Southern Living, December 2013 Page 179

Updated December 07, 2012
Credit: Iain Bagwell; Styling: Buffy Hargett Miller

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Carrot-Cauliflower Salad

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

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.

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Glazed Turnips and Parsnips

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

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.

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Sweet Potato Spoonbread

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

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.

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Collard Greens Gratin

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

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.

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