Chow-chow is a pickled vegetable dish that is served cold as a side dish or condiment. Its name comes from the French word chou, meaning cabbage, and the ingredients almost always include cabbage; but asparagus, beans, carrots, cauliflower, and peas can be added, as well. Big Mama’s recipe has a Pennsylvania Dutch influence. It is sweeter than most Southern varieties, and it matches well with all types of barbecue and foods off the grill. Her favorite way to serve it was as a side dish—an alternative to slaw; but it makes a great topper for barbecue sandwiches, hamburgers, and hot dogs. For breakfast, chow-chow makes a flavorful addition to scrambled eggs and biscuits and gravy.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.