Imagine white beans slowly braised in olive oil spiked with garlic, rosemary, thyme, and Parmesan. Was healthful ever so tempting?
This Southern staple amps up stone-ground grits with ample white Cheddar. We think we’ve found home in these cheese grits.
No funnily named fillers. No mystery meat. Just chicken and cornflakes and little tykes clamoring for more.
We don’t know who this Betty person is, but her brown Betty recipe is just the sort of sassy, sweet-tart dessert that’s perfect for early autumn.
Vanilla ice cream is de rigueur for lazy summer days. This luscious lovely is adaptable, so it can be uber-rich or not. Either way, the vanilla shines through.
Mmmm. Beef back ribs are massaged with a sweetly spicy rub and then slooooooowly cooked to tender terrificness. Yes, please.
Who knew Katharine Hepburn was as agile at baking as she was acting? These brownies make us think she missed her true calling.
Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.
A meaty beef brisket is slowly braised in a brew of red wine, tomatoes, onions, garlic, rosemary, thyme, and parsley. A perfect recipe for Passover.
Ever heard that little ditty, “Winner, winner, chicken dinner?” We like to think of it as “Winner, winner, chicken piccata dinner.”
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Serve this cheddar cornbread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
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