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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.