Every summer when the Carolina shrimp are in season, Nana’s, which is one of my favorite restaurants in Durham, makes a delicious shrimp chowder that is the inspiration for this light and succulent soup. Nana’s version is rich and creamy—closer to a traditional potato chowder—but because I love the sweetness of the corn and shrimp together, I make mine thinner, more like a corn chowder. To give this dish extra oomph, I add the shrimp at the very end, so they are tender and extra sweet, and top with Crispy Fried Oysters Four Ways (page 117).
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.