I once demonstrated this recipe for a fundraiser in my hometown. When I started whisking milk into the grits, rather than stirring in water with a spoon, the influence of French culinary training became obvious. I can pretty much guarantee that Meme never whisked her grits. And years ago, grits were a food of the poor and milk was a luxury reserved for dishes deemed more important than grits. For my family and many Southerners, grits are prepared with water. But, for reasons French or otherwise, I like blending a bit of milk or heavy cream with the water to make them even creamier. Country ham, the South’s version of Spanish Serrano or Italian prosciutto, is brined, smoked, and aged, and can be very salty. In this recipe, it is not necessary to soak the ham to remove the salt; simply add less salt when cooking the mushrooms.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.