Every summer when the Carolina shrimp are in season, Nana’s, which is one of my favorite restaurants in Durham, makes a delicious shrimp chowder that is the inspiration for this light and succulent soup. Nana’s version is rich and creamy—closer to a traditional potato chowder—but because I love the sweetness of the corn and shrimp together, I make mine thinner, more like a corn chowder. To give this dish extra oomph, I add the shrimp at the very end, so they are tender and extra sweet, and top with Crispy Fried Oysters Four Ways (page 117).
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.