The seeds of the Mexican tabasco chili were planted on Avery Island, Louisiana, in the mid 1800s, and in 1868, former New Orleans banker Edmund McIlhenny be gan experimenting with them. He created Tabasco sauce by mixing mashed chilies with salt, letting them age in oak barrels, then adding vinegar. Tabasco is so popular today that it often appears on restaurant tables right next to the salt and pepper. A good dose of the stuff puts the devil in these eggs.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.