Big Bob always had a standing policy at his restaurant that when you were on the clock you ate for free. Some companies give their staff stock options; Big Bob always gave his staff real Southern fixings. Many staples of the staff meals were not offered to the customers and it was not uncommon to walk into his restaurant and smell fried chicken, sweet potatoes, or catfish cooking. Thank God hickory smoke usually trumped any other aroma or Big Bob Gibson Bar-B-Q might have turned into Big Bob’s Southern Kitchen. While turnip greens have never graced the menu at Big Bob Gibson Bar-B-Q, they were cooked almost as often as any side dish on the menu. Always made with the restaurant’s smoked slab bacon, this recipe showcases the simple delight of seasoned greens. Pair them with black-eyed peas, fried potatoes, and cornbread to taste a typical employee meal in Big Bob’s kitchen.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.