Yet another in the seemingly endless parade of hearty one-pot dishes from the Creole and Cajun traditions, jambalaya is a close cousin of Spanish paella (which comes as no surprise, given Louisiana’s earlier ownership by Spain). I love jambalaya, whether it’s made in the “red” Creole style, with tomatoes, or in the “brown” Cajun style, without, because even though it requires a little slicing and dicing, it’s actually a fairly fast and weeknight-friendly one-dish dinner—and it really sticks to your ribs. I often make mine with shrimp (as in this recipe), but jambalaya is sort of like gumbo in that it is made with everything from chicken, sausage, pork, and oysters to alligator, boar, venison, and turtle—basically, anything that swims, crawls, grazes, or flies in the vicinity of Southerners.
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.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.