The seeds of the Mexican tabasco chili were planted on Avery Island, Louisiana, in the mid 1800s, and in 1868, former New Orleans banker Edmund McIlhenny be gan experimenting with them. He created Tabasco sauce by mixing mashed chilies with salt, letting them age in oak barrels, then adding vinegar. Tabasco is so popular today that it often appears on restaurant tables right next to the salt and pepper. A good dose of the stuff puts the devil in these eggs.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
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.