As a young man, my dad worked with the State of Georgia Extension Service, where he learned to barbecue chickens by the hundreds. Over the years, he cooked thousands of chickens that were sold on the town square, at football games, or horse shows. He and his friends would build a huge pit with cement blocks and top them with specially made racks that could hold about 50 chicken halves each. To turn the chickens, another rack was placed on top, and two men, one on each end of the racks, would flip the entire rack at once! My mom has adapted Dad’s recipe to serve a family, not the whole town.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.