Cornbread sticks are a Southern specialty and an example of function following form. I imagine that whoever dreamed them up was probably just trying to be cute by fashioning a corn-shaped mold for cornbread, but the end product, with its high ratio of crispy crust to soft innards and perfect shape for dipping in chili or pot likker, is a whole different animal. In this version, I kick things up a notch by adding sharp Cheddar cheese and spicy jalapeño pepper. If you don’t have (or care to purchase) a corn stick pan—cast-iron only—you can, of course, use a skillet.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.