Spoon bread is an old Southern favorite, and it’s beloved in many parts of Texas, too. I’ve heard numerous stories about the origin of its name—some say it is derived from a similar-sounding Indian precursor, others suggest it’s named for the utensil customarily used to eat this softer, smoother version of cornbread. I often bring spoon bread to potlucks, where it can be counted on to stir up old memories. (A version reportedly was served at Thomas Jefferson’s Monticello.) This recipe came from Gangy—the favorite grandmother of one of my oldest and dearest friends, Kristen Ohmstede. Kristen’s grandmother served it often with butter and blackberry jam and to this day, that’s the only way Kristen will eat it.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.