Many Northern macaroni-and-cheese recipes use a béchamel sauce to coat tender elbow noodles, but the only time most Southerners put flour in a skillet is to make gravy—certainly not for a white sauce for macaroni. Our recipes are often simple combinations of pasta, eggs, butter, milk, and cheese. My Aunt Lee often prepares this dish. When I asked her about her recipe, she replied, “I just mix it all up in the dish until it looks right.” I had to coax a little more instruction out of her to share it with you here.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 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.