Currant-Glazed Lamb Chops with Pistachio Couscous is definitely a company-worthy entree, but it's also easy on the cook. The slow-cooked flavor of these lamb chops will have guests thinking you've been in the kitchen all day--not 20 minutes.
Shrimp and Grits, a low-country favorite, makes a hearty, one-dish dinner and is table-ready in 30 minutes. Sustainable Choice: Buy Pacific white shrimp farmed in recirculating systems or inland ponds.
Yes, you can always use instant. But food editor Margo True swears by steel-cut: "I love it because it has a chewier texture than instant or ordinary rolled oats and a deep, nutty flavor." It also freezes well (add the fruit after defrosting), so make a big batch on the weekend.
This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
Since appearing in Southern Living magazine in February 1978 as the recipe of a Mrs. L.H. Wiggins of Greensboro, North Carolina, Hummingbird Cake has become the magazine's most requested recipe of all time.
