Gumbo—it doesn’t get much more Louisiana style than that. Louisiana is a prototype for the melting pot of cultures that defines this country; this hearty dish alone can count the cuisines of West Africa, France, and Italy among its influences. Both the Creole and Cajun communities have laid claim to this spicy seafood stew, and I’ve appropriated a bit from each in this version: the Creole comes in with the tomatoes—that’s the Italian presence making itself known—and the Cajun of course is present in the spicy pork andouille sausage. Okra is a traditional gumbo component, and it’s usually cooked into the body of the soup. I like the flavor but find that the texture can be a bit slimy. Deep-fried cornmeal-crusted rings of okra solve that problem deliciously.
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.