Étouffée is a traditional New Orleans one-pot dish whose name literally—and appropriately—comes from the French word for “smothered.” Like gumbo, étouffée is a highly seasoned stew of fish or meat and vegetables that is served over steamed rice. Also like gumbo, it has a big-hearted, homey quality that makes it one of my favorite dishes to serve to crowds (especially when they include friends who aren’t from the South). Although serious purists might disapprove, I never make étouffée the same way twice, and I don’t take sides when it comes to never-ending debates about the proper shade of roux or whether there’s room for tomatoes in a bona fide étouffée. For me, one of the joys of Cajun and Creole stews is their variability, so feel free to experiment.
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.