A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You’re welcome.
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.
Great gravy doesn’t just happen by chance. At least, not for us. Here’s how it does happen.
Know what really satisfies? Making these DIY, gooey, peanutty, caramel-y, milk chocolate-y Snickers bars.
Pecans. Chocolate. Bourbon. Dunno about you, but that’s sufficient to make us forget all about that other traditional Thanksgiving dessert. Pumpkin who?
Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
We swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
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