Over the years, my love of stone-ground yellow grits has turned me into a certified grits snob. And, like most Southerners with a grits chip on my shoulder, I tend to blame flavorless “quick grits”—the finely milled, prepackaged variety that has been pre-steamed to be partially cooked—for unfairly maligning this Southern delicacy’s reputation. So imagine my surprise when I discovered, thanks to an ingenious Craig Claiborne recipe, that this puffy, soufflé-like casserole is actually much better made with quick grits. There’s just no denying texture that light and airy. You can, of course, use stone-ground grits; the casserole will be a littler grainier but equally flavorful.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.