Our recipe writer Tracey Koch shares some of her all-time favorite creations for ‘225’

Time sure flies when you’re having fun, and—well, except for a few weather events and the challenges of 2020—the past several years dining in with 225 have been a lot of fun for us. We hope for you, as well.

In honor of the magazine’s anniversary issue, we’ve pulled together some of our favorite recipes that we created for this column, which was no small task. We had more than 245 of Tracey’s original creations from which to choose, and it was hard to pick just a few favorites. So, we selected those that we personally like best or that have generated the most positive feedback from our readers over the years.

With the holidays just around the corner, we primarily focused on seasonally appropriate dishes, though we also included some classics that can be enjoyed year round.

We love what we do and who we do it for: our faithful readers. So please keep reading and cooking!

Fare for fall

Some of Tracey’s Southern favorites that would be perfect for a November dinner.

Roasted Brussel Sprouts with Cane Syrup and Bacon from November 2018

Green Goddess Salad from December 2018

Quick Classic French Boulle from January 2018

Crawfish Bisque from September 2014

Bread Pudding Souffle with Bourbon Sauce from January 2014

Find more of Tracey’s delicious recipes at 225batonrouge.com/recipes

This story originally appeared in the November 2020 issue of 225.