Po’ boy sandwiches are found all along the Gulf Coast and are a New Orleans tradition. There are various tales about the origin of the name: that it’s a slang version of “poor boy” and the sandwich used to be an inexpensive, yet filling meal; that the sandwich was given out to streetcar workers on strike, who were essentially poor boys; or that it is a bastardized version of the French “pour boire.” This last theory holds that the sandwich was a sort of olive branch that men would bring home after a night of drinking and carousing around town. Whatever the name’s origin, it is an excellent sandwich. Although one can find roast beef and gravy po’ boys or fried potato and gravy po’ boys, possibly the most popular version of this iconic Louisiana treat is fried seafood po’ boys made with shrimp and oysters from the Gulf. The key to light and crispy fried food is to use the right oil. Peanut oil is a great choice for frying: it has a mild, pleasant flavor; does not take on the tastes of foods as readily as other oils do; and has a smoke point of about 450°F, meaning you can safely heat it to a very high temperature.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.