Long hot Southern summers produce delicious corn, but some of the best corn I ever had in my life was from New Jersey. The farmer had a stand on the side of the road in front of his cornfield. He would ask how many you wanted, and march back into the green, rustling stalks to pick your order. Freshness is important, since the moment corn is picked, the sugars begin converting into starch. Straight from the row to a pot of boiling water is an indulgent luxury. Some folks may look twice when they see that this recipe instructs you to coat the corn in mayonnaise. It’s a Southern take on Mexican corn that is coated in crema, a soft sour cream–like cheese. You cannot get more Southern than mayonnaise. If you don’t care for mayonnaise, use soft unsalted butter instead.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.