Chow-chow is a pickled vegetable dish that is served cold as a side dish or condiment. Its name comes from the French word chou, meaning cabbage, and the ingredients almost always include cabbage; but asparagus, beans, carrots, cauliflower, and peas can be added, as well. Big Mama’s recipe has a Pennsylvania Dutch influence. It is sweeter than most Southern varieties, and it matches well with all types of barbecue and foods off the grill. Her favorite way to serve it was as a side dish—an alternative to slaw; but it makes a great topper for barbecue sandwiches, hamburgers, and hot dogs. For breakfast, chow-chow makes a flavorful addition to scrambled eggs and biscuits and gravy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.