Chicken & Shrimp Ragoût with Curry Spices

Although shrimp isn’t a strictly traditional ingredient, it dresses up this casual stew, making it suitable for company.

• 3 Tbs. peanut or vegetable oil
• 2 Tbs. unsalted butter
• 2-1/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 ribs celery, cut into 1/2-inch dice (1 cup)
• 1 green bell pepper, cut into 1/2-inch dice (1 cup)
• 1 red bell pepper, cut into 1/2-inch dice (1 cup)
• 1 small onion, peeled and cut into 1/2-inch dice (1 cup)
• 4 cloves garlic, minced
• 2 Tbs. homemade Curry Spice Blend or store-bought hot (Madras) curry powder
• 1 tsp. dried thyme
• 28-oz. can plum tomatoes, drained and coarsely chopped; with their juices
• 2 cups homemade or low-salt chicken broth
• 1/2 cup dried currants
• 25 to 30 jumbo shrimp (21-25 count; about 1/4 pounds), peeled and deveined
• Toasted Almond Rice for serving
• 2 tablespoons chopped fresh flat-leaf parsley

Up to two days ahead:

Heat 1 Tbs. each of the oil and butter over medium-high heat in a large (at least 6-quart) Dutch oven. Season the chicken liberally with salt and pepper. Add half of the chicken pieces and sear until golden brown on two sides, about 6 min. For best browning, stir infrequently and only to flip the chicken. Repeat with the remaining chicken, reducing the heat if the bottom of the pan starts to burn. Set all the chicken aside.

Lower the heat under the Dutch oven to medium and add another 1 Tbs. each of oil and butter. When hot, add the celery, peppers, and onion. Sauté until the vegetables are softened and lightly browned, 6 to 8 min. Add the garlic and cook, stirring, for another 2 minutes. Push the vegetables to one side of the pan and add the remaining 1 Tbs. oil. Add the curry spice blend, thyme, 1 tsp. salt, and 1/2 tsp. black pepper to the oil. Cook, stirring, for 1 min. Raise the heat, add the tomatoes and their juices, and bring to a boil. Cook, stirring, until the tomatoes begin to break apart and the juices thicken slightly, about 5 min. Stir in the chicken broth and currants; return the mixture to a boil. Adjust the heat to maintain a vigorous simmer and cook, stirring occasionally, until slightly thickened, about 15 min.

Return the chicken and any accumulated juices to the pot; simmer for about 10 min. Season to taste with salt and pepper. (If you’re working ahead, the stew may now be cooled and refrigerated.)

Just before serving:

Bring the stew to a simmer over very low heat. Add the shrimp and simmer, stirring, until they just turn opaque and are cooked through, 3 to 4 min. Divide the rice among eight shallow soup bowls and spoon the stew on top. Sprinkle each serving with the chopped parsley and serve.

Pimento Cheese Gougères

These don’t puff up quite like traditional gougères, but they have all the same qualities that recommend consuming them one after the next, in close succession. The pimento cheese gives the interiors a custardy quality, flecked with red from the pimentos and green from the pickles, and a decidedly Southern flavor. Use the extra pimento cheese for sandwiches or dipping.

• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter, cut into several pieces
• 1 cup unbleached all-purpose flour
• 1/2 tsp. kosher salt
• 4 large eggs, at room temperature
• 1/4 cup grated extra sharp Cheddar
• 1 cup Pimento Cheese
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper

Heat the oven to 400°F. Line two baking sheets with parchment or lightly butter them.

Combine the milk, 1/2 cup water, and butter in a medium-size saucepan and bring to a boil over high heat, stirring until the butter is melted. Add the flour and salt all at once, reduce the heat to medium, and stir the mixture vigorously with a wooden spoon until it pulls away from the sides of the pan. Continue stirring for several minutes over low heat, then remove from the heat and cool for 1 minute. The dough should not brown and will be thick, smooth, and shiny.

Add the dough to the bowl of an electric stand mixer fitted with the paddle attachment. Mix on low speed for 3 to 4 minutes, or until it isn’t steaming any more but isn’t completely cool, before adding the eggs, one at a time, incorporating each egg before adding the next. Add the grated Cheddar and pimento cheese along with the black and cayenne peppers and mix to blend.

Use a spatula to transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe 1-1/2-inch mounds, approximately the volume of a heaping tablespoon, on the baking sheets 2 inches apart.

Bake until deep golden brown, about 17 minutes. Reduce the heat to 300°F, put a wooden spoon in the door so that it’s slightly ajar, and bake for another 10 minutes.

Barbecued Chicken Legs

The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn't burn before the inside cooks through, and to add the sauce just at the end to glaze the chicken. If you have a favorite barbecue sauce, feel free to substitute it.

For the sauce

• 1 cup unsweetened apple juice
• 1/2 cup cider vinegar
• 1 cup ketchup
• 2 Tbs. Dijon mustard
• 2 Tbs. pure maple syrup
• 2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce, such as Tabasco
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

For the rub

• 1 Tbs. light brown sugar
• 2 tsp. kosher salt
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. granulated garlic
• 1/4 tsp. freshly ground black pepper

For the chicken

• 6 chicken thighs
• 6 chicken drumsticks
• 2 cups hickory or applewood chips, soaked in water for at least 30 minutes and drained

Make the sauce and rub

In a medium saucepan, boil the apple juice and vinegar over medium-high heat until reduced by half, 5 to 7 minutes. Lower the heat to medium low and add the remaining sauce ingredients. Simmer for 5 minutes, stirring occasionally. Season to taste with salt and pepper and set aside.

In a small bowl, mix the rub ingredients.

Grill the chicken

Trim any excess fat from the chicken, and season the chicken evenly with all of the rub.

Prepare the grill for indirect cooking over medium-low heat (300°F to 350°F): For a charcoal grill, ignite a chimney starter full of lump charcoal and burn until the edges of the coals look ashy, about 15 minutes. Carefully dump out the coals and use tongs to spread them over half of the charcoal grate. Put the cooking grate in place, close the lid, and let the coals burn down to about 350°F. For a gas grill, turn all the burners on high and close the lid to heat the grill. Then turn off all but one burner to create a cool zone and adjust that burner to maintain a temperature of 300°F to 350°F.

Brush the cooking grate clean. Scatter the wood chips over the lit charcoal, or for a gas grill put them in a smoker box, following the manufacturer’s instructions.

When you see smoke pouring out of the grill, arrange the chicken pieces skin side up over the cooler part of the grill. Close the lid and smoke the chicken for 45 minutes. (For a charcoal grill, if the temperature drops below 300°F, remove the chicken and scatter a layer of new coals on top of the old ones.)

Move the chicken to the hot side of the grill, and grill, uncovered, turning and moving the chicken regularly to manage flare-ups, until lightly charred on both sides, 4 to 5 minutes.

Move the chicken back to the cooler side of the grill, brush with a thin layer of sauce, close the lid, and cook until an instant-read thermometer inserted in a thick part of the chicken registers 170°F, 10 to 15 minutes, brushing occasionally with more sauce. (The drumsticks usually take a little longer than the thighs.) Serve hot or at room temperature, with the remaining sauce on the side.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
• 5 oz. (10 Tbs.) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 2 Tbs. paprika (hot or sweet)
• 2 Tbs. finely chopped fresh thyme
• 4 tsp. minced garlic
• 3/4 tsp. cayenne
• 1/4 tsp. celery seed

For the gravy

• 1 small yellow onion, quartered
• 2 medium stalks celery, halved crosswise
• 2 Tbs. olive oil
• 3 cups lower-salt chicken broth
• 2 cups dry white wine
• 2 bay leaves
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the panhalfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skingets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Chili-Cheddar Grits with Grilled Corn and Tomatoes

A good dose of chili powder adds smoky flavor to quickly made grits. Grilled corn and tomatoes, along with Cheddar, make this a rich main course.

• 3 medium ears fresh corn, shucked
• 1 Tbs. extra-virgin olive oil
• 1 lb. medium plum tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 cup quick-cooking (not instant) grits
• 4 tsp. chili powder
• 1/2 cup thinly sliced scallions
• 4 oz. extra-sharp Cheddar, grated (about 1 cup)

Prepare a high gas or charcoal grill fire.


Lightly rub the corn with 1 tsp. of the oil. In a medium bowl, toss the tomatoes with the remaining 2 tsp. oil and a generous sprinkling of salt and pepper.


Put the corn and tomatoes, cut side up, on the grill and cover. Grill, turning the corn occasionally (don’t turn the tomatoes), until the corn is browned in places and the tomato skins have darkened and the flesh has softened, 8 to 12 minutes.


Set aside 4 tomato halves for garnish and put the remaining tomatoes in a food processor; pulse until smooth. When the corn is cool enough to handle, cut the kernels from the cobs.


In a heavy-duty 4-quart saucepan, bring 3-1/2 cups of water and 2 tsp. salt to a boil over high heat. Whisk in the grits, chili powder, and the tomato purée. Bring to a boil and stir in two-thirds of the corn kernels and the scallions.


Reduce the heat to medium low and cook, partially covered and stirring frequently, until the grits are tender and thick, about 5 minutes. Add the cheese and a few grinds of pepper; stir until the cheese melts. Divide the grits among 4 soup bowls and top each with a tomato half and some of the remaining corn. Serve immediately.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 1/4 cup sour cream
• 2 large eggs, lightly beaten
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.

• 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
• 1 cup sherry vinegar
• 1/2 cup plus 1 Tbs. honey
• 2 Tbs. canola oil; more for the grill
• Kosher salt and freshly ground black pepper
• 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
• 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
• 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
• 1/2 cup pecans, coarsely chopped
• 1/2  tsp. ground cumin
• 1/2  tsp. pumpkin pie spice

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.


In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.


Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.


Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.


Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Milk-Chocolate Pecan Lace Cookie Sandwiches

Choose cookies of the same size to pair together and let the milk chocolate for the filling cool and thicken slightly before spreading it on so it doesn’t drip through the lacy holes of the cookies.

• 2 oz. pecans (to yield 1/2 cup ground pecans)
• 2 oz. (4 Tbs.) unsalted butter
• 1/3 cup granulated sugar
• 2 Tbs. light corn syrup
• 1-1/2 oz. (1/3 cup) all-purpose flour
• Pinch salt
• 1 tsp. pure vanilla extract
• 1/2 cup coarsely chopped pecans
• 4 oz. milk chocolate, chopped

Position racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

In a food processor, grind the 2 oz. of pecans finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the vanilla, the ground pecans, and chopped pecans.

Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet.  Bake the cookies until evenly light brown, 11 to 12  minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.

Line a cooling rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

Melt the milk chocolate in a bowl in a microwave or over a water bath. Let it cool enough to thicken slightly.

Arrange the cookies in pairs of similar size. Turn half of the cookies bottom up. Leaving a 1/2-inch border around the edge, spread a thin layer of milk chocolate over the cookies that are bottom up. Gently place the remaining cookie, bottom down, onto the milk chocolate. Let the cookies sit until the filling firms, about 30 minutes.

Butter Pound Cake

My updated version of the traditional "pound of butter, pound of sugar, pound of eggs, pound of flour" recipe produces a pound cake that's soft and moist, yet still has the classic's buttery flavor and springy texture. The recipe is easily altered for the season. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries. In the winter, try the Lemon-Coconut, Rum-Glazed, or Chocolate-Chip versions.

• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 1-1/2 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.

Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.

Grilled Portobello Quesadillas

Pepper Jack cheese gives these quesadillas a spicy kick, but you can use Monterey Jack if you prefer less heat.

• 6 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 4 medium scallions, thinly sliced
• 4 oz. pepper Jack cheese, grated (1 cup)
• 2 oz. feta cheese, crumbled (1/2 cup)
• 4 10-inch flour tortillas

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.

Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Thinly slice the portobellos.

Put a tortilla in a 12-inch skillet over medium heat. Sprinkle the tortilla with half of the portobellos, scallions, and cheeses. Top with another tortilla and lightly press down with a metal spatula.

Cook, flipping once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate.

Repeat, using the remaining tortillas and filling. Slice the quesadillas into wedges and serve.

Cane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach

Hugh Acheson likes to combine classic French techniques with all things southern. Cane vinegar, which is made from sugar cane, is one of his favorite pantry ingredients for adding a malty, sweet-and-sour tang. If you can’t find cane vinegar, you can substitute malt or cider vinegar.

• 8 bone-in, skin-on chicken thighs (2-1/2 to 3 lb. total)
• Sea salt and freshly ground black pepper
• 2 oz. (4 Tbs.) unsalted butter
• 3/4 lb. fresh pearl onions, peeled 
• 6 medium cloves garlic, thinly sliced
• 1/2 tsp. smoked sweet paprika (pimentón)
• 1-1/2 cups cane vinegar
• 1-1/2 cups lower-salt chicken broth
• 4 large navel oranges
• 6 oz. fresh spinach, stemmed (4 cups)
• 2 Tbs. chopped fresh mint

Season the chicken on both sides with 1-1/2 tsp. salt and 1/2 tsp. pepper.


Melt the butter in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Working in 2 batches, cook the thighs until golden on both sides, 4 to 5 minutes per side. Transfer to a plate.


Add the onions, garlic, and paprika to the pot and cook until the onions are soft, about 5 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Increase the heat to high and bring to a boil. Reduce the heat to medium high and simmer until the vinegar is reduced by half, 7 to 10 minutes. Increase the heat to high and add the broth. When the liquid comes to a boil, add the chicken to the pot skin side up, reduce the heat to low, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.


Meanwhile, slice the peel off the oranges. Working over a medium bowl to catch the juice, cut the segments free from the membranes. Squeeze any remaining juice from the membranes into the bowl.


When the chicken is done, add the orange segments and juice, spinach, and mint to the pot, gently stirring them into the sauce. Divide the chicken and sauce among 4 bowls. Serve immediately.

Grilled Chicken with Tomato, Lime & Cilantro Salsa

This dish is also delicious served cold or at room temperature over salad greens.

• 2 cups seeded, diced ripe tomatoes (2 to 3 medium tomatoes)
• 1/2 cup finely chopped fresh cilantro
• 4 scallions (white and green parts), thinly sliced
• 2 Tbs. fresh lime juice
• 3 Tbs. extra-virgin olive oil
• 1-1/2 to 2 tsp. granulated sugar
• Finely grated zest of 1 lime (about 1 tsp.)
• Kosher salt and freshly ground black pepper
• 2 tsp. minced chipotle (from a can of chipotles in adobo sauce)
• 4 boneless, skinless chicken breast halves (1-1/2 to 2 lb.)

Prepare a medium-hot grill fire.

In a medium bowl, combine the tomatoes, cilantro, scallions, lime juice, 1 Tbs. of the oil, 1-1/2 tsp. of the sugar, and the lime zest. If your tomatoes aren’t perfectly ripe and sweet, add the remaining 1/2 tsp. sugar. Season with 1/2 tsp. kosher salt and 1/4 tsp. pepper, or to taste.

In another medium bowl, mix the chipotle, the remaining 2 Tbs. oil, 1/2 tsp. kosher salt, and 1/4 tsp. pepper.

Trim the chicken. If the tenderloins are still attached, remove them and save for another use. Use the flat side of a meat mallet to pound each chicken breast to an even 1/2-inch thickness. Add the chicken to the chipotle mixture and toss well to coat.

When the grill is ready, lay the chicken on the hot grill grates and cook, covered, until the chicken has grill marks and the edges turn opaque, 2 to 3 minutes. Flip the breasts and continue to cook until the chicken is cooked through, 2 to 3 minutes more.

Transfer the chicken to a clean cutting board and let rest for 5 minutes. Slice each breast crosswise on the diagonal into 1/2-inch-thick slices. Arrange the chicken on a platter and top with the salsa.

Lemon-Lime Butter Wafers

• 10 oz. (2-1/4 cups) unbleached all-purpose flour
• 1/2 tsp. table salt
• 1/2 lb. (1 cup) unsalted butter, softened
• 1 Tbs. finely grated lemon zest (from about 1  large lemon)
• 1 Tbs. finely grated lime zest (from about 1  large lime)
• 1-1/4 cups granulated sugar
• 1 Tbs. fresh lemon juice
• 1 Tbs. fresh lime juice
• 1 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Mix the dough:

Sift the flour and salt into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both zests on medium low until well blended, about 2 minutes. Add 1 cup of the sugar in a steady stream and mix for another 2  minutes until well blended. Blend in the lemon juice, lime juice, and vanilla. Reduce the speed to low and add the flour mixture in two additions, mixing just until blended.

Shape the dough:

Have ready two 15-inch sheets of plastic wrap. Put the remaining 1/4 cup sugar in a long, shallow pan (like a 7x11-inch Pyrex dish). Shape one half of the dough into a log about 10  inches long and roll gently in the sugar to thoroughly coat. Posiition the log on a sheet of plastic, centering it on the long edge closest to you. Roll tightly, twisting the ends of the plastic firmly to seal. With your hands on either end of the log, push it firmly toward the center to compact the dough. The finished log should be about 9 inches long and 1-1/2  inches thick. Repeat with the remaining dough. Refrigerate the logs until firm enough to slice, about 2-1/2  hours, or freeze for up to three months.

Bake the cookies:

Position a  rack in the center of the oven and heat the oven to 375°F. Line  two rimmed baking sheets with parchment.

Working with one log at a time, use a sharp, thin-bladed knife to cut 1/8-inch thick rounds. Set the rounds 1 inch apart on the baking sheets and bake one sheet at a time until lightly browned around the edges, about 10 min., rotating the sheet as needed for even browning. Let cool on the pan for about 5 minutes before transferring the cookies to racks with a thin-bladed spatula. When cool, store layered between sheets of waxed paper in airtight containers for up to a week, or freeze for up to three months.

Classic Key Lime Pie

This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute common lime juice, which will be tart but without the floral notes found in Key limes. Bottled Key lime juice is an even better choice as long as it’s 100% juice. The pie needs to chill for at least 5 hours before serving.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
• 1-1/3 oz. (1/3 cup) cake flour
• 1 tsp. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
• 1/4 cup ice-cold water
• 1 tsp. cider vinegar

For the filling and topping

• 4 large egg yolks
• 1 14-oz. can sweetened condensed milk
• 1/2 cup fresh Key lime juice (from 14 to 16 limes) or bottled Key lime juice (preferably Manhattan brand)
• 1-1/2 cups cold heavy cream
• 1 oz. (1/4 cup) confectioners’ sugar
• 3/4 tsp. pure vanilla extract

Make the crust

In a food processor, pulse the flours, sugar, and salt to combine. Add the butter and begin cutting it into smaller pieces with four 1-second pulses.

In a small bowl, combine the water and vinegar. While pulsing, gradually add the liquid in a thin stream through the feed tube until the dough forms several large clumps, 20 to 30 pulses. The butter should still be visible in small pieces.

Gather and press the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

Dust a work surface and both sides of the dough lightly with flour. Flatten the dough slightly by tapping it all over with a rolling pin, then roll the dough out into a 12-inch circle. Try to make the circle as even as possible, but don’t be concerned about rough edges.

Roll the dough around the rolling pin and carefully unroll over a 9-inch glass or metal pie plate. Gently press it into the bottom and up the sides of the pan without stretching it. With scissors, trim the overhanging dough to 1/2 inch beyond the rim of the plate. Fold the overhang under and crimp decoratively. Wrap the crust in plastic and refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 400°F.

Line the crust with aluminum foil and fill with dried beans or pie weights. Put the crust on a rimmed baking sheet and bake until the edge is firm and pale golden, 20 to 25 minutes. Carefully remove the foil and beans. Prick the bottom of the crust all over with a fork. Continue baking until golden-brown, 8 to 12 minutes. (If the pastry puffs up, gently prick it with a toothpick.) Transfer to a wire rack and cool to room temperature.

Fill and bake the pie

Reduce the oven temperature to 350°F.

In a medium bowl, vigorously whisk the egg yolks by hand until slightly thickened, about 1 minute. Gently whisk in the sweetened condensed milk until combined, then whisk in the lime juice; the filling will thicken just a bit. Scrape the filling into the crust and spread it evenly.

Bake on a rimmed baking sheet for 20 minutes—the filling will be only partially set. Cool to room temperature on a rack, then refrigerate until the filling is completely set, at least 5 hours.

Top the pie

Chill a metal bowl and the beater(s) of an electric mixer. In the chilled bowl, combine the cream, confectioners’ sugar, and vanilla. Beat on medium-high speed to firm peaks. Spoon the cream over the filling, swirling it attractively. Slice and serve.

Shrimp with Cocktail Sauce & Cilantro Pesto

You can poach the shrimp yourself or buy pre-cooked shrimp.

• 3 lb. cooked large shrimp, peeled with tails on

For the cocktail sauce:

• 3/4 cup tomato ketchup
• 1/4 cup fresh lemon juice
• 2 to 3 Tbs. prepared horseradish, to taste
• 1/2 tsp. celery seeds
• 1/4 tsp. ground allspice
• A few dashes Tabasco sauce, to taste

For the cilantro pesto:

• 2 cups loosely packed cilantro leaves and tender stems
• 1/3 cup unsalted roasted peanuts
• 1 clove garlic
• 1 fresh jalapeño, cored and seeded
• 3 scallions, trimmed and roughly chopped
• 1 Tbs. fish sauce
• 1/3 cup fresh lime juice
• 1/4 cup peanut oil

To make the cocktail sauce:

In a bowl, stir all the ingredients together. Add more horseradish or hot sauce to taste. Chill before serving.

To make the cilantro pesto:

In a food processor, combine the cilantro, peanuts, garlic, jalapeño, and scallions. Process to a rough paste. Add the fish sauce and lime juice; process until the sauce begins to turn creamy. With the motor running, slowly pour in the oil; process until combined. Chill before serving.

Southern Bread Stuffing

Andouille sausage, bell peppers, and garlic lend a little bayou flavor to this bread stuffing, making it a perfect partner for the Southern Roast Turkey and Gravy.

• 1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
• 1/4 cup extra-virgin olive oil
• 1 Tbs. plus 2 tsp. minced garlic (5 medium cloves)
• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 large yellow onions, cut into 1/2-inch dice
• 1 medium celery heart, sliced 1/2 inch thick
• 12 oz. andouille sausage, chopped (2-3/4 cups)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 cup chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups lower-salt chicken broth; more as needed

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Mix the bread cubes, oil, and 1 Tbs. of the garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside.

Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Put the skillet back over medium heat. Add the andouille and cook, stirring often, until browned, about 5 minutes.

Using a slotted spoon, transfer to the bowl of stuffing. Add the peppers and remaining 2 tsp. garlic to the fat in the pan and cook, stirring often, until just tender, about 6 minutes. Add to the stuffing along with the parsley, thyme, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish.

Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Buttermilk Country Fried Chicken with Cucumber Salad

Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. The bright cucumber salad balances out the meal.

• 1/4 cup halved and very thinly sliced red onion
• 1 very small clove garlic
• Kosher salt
• 1 Tbs. canola or vegetable oil, plus 1 to 1-1/4 cups for frying
• 3/4 cup plus 2 Tbs. buttermilk
• 1-1/2 tsp. fresh lemon juice
• 1 Tbs. chopped fresh dill
• Freshly ground black pepper
• 1/2 English cucumber, halved lengthwise, seeded, and thinly sliced crosswise (about 1 heaping cup sliced)
• 3/4 cup all-purpose flour
• 2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick)

Put the onion in a small bowl, cover it with very hot water, and let it sit for 15 minutes. Roughly chop the garlic, sprinkle it with a generous pinch of salt, and mash it into a paste with the side of a chef’s knife. In a medium bowl, whisk the mashed garlic, 1 Tbs. oil, 2 Tbs. buttermilk, the lemon juice, dill, 1/4 tsp. salt, and a few grinds of pepper. Toss the cucumber in the bowl with the dressing. Drain the onion, toss it with the cucumber salad, and let sit to allow the flavors to meld.

Put the flour in a shallow bowl and, in another shallow bowl, mix the remaining 3/4 cup buttermilk with 1 tsp. salt. Season the chicken with 3/4 tsp. salt and 1/4 tsp. pepper. Dip the chicken in the buttermilk and then dredge it in the flour. (You can let the chicken sit in the flour while the oil heats; gently shake off excess flour before cooking.)

Choose a skillet (preferably cast iron) that’s large enough to fit the chicken. Pour in oil to a depth of 1/4 inch (about 1 cup for a 10-inch skillet or 1-1/4 cups for an 11-inch skillet). Heat over medium-high heat. When the oil is shimmering and the chicken sizzles briskly when a corner is dipped in the oil, cook the chicken until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to paper towels and pat lightly to absorb excess oil. Sprinkle the chicken with a pinch of salt and serve it with the cucumber salad.

Ham and Polenta Spoonbread

Traditionally served in the South, spoonbread is a savory pudding-like dish that makes hearty breakfast fare (although it’s great for dinner, too). Here, it’s livened up with a dose of fresh herbs.

• 2 oz. (4 Tbs.) unsalted butter; more for the pan
• 3 cups milk (whole or low-fat)
• Kosher salt
• 2/3 cup quick-cooking polenta
• 1 large yellow onion, chopped
• 1/2 lb. leftover roasted fresh ham, chopped (about 2 cups) (or substitute roast pork loin or cured baked ham) 
• 4 oz. fontina, grated (1 cup)
• 2 oz. Asiago, grated (1/2 cup)
• 2 large eggs, separated
• 2 Tbs. chopped fresh basil
• 2 tsp. chopped fresh oregano
• 2 tsp. chopped fresh thyme
• 3 dashes red hot pepper sauce, such as Tabasco
• Freshly ground black pepper

Tip:

If you substitute cured ham for the fresh ham, you might want to reduce the amount of salt in the spoonbread.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 6-cup baking dish, preferably oval.


Bring the milk and 1/2 tsp. salt to a simmer in a 4-quart saucepan over medium heat. Whisk in the polenta. Continue whisking until thick, 3 to 5 minutes. Transfer to a large bowl and set aside.


Melt 2 Tbs. of the butter in a 12-inch skillet over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden and soft, about 15 minutes. Add the ham and stir often until warmed through, about 2 minutes.


Stir the ham mixture, cheeses, egg yolks, basil, oregano, thyme, hot pepper sauce, 1/2 tsp. salt, and 1/2 tsp. pepper into the polenta; mix well.


In a medium bowl, beat the egg whites with an electric mixer at high speed until soft peaks form. Fold the beaten egg whites into the polenta and then spread the mixture in the prepared baking pan. Cut the remaining 2 Tbs. butter into pieces and dot on top.


Bake until brown and puffed, 30 to 35 minutes. Cool on a wire rack for 10 minutes before serving with a large spoon.

Cornbread Stuffing

For directions on using this stuffing recipe, see Stuffed Roast Turkey.

• 8 Tbs. unsalted butter
• 2 large yellow onions, cut into 1/4-inch dice
• 6 ribs celery, cut into 1/4-inch dice
• 4 large carrots, cut into 1/4-inch dice
• 4 large eggs
• 2 Tbs. chopped fresh sage
• 2 tsp. coarse salt
• 2 tsp. freshly ground black pepper
• 1 tsp. ground nutmeg
• 18 cups day-old cornbread, cut into 1-inch cubes

In a large sauté pan set over medium high heat, melt the butter. Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables are soft and are beginning to brown, 10 to 12 minutes. Remove from the heat and set aside to cool completely.

In a very large mixing bowl, beat the eggs and then stir in the sage, salt, pepper, and nutmeg. Stir in the sautéed vegetables and the cornbread.

Ham Bone Collards

A ham bone is the perfect flavoring for a big pot of collards, known in the South as a “mess of greens.” If you don’t have a ham bone, a smoked ham hock can stand in.

• 2 Tbs. vegetable oil
• 1 medium yellow onion, halved and thinly sliced lengthwise
• 1/2 tsp. cayenne
• 2-1/2 cups homemade or low-salt chicken broth
• 1 meaty ham bone (from a baked ham) or a smoked ham hock
• 1-1/2 to 2 lb. collard greens (1 large or 2 medium bunches), stemmed, roughly cut into 3-inch pieces, and rinsed (8 packed cups)
• 2-1/2 tsp. malt vinegar; more as needed
• Kosher salt and freshly ground black pepper
• Hot sauce to taste

In an 8-qt. pot, heat the oil over medium heat. Add the onion and cook, stirring frequently, until it begins to brown, 5 to 7 minutes. Reduce the heat to medium low and continue to cook until it’s softened and golden brown, 3 to 5 minutes more. Stir in the cayenne and cook for about 30 seconds.

Add the broth, the ham bone, and 1/2 cup water. Pile on the collards, cover with the lid ajar, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, for 30 minutes. Remove the lid and continue to simmer until the greens are very tender, about 15 minutes more.

Take the pot off the heat. Put the ham bone on a cutting board, and cover the pot to keep the greens hot. When the ham bone is cool enough to handle, pull off and shred or dice any meat clinging to the bone. Stir the meat into the greens, along with the vinegar. Season with salt, pepper, and more vinegar to taste. Pass the hot sauce at the table so diners can spice up the greens to their own tastes.