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.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.