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A rich and spicy étouffée made with shrimp or crawfish in a dark roux-based sauce, served over rice.
About 4 cups A hearty Italian accompaniment for fish, poultry, or meat, as well as a spread to be served with pita bread, crackers, or Crostini.
4 servings The even, solid texture of chicken breasts is ideal here (thighs tend to split when pounded). For tips on pounding chicken into cutlets, see…
4 servings The bread crumb coating is essential for Eggplant Parmigiana. You may also peel and cut the eggplant as directed here and fry in a batter (we…
6 servings If desired, add a couple smashed garlic cloves, sprigs of thyme, and a few grated Roma tomatoes for more flavor.
A classic creamy potato salad with hard-boiled eggs, celery, and a tangy mayonnaise dressing. Perfect for picnics and barbecues.
4 servings When in Salzburg, few visitors fail to indulge in one or more of these souffléed globular puffs. To be fair, they are more akin to free-form…
6 servings Roasting preserves some of the texture of the rhubarb. Serve this over yogurt, custardy desserts, or ice cream.
A quick and versatile fried rice made with cold cooked rice, eggs, and vegetables. Customize with your favorite add-ins for a satisfying meal.
4 servings This dish, contributed by friend and gifted chef Kusuma Rao, is the precursor to the Anglo-Indian favorite chicken tikka masala, also known as…
About 1 ½ cups This smooth avocado sauce can be treated as a dip, similar to Guacamole, or it can be used as a sauce for grilled meats or vegetables.
A stack of sweet crêpes layered with chocolate ganache, jam, or pastry cream, topped with powdered sugar. Serve warm, optionally flambéed.
2 sandwiches This vegetarian club gets an extra boost of flavor from miso mayonnaise and salty, chewy mushroom bacon. Eating one has no bearing on your…
A classic cocktail made with white rum, orange curaçao, dry vermouth, and a dash of grenadine. Shaken and strained into a chilled glass.
1 serving An old-time New England favorite that is said to make one see double and feel single.
6 servings Pavlova is the larger, statelier cousin of Eton Mess. Named after Russian ballerina Anna Pavlova, it is widely believed to have originated in…
Green beans are steamed or boiled until barely tender, then tossed with olive oil or butter and seasoned with salt and pepper. Optional toppings include…
½ to ¾ cup From persil, the French word for “parsley,” persillade is a mixture of chopped parsley and garlic that is used as a garnish to add flavor and…
About ½ cup Rich and refined, beurre blanc is traditionally served with fish, but is also excellent drizzled on seared scallops; grilled or sautéed…
8 servings True Cajuns may scoff at the suggestion that less than 4 or 5 pounds of crayfish per serving is adequate, but we find these proportions more…
A tall, moist, and tender angel food cake made with whipped egg whites and cake flour. Perfect for serving as a light dessert or as a base for roll cakes.
2 servings This simple Egyptian bean dish is commonly served for breakfast, lunch, or dinner. It is excellent served with Shirazi or Israeli Salad. You…
24 pieces These wings are loosely inspired by Andy Ricker’s fish sauce wings, a popular staple in Portland, Oregon. If you opt for the garnish of Crispy…
6 to 8 servings For a sublime variation, marinate overnight in a double recipe of the mixture for Five-Spice Ribs.
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Ingredients combined and scaled to your household servings.
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