My mom always made this hearty breakfast when my husband, Peter, and I came to visit her in Memphis; it is so Southern that eating it always made me feel I was really home. (I don’t think Peter, who is from New York, had ever had either pork tenderloin or gravy for breakfast.) The roasted tomato gravy is what makes it so special; roasting the tomatoes cuts and deepens their bright acidity, adding complex layers of flavor to the savory sauce. You can mix things up by making this dish with sausage patties or leftover slices of Grilled and Roasted Filet of Beef with Crispy Roasted Shallots (page 193) instead of the pork tenderloin. Either way, you’ll want to use the biscuits to sop up the last drops of gravy.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.