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This classic Southern dish is the epitome of comfort food. 

Smothered Cabbage and Potatoes

onion

garlic

Yukon Gold potatoes (3 medium or 1 large)

savoy cabbage (about 1 1/2 pounds)

bacon

unsalted butter

chicken broth

Cajun seasoning

salt

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. 

The Kitchn

Nicole Rufus

Step 1

Finely chop 1/2 medium yellow onion (about 1/2 cup) and mince 3 garlic cloves (1 tablespoon). Peel and dice 12 ounces Yukon Gold potatoes into 1-inch pieces (2 to  2 1/2 cups). Quarter 1 small head savoy cabbage through the core, then cut the core from each piece and discard. Cut crosswise into 1-inch wide strips (about 8 cups).

Step 2

Place 4 slices thick-cut bacon in a single layer in a Dutch oven. Cook over medium-high heat, flipping occasionally, until browned and crisp, 9 to 10 minutes. Transfer the bacon to a cutting board.

Step 3

Reduce the heat to medium. Add the onions and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 5 tablespoons unsalted butter and stir until melted.

Step 4

Chop the bacon into small pieces. Add the bacon, potatoes, and cabbage to the pot and stir until combined. Add 1 1/2 cups low-sodium chicken broth, 1 1/2 teaspoons Cajun seasoning, and 1 teaspoon kosher salt, and stir to combine. Cover and simmer, stirring occasionally, until the potatoes are tender, 15 to 17 minutes. 

Step 5

Uncover and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. 

This is a delicious dish.  My husband is the cook in our family and tried this recipe as written.  I don’t like spicy food, so the next time he made it he omitted the heat in the seasoning and added a tablespoon of balsamic vinegar.  He also upgraded to chunk ham.  It is so yummy, I asked him to plan on making it often!

Made this recipe today and even though I didn&#39;t have Cajun Spice, I swapped it for some Caribbean Spice...  The meal turned out perfectly and it became the main course, rather than a side dish!  My wife loved it as well.  I will be making this recipe again in the future...  Especially since all ingredients (except for the butter, bacon, and spices) came from the garden.  New potatoes, freshly dug up garlic, Spanish onion, and cabbage; all harvested today.

A fast and easy recipe for frozen butternut squash, roasted until crispy and caramelized.

How To Roast Frozen Butternut Squash

(16-ounce) bag frozen butternut squash (about 4 cups, do not thaw)

olive oil

black pepper

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Tips For Roasting Frozen Butternut Squash Break apart any pieces that are frozen together and roast them at 450°F. Make sure the cubes of butternut squash are coated with olive oil . Roast the butternut squash on the lowest rack to get a gorgeous caramelized sear.

Grace Elkus

Heat the oven and baking sheet to 450°F. Arrange a rack in the lowest oven position and heat the oven to 450°F. Place a rimmed baking sheet in the oven to heat. 

Season the squash. Place the squash in a medium bowl, breaking up any pieces that are frozen together. Add the olive oil, salt, and several grinds black pepper, and toss until the squash pieces are evenly coated.

Transfer the squash to the hot baking sheet. Remove the heated baking sheet from the oven and carefully pour the squash onto it. Arrange the squash in an even layer (this prevents it from steaming).

Roast the squash 18 to 20 minutes. Roast until squash is tender and crispy in places, gently stirring halfway through to ensure even cooking, 18 to 20 minutes total.

Recipe: Asian Pickled Cabbage

cabbage

carrot

red chile peppers

rice wine vinegar

sugar

ginger

Nealey Dozier

Separate the cabbage leaves from the base, wash and pat dry. Pile a few leaves into a stack. Slice the stacks lengthwise, then rotate and chop into 2-inch pieces.

Using a vegetable peeler, peel the carrot. Shave the remaining carrot into long slivers, then cut the slivers in half. Seed and dice the chile peppers.

In a medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium to medium-high heat. Once it comes to a boil, turn off heat and set aside.

Combine the cabbage, carrots, and peppers in a large bowl or container, preferably with an airtight lid (I use a large Tupperware so that I can just put on the top and shake.). Pour the hot vinegar mixture on top, then toss until every piece is thoroughly coated. Refrigerate for at least 4 hours, tossing occasionally, or overnight.

Note: The cabbage will wilt and release a lot of liquid in the process of chilling, so I use a slotted spoon when serving. Make double (or triple) of this recipe if serving a crowd.

An easy step-by-step guide to making great turkey meatballs in marinara sauce.

The Best (Actually Moist!) Turkey Meatballs

fresh breadcrumbs, or 2 slices white sandwich bread (about 1 ounce)

Parmesan cheese (about 1/4 cup grated)

shallot

parsley leaves

plain whole-milk Greek yogurt

oregano

turkey (93% lean / 7% fat)

water

(about 24-ounce) jar store-bought

Make ahead: The meatballs can be shaped and refrigerated for up to 1 day before baking. The meatballs can also be frozen uncooked or cooked. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. If uncooked, thaw in the refrigerator overnight in a single layer before cooking. If cooked, either thaw in the refrigerator overnight or thaw directly in simmering sauce (keep the pan covered) for 15 minutes.To bake the meatballs: Instead of pan-frying the meatballs, you can also bake them. Place the meatballs on a rimmed baking sheet and bake on the middle rack in a 400°F oven until lightly browned on the outside and cooked through, 15 to 20 minutes. They are done when an instant-read thermometer inserted into the middle registers at least 165°F. Bring the marinara sauce to simmer in a large high-sided sauté pan or Dutch oven and once the meatballs are cooked, transfer them to the sauce. Simmer gently for 5 minutes and serve.  Storage: Leftovers can be refrigerated on their own or in sauce in an airtight container up to 3 days, or frozen for up to 1 month.

Sheela Prakash

If using white sandwich bread, tear 2 slices into pieces and pulse in a food processor fitted with the blade attachment into coarse breadcrumbs. Place the breadcrumbs in a large bowl. If using fresh breadcrumbs, place 2/3 cup in a large bowl.

Prepare the following, adding each to the large bowl with the breadcrumbs as you complete it: Finely grate 3/4 ounce Parmesan cheese (about 1/4 cup). Finely chop 1 large shallot. Mince 3 garlic cloves. Coarsely chop 1/4 cup loosely packed fresh parsley leaves.

Add 1/4 cup plain Greek yogurt, 1 large egg, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir to combine.

Add 1 pound ground turkey and use your hands to combine it with the breadcrumb mixture until just combined. Do not overwork, which can make the meatballs tough.

Form the meat mixture into 16 to 18 (1 1/2-inch) meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking. Place place on a baking sheet or large plate.

Step 6

Heat 2 tablespoons olive oil in a 12-inch high-sided sauté pan over medium-high heat until shimmering. Add the meatballs in a single layer and pan-fry until browned on the bottom, about 3 minutes. Use tongs to carefully flip the meatballs and brown the other side, about 3 minutes more. Return to the plate or baking sheet (the meatballs will not be cooked through).

Step 7

Pour 1/4 cup water into the pan and use a wooden spoon to scrape up the browned bits that have formed on the bottom of the pan.

Step 8

Add 1 (about 24-ounce) jar marinara sauce and bring to a simmer. Return the meatballs to the pan. Reduce the heat as needed to simmer gently until the meatballs are cooked through, 5 to 10 minutes.

We loved these! I have many food sensitivities, so I made them with vegan cheese, flax seeds, plain coconut yogurt, and Italian seasoned cauliflower crumbs. So many times when I change a recipe it doesn&#39;t come out quite as good, but this one was perfect. Parchment paper helped the clean-up with the melted cheese.

I found the texture of these meatballs off-putting. Weirdly soft, as opposed to juicy, they remind me of the texture of highly processed food. No point taking the time to cook something that ends up tasting like cheap processed food. I think it was the bread crumbs, but maybe it was the combo of bread crumbs and yogurt. Either way, not making these again.

Wow, really good meatballs! Super moist and flavorful, must be the yogurt. Daughter said they taste like they are from a restaurant. Can’t wait to make again

Quick and Easy Yogurt Cake

full-fat yogurt

eggs

vanilla

all-purpose flour

baking powder

baking soda

nutmeg

Faith Durand

Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.

Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.

I&#39;d never made a yogurt cake before but always wanted to try. This recipe really hit the mark! It was sweet, fairly dense (in the best way), and completely delicious. 

For easy (and incredibly flavorful) homemade sun-dried tomatoes, let the oven do all the work.

Homemade Sun-Dried Tomatoes

tomatoes,

To store par-dried tomatoes: Freeze until frozen solid, then transfer to an airtight container and keep frozen for up to 6 months. Thaw before using.To store fully-dried tomatoes: Refrigerate in an airtight container for up to 1 week. For longer-term storage, transfer the tomatoes to a pint-sized jar, add enough olive oil to cover, and refrigerate for up to 6 months.

Amelia Rampe

Arrange 2 racks to divide the oven into thirds and heat the oven to 200ºF. Line 2 baking sheets with parchment paper.

Remove the stem from 2 pounds small tomatoes. Cut in half crosswise and transfer to a large bowl. Right before you place them in the oven, drizzle with 2 tablespoons olive oil, sprinkle with 1 1/2 teaspoons kosher salt, and toss to combine.

Using your hands or a slotted spoon, transfer the tomatoes to the baking sheets. Arrange cut side up and space them evenly apart.

Transfer the baking sheets to the oven and cook, swapping the baking sheets between racks about every hour, 5 to 6 hours total for dried but more juicy tomatoes or 7 to 8 hours total for tomatoes that are dried around the edges with very little moisture in the center. Let the tomatoes cool on the baking sheets until room temperature.

Take your standard roasted Brussels sprouts routine (olive oil, salt, pepper) from good to memorable by adding two ingredients you probably already have around: lemon and garlic.

Roasted Brussels Sprouts with Lemon and Garlic

Brussels sprouts

lemon

Storage: Leftovers can be refrigerated in an airtight container up to 5 days.

Ali Slagle

Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve 1 pound Brussels sprouts. Halve 1 lemon, and smash 4 unpeeled garlic cloves.

Place the Brussels sprouts and garlic on the hot baking sheet. Season with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper and toss to combine. Arrange the Brussels sprouts in a single layer cut-side down, then add lemon halves cut-side down.

Roast for 15 minutes. Flip the Brussels sprouts and roast until crispy on the outside and tender on the inside, 10 to 15 minutes more. Peel the garlic, squeeze the lemon over the Brussels sprouts, and toss.

The high fan speed and concentrated heat of the air fryer makes baked potatoes that are fluffy and tender on the inside and shatteringly crisp on the outside.

Crispy Air Fryer Baked Potatoes

russet potatoes (8 to 10 ounces each)

neutral oil,

kosher salt,

Butter and freshly ground black pepper,

Meghan Splawn

Heat the air fryer to 375°F for at least 10 minutes. Meanwhile, rinse, scrub, and dry 2 medium russet potatoes. Use a fork to prick the potatoes in a few places. Drizzle the potatoes with 1 teaspoon neutral oil and rub with your hands to coat the potatoes. Season the potatoes with 1/2 teaspoon kosher salt. 

Place the potatoes in the preheated air fryer. Roast until the potatoes can be easily pierced with a paring knife, about 40 minutes. Remove the potatoes from the air fryer with tongs, then cut each one lengthwise to split. Serve with butter, salt, and pepper, or as desired. 

Recipe: Southeast Asian Canned Salmon &#038; Rice Cakes with Sriracha Mayo

(6-ounce) cans boneless skinless pink salmon

brown rice

cilantro

shallots

lime juice

fish sauce

grapeseed or canola oil

mayonnaise

Sriracha chili sauce

Refrigerating the cakes for at least 15 minutes or up to one day before cooking will help them hold their shape better. Otherwise, just handle them more carefully as you cook them.Short-grain brown rice has a sticky texture that helps hold the cakes together better than long-grain brown rice. (The cakes will still be delicious if made with long-grain brown rice, but they will fall apart a bit during cooking.)You can also cook the cakes in a skillet on the stove over medium heat until browned on both sides.Try cooking the cakes in coconut oil for another flavor variation.

Anjali Prasertong

Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.

Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.)

Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until lightly browned on one side. Flip and cook for another 5-7 minutes.

While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop mayonnaise on top of cakes or serve on the side for dipping.

A simple recipe for cod fillets baked with lemon slices, garlic, and fresh herbs.

Baked Cod with Lemon, Garlic, and Herbs

(3/4-inch-thick) skinless cod fillets (6 to 8 ounces each)

Kosher salt

olive oil, divided

lemons

garlic,

thyme,

Fish substitutions: Any firm-fleshed white fish, like halibut, sea bass, or monkfish, can be used in this recipe.Storage: Leftovers can be stored in a covered container in the refrigerator for up to 2 days.

Arrange a rack in the middle of the oven and heat to 400°F. Pat fish dry with a paper towel and generously season all over with salt and pepper.

Pour 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer; tilt the dish to evenly coat.

Thinly slice 1 1/2 lemons, remove any seeds, and set aside the remaining half. Place the lemon slices in the dish, overlapping slightly if needed, and top with garlic and herb sprigs.

Lay the fillets in the dish, drizzle with remaining olive oil, and bake until the fish is opaque and flakes easily, 15 to 20 minutes.

Remove from the oven, sprinkle with chopped herbs, squeeze remaining lemon half over the top, and serve in shallow bowls with the cooked lemon slices and broth that accumulates.

How to make light, pillow-soft deep-fried donuts, stuffed with fresh fall apples.

Recipe: Glazed Apple Fritters

Granny Smith apples (about 5)

lemon juice

cinnamon

apple cider vinegar

active dry yeast (2 1/4 teaspoons)

unbleached all-purpose flour, divided

milk

eggs,

unsalted butter,

Vegetable oil,

vanilla extract

Naomi Robinson

Prep the apples. Core, peel, and chop the apples into small pieces. Submerge them in ice-cold water with 2 teaspoons of lemon juice to prevent them from browning. Push the apples down and place a piece of parchment paper on top so the apples don&#x27;t bob above the surface of the water. Set aside or refrigerate (for up to 24 hours) until ready to use.

Make the dough. Place the yeast, 3 cups of the flour, sugar, salt, and cinnamon in the bowl of a stand mixer fitted with the dough hook and whisk to combine. With the mixer on low speed, mix in the milk, followed by the eggs. Continue mixing until the dough gathers into a ball around dough hook, 2 to 4 minutes.

Continue mixing the dough, and add in the butter one tablespoon at time. Allow each tablespoon of butter to combine into the dough before adding another. If dough starts to fall away from the dough hook, add the remaining 1/4 cup of flour 1 tablespoon at a time until dough comes back together before adding in next butter piece.

Transfer the dough to a lightly oiled bowl, turn to coat, and cover with a clean kitchen towel. Let the dough rise in a warm spot until doubled in size, 1 to 2 hours. Meanwhile, make the filling.

Make the apple filling while the dough rises. Heat the butter for the filling in a skillet over medium-high heat until it turns brown and smells nutty. Drain the apples and add them to the pan with the butter. Sprinkle with the sugar and cinnamon, and cook until tender. Add the vinegar and cook until liquid is reduced by half. Set aside to cool.

Assemble the fritters. Turn the dough out onto a floured surface. Using a rolling pin, roll the dough into a 1/2-inch-thick rectangle. Starting from the end closest to you, scatter 3/4 of the apples over the surface of the dough, then roll it up in a long tube.

Now rotate the tube of dough so it&#x27;s perpendicular to your body. Flatten the tube slightly, then scatter the remaining apples over the surface. Roll up the tube like a snail&#x27;s shell — the finished dough will look like a large ball.

Using a rolling pin, roll out the apple-filled dough ball to a 1/2-thick rectangle. Some apples may pop out — don&#x27;t worry if they do, just set them aside and pop them back in where you can. Use a bench scraper to cut the dough into 2 1/2-inch squares to make 12 fritters. Use your hand to and pull the four corners of each square towards the center. Again, don&#x27;t worry about any apples falling out or if they are exposed. Pinch the dough together if needed to create a rough circle.

Step 9

Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap. Let rise for about 30 minutes or until the fritters puff and almost double in size

Step 10

Make the glaze. Sift the powdered sugar into a medium microwave-safe bowl bowl. Stir in the milk and vanilla until smooth. Set aside; warm in the microwave in 10-second bursts if the glaze starts to harden.

Step 11

Deep-fry the fritters. Heat 6 to 7 inches of oil to 360°F in a large Dutch oven. Meanwhile, line a wire rack with paper towels.

Step 12

Carefully lower 3 to 4 fritters into the hot oil. Fritters will float and not sink. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown. Remove fritter with a spider or slotted spoon and drain on prepared wire rack. Repeat with the remaining fritters. (Between batches, make sure the oil temperature returns to 360°F and remove any floating pieces of dough or apples.)

Step 13

Let fritters cool slightly, then brush the glaze on top. Serve immediately.

Instructions

Recipe: Creamy-Yet-Light Fish Chowder

onion, chopped

garlic, chopped

celery stalks, chopped, divided

Yukon Gold potatoes, divided

white wine

low-sodium chicken, fish or vegetable stock, divided

lean, firm white fish (such

white wine vinegar, optional

celery leaves

Warm the olive oil in a large pot over medium heat and sauté the onion, garlic and half of the celery until the onion is soft and translucent. Meanwhile, peel and chop 3 of the potatoes (makes roughly 2 cups). Add the potatoes, white wine and 3 cups of the stock to the pot and bring to a boil.

Lower heat and simmer for 7-10 minutes, or until potatoes are very soft. Remove pot from heat. Blend until smooth with an immersion blender or in batches with a countertop blender. If needed, add some of the remaining 1 cup stock to thin soup to desired consistency. Taste and add a little salt if needed.

Return pot to stove and bring back to a simmer. Meanwhile, dice the carrot and remaining potato. Add the diced carrot, potato and remaining chopped celery to the soup and simmer for 10 minutes, or until the potato pieces are soft but not falling apart. Add the fish and simmer for 5 minutes more, or until fish is cooked through. Taste and add a little vinegar if soup needs some brightness. Garnish each serving with celery leaves or parsley.

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Smothered Cabbage and Potatoes

How To Roast Frozen Butternut Squas...

Recipe: Asian Pickled Cabbage

The Best (Actually Moist!) Turkey M...

Quick and Easy Yogurt Cake

Homemade Sun-Dried Tomatoes

Roasted Brussels Sprouts with Lemon...

Crispy Air Fryer Baked Potatoes

Recipe: Southeast Asian Canned Salm...

Baked Cod with Lemon, Garlic, and H...

Recipe: Glazed Apple Fritters

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Smothered Cabbage and Potatoes

How To Roast Frozen Butternut Squas...

Recipe: Asian Pickled Cabbage

The Best (Actually Moist!) Turkey M...

Quick and Easy Yogurt Cake

Homemade Sun-Dried Tomatoes

Roasted Brussels Sprouts with Lemon...

Crispy Air Fryer Baked Potatoes

Recipe: Southeast Asian Canned Salm...

Baked Cod with Lemon, Garlic, and H...

Recipe: Glazed Apple Fritters

Recipe: Creamy-Yet-Light Fish Chowd...

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