As a young man, my dad worked with the State of Georgia Extension Service, where he learned to barbecue chickens by the hundreds. Over the years, he cooked thousands of chickens that were sold on the town square, at football games, or horse shows. He and his friends would build a huge pit with cement blocks and top them with specially made racks that could hold about 50 chicken halves each. To turn the chickens, another rack was placed on top, and two men, one on each end of the racks, would flip the entire rack at once! My mom has adapted Dad’s recipe to serve a family, not the whole town.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.