New Orleans is one of our favorite “kick back” vacation destinations. We go there for the people, the food, the music, and the overall vibe. New Orleans is second only to Memphis in vibeness. We also go there for the sandwiches, and always make a point of digging into one of their most famous, the muffuletta, every time we visit. It’s a killer sandwich, made with spicy Italian meats, cheeses, and a knockout marinated olive salad, the aroma of which is so powerful that when you’re waiting in line it’ll cause you to salivate! Our Memphis Muffuletta has bayou roots for sure. We start with a large round Italian loaf with a sturdy texture, so it can hold up to the delicious mix of ingredients. The meats and cheeses vary, but our favorite is a muffuletta with salami, hot soppressata, mortadella, smoked turkey, Swiss, and aged provolone. Our Memphis kicker is the addition of smoky piquillo peppers from Spain. They infuse the piquant olive salad with an incredible flavor. When it comes to cheese, we go for two flavorful varieties—an imported Swiss and an aged provolone. We call this our backyard sandwich, because it’s actually best if you assemble it in advance and allow it to marinate for about 30 minutes on the cutting board. Then you can cut the big loaf into eight wedges and have dinner on the patio. In New Orleans tradition, serve this sandwich with a cold Abita beer and some spicy Zapp’s potato chips.
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.