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From the August issue: Make-at-home dishes to bring to the tailgate

It’s that most wonderful time of the year again in south Louisiana: tailgating time. As any diehard football fan can tell you, the game may be the draw, but tailgating is a sport all its own. Seasoned tailgaters have to plan, prepare and be in top shape for marathon weekends of good food, plentiful drinks, partying and fandom.

This month’s menu from Tracey Koch and Stephanie Riegel is a great do-ahead that can be taken on the road to any tailgate—or picnic, for that matter.

Read on for recipes for Southern Fried Chicken Strips with Creole Honey Mustard, Individual Seven-Layer Salads, a Cajun-style Iced Tea Cocktail and easy Caramel Swirl Brownies.