For years, I assumed that since my grandfather was a country boy who had grown up on the river, he had hunted his entire life. But he only started hunting deer as an adult. Actually, he killed his first deer while fishing. A deer started swimming toward the boat. Dede had a fishing pole, but no gun. The story goes that he reached out with his mammoth hands, grabbed the deer’s rack of antlers, and held the large buck’s head under water until he quit fighting. Dede then towed the deer back to shore, old man and the sea, Southern style. The quality of venison depends on the age of the animal, its diet, and the time of the year the animal was hunted. The meat is very lean, yet the flavor is more assertive than beef. If you are unable to find venison, substitute boneless rib-eye steaks rather than top round, the more common cut for country-fried steak, and too tough. I’ve jazzed Mama’s recipe up a little bit with mustard and panko.
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.