When I was older, Meme and Dede would travel to Florida in the winter and stay near a citrus farm. They would return with bulging sacks of oranges, lemons, and grapefruit. I know Dede enjoyed the trip, but I sometimes wondered about Meme. She must have been in her eighties when she derisively commented, “There’s nothing but old people in Florida.” Citrus fruit has a strong presence in Southern cooking. Lemons and other citrus from Florida and the Caribbean were used in Southern cooking as early as the Colonial period. A recipe for lemon pudding appeared in Mary Randolph’s 1824 cookbook, The Virginia Housewife, the first regional cookbook published in America. Lemon meringue pie holds a special place in people’s memories, as do lemon curd and lemon squares like these. Store these bars tightly wrapped in the refrigerator for up to 3 days.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.