Jim Manning and I attended Ole Miss at the same time, but never met. It wasn’t until later that we crossed paths working for Houston’s Acute Catering and discovered that I’d briefly dated one of his roommates. Jim now heads his own business, Jim Manning Catered Affairs, and is one of Houston’s top caterers. This recipe is a lot of work, but it’s elegant and serves a huge crowd, and most of the labor can be done in advance. It’s a great option if you’re hosting a large-scale event. Otherwise, the recipe can be cut in half or even in quarters.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.