Étouffée is a traditional New Orleans one-pot dish whose name literally—and appropriately—comes from the French word for “smothered.” Like gumbo, étouffée is a highly seasoned stew of fish or meat and vegetables that is served over steamed rice. Also like gumbo, it has a big-hearted, homey quality that makes it one of my favorite dishes to serve to crowds (especially when they include friends who aren’t from the South). Although serious purists might disapprove, I never make étouffée the same way twice, and I don’t take sides when it comes to never-ending debates about the proper shade of roux or whether there’s room for tomatoes in a bona fide étouffée. For me, one of the joys of Cajun and Creole stews is their variability, so feel free to experiment.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.