As almost any southerner will confirm, you can’t underestimate the allure of a warm, moist spoon bread. Sometimes the desire for it is downright urgent. Take my first recollection of the dish: when I was five years old, I invited one of my girlfriends to spend the night, and she woke up in the middle of the night wailing for spoon bread. My parents ended up having to take her home, as she would not be consoled. I can relate to the craving. When Hurricane Katrina forced us to evacuate to Jackson, I had the good sense to throw a pork roast in a cooler. Our first night in exile, we had dinner with our in-laws, and my mom made her spoon bread—served with the pork roast, it was a nice taste of home. My mom’s recipe, the one I grew up on (but never demanded at the home of my friends), is simple and delicious. At Bayona we couldn’t resist jazzing up her version to go alongside our grilled double-cut pork chops—a match made in heaven!
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.