Spoon bread is more like custard than bread, and less like a casserole than a soufflé. As the name suggests, it’s soft enough to eat with a spoon. Spoon bread is more common in Virginia, Maryland, and Kentucky. Berea, Kentucky, in the south central portion of the state, actually boasts a spoon bread festival. The key to this recipe is using very fine cornmeal for a smooth, creamy texture. If you are unable to find fine meal in the supermarket, try Mexican or South American groceries. Also, adding a bit of fresh corn when in season really makes this spoon bread delicious. Some recipes call for baking powder for lift, but in this recipe, with a nod to my French training, I use beaten egg whites.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.