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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.