I don’t know any chef who travels with his own grits except Scott Peacock. And you can understand why. Once you have tasted those Southern stone-ground grits, it is hard to settle for less. But I hope he will forgive me for offering here a recipe for ordinary supermarket grits. They cook in 20 minutes, and I have borrowed Scott’s method of cooking them partially in milk, which makes them so much creamier. This way, at least you may get so hooked on grits that you’ll send away for the grittier stone- ground variety and give over part of a Sunday afternoon to stirring them as they cook slowly for a long time, the longer the better. Either way, grits are good with so many things—shrimp, chicken, game, pork, ham. I always make extra so that I can have some fried grits for breakfast the next day. Avoid instant grits and look for the old-fashioned ones.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.