A simple meal of fried fatback, braised cabbage, and a wedge of cornmeal was one of Meme’s stand-by suppers and is seriously old-fashioned country food. Fatback is the layer of fat that extends the length of a hog’s back. It is available fresh, meaning unsalted, uncured, and unsmoked. Fatback with the rind is used for making cracklings, which are fried pork skins with a bit of tooth to them, commonly eaten as a snack (yes, still), or baked into cornbread.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.