When it comes to good luck, Southerners don’t take any chances. Each year on New Year’s Day, we hedge our bets by eating hoppin’ John, a rustic mix of rice, black-eyed peas, bacon, and onion that is thought to bring good fortune in the year to come. (Literally—the peas in the dish represent coins, and the stewed collards that are usually served on the side are the rich green of dollar bills.) For extra good luck, serve with Mess o’ Greens (page 245).
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.