Crayfish and The New Orleans Jazz and Heritage Festival seem to go hand in hand. So when it was time to do my annual cooking demo at the Fest, I created this recipe, which is a play on the beloved French bar sandwich made with ham and cheese. I’ve always loved the crispy richness of batter-dipped sandwiches. This version, stuffed with a piquant crayfish salad, steals the show from diner varieties. The creamy crayfish sauce isn’t necessary, but it’s certainly delicious. If you feel guilty about the richness of this recipe, you can use light mayonnaise.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.