Alejandro O’Reilly was the Irish-born Spanish general sent to bring the Louisiana Territories to order after France ceded the region to Spain. Throughout New Orleans cooking you will see an easy blending of French and Spanish culinary styles, easier perhaps than the actual history of the Louisiana Territory. This escabèche is inspired by the history of that city I love to visit. From the Irish Channel to the funky music district of Frenchmen Street, the Spanish influence can still be tasted.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.