At Thanksgiving Meme always prepared her dressing on the side, as opposed to stuffing her turkey. Although there are exceptions, it seems most Southerners “dress” instead of “stuff.” I’ve taken a few liberties with Meme’s recipe, adding brioche and panko. It’s okay to use store-bought cornbread, but make sure it is not sweet. Typically, Southern cornbread is savory and rich with the taste of corn, with no sugar added. Sweet cornbread produces a dressing that’s just not quite right. This dish is another in the book that serves more than the four to six people, and is best for larger gatherings of friends and family. It can be halved, or divided into two smaller pans—one to cook now, the other to wrap tightly in plastic and freeze for later use. After thawing to room temperature, cook as directed.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.