We started our New Orleans Bourbon Bread Pudding recipe by tearing a baguette into ragged pieces, which gave the bread pudding a rustic look.
Great chili should have bold, long-simmered flavor, even if it's made with convenient ground beef. The multicooker was the perfect way to achieve this with a minimum of hands-on time.
To develop a bone-in chicken breast recipe that produced moist meat, crisp skin, and a quick pan sauce, we turned to pan roasting, where the chicken is browned in a skillet on the stovetop and then slid, skillet and all, into a very hot oven to finish cooking.
Chris Lytle knows his way around a grill. Born and raised in Columbus, he's been barbecuing competitively for years. In early 2018, however, he added another challenge to his plate -- turning out perfect medium-rare rib-eyes at Steak Cookoff Association (SCA) contests.
A few weeks ago, a new friend of mine asked me to make beer-can chicken. He had never had it before and had always wanted to try it.
This ultra-rich coffee cake is pure decadence, from its nutty topping and dramatic swirls of cinnamon sugar to its supremely moist, dense crumb.
With the arrival of fall, my produce thoughts start moving from things that grow above the ground to things that grow under it.
These scones are a flaky, honey-glazed brunch delight, brimming with juicy, sweet berries in a buttery, rich crumb.
For those who keep up with what changing seasons mean in the garden and on our plates, the advent of fall can sometimes seem a little bittersweet.
Pound cake is simple but elegant; it's also incredibly rich.
When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them.
This light yet deeply flavorful soup is a celebration of colors, tastes, and textures, overflowing with garnishes and tender shredded chicken.
There was, no doubt, a time when tailgating meant showing up before the game with a sandwich and six-pack, but oh, how things have changed. Thousands of Bulldog fans proved that again Saturday in The Junction as Mississippi State opened its season at home with a win.
Jolts of grill flavor and spicy heat can enhance the delicately sweet and briny flavor of shrimp, but it's easy to overdo it.
Sirloin steak tips have deep flavor and a tender texture that calls out for a bright and texturally interesting accompaniment, so we chose our Southwestern-inspired Tangy Corn Relish.
It was the common onion that set Lillian Murray on a quest several years ago.
This fresh, hearty side dish will stand out among its richer, creamier counterparts on the holiday table.
To create the ultimate version of this appealing dip with bold Southwestern flavors and a simple, no-fuss technique, we distilled every layer down to its essential flavors and designed our recipe to emphasize those elements.
Sometimes I forget about frozen spinach. I always have frozen corn and frozen peas on hand, but frozen spinach falls off the radar from time to time.
So, we've heard of "parrot heads," but "pepper heads?" Bob Thompson is one. The genuine pepper-loving fan can't seem to get enough of the fiery stuff capable of making arms flail and heads explode.