My mom used to cook greens in such big batches that she would wash them on the rinse cycle in the washing machine. For her, a “mess” was a discrete unit of measurement equal to approximately one large grocery bag full. I think most Southerners operate under this assumption, at least as far as greens are concerned. It may seem like you’re starting out with far more greens than you’ll ever need, but keep in mind that they’ll cook down quite a bit. If they don’t all fit in the pan at first, start with as many as will fit and add to the pot as the greens cook down.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.