My grandmother and mother very often made cornbread sticks along with our summer suppers when I was a child. I grew up on Cape Cod, and we ate a lot of fresh fish back in those days. Cod, haddock, flounder, and bluefish were all staples at our summer table. Cornbread is eaten alongside fish to help push down any bones you might accidentally swallow. Due to food allergies, and tragically polluted and overfished waters, we’ve stopped eating the fish. But the cornbread sticks have remained. My mother still bakes them up every year when we go back East for our annual summer reunions, and I make them for my kids, who love them just as much as I always have. I make them with my Basic Gluten-Free Flour Mix, but you may also use Gluten-Free Bread Flour Mix (page 158) for a more intense flavor and a slightly more crumbly texture.
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.