Pat: I’m a grits man. Have been my whole life. And it always surprises me when I travel to different parts of the country and taste grits that they are not sweet. In coffee shops and home kitchens throughout Memphis, we stir in sugar to make them sweet. Then we crumble a few sausage patties and stir those in, too. I don’t know about you, but I’m a sucker for something hot, sweet, and salty. My aunt Leona from Detroit stirs chopped poached eggs into her sausage and grits! To me, that seems like the ultimate grit combo. Top it with a dash or two of hot sauce, and you can’t find a better feel-good breakfast for a Southern boy.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.