Whole wheat flour may seem to be the choice of health nuts or diet-conscious shoppers looking for whole grains, neither of which suggests typical Southern bread. This is true for more modern breads, but Antebellum and Colonial grains were not as processed as modern flour is and were closer to what we now consider whole wheat flour. This homey bread also uses honey, a natural sweetener, instead of refined white sugar. I do, however, suggest using a modern fat, canola oil, over bacon fat (but now that I think of it, bacon fat sure sounds good!).
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.