Oysters Rockefeller was created in New Orleans at the turn of the last century. It was named for John D. Rockefeller, the richest man in America at the time, because he and the dish had something in common. If you don’t overcook them, oysters are juicy and creamy and taste luxuriously rich. Without changing too much from the classic recipe (aside from reducing the loads of butter), the fat content went from 22 grams to just under 6 grams—with most of that coming from the oysters themselves. This dish is a fabulous throwback that won’t set you back. Oysters Rockefeller are baked in piles of coarse salt not just to anchor the liquid in the oyster shell but also because salt is an excellent conductor of heat.
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.