Here’s another good old Louisiana dish we transported north for our menu. We thought its distinctive spicy, earthy taste was just what our customers were cravin’. Our gumbo is thick like a good hearty stew, and although we’ve personalized it, we’ve still kept it related to all other gumbos by thickening it with Brown Roux (page 139). The flour toasted in oil makes a dusky mix that binds all the veggies, meats, and seasonings into a veritable swamp of broodin’ flavors.
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.