A cala is a rice beignet or fritter that used to be sold by New Orleans street vendors back in the 1800s. It was a tasty way of using up leftover rice, since rice was a staple on the table pretty much every day. I first researched cala recipes when I started cooking Sunday brunch at Savoir Faire many years ago. I wanted to find an authentic yeast-raised batter, which causes fritters to develop a more interesting (slightly fermented) flavor than when a baking powder version is used. I love to eat these warm, with strawberry preserves and plenty of café au lait.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.