This simple method for dredging and browning thin cuts of meat to create tasty drippings for pan gravy is a classic home cooking technique that also works with thin pork chops and pounded chicken cutlets.
Autumn Apples
In North Carolina, apples fill more than our pastries and pies. They’re forever baked into our family trees and tales.
Apple Custard Cake
Inspired by a recipe from a Parisian cookbook, writer Sheri Castle shares her Southern-style version of a honey-sweetened apple cake.
Cooking With Woodsmoke
You won’t find it listed in a recipe or on the shelves of the grocery store, but for one chef, nothing completes a comforting meal like a whisper of smoke.
Meaty Baked Campfire Beans
This is no ordinary pot of beans. It’s a crowd-pleasing side dish that’s hearty enough to serve solo, making it a versatile favorite on the cookout, potluck, tailgate, and family reunion circuits.
Romancing the Vine
One food writer’s love affair with tomatoes was a slow burn, building summer by summer until, finally, she brought them home.
Scalloped Tomatoes
The trick is to taste the tomato mixture and adjust the seasoning to enhance the pure tomato essence rather than overshadow it. Some tomato varieties need a little sweetness for balance, while others benefit from acidity. All tomatoes, however, love salt.
From Ear to Ear
As summer heats up, sweet corn’s return gives us a reason to smile.
Sweet Corn Custard Ice Cream Sundaes
This recipe deserves the freshest corn available. Thick corn “milk” should flow from the kernels. Be sure to scrape the cobs to remove every drop.
