Pat: Black-eyed peas, simmered with fatty pork (such as ham hocks or bacon), have been a staple in the South for hundreds of years. Inexpensive, easy to grow, and easy to store, they provide protein and nourishment and, many believe, good fortune (which is why eating black-eyed peas on New Year’s Day is a Southern tradition). Some even eat greens, meant to symbolize money, alongside of them. Don’t worry if at the end of the cooking process these beans seem a little watery. To cream them up, mash the beans against the side of the pot with the back of a spoon, or purée a cup of them in the blender and add them back in. These black-eyed peas are great poured over warm cornbread, and are a perfect side with grilled or fried pork chops.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.