When I make this stew, an extremely old-fashioned and indigenous example of the “poor people” food that the South was built on, I feel like I’m cooking a piece of my own history. The origins of this piquant, thin stew, which is loaded with meat and vegetables, are hotly disputed between Brunswick, Georgia, and Brunswick County, Virginia (I’m a Georgia product myself, so you know which side I’m on). I always make this for a crowd. A big crowd. Like those at my cooking school, which typically draws more than fifty students. I have my own professional-size meat grinder, and what I often do is grind the onions and potatoes together with the pork and brisket. You don’t need to do that at home; you can just mix them together. And feel free to cut this recipe in half (or quarters, whatever you need), but I suggest you make it for your next snow day, and bake up some cornbread to go with it—feed the whole block and you’ll have friends for life, trust me.
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.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.