Here’s another good old Louisiana dish we transported north for our menu. We thought its distinctive spicy, earthy taste was just what our customers were cravin’. Our gumbo is thick like a good hearty stew, and although we’ve personalized it, we’ve still kept it related to all other gumbos by thickening it with Brown Roux (page 139). The flour toasted in oil makes a dusky mix that binds all the veggies, meats, and seasonings into a veritable swamp of broodin’ flavors.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.