Chow-chow is a pickled vegetable dish that is served cold as a side dish or condiment. Its name comes from the French word chou, meaning cabbage, and the ingredients almost always include cabbage; but asparagus, beans, carrots, cauliflower, and peas can be added, as well. Big Mama’s recipe has a Pennsylvania Dutch influence. It is sweeter than most Southern varieties, and it matches well with all types of barbecue and foods off the grill. Her favorite way to serve it was as a side dish—an alternative to slaw; but it makes a great topper for barbecue sandwiches, hamburgers, and hot dogs. For breakfast, chow-chow makes a flavorful addition to scrambled eggs and biscuits and gravy.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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.
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.