Every Southern cook has his or her own version of this stratalike breakfast soufflé, but I’m willing to bet that each and every one begins with white sandwich bread. In the past, I’ve tried to fancy it up using challah or brioche or some other bread, but it was never quite as good. I first had this particular variation on a visit to Meridian, Mississippi, catering my cousin’s rehearsal dinner. My crew and I were working so hard we hadn’t even stopped to eat. One of the local ladies, Mott, brought us this soufflé, ready to bake. Hot out of the oven, it was utterly delicious. Note that it should be prepared the night before, allowed to soak overnight, and baked the following morning.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.