Cornbread was for many years the basic bread of the rural South, the very poor South. I mentioned earlier that cornbread and barbecue are close to being religion in the South. But, for years, cornbread was the primitive Baptist to the Episcopalian biscuit, the all-night tent revival to the ladies’ prayer luncheon. Cornmeal griddle cakes are the most basic of Southern breads. Biscuits require expensive dairy products, while cornmeal griddle cakes, also known as hoe cakes, can be made with little more than meal, a bit of oil, and water. The batter should be quite soupy, but not watery. When the batter hits the hot oil the edges sizzle and become very crisp. For best results, be sure to cook the cakes until the edges are a deep, rich, golden brown. Meme always served them as a very quick bread on the side. They are especially delicious when used to sop up juices and gravy.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.