At Thanksgiving Meme always prepared her dressing on the side, as opposed to stuffing her turkey. Although there are exceptions, it seems most Southerners “dress” instead of “stuff.” I’ve taken a few liberties with Meme’s recipe, adding brioche and panko. It’s okay to use store-bought cornbread, but make sure it is not sweet. Typically, Southern cornbread is savory and rich with the taste of corn, with no sugar added. Sweet cornbread produces a dressing that’s just not quite right. This dish is another in the book that serves more than the four to six people, and is best for larger gatherings of friends and family. It can be halved, or divided into two smaller pans—one to cook now, the other to wrap tightly in plastic and freeze for later use. After thawing to room temperature, cook as directed.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.