New Orleans–style barbecued shrimp, called “barbecue” even though they have nothing to do with smoke or a grill, are usually prepared in the oven. We do ours in a big hot pot on the stove because this dish is all about the buttery, garlicky sauce. Mass quantities of crusty French bread are required for sopping. We plunk the big pot in the middle of the table and go to town. It’s an exceptionally good time tearing into long baguettes and washing everything down with plenty of cold white wine. Sometimes, we remember the salad.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.