There are three kinds of Southern slaws: barbecue slaw, cole slaw, and yellow slaw. Barbecue slaw is a western North Carolina tradition made with chopped cabbage, pungent vinegar, and red pepper. Cole slaw is what most people in Georgia consider slaw—primarily cabbage and mayonnaise. Yellow, or mustard, slaw is more commonly found in South Carolina and eastern North Carolina (its main ingredients are cabbage and mustard). Try a spoonful of this slaw on Pulled Pork Sandwiches with Mama’s Barbecue Sauce (page 81) for a sloppy, glorious treat.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.