Over the years, we have probably sold more of this dish than any other item on the Bayona menu. And it all started when I stole the idea for the black bean cakes from my friend Bruce Auden, who at the time was chef at Charlie’s 517 in Houston. (He’s now chef and owner of Biga on the Banks in San Antonio.) I have no idea what his original recipe was, but the idea of black beans (which I love) in the crispy-on-the-outside-creamy-on-the-inside package was just too good to resist! I adapted a Cuban black bean recipe, added some grilled shrimp and a double-coriander sauce (using both the seeds and leaves). I’m guessing I’ve served over 150,000 of these babies in the last twenty years. This dish will come together much more quickly if you prepare the black bean cakes the night or morning before you plan to serve them.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.