Grits (made from dried hulled hominy) are at the heart of many a southern breakfast. Texture is the hallmark of good grits — they should be slightly loose but not too runny on the plate.
Active time: 15 min Start to finish: 1 1/4 hr
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Just like the state fair, minus the crowds.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
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.