Alejandro O’Reilly was the Irish-born Spanish general sent to bring the Louisiana Territories to order after France ceded the region to Spain. Throughout New Orleans cooking you will see an easy blending of French and Spanish culinary styles, easier perhaps than the actual history of the Louisiana Territory. This escabèche is inspired by the history of that city I love to visit. From the Irish Channel to the funky music district of Frenchmen Street, the Spanish influence can still be tasted.
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.
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.
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.
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.