There are two versions of remoulade. French remoulade means celery root remoulade, a beloved bistro slaw bound in a creamy white mustard-mayo dressing. But in New Orleans, classic remoulade is red and more of a vinaigrette, made with two traditional spices, paprika and cayenne, and balanced with plenty of celery and parsley that provide a fresh, clean crunch. This remoulade is my favorite way to eat chilled, boiled shrimp, crab, or crayfish, but the dressing is also great on crabmeat or on a simple boiled egg, sliced in half and served atop crisp shredded lettuce.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
From oven risotto with crispy mushrooms to green curry vinegar chicken.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Like chicken thighs with cilantro rice and cheesy beef sliders.