Whole wheat flour may seem to be the choice of health nuts or diet-conscious shoppers looking for whole grains, neither of which suggests typical Southern bread. This is true for more modern breads, but Antebellum and Colonial grains were not as processed as modern flour is and were closer to what we now consider whole wheat flour. This homey bread also uses honey, a natural sweetener, instead of refined white sugar. I do, however, suggest using a modern fat, canola oil, over bacon fat (but now that I think of it, bacon fat sure sounds good!).
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.