better homes and gardens september 2017

Jambalaya Egg Bake

It's time to spice things up! The recipes featured in the latest issue of Better Homes & Gardens—including New Orleans-inspired brunch recipes from Joy the Baker (who's ready for fried green tomatoes?) and Middle Eastern vegetable side dishes (bring on the cumin!)—will help you heat up your recipe routine.

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Jambalaya Egg Bake

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Vanilla Bean Cake with Pecan Praline Glaze

Bake this perfectly moist vanilla cake in advance, then stir together the nutty, salty glaze just before serving for an ooey-gooey taste bud-tempting topper.

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Dirty Rice-Stuffed Tomatoes

What makes this rice "dirty"? Chicken livers lend the copper-color hue. These stuffed tomatoes also include sausage, so they're overflowing with salty, savory flavors.

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Allspice Grilled Sweet Potatoes and Pears

Here's all the proof you need that allspice isn't just for pumpkin pie! Mix with salt and pepper for a sweet and savory seasoning blend that really perks up this healthy side-dish recipe.

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Fried Green Tomato Banh Mi Toasts

Firm-flesh green tomatoes are made for frying—just ask any Southerner! Try the crispy vegetables in this American-meets-Vietnamese open-face sandwich.

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Cinnamon-Spiced Brussels Sprouts

Try naturally sweet cinnamon in place of sugar in sauces and dressings. In this case, the spice balances the bitterness of Brussels sprouts, so even picky eaters will enjoy them.

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Honey-Cumin Roasted Carrots

Aiming to slash your salt consumption? Turn to cumin! This spice will fill the flavor void—and if you sprinkle on whole cumin instead of the ground form (like in this roasted veggie side-dish recipe), it will also add a pleasant crunch.

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Peppery Roasted Acorn Squash

Looking for a hands-off side dish? This sheet-pan-roasted squash is as simple 1, 2, 3: Grind the peppercorns, make a paste with olive oil, then rub and roast the squash. Crank up the heat and bake until tender, then top with plenty of shaved Parm.

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Strawberry-Chamomile Bourbon Punch

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Wilted Mustard Greens

Whether you pair this sauteed green side with barbecue or dirty rice, this Southern staple will quickly become a supper mainstay on your table. The secret? A few slices of crispy bacon and a squeeze of fresh lemon juice.

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