One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say we have a problem with this.
We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?
This sassy and simple sauce draws on just cranberries, orange, sugar, booze, and a blender. And no, it’s not a cocktail.
A teetering tower of autumnal goodness that isn’t only stunning to behold but ridiculously healthful thanks to cabbage and apples and pomegranates, oh my.
Boletus edulis—that’s the fancy-pants name for porcini—is hardly a come-hither sort of name, but with a taste like this, who cares?
Virtuous for its simplicity as well as its versatility, the roasted sweet potato is a thing to behold–and to bejewel, whether with sugar or spice or…
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Still, when you tire of that, there’s always this deeply satiating tactic.
Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.
Traditional ratatouille gets sliced, diced, deconstructed, and reimagined–pickled, too–in this fashionably brilliant approach to summer surplus.
Part hush puppy, part fritter, and lovely through and through, these little blobs of cornmeal batter and summer squash blossom like sunflowers as they fry.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You’ll find two out of three in these fries. Not bad.
Consummate sidekicks for fried chicken—both classic and unconventional—to keep everyone at the table happy. We promise.
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