Brining, or soaking poultry in salted water before cooking, is the answer to dry, tasteless white meat and rubbery dark meat: brined poultry loses only half as much moisture during cooking as unbrined. In this recipe, I use buttermilk instead of water for the brine. Buttermilk is traditional in some fried chicken recipes and has the added benefit of acting as a tenderizer. If doubling this recipe, do not double the amount of salt, as the chicken will be too salty. Serve this with a dollop of Vidalia Honey Mustard Dressing (page 284) as a sweet complement to its savory flavors.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.