This silky concoction makes an elegant starter, or a light supper if paired with the Parisienne Bistro Crudité Plate (p. 102) or the Bayona House Salad with Balsamic Vinaigrette (p. 95) and a warm baguette. Oysters and artichokes are another favorite New Orleans combination. For your convenience I’ve called for canned artichoke hearts, but if you’re feeling expansive (and industrious), use fresh artichoke hearts. Your efforts will be rewarded.
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.