Biscuits are synonymous with southern cooking. If I had the time, I would have homemade biscuits at every single meal. They should be required in every household! When my niece Ashley was small, one of the things she liked best about going to Granddaddy and Grammy’s house was breakfast. There was usually a conversation the night before about all the awesome things on the menu—bacon, grits, sausage, and, of course, homemade biscuits. Ashley would be up early to help make the biscuits, standing on a chair beside Granddaddy, wearing a big apron and covered with flour.
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.