This is what Southern Living editors think will be big next year.
Last year, we thoughtwedge saladswould take off.
(Not sure that really panned out.)
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Collectively theSouthern Livingstaff seemed to identify things we’ve all seen before, but are having a resurgence.
The big theme for 2025 might just be that what’s old is new again.
And there’s something kind of comforting in that.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
The world is a lot bigger than just kale salads.
Especially as new makers, likeZoe Tong, out of Austin, craft really special, small batches varieties.
Aside from using it on noodles or rice, we’ve seen the condiment meddled into traditional Southern dishes.
Credit:Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Southern brands like Red Clay now sell hot honey, but you could easily make your own.
Use it onchickenwings, roasted veggies, heck, it even taste good on ice cream.
No, really, it does.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Caitlin Bensel; Food Stylist: Torie Cox
Sourdough
Remember when we all hadsourdough startersduring the pandemic?
(One of mine was named Yeast Witherspoon.)
Why people are returning to bread baking is unclear.
Credit:Greg Dupree; Prop Styling: Cindy Barr; Food Styling: Chelsea Zimmer
Greg Dupree; Prop Styling: Cindy Barr; Food Styling: Chelsea Zimmer
