Corn Light Bread, a favorite barbecue side in middle Tennessee, breaks all the Southern cornbread rules. It’s loaded with flour and sugar and it’s baked in a loaf pan. Why sweet cornbread with barbecue? Our guess is that sweet-sauced barbecue calls for a sweeter bread, just like the customary pairing of a sweet wine with a sweet dessert. Anything not sweet enough just tastes sour. Judging how most of the country prefers sweet cornbread, this may be the one that tastes the most like home.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.