so I look for different ways to use them. This tempting, yummy dessert has sweet strawberries, tart lime and salty pretzels. —Alexandra Barnett, Forest, Virginia

From the Recipe Creator: This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. —Ruth Aubey, San Antonio, Texas

From the Recipe Creator: Add some excitement to your buffet with these colorful rolls. The cheddar cheese and jalapeno flavors are mild, but everyone loves the zesty taste. —Linda Foreman, Locust Grove, Oklahoma

From the Recipe Creator: Mint juleps aren't just for Kentucky Derby day! Enjoy one while gathering with friends for a baby shower or luncheon. —Ellen Riley, Murfreesboro, Tennessee

From the Recipe Creator: Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know one another. —Stacey Feather, Jay, Oklahoma

From the Recipe Creator: Creamy pineapple pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina

From the Recipe Creator: Seafood is very popular in my state. I altered this recipe several times and now it's truly a family favorite. —Teresa Hildreth, Stoneville, North Carolina

From the Recipe Creator: The combination of caraway and orange keeps this slaw from being anything but run-of-the-mill. I always get requests to bring a big batch to potlucks—proof positive that it's a keeper! I like to make it a day ahead so the flavors can truly blend. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: I live in Georgia, but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken. I make my version in the slow cooker. After the tempting aroma fills the house, your family is sure to be at the dinner table on time! —Ramona Parris, Canton, Georgia

From the Recipe Creator: When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin

From the Recipe Creator: This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas

From the Recipe Creator: Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma

From the Recipe Creator: I like to take this side dish to potlucks, because it is easy to make and always popular. —Karen Lewis, Pleasant Grove, Alabama

From the Recipe Creator: This delicious banana treat is sure to be a hit in your home. They are so yummy served with ice cream on the side. For an extra-special treat, add chocolate syrup. —Sharon Yonts, Scottsboro, Alabama

From the Recipe Creator: This cake features a fudgy brownielike base topped with marshmallow creme and a nutty frosting. Serve big slices with glasses of cold milk or steaming mugs of coffee. —Tammi Simpson, Greensburg, Kentucky

From the Recipe Creator: We have an annual strawberry festival in our town, so recipes with strawberries are popular here. I have served this salad at luncheons and have always received compliments. —Betty Malone, Humboldt, Tennessee

From the Recipe Creator: A lightly seasoned spice cake lets the wonderful flavor of blackberries shine through in this delectable blackberry cake recipe. —Diana Martin, Moundsville, West Virginia

From the Recipe Creator: These inexpensive chicken thighs get all gussied up in a zippy sparerib-style sauce that's irresistible —Janice Porterfield, Atlanta, Texas

From the Recipe Creator: This dish is a compilation of two Creole recipes that I found in my mother's New Orleans cookbooks. The bacon adds flavor and the cayenne gives it a bit of spice. —Jan Tucker, Virginia Beach, Virginia

From the Recipe Creator: I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia

From the Recipe Creator: Mint and bourbon give this drink a bit of a Kentucky kick, and ginger ale makes it a fizzy party punch.—Cathy Justus, Taylor, Michigan

From the Recipe Creator: This pretty pink mixture, rich with yummy fruit and nuts, is sure to disappear in a hurry. It’s a sweet and speedy treat that can be served as a dessert or salad. —Anne Powers, Munford, Alabama

From the Recipe Creator: These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama

From the Recipe Creator: This old, rustic Cajun dish is one of our family favorites. Don't remove the shells from the shrimp—the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled this barbecue shrimp to feed crowds and it's always perfect! —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: A southern specialty sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or any time company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina

From the Recipe Creator: This is a quick and easy side dish that will become a favorite of your family.—Anne Creech, Kinston, North Carolina

From the Recipe Creator: I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. —Hillian Holmgren, Del Rio, Texas

From the Recipe Creator: My family loves this tender and juicy roast, so we eat it a lot. The sweet and salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama

From the Recipe Creator: Here in the South we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This is a winner. —Amanda West, Sibley, Louisiana

From the Recipe Creator: Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina

From the Recipe Creator: A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. —Trista Jefferson, Batavia, Ohio

From the Recipe Creator: My family loves this tender and juicy roast, so we eat it a lot. The sweet and salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama

From the Recipe Creator: This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia

From the Recipe Creator: We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen

From the Recipe Creator: A fish dinner isn’t complete without a side of hush puppies, and my mom is well-known for this recipe. It's the best! —Mary McGuire, Graham, NC

From the Recipe Creator: When peaches are in season, this recipe is at the top of my list to make. The pureed fruit lends a fresh flavor to the silky-smooth ice cream. You'll have to make it more than once, though, because the first batch never lasts long! -Toni Box Weaver, Alabama

From the Recipe Creator: Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. —Debbi Smith, Crossett, Arkansas

From the Recipe Creator: Because it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina

From the Recipe Creator: I can never get enough of this baked sweet potato fries recipe! Even though my grocery store sells precut fries in the frozen foods section, I still love to pull sweet potatoes out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas

From the Recipe Creator: A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida

From the Recipe Creator: My family is stationed in Italy with my husband, Lt. William Robert Blackman. William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells "home" for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. —Tina Blackman, Naples, Italy

From the Recipe Creator: A friend from church gave me this easy and delicious recipe more than 40 years ago, and I still make it regularly. She was from the South, and whenever I cook it, I remember her fondly. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: A guest at the RV park and marina my husband and I used to run gave me this flavorful barbecue brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma

From the Recipe Creator: We live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud. —Heidi Jobe, Carrollton, Georgia

From the Recipe Creator: When I make pineapple casserole, I double the amount —because guests frequently request a second helping for dessert! Sweet-tangy fruit is even better combined with savory cheddar cheese and buttery cracker crumb topping. —Catherine Ann Goza, Leland, North Carolina

From the Recipe Creator: Taking a classic and making it oven-ready is what you'll love about this oven-fried chicken thighs recipe. Made with simple everyday ingredients and a crunchy seasoned panko blend, it's less messy and plenty flavorful. The perfect go-to meal! —Kizmet Byrd, Fort Wayne, Indiana

From the Recipe Creator: This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida

From the Recipe Creator: A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.

From the Recipe Creator: Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. —Geordyth Sullivan, Cutler Bay, Florida

From the Recipe Creator: Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addictive! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

From the Recipe Creator: I have always loved iced tea with lemon, and this delightful thirst quencher just takes it one step further. Lemonade gives the drink a nice color too. I dress up each glass with a slice of lemon on the rim. —Gail Buss, New Bern, North Carolina

From the Recipe Creator: This southern favorite is one my family can never get enough of, and there are never any leftovers. My grandmother, mother and aunts always made this dish for family gatherings. Now I make it for just about every event because it's so easy to prepare, and everyone loves it! —Elizabeth Williston, Thibodaux, Louisiana

From the Recipe Creator: To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri

From the Recipe Creator: I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina

From the Recipe Creator: I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina

From the Recipe Creator: My mother's family owned peach orchards in Missouri. I currently live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee

From the Recipe Creator: A pinch of baking soda eliminates bitterness in this smooth and easy-to-sip tea and it has just the right amount of sugar so it's not overly sweet. —kelseylouise, Taste of Home Community Member