Some things are like clockwork. For Crystal, her weekly routine during her high school years consisted of getting up and making herself grits and toast for breakfast. Oh, how she loved her grits! Some mornings she had them with sugar and butter; other days she simply salt-and-peppered them. It didn’t really matter how they were prepared. You can imagine, then, how sad she was when she couldn’t find grits while at college in Boston (that and her sweet tea). Determined to get her college friends on track, Crystal had her mother ship her care packages loaded with containers of grits. She served them at every opportunity and explored different ways of preparing them in order to impress her guests. One of the most popular recipes was this delicious take, which adds the right amount of garlic and cheese. Forget cold cereal—mornings should be all about grits.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.