More often than not, lunchtime in New Orleans means lining up for a “po’boy” (our version of a hero sandwich), a bag of Zapp’s, and a cold Barq’s root beer. The best versions of the sandwich are made on light, crackly Leidenheimer loaves (made at the city’s most famous bakery) and piled with fried oysters and shrimp. But don’t overlook a spicy sausage filling, and while you’re at it, try my “special sauce.” If they can make “Dijonaise,” I can make “Creolaise.” Creole mustard is whole-grain mustard with a little horseradish added to it, and is it good! It’s made to go with sausage of any kind, but especially with hot, crusty andouille, right off the grill. Use the closest thing you can find to the light, crispy New Orleans-style French bread, add your favorite pickles, and chow down.
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.