Recipes

I’ve always struggled with how to prepare brussel sprouts during the holidays. They have always seemed so un-inspirational to me.

Thanksgiving dressing is the one side that I absolutely love. The diversity of dressing/stuffings out there is what really intrigues me. No two are the same.

We love a good classic chicken salad. Though serve us up something that's loaded with mayo and we might have second thoughts on our friendship.

Traders Joe’s is about the only place I know that consistently carries English Peas in the Spring.

I've never been a huge doughnut fan but a Beignet I can always get behind.

It’s no surprise that the peanut announces its presence with authority in Southern sweets. In shelled form, the goober stars in brittles and pies.

Tasso Ham is an absolutely amazing piece of cured and smoked meat that can easily be the substitute for a ham hock. These greens are simple and make for an amazing side dish for Thanksgiving.

If you need a recipe that is easy but will impress every guest this is the one. While it takes a little bit of planning it's simple and will make you look like you spent all day developing the flavor.

Salty and sweet. When that balance is found that's a recipe you want to keep. Here's one of those recipes. Marked as Bon Appetit's most popular recipe in 2017 and there is reason.

Sharon Benton learned to make biscuits from her mother, who rolled them out almost every day. “This was before cereal, so that was breakfast,” she says.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza or dry rubbed wings.

When people hear Carbonara gleeful thoughts of delicious carbs combined with salty pork and cheese emit from the mind. We decided to try and create a healthier version.

It annoys me to see so many things go to waste while cooking. We easily chop off the end of an onion or trim fat, only to throw it in the trash. It's sad, since we waste so much already.

When it's winter and the grill has been wrapped up for the season, this is a perfect time to break out the cast iron skillet and get your steak on.

Southern cooks like Virginia Willis fight a great battle in a world that tends to define our region’s cuisine as mac and cheese, biscuits, and fried chicken.

There's a bar here in Kansas City, named the Brooksider which is typically known for having terrible service but their dry rubbed wings are amazing.

Nothing channels "warm and cozy" like a bowl of chicken noodle soup. And although we're not going to allege that our version is better than your grandma's, we don't think it's pretty darn good.

One of my fondest childhood food memories was opening the freezer to have the feelings of Christmas come over me because my had decided to buy Banquet Pot Pies.

The origin of gumbo has always been controversial, purely grounded in the claims of if it came from the Creoles or Cajuns.

There’s an old French recipe that takes potato chips and serves them with Creme Fraiche and Caviar. This spin takes that elegance and adds so much more but not too much.

The distraction of the two rolls of paper towels leaves sauced wings undesired. These salt and pepper wings are crispy on the outside, tender inside, and just simple.

When you stick with one type of meat, give them quick, high-heat roast in the oven, and serve them with an herby salsa verde, few things are as cheap, versatile, and weeknight-friendly as a sheet pan ...

Summer is obviously tomato season, which screams trying to perfect your BLT. Though in my family, I’m the only one who likes, tomatoes, lettuce, or mayo.

This is just what the doctor ordered when you've been going too hard on the meats and cheeses. This is one of those recipes that you get use your immersion blender.

The mystery of lox is not a mystery at all. Many people fear to cure fresh fish though this recipe makes it easy and only makes you sacrifice some refrigerator space for 3 days.

It’s soup season and for me that means gumbo season and a Duck, Andouille, Shrimp and Greens gumbo was first on the list. Debuting high on the list, this one.

I love my wife but when she buys a store bought spaghetti sauce it just disappoints me.

A classic that has always been part of our house and seems to be making a comeback to brunch menus. An effervescent drink that offers a boozier kick than the traditional Mimosa.

It has been until the last couple of years that I’ve come to appreciate French Onion Soup. Either too salty, too acidic, or not enough onions. The list was long.

With all of these greens coming in from the garden, along with some very small radishes, it really makes me want to enjoy the simplicity that is a bowl of leafy greens with a delicious vinaigrette.

I like to use buttermilk to help the tang of fresh green tomatoes. Add them to a BLT or serve them with a remoulade sauce either there will not be a disappointment.

The Caesar Salad is classic salad that brings visions of servers in white tuxedos. Creating a dressing tableside from scratch. There's a reason this simple but classic has lasted the test of time.

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

We like our guacamole a little chunky, a bit smokey with a little crunch. It takes a while for an avocado to absorb all the flavors you add to it.

Ham salad is great snack that can use up all of your leftover ham from Easter, Thanksgiving or any holiday.

If you never had Steak au Poivre before, it’s a classic French dish of steak drenched in creamy pepper sauce.

I used to make a poor man's version of creme fraiche but have since decided the real thing is just better. I can't remember when I didn't add herbs to it and now I can't imagine not adding them.

Everyone has that friend that refuses to eat potato salad. Their fear of the yellow mustard goop from the supermarket deli is well rooted.

There are many reasons for brining your own fresh ham. One would be to have a more flavorful ham or so you can control the amount of salt. Though at the end of the day bragging rights is the main one.

I try to have a bowl full of jammy eggs sitting in the fridge at all times. Slice one in half. Add some flake salt.

Short ribs are deeply flavorful, but because the meat is muscled, it takes low and slow heat to become fall-apart tender.

Traditionally, Appalachian cooks prepare kil’t greens in the springtime, from tender garden lettuces and the nascent leaves of wild plants.

This roasted chicken is foolproof and fantastic. Not quite as juicy as our favorite buttermilk brined roasted chicken but this one is versatile enough for a weeknight dinner or weekend dinner party.

If you talk to anyone from the south, they will tell you that the first thing they learned to cook was grits. Grits were a staple in my house growing up.

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread.

Until recently I’ve always been a Manhattan person.

Orange and chocolate are a natural pairing. Since citrus is hitting its peak right now, it seems fitting to share these hand pies, just in time for Easter.

Society has become so fast paced that breakfast has taken a back seat to be only eaten on Saturday or Sunday, as a brunch and bottomless mimosas.

Oyster stew has a story of origin anywhere you can find oysters. The key to a good Oyster Stew is the ingredients. Find fresh oysters from your local seafood monger and a high quality butter and milk.

When you think about a ragù one has images of an Italian grandma creating a Sunday sauce that rich and thick with a concentration of flavors.

Making good french fries put the fear of god into so many home cooks. Either from the thought of your kitchen smelling like grease for days on end or you end up making soggy fries.

If you are not enjoying the peaches this year you are truly missing out. Simply looking at my kids' daily consumption of them this year’s crop is on point.

These Pecan Pralines are nothing fancy, just good.

Pickled mustard seeds will get you the same reaction when you tell someone that you cure your own bacon.

Who doesn't love a good queso. Though a queso with Chorizo, some spice and some good cheese is always the adult way to go.

Red Beans & Rice is a humble dish but also shows how you can take a few ingredients and come up with an amazing meal.

One of my fondest memories of comfort foods would be my mother’s Red Beans and Rice. While this recipe is a riff on it, I tend to like the use of Red Field Peas.

When done right, beef short ribs turn ito tender meat with deep rich sauce. This is braising 101.