Not so big, not so easy, but delicious nonetheless! These mini balls deliver the spirit and soul of one of the greatest food cities in the world—New Orleans. Down there, they make jambalaya a hundred different ways, and after a trip to Jazz Fest, we decided to try our hands at a NOLA-inspired ball. The results of our improv definitely sing—with all the essential Creole notes that surround the pork, chicken, sausage, and shrimp. While these balls are great solo, they also pair well with Classic Tomato Sauce (page 56).
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
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 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.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.