Pat: I’m a grits man. Have been my whole life. And it always surprises me when I travel to different parts of the country and taste grits that they are not sweet. In coffee shops and home kitchens throughout Memphis, we stir in sugar to make them sweet. Then we crumble a few sausage patties and stir those in, too. I don’t know about you, but I’m a sucker for something hot, sweet, and salty. My aunt Leona from Detroit stirs chopped poached eggs into her sausage and grits! To me, that seems like the ultimate grit combo. Top it with a dash or two of hot sauce, and you can’t find a better feel-good breakfast for a Southern boy.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
This piquant French sauce comes together in the blender in just five minutes.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.