The Best Things Our Editors Ate This Year

One of the best perks of working at Southern Living is getting to travel around the South for stories. And since we're located in Birmingham, it's easy to get to most places in the South by car or plane in just a few hours.

Whether traveling for work or pleasure, our team makes food a top priority along the way, seeking out new or new-to-us restaurants everywhere we go. We've collected our most memorable bites from the past year, from a homemade McMuffin in New Orleans to a spicy mushroom stew in Oklahoma City, here are the best things we ate in 2024.

Grand Slam McMuffin

Molly's Rise and Shine- New Orleans, LA

I'll kick things off with my pick: the Grand Slam McMuffin from Molly's Rise and Shine. The english muffin, made in house by their pastry chef Liz Hollinger, is tender and filled with all the nooks and crannies needed to absorb the savory goodness sandwiched in between.

The hashbrown is crispy perfection. It's topped with just the right amount of Heinz ketchup and a shiny sheet of melted American cheese. The Grand Slam McMuffin is everything you want in a breakfast sandwich, especially if you've been out late in NOLA the night before. I could eat three of them in one sitting.

Tempura Japanese Sweet Potatoes with Yellow Curry Mayonnaise

Current Charcoal Grill-Birmingham, AL

"The menu at Current Charcoal Grill is filled with incredible Japanese-inspired seafood preparations. But the dish that I can't stop thinking about is the Tempura Japanese Sweet Potatoes with Yellow Curry Mayonnaise. The potato wedges have a tempura batter that fries up light and crisp to create a bite that's almost like eating a doughnut, but the savory mayo balances out the sweetness," says Deputy Editor, Lisa Cericola.

Spicy Mushroom Stew (Aw Het) 

Ma Der Lao Kitchen- Oklahoma City, OK

"Everything on the menu at Ma Der Lao was incredible, but the sleeper hit was this vegetarian dish that was packed with fresh, wild mushrooms, Thai eggplant, and a perfect symphony of herbs and aromatics," says Senior Culture Editor, Tara Massouleh McCay.

Figgy Kouign Amann

Weltons Tiny Bakeshop-Charleston, SC

"I'm a sucker for fresh figs, and Weltons totally won me over by pairing their kouign amann's perfectly caramelized, flaky layers with a light and fruity fig mousse,” says Betsy Watson, Senior Homes Editor.  

Pollo Guisado

Gloria's Pupuseria, Staunton, VA

"I stopped through Staunton on a family tour in Virginia, and worked remotely from the Staunton public library. I moseyed my way across the street to Gloria's just after the sunset. I've had Gloria's takeout many times before, but this was my first time eating alone in the dining room," says Assistant Food Editor, Catherine Jessee.

"I ordered the pollo guisado, which comes with fresh tortillas that are delicious. The dish is basically really tasty vegetables with tender and flavorful stewed chicken. I also got one of their many pupusa options, the loroco, which is a vining flower native to Central America."

"Every table has homemade salsa on it, and I got a tamarind drink that was a great combo of sweet and sour that perfectly offset the warm and cozy stew. It was a perfect meal for a longer pit stop.  Staunton is a pretty small town and so there aren't many places to eat, but you could tell Gloria's was the town's go-to place to eat on a weekday night—steadily busy but not packed. It has the perfect festive and energetic, yet still quaint hometown feel," Jessee says.

Pastrami'd Swordfish Sandwich

167 Raw Oyster Bar-Charleston, SC

"I've been to 167 Raw on two occasions this year during different trips to Charleston, and the swordfish sandwich is by far my favorite thing on their menu. It is not what I would typically order, but someone shared a bite with me the first time I went 4 years ago, and it's what I get most excited for anytime I go back," says Cameron Beall, Associate Homes Editor.

Griddled Cheeseburger

The Project Lounge, Biloxi, MS

"The place is tucked away off the Biloxi strip, over the tracks from the casino chaos. There are no windows, and barely any light inside—it's the diviest of dives! My burger was cooked to order on the flattop while I watched. Beside the sizzling burger, a little foil packet of sliced onions bided its time, getting a squirt or two of probably Worcestershire. Served on a styrofoam plate with chips and a beer, it was humble, extremely satisfying, and darn delicious," says Josh Miller, Senior Food Editor.