For Southerners like me, there’s not a better meal on the planet than cornbread, beans, and greens cooked with lots of bacon. I know a lot of good old ranch cooks who feel the same. There wasn’t much green to eat for cowboys on the range, but beans cooked with salt pork were common. So common, in fact, that cowboy nicknames for beans were many: Mexican strawberries, prairie strawberries, and whistle berries. But the funniest of all, recorded in Ramon F. Adams’s book Come an’ Get It, was “deceitful beans ’cause they talk behind yore back.”
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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 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.