When I was older, Meme and Dede would travel to Florida in the winter and stay near a citrus farm. They would return with bulging sacks of oranges, lemons, and grapefruit. I know Dede enjoyed the trip, but I sometimes wondered about Meme. She must have been in her eighties when she derisively commented, “There’s nothing but old people in Florida.” Citrus fruit has a strong presence in Southern cooking. Lemons and other citrus from Florida and the Caribbean were used in Southern cooking as early as the Colonial period. A recipe for lemon pudding appeared in Mary Randolph’s 1824 cookbook, The Virginia Housewife, the first regional cookbook published in America. Lemon meringue pie holds a special place in people’s memories, as do lemon curd and lemon squares like these. Store these bars tightly wrapped in the refrigerator for up to 3 days.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.