German for “little sparrow,” spaetzle are tiny dumplings that make a delicious side dish to any number of meats. A former sous chef enriched the traditional recipe and came up with this delicious variation that we typically serve alongside medallions of venison. Creole cream cheese is the secret ingredient here. It has a tart flavor and a texture as rich and thick as mascarpone. It was traditionally eaten as a spoon food, almost like yogurt, topped with sugar or fruit. It was almost lost until the Slow Food movement came along, and people became more interested in artisanal food products. These days it is produced locally and sold at the farmer’s market. My favorite variety is made by the Mauthe family (see Sources, p. 384) at their hormone-free dairy north of Lake Pontchartrain.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.