Fried chicken is a Southern staple, and to be a good Southern cook you better know how to make it. I do. I like to use small fresh chickens for frying because the flavor of the meat is better. And speaking of flavor, I like to fry my chicken in pure pork lard, which gives it a richness and down-home essence that vegetable oil just can’t replicate. You can buy good high-quality lard—and I’m not talking about the soapy-looking white blocks sold in some supermarkets—from any reputable butcher. What makes my fried chicken special is the mixture of spices I use—note that both chili powder and sugar are involved—and the tangy richness that buttermilk lends.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.