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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.