Pat: This is a third-generation Neely dish. Grandma Rena used to cook it for my dad. Then she taught my momma how to prepare it. Now, you know Grandma Rena was a smart woman, showing Momma how to cook for Dad. Gina: Ladies, this is a very old Southern tactic. My suggestion, if you want to keep your man happy, is to spend some time in the kitchen with his momma and have her teach you a few things. Pat: I always listen to Gina. You should, too. My momma cooked this dish for my dad and for the kids. Kept us all happy. Now I’m cooking it for my girls (it’s one of their favorites on cold-weather days). And I’m sure someday they will cook it for their children.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.