Southerners take sausage and egg biscuits for granted. They are just about everywhere in the South—we make them at Foster’s, and you can even buy them at country convenience stores, where you might find a stack wrapped in cellophane in a basket by the register. If you haven’t already had sausage and egg biscuits yourself, I hope this recipe will make you a convert. For extra flavor, cook the eggs the way my dad did, by frying them directly in the sausage grease left in the skillet rather than using butter. Feel free to scramble rather than fry the eggs if you prefer.
Like Sri Lankan cashew curry and vegan stuffed shells.
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.
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 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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.