Cornmeal-coated fried fish is a product of modest country living: fish were free and cornmeal was cheap. You will not feel poor at all if you try these crusty fillets with Grits with Corn and Vidalia Onion (page 156) for a satisfying supper. This fried grouper also makes an excellent fish sandwich accompanied by homemade mayonnaise (page 282), lettuce, and tomato. Or you can dress it up by serving the fish on a bed of vegetable slaw (page 38). Fried fish with grits is another Southern classic that is good for breakfast, lunch, and dinner. If grouper is unavailable (which is likely, since it is overfished), or you would like to use a more sustainable fish, try mahi-mahi, wild striped bass, or wreckfish.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.