Pat: This is a third-generation Neely dish. Grandma Rena used to cook it for my dad. Then she taught my momma how to prepare it. Now, you know Grandma Rena was a smart woman, showing Momma how to cook for Dad. Gina: Ladies, this is a very old Southern tactic. My suggestion, if you want to keep your man happy, is to spend some time in the kitchen with his momma and have her teach you a few things. Pat: I always listen to Gina. You should, too. My momma cooked this dish for my dad and for the kids. Kept us all happy. Now I’m cooking it for my girls (it’s one of their favorites on cold-weather days). And I’m sure someday they will cook it for their children.
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.