The 10 Recipes Readers Loved Most on Slice of Southern in 2025

 

A look back at the 10 recipes readers loved most on A Slice of Southern in 2025—from easy weeknight dinners and fresh salads to comforting classics you cooked again and again.

The 10 Recipes Readers Loved Most on Slice of Southern in 2025

As 2025 comes to a close, I found myself looking back through the recipes you spent the most time with this year—the ones you searched for, cooked, and came back to again and again. From cozy one-pot dinners to fresh seasonal salads and a surprise breakfast favorite that truly ran away with the year, these dishes quietly tell the story of how we cooked in real life: practical, comforting, and full of flavor. These are the recipes that stood out not because they were flashy, but because they worked—and because you welcomed them into your kitchens.

Most Loved Recipe of 2025

Tomato-Mozzarella Scrambled Eggs – A Savory Morning Upgrade

Why readers loved it: Simple ingredients and big flavor made this an easy, elevated breakfast readers kept coming back to.

Best Weeknight Dinner

One-Pot Ground Beef & Orzo in 30 Minutes

Why readers loved it: This weeknight-friendly, one-pot meal delivered comfort and convenience without sacrificing flavor.

Southern Comfort Classic

Southern Skillet Cornbread: Buttery, Golden, & Irresistible

Why readers loved it: A classic Southern staple with crisp edges and a tender crumb that fits just as well on a weeknight table as a holiday spread.

Most Popular Salad

Late Summer Fig Salad with Cucumbers & Feta

Why readers loved it: Sweet figs, crisp cucumbers, and salty feta struck the perfect balance of fresh and satisfying.

Most Impressive (But Approachable)

Rustic Tomato Galette with Gruyère & Thyme

Why readers loved it: This savory galette felt special enough for entertaining but approachable enough for home cooks.

Sleeper Hit of the Year

Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Why readers loved it: A creative, resourceful way to turn leftovers into something comforting and completely new.

Bold Weeknight Favorite

Summer Cajun Chicken Skillet – Light, Bold, and Low-Carb

Why readers loved it: Bold Cajun flavor and a quick skillet method made this a standout for easy, flavor-packed dinners.

Best Protein-Packed Salad

The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

Why readers loved it: Hearty enough for dinner, fresh enough for warm weather, this salad checked all the boxes.

Best Seasonal Recipe

Summer Stone Fruit Salad with Two Dressings to Love

Why readers loved it: The option of two dressings gave readers flexibility while letting peak-season fruit shine.

Comfort Pasta Favorite 

Creamy Lemon Herb Pasta Primavera

Why readers loved it: Bright lemon, fresh herbs, and creamy pasta came together in a comforting dish that still felt light.

Can’t wait to see what we’ll be cooking together in 2026! Save your favorites and get ready for more cozy, flavorful recipes.

Rustic Tomato Galette with Gruyere & Thyme – Simple, Stunning, Delicious

A French-inspired twist on classic Southern tomato pie—this rustic galette with Gruyère, Dijon, and thyme celebrates summer tomatoes in all their glory.

Rustic Tomato Galette with Gruyere & Thyme – Simple, Stunning, Delicious

Summer reminds me of fresh vine-ripened tomatoes and all the dishes made from them. One of my favorite childhood memories is of my mom making a classic Southern tomato pie—juicy tomato slices layered into a buttery crust and topped with a tangy mix of cheese and mayo. It was simple, comforting, and deeply tied to the rhythm of summer.

This Rustic Tomato Galette with Gruyère & Thyme is my take on that tradition, reimagined with a French twist. I kept the essence—sun-ripened tomatoes and plenty of cheese—but traded the mayo topping for a swipe of bold Dijon and swapped in melty Gruyère and nutty Parmesan for a more savory, elegant feel. Wrapped in a flaky, golden crust and finished with fresh herbs, it’s just as nostalgic as the pie I grew up with, but elevated in the best way.

Whether you serve it warm on a breezy back porch or at room temp with a glass of chilled wine, this galette is pure summer—rustic, refined, and packed with the kind of flavor only a fresh tomato can deliver.

 

What Ingredients Do I Need?

This rustic tomato galette keeps things simple, letting seasonal ingredients shine. Here’s what you’ll need to bring it all together:

• All-purpose flour – For the buttery homemade galette crust.

• Unsalted butter – Keeps the crust rich and flaky.

• Ice water – Helps the dough come together without overworking it.

• Fresh tomatoes – Vine-ripened, juicy, and full of summer flavor.

• Shallot – Adds a hint of mild, sweet onion flavor.

• Olive oil – For tossing the tomato mixture and enhancing richness.

• Fresh thyme – Brings an earthy, aromatic touch to the filling.

• Garlic – Adds savory depth.

• Dijon mustard – The secret layer of sharp, tangy contrast under the tomatoes.

• Gruyère cheese – Melty, nutty, and rich.

• Parmesan cheese – For a salty, umami finish.

• Egg – Brushed on the crust for a beautiful golden color.

• Fresh basil – A final herbal flourish before serving.

• Salt & pepper – Seasoning to enhance every bite.

Substitutions and Variations

Substitutions

Want to customize your galette or work with what you have on hand? Here are some easy swaps:

• Gruyère cheese → Use sharp white cheddar, Fontina, or Comté for a similar melty texture and depth.

• Parmesan cheese → Try Asiago, Pecorino Romano, or even grated aged cheddar.

• Shallot → Substitute with a few thin slices of red onion or green onions.

• Fresh thyme → Dried thyme works in a pinch, or swap in oregano or Herbes de Provence.

• Dijon mustard → Use whole grain mustard for texture or stone-ground mustard for a milder bite.

• Tomatoes → Any variety works—heirloom, Roma, cherry (halved), or even a mix for added color.

• Homemade crust → Short on time? A store-bought pie crust or puff pastry will do in a pinch—just adjust baking time as needed.

Variations

This tomato galette is endlessly versatile—perfect for adapting to what’s in season or what you’re craving. Here are two delicious variations to try:

• Caprese-Inspired Galette:  Layer in a few slices of fresh mozzarella with the Gruyère, and top with cherry tomatoes and a drizzle of balsamic glaze after baking. Finish with fresh basil for a galette that echoes the flavors of a classic Caprese salad.

• Roasted Mushroom & Tomato Galette:  Add a layer of sautéed mushrooms (cremini or shiitake work beautifully) beneath the tomatoes. The earthy mushrooms pair perfectly with the Gruyère and thyme, giving this variation a deeper, more savory flavor—great for late summer or early fall.

Kitchen Tips & Notes

• Salt your tomatoes! – Don’t skip the salting and draining step—it’s key to preventing a soggy crust and concentrating tomato flavor.

• Chill the dough thoroughly – A well-chilled dough rolls out more easily and bakes up flakier.

• Don’t worry about perfection – The beauty of a galette is in its rustic charm. Pleat the edges loosely and let it be freeform.

• Tomato variety matters – Use the ripest, juiciest tomatoes you can find—heirlooms, Romas, or even colorful cherry tomatoes all work well.

• Leftovers? – Store any leftover slices in the fridge and reheat gently in a 300°F oven to revive the crisp crust.

What to Serve with Rustic Tomato Galette with Gruyere & Thyme

This rustic tomato galette makes a gorgeous centerpiece for any summer meal. Here are a few favorite ways to serve it:

• Pair with a crisp green salad – A simple mix of arugula or baby greens with a lemon vinaigrette balances the richness of the galette.

• Serve as a brunch or lunch main – Slice it into wedges and serve warm or at room temperature with iced tea, sparkling water, or a light white wine.

• Add it to a summer picnic spread – This galette travels well and doesn’t mind being eaten at room temp—perfect for park blankets or backyard tables.

• Make it part of a casual dinner – Round out the meal with grilled veggies, corn on the cob, or a chilled cucumber soup.

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Sunny Lemon Ricotta Pancakes with Poppyseeds - A Bright Twist on Southern Comfort

Brighten your brunch with fluffy lemon ricotta pancakes dotted with poppyseeds—sun-kissed flavor meets cozy Southern comfort.

Sunny Lemon Ricotta Pancakes with Poppyseeds - A Bright Twist on Southern Comfort

Every spring, as soon as lemons are in season, I find myself craving a stack of these fluffy lemon ricotta pancakes. They remind me of quiet Sunday mornings—the kind where the sun streams through the kitchen window, and I sip my favorite hot tea while I cook. The zesty lemon, the creamy ricotta cheese, and those tiny poppyseeds that give a little crunch—it’s all the brightness I want in a breakfast.

This is actually my first time making these pancakes, but they’ve already earned a spot as the perfect Mother’s Day or Spring Brunch meal. There’s something so special about treating yourself (or someone else) to a homemade breakfast that feels indulgent but not too heavy. Just warm syrup, a few extra lemon curls on top, and the promise of a day full of relaxation and joy. These pancakes are the kind of dish that makes any morning feel a little brighter.

And the best part? They’re incredibly easy to make! The batter comes together in minutes, and with just a quick flip in the skillet, you have a stack of fluffy pancakes that are packed with flavor. Every bite has that perfect balance of lemony freshness, creamy texture, and just a hint of sweetness. They’re light, flavorful, and so satisfying—just the way I imagine a Mother’s Day breakfast should be.

Enjoy!

What Ingredients do I need?

Dairy

• Ricotta cheese
• Buttermilk
• Eggs
• Butter (for cooking, optional)

Dry Goods

• All-purpose flour
• Granulated sugar
• Baking powder
• Sea salt
• Poppyseeds

Produce

• Lemons (for zest)
• Blueberries (optional topping)

Optional

• Lemon extract (optional, for extra lemon flavor)
• Non-stick cooking spray (for cooking, or extra butter)

Substitutions and Variations

Substitutions

If you don’t have all the ingredients on hand, don’t worry! Here are a few easy substitutions that will still give you delicious results:

• Ricotta Cheese:  This is the star ingredient and I encourage your to try this with ricotta.  However, you can use cottage cheese (drained and blended for a smoother texture).

• Buttermilk:  If you don’t have buttermilk, a simple substitute is to use regular milk with 1 tablespoon of vinegar or lemon juice stirred in. Let it sit for a 5 minutes to thicken.

• Granulated Sugar:  For a less sugary option, you can swap honey or maple syrup for a natural sweetness. If you prefer to go sugar-free, try using stevia or monk fruit sweetener.

• Lemon Extract:  If you don’t have lemon extract, vanilla extract can still add a lovely depth of flavor. You could also double the amount of lemon zest for extra citrusy punch!

Variations

Looking to switch things up? Here are a few fun variations to make these Lemon Ricotta Pancakes even more exciting:

• Blueberry Lemon Ricotta Pancakes:
  Add a handful of fresh or frozen blueberries to the batter for a burst of fruity sweetness. The combination of tart lemon and juicy berries is a match made in pancake heaven!

• Lemon Poppyseed Ricotta Pancakes with a Berry Compote:
  Top your pancakes with a homemade berry compote made from strawberries, raspberries, or mixed berries. The slight sweetness of the compote pairs beautifully with the tartness of the lemon.

• Almond-Lemon Ricotta Pancakes:
  For a nutty twist, add almond extract to the batter and sprinkle some slivered almonds on top before serving. The rich flavor of almonds complements the citrusy notes of the pancakes perfectly.

• Coconut Lemon Ricotta Pancakes:
  Add a tablespoon or two of shredded coconut to the batter for a tropical twist. Coconut pairs beautifully with lemon and adds a delightful texture to the pancakes.

Kitchen Tips and Notes

• Rest the Batter:  Let the batter rest for about 10 minutes before cooking. This allows the flour to hydrate fully, resulting in fluffier pancakes. It also gives the baking powder time to activate, ensuring your pancakes rise beautifully.

• Use Fresh Lemons:  For the best flavor, use fresh lemon zest rather than bottled lemon juice or extract. The zest gives a bright, aromatic citrus flavor that pairs perfectly with the ricotta. Make sure to zest the lemon before cutting it!

• Temperature Matters:  When cooking your pancakes, make sure your skillet or griddle is at medium heat. Too hot, and the pancakes will burn before cooking through; too low, and they may turn out flat and doughy. If you’re unsure, test the heat by dropping a small bit of batter in the pan—it should sizzle gently when it hits the surface.

• Don’t Overmix:  Be careful not to overmix the batter. Gently stir the ingredients together until just combined. Overmixing can lead to dense pancakes rather than light and fluffy ones.

• Toppings Galore:  These pancakes are delicious on their own, but you can elevate them with a variety of toppings like fresh blueberries (like I did), whipped cream, maple syrup, or a drizzle of honey. For a more indulgent twist, try adding a dollop of mascarpone or a sprinkle of powdered sugar.

• Pancake Size:  When spooning the batter into the pan, remember that larger pancakes take longer to cook. If you prefer smaller pancakes, they’ll cook faster and be easier to flip!

  Equipment and Items You May Need  

• Stovetop Griddle - perfect for cooking pancakes, eggs, bacon etc.
• Large Non-stick Frying Pan - perfect for all your cooking needs.
• My favorite ceramic mixing bowl - just love these bowls!

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  SEE RECIPE DOWN BELOW 👇 

Southern Skillet Cornbread: Buttery, Golden, & Irresistible

Southern Skillet Cornbread: Buttery, Golden & Irresistible – A Classic Cast Iron Recipe for the Perfect Crunch!

Southern Skillet Cornbread: Buttery, Golden, & Irresistible

There’s nothing quite like the aroma of Southern Skillet Cornbread fresh from the oven—golden brown, crispy around the edges, and perfectly tender inside. This classic buttermilk cornbread recipe is baked in a cast iron skillet, which creates that irresistible crunchy crust while keeping the inside soft and fluffy. Whether you’re serving it alongside a hearty bowl of chili, barbecue, or simply slathering it with honey butter, this homemade cornbread is the ultimate comfort food.

In the South, cornbread is more than just a side—it’s a tradition. What makes this recipe even better? It’s incredibly easy to make and requires just a handful of pantry staples like cornmeal, all-purpose flour, baking powder, and butter. Plus, with just a couple of eggs and a splash of buttermilk, you can create the most delicious cornbread in under 30 minutes. Whether you’re an experienced baker or a beginner, this recipe is foolproof and guaranteed to impress.

Not only is it a breeze to prepare, but this Southern Skillet Cornbread pairs wonderfully with so many dishes. Serve it with a steaming bowl of spicy chili, alongside smoky barbecue, or enjoy a slice with a dollop of honey butter for a truly Southern experience. You can also enjoy it with a savory breakfast spread—think scrambled eggs and bacon—or even as a tasty snack with a cup of tea.

Ready to make the best skillet cornbread you’ve ever had? Let’s get started!

Enjoy!

What Ingredients do I need?

Dry Ingredients:

• Cornmeal
• All-purpose flour
• Sugar
• Baking powder
• Baking soda
• Salt

Wet Ingredients:

• Eggs
• Buttermilk
• Butter (for both melting and the skillet)

Substitutions and Variations

Substitutions

• How to Make Buttermilk Substitute:  Start with the amount of milk called for in the recipe (in this case, 1 1/2 cups).  Stir in 1 tablespoon of lemon juice for every cup of milk.  Allow the mixture to sit for about 5 minutes. The milk will slightly curdle and thicken, mimicking the texture and tanginess of buttermilk.  After 5 minutes, you can use this mixture just like you would buttermilk in the recipe.

Variations

• Cheddar and Jalapeño Skillet Cornbread:  Add shredded sharp cheddar cheese and diced jalapeños to the batter for a cheesy, spicy cornbread with a kick. This version is perfect for pairing with chili or BBQ

• Bacon and Scallion Cornbread:  For a savory, smoky flavor, add crispy crumbled bacon and chopped scallions to the batter. This variation is great for a breakfast side or as a flavorful addition to any meal.

Kitchen Tips and Notes

• Preheat Your Skillet:  Preheating your cast iron skillet in the oven is key to achieving that crispy crust. This ensures the batter sizzles when it hits the hot skillet, creating that golden, crunchy exterior.

• Don’t Overmix the Batter:  The beauty of cornbread is in its slightly lumpy texture. Mix the batter until just combined. Overmixing can make the cornbread dense and tough, so fold the ingredients gently.

• Let It Rest After Baking:  Once your cornbread comes out of the oven, let it cool for about 10 minutes before slicing. This helps the texture set and makes it easier to cut clean slices.

• Test for Doneness:  To check if your cornbread is fully baked, insert a toothpick or cake tester into the center. If it comes out clean, the cornbread is done. If there’s any wet batter, bake for an additional 5 minutes and check again.

• Storing Leftovers:  Cornbread can dry out quickly. Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cornbread in plastic wrap and foil and freeze for up to 3 months.

     EQUIPMENT YOU MAY NEED     

• Cast Iron Skillet:  Size 9 or 10-inch cast iron skillet works best for this recipe. It helps create that perfect crispy crust and even baking.
• Mixing Bowls:  Large Bowl: For mixing the dry ingredients and a Medium Bowl for combining the wet ingredients before adding them to the dry mix.
• Whisk:  to combine the dry ingredients and to blend the wet ingredients. 
• Dry and Liquid Measuring Cups and Spoons:  For measuring ingredients 
• Spatula or Wooden Spoon:  Use a spatula or wooden spoon to fold the wet and dry ingredients together. 
• Serrated Bread Knife:   A serrated bread knife works well to cut through the crust without squishing the cornbread.

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Southern Skillet Cornbread


serves 8



6 tablespoons melted, plus 2 tablespoons butter to melt in the skillet
1 cup cornmeal
3/4 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large lightly beaten eggs
1 1/2 cups buttermilk

Preheat the oven to 425º. Place a cast iron skillet in the oven to preheat along with the oven.  When preheated remove and place 2 Tablespoons of butter in the skillet to melt.

Meanwhile, in a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared skillet, it should sizzle.  

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the skillet from the oven and let it cool for 10 minutes before serving.