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The start of the new year is always exciting, from tackling new decorating projects to planning where to travel to making a list of recipes we finally want to try. As we kicked off 2024, we surveyed the Southern Living editors to find out which recipes topped their must-make lists of 2024 - and their responses may surprise you. A few editors are taking on baking projects, which included our classic Hummingbird Cake, a few decadent chocolate desserts, and a spirited bundt. Others on the team are determined to cook up some classics that have been on their minds (in their recipe boxes) for years, from savory cheese straws to sweet homemade rolls. The best part of it all is the eclectic mix of ideas: we've got mains, sides and fries, appetizers, and a long list of desserts. And most importantly, we have recipes that taste like home and remind us of beloved family members, something that will always outlive the latest food trends in our books. We hope you cook with us this year and share your favorite Southern recipes of 2024.
Caitlin Bensel; Food Stylist: Torie Cox
"Making a batch of homemade cinnamon rolls from scratch has been on my list for years, and I think 2024 is finally the year I set aside the time to conquer this recipe!" –Jenna Sims, Digital Editor
Caitlin Bensel; Food Styling: Torie Cox
"I've been on the hunt for a classic chicken salad recipe, and I have a feeling this is one I'll be making all year long." -Caroline Rogers, Travel & Culture Editor
"I've never made our signature Hummingbird Cake, which feels a bit sacrilegious given that I've worked here for nearly 7 years and it's such a frequent topic of conversation. I'm planning to tackle it for the first time in 2024." - Betsy Cribb Watson, Senior Homes & Features Editor
"I eat way too much canned soup, so I'm hoping to up my soup game in 2024 by learning a few new recipes that will easily freeze and reheat for weekday meals. This Southern variation on one of my favorites–Italian Wedding Soup–is at the top of my to-make list." -Tara Massouleh McCay, Travel & Culture Editor
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
"I'm on a mission to find a go-to recipe for macaroni and cheese. I have high hopes for this classic from Craig Melvin's sweet mama!" -Meghan Overdeep, Senior News Writer
Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Missie Neville Crawford
"I think this year I want to conquer making cheese straws. I've never done it but feel like it's a Southern rite of passage." -Rebecca Baer, Senior News Editor
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
"I had a special great aunt that always made the deviled eggs in my family, but I think it's time I learn to make my own! Josh Miller made these sound so great in his recent Instagram video, I think I am going to skip the original and go straight to our French Onion Deviled Eggs." –Brennan Long, Associate Director, Social Media
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
"I figured it’s time to finally start using my roasting pan, and this recipe looks both perfectly simple and comforting. I want to find the best rotisserie chicken this year!" -Kaitlyn Sadik, Digital Editor
Jessica Furniss
"I love a Coca-Cola cake, so naturally this Bundt cake—made with another classic Southern soda—is on my list to try this year. And I’m all about shortcuts and easy recipes, so the cake mix in the ingredient list is another selling point for me." - Melanie Fincher, Commerce Editor
The Spruce/Leah Maroney
"Since I love sweet potatoes, every so often I'll make sweet potato fries. I've baked and fried them before but have never air-fried them. So, this year, I'll try this recipe and see how they turn out." -Moriah Mason, Commerce Writer
Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
"I'm embarrassed to say I've never made Hoppin John! Black-eyed peas and rice were staples in my home growing up, but never together in one dish. Seeing as how my last meal would be greens, lady peas, and cornbread, it's a no-brainer that I must try this dish!" –Josh Miller, Senior Food Editor
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
"This has got to be the year that I save myself tons of money (and cut out probably the same amount of sugar) by making granola at home!" -Mary Shannon Hodes, Digital Editor
Caitlin Bensel; Food Stylist: Torie Cox
"I've never made Million Dollar Spaghetti and I need to know what the fuss is all about. Or at least feel like a millionaire for a day." -Lisa Cericola, Deputy Editor
Greg DuPree; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
"I've always wanted to try my hand at making an impressive little layer cake. I love anything that involves chocolate and a challenge, so I think this is the year to finally take a stab at making one!" -Cameron Beall, Assistant Homes Editor
Shrimp Étouffée Recipe
"My folks love Cajun cuisine more than anything, so I grew up eating a lot of shrimp étouffée, but I've never made it. I know from watching my mother that it takes a little patience to get the roux right, but it's so worth it." -Sid Evans, Editor in Chief
Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
"A lady in the church I attended growing up made a chocolate chip pie that I still think about today, 25 years since I had the last slice. This looks very similar, so I'm eager to make this pie in 2024 in hopes of recapturing some of those memories—and of course, to enjoy a wonderful pie." -Kimberly Holland, Senior Food Editor
"I don't love mayo. (I actually can't stand it). But I do want to try our Chocolate Mayonnaise Cake, which has enough sugar and chocolate to hide the flavor of my least favorite condiment, and also smartly uses this pantry staple to replace oil or butter in the batter." -Alana Al-Hatlani, Assistant Food Editor
"Every time tomato season rolls around, I vow to make this Southern classic. Somehow I always talk myself out of the challenge (but I always put my tomatoes to good use in my favorite sandwich!). I'm determined to make our Heirloom Tomato Pie this summer." - Krissy Tiglias, Executive Editor, General Manager
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