Even though peaches are considered the quintessential Southern fruit, the phrase “as American as apple pie” applies to the South, too. Apples grow in the cooler mountainous regions from Georgia to Virginia. There is no longer an issue with refrigeration, but apples were an important fruit for people in the country who lived off the land. When held in a cool cellar, apples lasted for months, providing much needed vitamins and nutrition in the winter. Many factors affect an apple’s juiciness: the age of the apple, the weather and climate where it was grown, and how it has been stored. In a pie, there’s sometimes a fine line between juicy and sopping wet. Flour is one ingredient that will help absorb some of the cooking juices. This is my sister’s favorite dessert and she always requests it on special occasions.
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.