Freshwater prawns farmed in Mississippi are hatched in the nursery and kept in brackish water for three weeks. After that they are moved to fresh artesian well water in the nursery for thirty more days and then are stocked in ponds when the water temperature reaches the mid-sixties. After about four months they have grown large enough to bring to market. When the prawns are harvested in the fall from the artesian waters I always make a batch of this dirty rice. It is Southern through and through and well seasoned.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.