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RecipeRedeye Gravy
Instead of discarding liquid left over from the Roasted Ham, use it in soups and stews to get the same effect as adding a ham hock, or make this non-traditional…
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RecipeNuevo Latino Shrimp and Grits
A garlicky chipotle-spiked marinade for the shrimp and a verdant tomatillo and cilantro salsa give this dish some Latin flair. You’ll make more salsa than you need, but that’s good…
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RecipeBeer-Batter Chicken and Waffles
Popular in the southern United States but with a following all across the country, fried chicken served with waffles is an addictive, comforting classic. In this version, hefeweizen, a golden-hued…
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RecipeRhubarb Ice Cream Shortcake with Strawberry-Rhubarb Compote
Rhubarb, with its sweet-tart tang and rosy hue, is the pastry chef’s asparagus—one of the early but certain signs that spring has arrived. Unapologetically astringent in its raw form, rhubarb…
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RecipeCreamed Kale
I love creamed spinach, so I figured I’d really love creamed kale. I was right! Because the leaves are so much sturdier, they don’t break down in the sauce or…
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RecipeWhite Bean Soup with Andouille & Collard Greens
This soup is a complete meal! Just add a warm French baguette and you’re golden. Feel free to experiment with different types of sausage, including the wonderful variety of flavored…
