Chef John’s Butternut Squash Soup

Rich, velvety, and full of deep roasted flavors, this recipe combines caramelized vegetables, sweet maple syrup, and a touch of heat for a soul-soothing dish that’s both simple and elegant. Topped with a swirl of crème fraîche, fresh chives, and nutty sage-infused brown butter, it’s the perfect starter for a holiday meal or a cozy weeknight dinner. Let’s dive into the season’s best flavors, one spoonful at a time.

Prep Time: 25 mins
Cook Time: 1 hr 55 mins
Total Time: 2 hrs 20 mins
Servings: 6

Ingredients

Soup:

• 1 tablespoon olive oil
• 1 chopped onion
• 1 cup sliced carrots
• 6 whole garlic cloves, peeled
• 2 teaspoons kosher salt, or to taste, divided
• 1 (3 1/2) pound butternut squash, halved lengthwise and seeded
• 6 cups chicken broth, plus more if needed
• 2 tablespoons maple syrup
• 2 tablespoons cider vinegar
• 1 pinch cayenne pepper
• ½ cup crème fraîche
• 1 tablespoon chopped fresh chives

Sage Brown Butter:

• 3 tablespoons unsalted butter
• 6 large sage leaves

Directions

• Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
• Start the soup: Drizzle olive oil into a large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up. Sprinkle squash with additional salt.
• Roast in the preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Remove from the oven and allow the vegetables to cool a bit.
• While the vegetables are cooling, make the brown butter: Melt butter in a saucepan over medium heat. When the butter foams and starts to turn golden brown, reduce the heat to low. When the butter turns from golden to a light, nutty brown, remove it from the heat and immediately stir in sage leaves.
• Finish the soup: Scoop out squash flesh and place it into a large stockpot with the remaining roasted vegetables. Stir in chicken broth, brown butter mixture, and maple syrup. Place the pot over high heat and bring to a simmer. Reduce the heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from the heat.
• Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass the mixture through a strainer to remove any remaining fibrous bits.
• Add a few tablespoons of water or chicken broth if the soup seems too thick. Stir in cider vinegar, a pinch of salt, and cayenne pepper. Garnish each serving with a dollop of

Grandma’s Corn Chowder

When the weather calls for something warm and comforting, there’s nothing like a hearty chowder to hit the spot. This creamy Corn and Potato Chowder is the ultimate cozy meal—rich, flavorful, and easy to make with simple ingredients you likely already have on hand. With crispy bacon, tender potatoes, sweet corn, and a velvety half-and-half finish, the recipe’ll quickly become a family favorite.

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8

Ingredients

• ½ cup diced bacon
• 4 medium potatoes, peeled and chopped
• 1 medium onion, chopped
• 3 cups cream-style corn
• 2 cups water
• 2 teaspoons salt or to taste
• ground black pepper to taste
• 2 cups half-and-half

Directions

• Gather all ingredients.
• Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons of grease in the pot.
• Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover the pot, and simmer, stirring frequently, until potatoes are tender, about 20 minutes.
• Warm half-and-half in a small saucepan until it bubbles; remove from the heat before it boils. Mix into chowder.
• Serve immediately.

Old-Fashioned Potato Soup

There’s nothing like a warm, hearty bowl of homemade potato soup to bring comfort on a chilly day. This classic recipe combines tender potatoes and carrots with a rich, creamy broth full of savory flavor. Perfect for weeknight dinners, meal prep, or anytime you need comfort food, this potato soup is simple to make and always hits the spot. Let’s get started and stir up something delicious!

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6

Ingredients

• ¼ cup butter
• 1 large onion, chopped
• 6 potatoes, peeled and diced
• 2 carrots, diced
• 3 cups water
• 2 tablespoons chicken bouillon powder
• ground black pepper to taste
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 tablespoon dried parsley
• ¼ teaspoon dried thyme

Directions

• Gather the ingredients.
• Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
• While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat, stirring constantly, until warmed through.
• Add the potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

Southern Coleslaw

Looking for the perfect side dish to complement your next backyard barbecue or family dinner? This Southern coleslaw recipe is easy to make and even better after a few hours in the fridge. Whether you’re topping pulled pork sandwiches or serving it alongside grilled favorites, this dish will surely be a crowd-pleaser. Let’s whip it up!

Prep Time: 20 mins
Additional Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8

Ingredients

• 1 head cabbage, finely shredded
• 2 carrots, finely chopped
• 2 tablespoons finely chopped onion
• ½ cup mayonnaise
• ⅓ cup white sugar
• ¼ cup milk
• ¼ cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons distilled white vinegar
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper

Directions

• Gather the ingredients.
• Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and sugar has dissolved.
• Mix cabbage, carrots, and onion in a large salad bowl.
• Pour dressing over cabbage mixture and mix thoroughly.
• Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

Best Fried Green Tomatoes

There’s nothing quite like the crispy, golden bite of a perfectly fried green tomato. Whether you’re bringing a touch of Southern charm to your table or just looking for a new way to enjoy an early harvest, this classic recipe is simple, satisfying, and full of flavor.

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4

Ingredients

• 4 large green tomatoes
• 2 large eggs
• ½ cup milk
• 1 cup all-purpose flour
• ½ cup cornmeal
• ½ cup bread crumbs
• 2 teaspoons coarse kosher salt
• ¼ teaspoon ground black pepper
• 1 quart vegetable oil or butter-flavored Crisco

Directions

• Gather all ingredients.
• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to thoroughly coat.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). To prevent tomatoes from touching, place them in the hot oil in batches of 4 or 5; fry until crisp and golden brown on one side, then flip and fry on the other side.
• Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with the remaining tomatoes.
• Serve hot and enjoy!
• Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.

Dad’s Creamy Cucumber Salad

Handed down from my dad, this cucumber salad recipe instantly brings back memories of backyard barbecues, garden harvests, and lazy evenings on the porch. Cool, crisp cucumbers and sweet onions are paired with a tangy, herbed dressing that’s been a staple at our family gatherings for as long as I can remember. It’s easy to make, refreshingly light, and always a hit!

Prep Time: 10 mins
Additional Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 8

Ingredients

• 2 large cucumbers, peeled and thinly sliced
• 1 sweet onion, thinly sliced
• 1 tablespoon sea salt

Dressing:

• 1 ½ cups mayonnaise, or more to taste
• 2 tablespoons vinegar
• 1 tablespoon white sugar
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper

Directions

• Mix cucumbers, onion, and salt in a bowl. Cover with plastic wrap and let sit for 15 to 30 minutes.
• Turn the cucumber mixture into a colander set over a bowl or in a sink. Let drain, stirring occasionally, until most of the liquid and salt have drained, 15 to 30 minutes. Transfer the drained cucumber mixture to a large bowl.
• Whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper for dressing together in a bowl until smooth. Pour over cucumber mixture and stir until coated.
• Pour over cucumber mixture and stir until coated.

Freezer Corn

There’s nothing quite like the taste of sweet corn fresh from the cob—especially when it’s picked at the peak of summer. But did you know you can capture that sweetness and enjoy it all year long? Freezing fresh corn is easier than you think, and it doesn’t require blanching!

Here’s a simple family-favorite method that locks in that fresh-from-the-field flavor with just a few ingredients and minimal prep.

Ingredients

• 20 cups of sweet corn (cut from the cob, raw and not blanched — about 28–30 ears)
• 4 cups of ice water
• ½ cup of sugar
• 1/8 cup of canning salt

Directions

Mix well and let stand for 20 minutes.  Put in zip-lock bags and freeze. Easy!

Overnight Blueberry French Toast Casserole

Whether you’re hosting a weekend brunch, celebrating a holiday, or just want to treat your family to something special, this make-ahead dish is perfect! With layers of fluffy French bread, rich cream cheese filling, juicy blueberries, and warm spices, it bakes up beautifully and makes mornings extra delicious. Let’s get started!

Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Additional Time: 8 hrs
Total Time: 9 hrs 45 mins
Servings: 10
Yield: 1 (10×14 inch) casserole

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners’ sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract, divided
• 2 cups blueberries, divided
• 2 loaves French bread, cubed
• 2 cups milk
• 8 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Directions

• Gather the ingredients.
• Mix cream cheese, confectioners’ sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10×14-inch baking dish with a layer of bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover the dish tightly with aluminum foil and refrigerate it for 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until the center is set, which is about 30 minutes.

Recipe Tip

If the cream cheese mixture is too thick, add more milk.

To-Die-For Blueberry Muffins

Welcome to your new favorite muffin recipe! These homemade blueberry muffins with a sweet crumb topping blend soft, fluffy goodness and a buttery, cinnamon-sugar crunch. Whether you’re baking for a weekend brunch, a cozy breakfast, or just because, these muffins are easy to whip up and sure to impress. Let’s get baking!

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8
Yield: 8 large muffins

Ingredients

Muffins:

• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup milk, or more as needed
• 1 cup fresh blueberries

Crumb Topping:

• ½ cup white sugar
• ⅓ cup all-purpose flour
• ¼ cup butter, cubed
• 1 ½ teaspoons ground cinnamon

Directions

• Gather all ingredients.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
• To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
• Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
• Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
• To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
• Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.