Cabbage is pretty simple, as vegetables go. It's a beautiful, tightly bound ball of green-yellow leaves with a distinct pungent scent and taste. But when chopped up and left to melt and brown in salty, savory bacon fat, cabbage transforms into a pot of soft, mellow vegetable magic that soothes the soul.
Southern cooks know this magic well. Here's how to bring all of that cabbage magic into your own kitchen.
Chicken Parmesan only needs a few things to go from great to excellent — perfectly golden and still juicy chicken is chief among them. Master pounding chicken breast into even pieces, coating them well, and then frying until crisp and cooked through first. The other steps — covering with sauce and cheese — will come easily and only improve the already stand-out chicken. So if you're looking to master this classic, this recipe will show you how, and it starts with the chicken.
Almond-lovers, this playful marzipan cake is for you. It's made with almond flour and marzipan — a rich, sweetened paste of ground almonds — leaving you with a dense, moist cake steeped with the flavor of this nut. The cake is wrapped in a coating of buttercream frosting and decorated with colored marzipan cut-outs you can create and shape yourself. Between the classic flavors and modern presentation, this cake is a great option for birthday parties for people of all ages — or just when you need a cake that's on the quirkier side.
