Cornmeal-coated fried fish is a product of modest country living: fish were free and cornmeal was cheap. You will not feel poor at all if you try these crusty fillets with Grits with Corn and Vidalia Onion (page 156) for a satisfying supper. This fried grouper also makes an excellent fish sandwich accompanied by homemade mayonnaise (page 282), lettuce, and tomato. Or you can dress it up by serving the fish on a bed of vegetable slaw (page 38). Fried fish with grits is another Southern classic that is good for breakfast, lunch, and dinner. If grouper is unavailable (which is likely, since it is overfished), or you would like to use a more sustainable fish, try mahi-mahi, wild striped bass, or wreckfish.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.