Southerners love a casserole. They are church supper staples, great to take to the new neighbor, and equally welcome to a new mom. Cheddar, sometimes called “rat cheese” in the South, ranges in flavor from mild, nutty, and creamy to extra-sharp, rich, and robust. Gruyère is a low-moisture cow’s milk cheese from eastern France and western Switzerland. It has a sweet, rich, almost nutty flavor and is excellent for a cheese sauce. Cheddar cheese is more Southern, though, if you wanted to stay truer to those roots. Turkey sausage is much lower in fat than sausage made from pork and other kinds of meat. Use country-style or coarse-ground sausage, and if purchased in links, remove it from the casing before cooking.
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.