Working over a bowl, grate the cut side of the tomatoes on the large holes of a box grater; discard the skins. In a very large, deep skillet, heat the olive oil until shimmering. Season the ...

There's nothing quite like the feeling of digging into a hearty shepherd's pie in the evening. Grandma knew that better than anyone. That's why this signature recipe is made with love, and lots of ...

Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in ...