Coleslaw is an extremely time-honored side dish that is served with all sorts of things in the South. Cole is actually an old English word for “cabbage,” which is of course what coleslaw is always made out of. This is my very favorite coleslaw recipe. In the South, creamy slaws like this one are traditional with fish dinners, and this is the slaw we always serve at our fish fries. It is served cold and smooth and is just perfect with fried fish and hushpuppies. Vinegar-based slaw is the classic to go with barbecue, but this one happens to taste great with barbecued meats, too.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.