If there is one food that can eclipse even the barbecuing tradition of chicken in the South, it’s corn. We eat it creamed; in succotash, corn pudding, and cornbread; and of course straight up as buttery corn on the cob. As a side dish for smoky grilled chicken, slightly charred grilled corn is perfection. Corn husk skewers update the old standby; by adding zucchini or other vegetables such as eggplant, a unique vegetable medley is born. Grilling the veggies together in the husks keeps them from burning, steams them soft, and traps the natural moisture within the cob. Imagine your guests’ surprise, when the husks are peeled back and instead of a corn cob this grilled vegetable combination is revealed.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.