Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire.
- 1 H
- 1 H, 15 M
- 5
Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire.
Gochujang-spiced shredded beef topped with tangy pickled red onions. Easily one of the best things we’ve eaten in recent memory.
The pumpkin spice everything craze tends to leave us underwhelmed about pumpkin spice anything. Not this.
Fresh crab necessitates only Old Bay and very little in way of other ingredients. That’s exactly what you’ll find here.
This ginger-spiked, Korean-style marinade comes together from pantry staples and takes just minutes to work its considerable magic before you toss the steak on the grill.
An incomparably more elegant (and, we dare say, delicate) version of the classic iceberg wedge salad that’s almost too pretty to eat.
Your childhood bologna sandwich just leveled up. To magnificent effect.
We’re hearing a lot about how easy and insanely delicious this classic Mexican pork stew is. And how loved ones are clamoring to leftovers to work the next day. Sounds like a keeper to us.
Satiny smooth and ridiculously rich, this elegant spread is begging to be schmeared on rustic white bread and accompanied by a glass of riesling, whether as an impressive hors d’oeuvres or a simple winter supper.
Roasted Brussels sprouts? Been there. Kale chips? Done that. This raw winter salad comprised of two still-trendy superfoods is like experiencing them for the first time.