More often than not, lunchtime in New Orleans means lining up for a “po’boy” (our version of a hero sandwich), a bag of Zapp’s, and a cold Barq’s root beer. The best versions of the sandwich are made on light, crackly Leidenheimer loaves (made at the city’s most famous bakery) and piled with fried oysters and shrimp. But don’t overlook a spicy sausage filling, and while you’re at it, try my “special sauce.” If they can make “Dijonaise,” I can make “Creolaise.” Creole mustard is whole-grain mustard with a little horseradish added to it, and is it good! It’s made to go with sausage of any kind, but especially with hot, crusty andouille, right off the grill. Use the closest thing you can find to the light, crispy New Orleans-style French bread, add your favorite pickles, and chow down.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.