When Paul Prudhomme’s first cookbook, Chef Paul Prudhomme’s Louisiana Kitchen, came out, I think I made every last one of his gumbos in the span of a few weeks. To this day, his are the recipes I always refer to when I make gumbo. More often than not, however, I don’t have time to make ultra traditional, slow-cooking gumbo, so I’ve adapted my own quicker—and often lighter—versions that take a fraction of the time but still pack loads of soulful flavor. Served over rice with ice-cold beer, it’s all the excuse you need to throw a block party.
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.