Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible—think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. This cucumber, tomato and onion salad is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.
This West African–inspired chicken stew is hearty and has lots of bold, umami flavors.
Gravy gets a bad rap because it's often made with fat drippings or served over fried meat, but it's not inherently unhealthy.
These brothy beans get a kick when served with fermented cabbage and black-pepper-spiced skillet cornbread.
These small-batch chocolate chip cookies are thin, crispy and will satisfy any craving for something sweet.
Learn how to make vegetable broth with this easy recipe. Freeze this broth for up to 6 months, so you always have some on hand when you need it.
Cooking the sweet potatoes in a slow cooker frees up space on the stove if you're cooking a big holiday dinner—plus you can serve it straight from the crock if you'd like.
Angel biscuits are lighter than traditional buttermilk ones because they contain yeast as well as the usual baking powder and/or baking soda. Making the dough in advance is not only convenient, but also gives the yeasty flavor time to develop and shine.