Freshwater prawns farmed in Mississippi are hatched in the nursery and kept in brackish water for three weeks. After that they are moved to fresh artesian well water in the nursery for thirty more days and then are stocked in ponds when the water temperature reaches the mid-sixties. After about four months they have grown large enough to bring to market. When the prawns are harvested in the fall from the artesian waters I always make a batch of this dirty rice. It is Southern through and through and well seasoned.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.