In the early eighteenth century, Spanish colonists brought a paprika-and-cayenne-seasoned sausage to Louisiana, where they added fresh red chiles and a dash of vinegar to create what is now known as Creole sausage. It is an assertive sausage that rings out “Let the good times roll!” It dances sprightly in gumbo with shrimp and oysters (page 21) and lends vivacity to a New Orleans plate with crab cakes and Cajun rémoulade (page 128). It is also delicious formed into appetizer-size balls, sautéed, and served with rémoulade for dipping.
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.