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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
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This easy grits recipe is topped with sharp cheddar, scallions, and a dash of hot sauce for fast Southern-style breakfast.
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Make the most of the brief, sweet season for tart cherries with this fresh and icy cherry sorbet that doesn't need an ice cream freezer. Dry white wine adds to the sophisticated flavor.
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Pickled eggs made with a sriracha-based vinegar are easy to make and have a spicy kick to each bite.
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This savory corn bread is made in the traditional Southern style: not too sweet and very dry. Perfect with butter and maple syrup.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh rosemary, thyme, parsley and lemon zest make this roasted chicken particularly fragrant--just be sure to allow enough time for a lengthy marinade.
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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
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Chuck wagon hash is a dish that is made up of ground beef, onions, rice, corn, cream of mushroom soup, beef broth, seasonings and topped off with Cheddar cheese. It's an easy, inexpensive, hearty meal that will have your family begging for more.
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Salted sunflower seed kernels add flavor and crunch to an easy and colorful coleslaw. Flavor is best when the slaw chills overnight.
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.
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This baked pancake is topped with a layer of peach slices, for a fruity breakfast treat.
Ingredients: margarine, eggs, flour, milk, peach, sugar