Millie Peartree

Millie Peartree · NYT Cooking

This old-fashioned Southern dessert, commonly seen at potlucks, church picnics and family barbecues, is a true center-of-the-table cake. Part lemon cake, part sheet cake, it uses 7Up in two ways: first, for moisture and, second, for leavening, replacing traditional leaveners, such as baking soda or baking powder. The carbonation in the soda helps the cake rise and keeps it tender. (If you don’t have 7Up, you can also use Sprite.) While this cake is traditionally made in a Bundt pan, this recipe uses a half sheet tray, which is perfect for feeding a crowd.

Millie Peartree · NYT Cooking

A homemade hibiscus barbecue sauce makes this oven-baked chicken extraspecial. This recipe layers flavor: A dry rub built on seasoned salt, onion powder and garlic powder flavors the meat, then the sweet-tart, tangy-spicy barbecue sauce — a counterpoint to the savory chicken — is layered on and baked until slightly sticky and caramelized. It gives you that barbecue feel without having to actually set up the grill.

Millie Peartree · NYT Cooking

If you love chicken wings (or even turkey), then you may very well adore turkey wings. A new way to enjoy a classic, they’re also an easy Thanksgiving option, since you don’t have to cook the entire bird. Covered in a simple smoky, garlicky rub and baked low and slow, they become tender and juicy, with pull-apart meat. A final roast uncovered gives them some much welcome color and flavor, ready to be served at the holiday table – or even as a wintry weekend dinner.

Millie Peartree · NYT Cooking

This is not the traditional way to make biscuits, but it may become your new technique. Instead of preparing individual drop biscuits, a sturdy dough is spread out into a baking dish over a bed of melted butter. Scoring the biscuit dough allows the butter to seep into the sides as the biscuits bake, creating tall biscuits with crisp edges and flaky insides. They’re perfect to soak up a classic Southern gravy, warmly seasoned with sage and nutmeg. This dish tastes like the holidays in the best way possible, while still being light enough for brunch. But if you made it for dinner, we wouldn’t blame you.

Millie Peartree · NYT Cooking

Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the Cajun seasonings, giving the fish a smoky, slightly crisp crust, while butter adds rich flavor and locks moisture into the fish. Whether paired with grits for brunch or served with a collard green gratin for dinner, this will be a staple.

Millie Peartree · NYT Cooking

Blackening cauliflower brings out its best, giving it deep color and flavor. What results is a dish that is delicious enough that you’ll want to eat it on its own, but also great as part of something bigger, paired with salmon, tossed in a salad, or set atop a grain bowl. While blackening cauliflower may seem complicated, it’s not. The florets are tossed with rich spices (smoked paprika, garlic powder, onion powder, red-pepper flakes, thyme and sumac, if you like), then roasted at a high heat until the edges crisp up and darken. Double or triple this recipe and make it part of your meal prep; it keeps well for a few days in the refrigerator.

Millie Peartree · NYT Cooking

There is nothing more magical than a gooey-centered, crispy-edged chocolate chip cookie. What makes this particular recipe especially enchanting is the inclusion of brown butter. It mixes right into the dry ingredients, infusing the batter with its nutty flavor without the need for a mixer or any other special equipment. An optional dash of cinnamon has a warmth that feels like a hug, and the brown sugar gives you that chew with a slight molasses taste. Whether for a holiday or an afternoon snack, these cookies may become your go-to.

Millie Peartree · NYT Cooking

This moist cake, studded with peaches and infused with a nutty brown butter, is topped with a buttery brown sugar crumb topping that, once baked, gives the cake a delicious golden crispiness. A maple syrup glaze at the end is optional, but it plays well with the nuttiness of the brown butter and the sweetness of the peaches. Made without a mixer, this is a perfect breakfast or brunch, served with coffee, or as a dessert, served next to a scoop of vanilla ice cream.

Millie Peartree · NYT Cooking

Cajun seasoning is a robust, versatile spice blend that originated in Louisiana. It’s known for its bold, full-bodied flavor, which comes with a touch of heat. Since this seasoning blend uses ingredients that may already be in your spice cabinet, you can whip up a batch in no time for anything from sheet-pan salmon and Charleston red rice to gumbo and shrimp jambalaya.

Millie Peartree · NYT Cooking

This easy, one-pot dish is comfort in a bowl. Made with leftover chicken and vegetables you probably have on hand, it’s ready in just half an hour. Boiling the chicken and vegetables makes a delicious stock, and the chicken tenderizes even more as the egg noodles cook in the broth. The noodles’ starchiness adds a smooth consistency that’s made even more velvety with a pat of butter. (Add more butter to make it even creamier.) Whatever you choose, this inexpensive, cozy dinner is easy to love.

Millie Peartree · NYT Cooking

Hearty and satisfying, this one-pot meal combines tender coconut rice and black-eyed peas with chicken. Marinated in a slightly spicy and herbaceous green seasoning, the meat ends up deeply flavorful. The term “cook-up” is a Caribbean expression for a dish that incorporates the ingredients at hand, so it changes from cook to cook. Different iterations vary among the islands, including the types of beans and meat used. This version of cook-up rice is inspired by a one-pot Guyanese rice dish generally made on the weekends and also on New Year's Eve. With a tradition similar to American Southerners preparing black-eyed peas for a lucky new year, this beautiful dish is hearty and satisfying.

Millie Peartree · NYT Cooking

Tender chicken, stewed tomatoes and spices that warm without too much heat: This stew is exactly what you want on a cold day. Okra is cooked over high heat with the holy trinity (onion, bell pepper and celery) to draw out its moisture and reduce any possibility of sliminess. Make sure to use bone-in chicken thighs: They take a little longer to cook, but they give this stew heft and flavor that you wouldn’t get from boneless. This recipe calls for ripe plum tomatoes, but if you can’t find good ones, use a 15-ounce can of whole peeled tomatoes instead.

Millie Peartree · NYT Cooking

These chicken tenders pack a punch, thanks to a generous helping of a savory homemade spice blend, revved up with Cajun seasoning. A spoonful of mustard in the marinade helps the spices adhere, serves as a tenderizer, and lends a slight tanginess. Adding a bit of that marinade to the flour mixture helps create a crust that fries up shaggy and crackly. For a crispy exterior and juicy interior with less oil, this recipe calls for pan-frying rather than deep frying. Pair these tenders with your favorite dipping sauces, and they’re sure to be a hit.

Millie Peartree · NYT Cooking

If you like spinach dip and the earthy tender texture of collard greens, then this is the dish for you. The Parmesan cream sauce adds a nice smooth silkiness, while the warm smokiness from the paprika brings this hearty dish to another level of flavor. It’s then topped with a layer of bread crumbs and more cheese and baked until beautifully golden brown. This dish deserves to become a staple on your holiday table, and can also work as a new twist for a game day snack spread alongside cornbread crackers.

Millie Peartree · NYT Cooking

Kwame Onwuachi serves a version of this dish at his acclaimed restaurant Tatiana in New York City. He halves and deep-fries his version, but in this adaptation, it’s quartered so every bit is extra crunchy. It’s lightly coated in a vibrant honey sauce bursting with Scotch bonnet chile, ginger and pungent garlic. The flavors are big but not overbearing, letting okra’s beauty shine. Finish with a dusting of mustard powder, if you like, and a squeeze of lemon, to bring this New York small-plate to your dinner table. Millie Peartree

Millie Peartree · NYT Cooking

Also called cowpeas or southern peas, field peas are actually a variety of beans, often cooked with pork and simply seasoned. As the peas cook in the braising liquid, they become tender, earthy and totally satisfying. The snaps are green beans that are snapped in half (which is where the name “snap beans” comes from), and then simmered along with the peas. Traditionally, snaps were the young green pods of the field peas themselves. Simmering the snaps with the field peas infuses the broth with flavor, just like collard greens and potlikker. This heartwarming dish can be eaten on its own or paired with white rice and cornbread.

Millie Peartree · NYT Cooking

Tangy and bold in flavor, this not-so-traditional twist on classic fried green tomatoes sandwiches slices around Southern-style pimento cheese. They’re then dredged in a perfectly seasoned breading and fried until the outside is crisp and crunchy and the inside is creamy with a slight kick. Round it all out with some ranch dressing for dipping, and this update to the old-fashioned favorite is sure to become your new obsession.

Millie Peartree · NYT Cooking

Two heads of garlic sautéed in extra-virgin olive oil set the stage for these sandwiches, where tender chicken thighs are heavily seasoned, then pan-seared in garlic oil until dark golden brown. A red-cabbage slaw nestled above and below the chicken adds crunch, and its vinegar (not mayo) base means you don’t have to worry if it sits outside for too long. But your guests will have eaten these up long before then.

Millie Peartree · NYT Cooking

The ultimate party meatballs, this super-simple dish comes together in the slow cooker, which also keeps it warm for both transporting and for enjoying at your leisure. Traditionally, these are made with frozen meatballs, but this version calls for making your own, using just about any ground meat you like. Crushed red pepper gives these an additional kick, but if you don’t love a spicy meatball, feel free to pull back on the amount. The flavors mellow and combine in the slow cooker, leaving you with a sweet, smoky meatball that’s moist and rich with flavor. Whether for a potluck, holiday or baby shower, this recipe will definitely leave your guests wanting more.

Millie Peartree · NYT Cooking

When two vegetables grow together, they more than likely pair well together, and that’s the case here, with green beans and tomatoes. Tomatoes get a small head start in the pan alongside garlic and onion, and a little tempering sweetness from brown sugar. Then, the green beans are added, to cook down even further. Feel free to use over-ripe tomatoes here. They cook down wonderfully in this easy side dish and are a simple way to add more vegetables to your table.

Millie Peartree · NYT Cooking

Also known as a Henny Colada, this drink, with roots in City Island, the Bronx, takes traditional piña colada to the next level. Made with sweet pineapple juice and cream of coconut, the traditional rum is replaced with the caramel undertones of Hennessy Cognac. The cherry and pineapple are optional but make it feel extra vacation-like. Whether drinking it in the Caribbean or on City Island, the tropics are a state of mind.

Millie Peartree · NYT Cooking

Dipped in tartar sauce or an aioli, served with salted butter or on their own, hush puppies are the perfect starter or side for any meal, but especially seafood or barbecue. They symbolize prosperity with their golden color. The cornmeal batter here is studded with onion and chives, then fried in a couple of inches of hot oil, until the outsides become crispy and delectable and the insides are moist and tender.

Millie Peartree · NYT Cooking

If you are a fan of jerk chicken and pot pie, this recipe is for you. It uses leftover cooked chicken – store-bought rotisserie works great – for ease, and root vegetables for heft, while a spicy jerk coconut sauce lends that essential pot-pie creaminess. It’s then topped with a buttery dough infused with turmeric and Jamaican curry powder, reminiscent of a patty crust, that is perfect for breaking into the hearty stew beneath – an ultimate comfort food.

Millie Peartree · NYT Cooking

It doesn’t get any easier than steamed broccoli; here it’s tossed with a hint of creamy sweetness from butter and a squeeze of lemon to add some fresh brightness. Quick and easy to prepare any night of the week, dress it up or down however you like: Serve it as a side to a protein, like chicken breasts or fish, or add it to a grain bowl, along with other vegetables.

Millie Peartree · NYT Cooking

This version of the Southern staple falls somewhere between a Kentucky butter crunch cake, with its coconut topping and sugary-crisp exterior, and a sock-it-to-me cake, with its sweet, crunchy layer baked into the cake. You may know Louisiana crunch cake from the Entenmann’s box, but that version evolved from one baked by the Burny Bros. Bakery in Chicago. (The bakery was sold in 1963, and Entenmann’s eventually acquired its assets.) This cake will make you a coconut lover: Make sure to toast the coconut because it adds a nutty warmness; almond extract enhances that quality. It’s a perfect holiday cake, or anytime cake, ready to warm you up and get you talking.

Millie Peartree · NYT Cooking

You’ll find this staple of New York summer at the beach or in parks on hot days. Sellers offer these drinks, and they can vary in how they’re made, but, usually, they’re some mix of vodka, rum, tequila, Everclear or Cognac (or a combination) mixed with fruit juice, and sometimes even candies like Jolly Ranchers. As for how it was invented? It depends on whom you ask, but the origins are likely uptown in the 1990s, with some pointing to José Chu, who worked at Flor de Mayo, a Chino-Latino restaurant at 101st Street and Broadway. If you’re making these at home, there’s no wrong way to do it. Just use what you have on hand, make it as sweet or as tart as you want, and enjoy. Make sure you don’t chug too quickly, because this sweet, candy-like drink will sneak up on you. Sipped over the course of a few hours, though, it’ll keep you friendly and relaxed.

Millie Peartree · NYT Cooking

Oven-baked ribs are a great way to enjoy barbecue flavor without stepping outside. This is a foolproof, supersimple recipe, using seasonings you probably already have in your pantry, plus store-bought barbecue sauce that caramelizes into a sticky-sweet, smoky finish. Instead of using traditional pork ribs, this recipe uses beef back ribs, which are juicier. If you can only find them in chunks, rather than a whole rack, that’s more than OK: Wrap the pieces in aluminum foil, which creates a moist environment that yields fall-off-the-bone meat, and start checking them early. When they start to shrink down and the meat pulls away from the bone with the gentlest tug of a fork, they’re ready.

Millie Peartree · NYT Cooking

Some cobblers can be dry, but not this one. It puts a twist on an old-fashioned recipe, taking parts of the traditional, which uses a biscuit topping, and adding elements of a crisp, like oatmeal, for crunch. Maple syrup replaces the brown sugar usually found in peach cobbler recipes, which brings a lightly woody sweetness; nutmeg and cinnamon add that nostalgic warmth. You can use fresh or frozen peaches here — because you can and should have peach cobbler year-round — and you can even throw in a handful of blueberries, if you have them. But don’t skip the vanilla ice cream: There’s no substitute for that combination of hot and cold.

Millie Peartree · NYT Cooking

Warm with sweet orange peel and spices like cloves and cinnamon, pepperpot, a stewed meat dish popular in Guyana and the Caribbean, is traditionally served on Christmas morning. But you could make this version any time you want to celebrate. What gives it its distinct taste is cassareep, a sauce made from the cassava root. There’s no substitute, so you’ll want to plan ahead and find some online or at a Caribbean grocer. If you can’t find wiri wiri peppers, Scotch bonnets will work. Whatever you do, don’t forget to serve this braise with thick slices of white bread, roti or rice to sop up that delicious gravy.

Millie Peartree · NYT Cooking

This take on pimento cheese dip, a Southern favorite, brings together three cheeses (cream cheese, Cheddar and Colby Jack), mildly sweet pimentos and spicy hot sauce, then goes into the oven until deeply creamy. You could pair it with some crostini, but buttery Ritz crackers are especially good for scooping. They double down on this spread’s richness and make the dip irresistible enough to be a conversation piece for generations to come.

Millie Peartree · NYT Cooking

This twist on a traditional pound cake takes the ordinary and turns it into something extraordinary, making the longtime favorite taste like a buttery, nutty maple-glazed doughnut. Beyond being delicious, it’s also a great way to use up any pecans, rescuing them by toasting them and tossing them in a sweet glaze. (If you like, you can also use a mix of pecans and walnuts.) It’s a big cake, great for a crowd, and a little goes a long way. But it keeps well in the fridge and is especially nice heated up for 15 seconds in the microwave.

Millie Peartree · NYT Cooking

Tender broccoli florets are a great compliment to smoky bacon, especially when rounded out with some caramelized garlic cloves. This easy side dish comes together with minimal prep. The high heat crisps the edges of the broccoli nicely, and brings the fat out of the bacon, infusing the florets with flavor. A drizzle of balsamic vinegar is optional but recommended. It turns this low-maintenance weeknight dish into something truly special.

Millie Peartree · NYT Cooking

A savory rice dish with fuzzy origins, a strong Louisiana history and a number of influences (African, Spanish and French, to name a few), shrimp jambalaya is the ultimate comfort. Here, both rice and shrimp are cooked in the oven separately, not the stovetop, for a more hands-off approach. It’s a meal on its own but also wonderful as part of a spread.

Millie Peartree · NYT Cooking

An old-fashioned family favorite, this buttery, moist rum cake is made even richer with a soak of butter, sugar and rum. Orange zest in that glaze then gives it an additional burst of flavor, making it extra special – the kind of cake that breaks out of the holiday mold and gets served at every gathering to come.

Millie Peartree · NYT Cooking

This salmon dish is fancy enough to serve for guests and simple enough for a quick protein-packed weeknight dinner. First, you’ll gently simmer lentils to tenderness with a beautiful, aromatic base of sautéed onion, leek, celery and carrot, along with chicken (or vegetable) stock. Then delicate fillets of salmon are placed on top and steamed to your desired doneness. Leftovers are delicious at room temperature with an herby salad.

Millie Peartree · NYT Cooking

This full sheet-pan dinner, ready in 30 minutes, couldn’t be any smarter or easier. Here, salmon, potatoes and asparagus are all added to the same tray at different points for a one-pan meal that makes cleanup seamless. A marinade infused with Cajun seasoning and paprika infuses the salmon, adding smokiness and some color. The bite in the asparagus plays off the flaky tenderness of the salmon, and the baby potatoes round it out. This meal stands on its own, but you could also put the leftovers over lettuce for a lunch salad the next day.

Millie Peartree · NYT Cooking

This Southern shrimp salad is so easy to throw together. It uses fresh or frozen shrimp, quickly and gently cooked in a pot of just-boiled water that’s well seasoned and spiked with lemon. Once cooled, the shrimp is then tossed in a savory, tangy, creamy dressing with a crunch from crisp vegetables for a perfect balance of texture. It’s an ideal light lunch, and also keeps in the fridge for a few days, ready to serve as a snack with crackers when you need something in a hurry.

Millie Peartree · NYT Cooking

This deeply comforting meal gives old-fashioned, nostalgic chicken fried steak a bit of a twist. It starts with tender, thin cuts of steak that are well seasoned and dredged in flour. Once the steak is browned, the flour forms the base for a delicious pan gravy, tossed with green bell peppers and onions for a sweet and slightly crisp bite. Serve hot with fluffy rice or mashed potatoes to catch all that gravy.

Millie Peartree · NYT Cooking

A Caribbean favorite, this light, tender and flaky fish is made with whole snapper, but you can also use fillets for ease. This recipe has a mellow spice to let the flavor of the fish shine through, but it’s open to adaptation: Feel free to add a little more hot pepper or allspice, if you like, for more intensity. If you’re in a hurry or low on spices, you can substitute Old Bay, jerk or Cajun seasoning blends for the spice mix in Step 1. Then, turn it into a sandwich (see Tip), paired with sweet plantain fries, or eat it as a light meal on its own.

Millie Peartree · NYT Cooking

This vintage cake recipe is part pound cake, part coffee cake, but, here, a crunchy brown sugar-pecan blend is inside the cake — rather than on top — for tidier eating and a better bite. Getting its name from a popular phrase in the 1960s, prominently featured in the song “Respect” by Aretha Franklin, this cake is made with abundance in mind. It’s inviting on its own, and perfect for coffee or brunch, or dessert. Make it for a group of people you love, or people you’re just getting to know. They’re going to ask you all about the recipe.

Millie Peartree · NYT Cooking

Southern fried corn, a dish with deep roots in African American cooking, preserves fresh kernels and their natural sweetness. It’s traditionally made with corn shucked fresh from the cobs. Reserving the “milk” — the milky liquid from the lining of the cob — makes this dish lightly creamy without any cream. Sautéed with onions and jarred peppers, the kernels pick up loads of fresh flavor, then a final shower of bacon and sliced scallions adds crunch for a side dish that’s sweet, salty and perfect for any Sunday dinner.

Millie Peartree · NYT Cooking

Red drinks are central to Juneteenth celebrations, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding hibiscus, lime juice and mint to a strawberry base. It’s a great way to use up slightly overripe strawberries. (It’s better to use overripe berries than underripe ones, since underripe berries can have bitter notes.) The pineapple juice ice cubes are a little extra effort, but they melt right into the drink, changing its flavor as you drink it. At first, it’s good. Over time, it’s incredible.

Millie Peartree · NYT Cooking

Old-fashioned strawberry pretzel salad, topped with gelatin, gets a modern makeover. Here, pretzels are tossed with graham cracker crumbs, then topped with a light cream-cheese mixture and finished off with strawberry jam and fresh strawberries, for a delicate sweetness. Cut the bars into bite-size pieces or bigger slabs. Either way, this old-new dish is sure to be a favorite.

Millie Peartree · NYT Cooking

Red drinks are central to Juneteenth, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding honey for its sweet distinct flavor, lime juice and mint for freshness, and ginger for a fiery warmth. And it’s a great way to use up slightly overripe strawberries. (It’s better to use overripe berries, since underripe ones can have bitter notes.) Serve over ice with a twist of lime for an extra burst of flavor.

Millie Peartree · NYT Cooking

Glazed with a kind of pecan-studded sauce, this sweet potato pound cake is the perfect marriage of two Southern staples. The cake is tender, buttery, warmly spiced and loaded with fall flavor from canned sweet potatoes, but you could also put your Thanksgiving leftovers to use here and use mashed candied yams or sweet potatoes. They’ll lend every bite richness and gentle sweetness.

Millie Peartree · NYT Cooking

Sweet tea has a long history in the South and happens to be the perfect brine for chicken. It tenderizes the meat, helps crisp the skin and lends a deep golden-brown hue when baked. This dish – a simple and stunning party centerpiece or a dinner for a hungry crowd – is sure to become your next go-to recipe.

Millie Peartree · NYT Cooking

It’s spicy, it’s sweet, it’s tangy. A perfect condiment, watermelon chow chow has a bright freshness and a gentle crunch that mellows with time. It renders a sweet and spicy kick to anything it’s spooned over, whether you’re serving it with grilled meats, like hot dogs or hot links, or collard greens.

Millie Peartree · NYT Cooking

Also known as Old Sober, this is a heartwarming and soul-restoring soup with roots in New Orleans, a special dish that makes you feel whole again. Its origins are murky, but some trace them to the 19th century, when Chinese immigrants worked alongside African Americans on plantations and railroads. These days, yakamein can be sought out in New Orleans as a hangover cure. Drawing influence from both Asian and African American cultures, the dish stands alone in what it is. With tender noodles and a rich, savory broth, it can be eaten with ketchup, soy sauce or hot sauce, but it’s a full-bodied recipe on its own.