For the best grits, choose good stone-ground hominy grits, found mostly at high-end gourmet shops. Good-quality grits can be yellow, white, even blue, and they have a lively, crunchy texture. Just for the record, most regular folks down South use quick grits. And also for the record, that’s what we use at Bubby’s. But at home I cook from a bag of stone-ground hominy grits from Hoppin’ John’s, a small mill in Georgia (www.hoppinjohns.com). The Tabasco in the recipe really adds a zing to the grits, which go especially well with Smithfield Ham with Red-Eye Gravy (page 189).
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.