We prepared this gumbo on our “Pass It On” show, because it is a generational favorite that dates back to Gina’s Nana. Nana made it for Gina, Gina makes it for our daughters, and the hope is that someday our daughters will prepare it for their children. Gina and I love seafood and spicy Louisiana flavors, and this gumbo delivers plenty of both. It’s delicious served over Gina’s Perfect Rice (page 27). Gumbos throughout the South are made with countless combinations of seafood and meat (chicken, wild game, and spicy sausage), and ours is brimming with crab, shrimp, chicken, and ham.
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.