Every Southern cook has his or her own version of this stratalike breakfast soufflé, but I’m willing to bet that each and every one begins with white sandwich bread. In the past, I’ve tried to fancy it up using challah or brioche or some other bread, but it was never quite as good. I first had this particular variation on a visit to Meridian, Mississippi, catering my cousin’s rehearsal dinner. My crew and I were working so hard we hadn’t even stopped to eat. One of the local ladies, Mott, brought us this soufflé, ready to bake. Hot out of the oven, it was utterly delicious. Note that it should be prepared the night before, allowed to soak overnight, and baked the following morning.
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.