Grits, a traditional Southern breakfast dish, are often served topped with butter and cheese. They fill hungry bellies and stick to the ribs for many hours. Technically, grits are coarsely ground hominy, and they are white in color, while polenta is ground, dried yellow corn. But in the United States (outside the Deep South), the two are often used interchangeably. It’s best if you can find the stone-ground real thing, but if not, you can use the instant grits that are available in nearly every grocery store or mail-order them from a source that specializes in grains, such as Bob’s Red Mill in Oregon. I recommend using a 2- to 3-quart slow cooker so that your grits don’t dry out overnight.
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.