In the early eighteenth century, Spanish colonists brought a paprika-and-cayenne-seasoned sausage to Louisiana, where they added fresh red chiles and a dash of vinegar to create what is now known as Creole sausage. It is an assertive sausage that rings out “Let the good times roll!” It dances sprightly in gumbo with shrimp and oysters (page 21) and lends vivacity to a New Orleans plate with crab cakes and Cajun rémoulade (page 128). It is also delicious formed into appetizer-size balls, sautéed, and served with rémoulade for dipping.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.