Whole wheat flour may seem to be the choice of health nuts or diet-conscious shoppers looking for whole grains, neither of which suggests typical Southern bread. This is true for more modern breads, but Antebellum and Colonial grains were not as processed as modern flour is and were closer to what we now consider whole wheat flour. This homey bread also uses honey, a natural sweetener, instead of refined white sugar. I do, however, suggest using a modern fat, canola oil, over bacon fat (but now that I think of it, bacon fat sure sounds good!).
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.