Spoon bread is more like custard than bread, and less like a casserole than a soufflé. As the name suggests, it’s soft enough to eat with a spoon. Spoon bread is more common in Virginia, Maryland, and Kentucky. Berea, Kentucky, in the south central portion of the state, actually boasts a spoon bread festival. The key to this recipe is using very fine cornmeal for a smooth, creamy texture. If you are unable to find fine meal in the supermarket, try Mexican or South American groceries. Also, adding a bit of fresh corn when in season really makes this spoon bread delicious. Some recipes call for baking powder for lift, but in this recipe, with a nod to my French training, I use beaten egg whites.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.