PAT You won't find a collard green—or a green of any kind, for that matter—that Gina hasn't mastered and found a dozen ways to cook. She's queen of the twists on greens. The idea for this particular twist came from stuffed cabbage with a vinegary red sauce—but we think this is even better than that recipe. Don't you?
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.