Sugarless Crystals

These Marry Me butter beans are simmered in a smooth, creamy Tuscan-style sauce with garlic, sun-dried tomatoes, herbs, whole milk, cream, and butter. The sauce has plenty of body without becoming overly thick, while the butter beans soften slightly as they cook and help bring everything together. I build the sauce with a light roux,...

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Fried Potatoes and Onions are an easy skillet side dish made with Yukon Gold potatoes, yellow onion, butter, and a little oil. The potatoes are fried first until golden, then folded together with the onions until everything is tender, browned, and full of savory flavor. Cooking the potatoes in batches gives them time to brown...

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Cathead Biscuits are large, rustic Southern biscuits known for their fluffy, tender centers and golden tops. Unlike traditional cut biscuits, they’re formed by hand and placed close together in a skillet, which gives them their oversized shape and soft pull-apart sides. This version uses White Lily self-rising flour, cold butter, shortening, and whole buttermilk for...

Southern Fried Apples are tender Granny Smith apple slices cooked on the stovetop with butter, brown sugar, granulated sugar, cinnamon, and a little lemon juice until coated in a rich, syrupy sauce. They’re simple enough for an everyday side or dessert but have that warm, buttery flavor that makes them especially good during fall. The...

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Santa Fe Soup is a hearty, creamy Southwestern soup made with ground beef, black beans, pinto beans, corn, Rotel, taco seasoning, ranch seasoning, and Velveeta cheese. Everything simmers together in chicken broth before the Velveeta is added at the end, creating a rich, cheesy broth loaded with beef, beans, and vegetables. This easy stovetop soup...

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