Sometimes it’s good to buck tradition. This recipe breaks away from the creamy cold potato salad and tests the theory that “everything is better on the outdoor grill.” This recipe, which I originally created for SOUTHERN LIVING magazine in 2009, answers the question with a resounding “Absolutely!” Grilled Potato Salad starts with traditional ingredients such as potatoes, onions, mayonnaise, and mustard but takes an unfamiliar twist by utilizing a complex dry rub, which adds a vibrant punch of flavor. This unique recipe will draw raves served hot off the grill but is also good eatin’ out of the fridge the next day.
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.