Southern Living, December 2013 Page 179

Carrot-Cauliflower Salad Recipe

We created this crunchy, sweet side as an update of the classic mayonnaise-laden carrot-and-raisin salad. Save time and make it ahead--it eats even better the next day.

Glazed Turnips and Parsnips Recipe

To make ahead, prepare recipe through Step 1. Then, spread vegetables in a single layer in a jelly-roll pan, and cool. Cover and let stand up to 4 hours. Proceed as directed.

Sweet Potato Spoonbread Recipe

Cornmeal is a key ingredient in this soufflé-like side from Durham, NC, chef Sara Foster. It provides structure so the spoonbread won't fall in the center, even after you scoop out a serving.

Collard Greens Gratin Recipe

Move over, creamed spinach--there's a new steak house side in town. Give the packaged collards an extra chop with a sharp knife to get them to bite-size pieces.