More often than not, lunchtime in New Orleans means lining up for a “po’boy” (our version of a hero sandwich), a bag of Zapp’s, and a cold Barq’s root beer. The best versions of the sandwich are made on light, crackly Leidenheimer loaves (made at the city’s most famous bakery) and piled with fried oysters and shrimp. But don’t overlook a spicy sausage filling, and while you’re at it, try my “special sauce.” If they can make “Dijonaise,” I can make “Creolaise.” Creole mustard is whole-grain mustard with a little horseradish added to it, and is it good! It’s made to go with sausage of any kind, but especially with hot, crusty andouille, right off the grill. Use the closest thing you can find to the light, crispy New Orleans-style French bread, add your favorite pickles, and chow down.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.