Cornbread is the Southern starch; it’s been in the South as long as there have been cooks to make it. Some people I know still call it corn pone. I always cook it in a well-seasoned cast-iron skillet and add my secret ingredient: cracklin’s. These are fried pieces of pork skin, and they are incredibly delicious; they’re the by-product of rendering pig skin for fat, and because I cook a lot of whole hogs I have the makings for them around all the time. If you don’t, feel free to substitute some nice crispy bacon instead. You might also add some chopped red bell pepper for a change and some color.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.