The great Georgia humorist Roy Blount Jr. once joked, “Brunswick stew is what happens when small mammals carrying ears of corn fall into barbecue pits.” The origin of this thick stewed concoction is debatable, but most trace it back to 1828 in Brunswick, Georgia. Brunswick stew is a thick vegetable stew with shredded meat that is cooked over low heat in a large pot. Traditionally, it was made from squirrel or sometimes rabbit, and it has always been a popular way for hunters to make a complete meal from their wild game. Today, Brunswick stew is popular across the Southeast, although the squirrel and rabbit are generally replaced with pork, chicken, and beef. The vegetables might include corn, onions, tomatoes, beans, squash, or okra. Often it is the feast for large gatherings, festivals, and fund-raisers.
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.