For the best grits, choose good stone-ground hominy grits, found mostly at high-end gourmet shops. Good-quality grits can be yellow, white, even blue, and they have a lively, crunchy texture. Just for the record, most regular folks down South use quick grits. And also for the record, that’s what we use at Bubby’s. But at home I cook from a bag of stone-ground hominy grits from Hoppin’ John’s, a small mill in Georgia (www.hoppinjohns.com). The Tabasco in the recipe really adds a zing to the grits, which go especially well with Smithfield Ham with Red-Eye Gravy (page 189).
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.