This simple, delicious side dish was inspired by a meal at one of my favorite Gulf Coast outposts, Stingaree Restaurant. This casual Bolivar Peninsula eatery (there’s a bait shop on the ground floor) serves all-you-can-eat Gulf blue crab, oysters on the half shell, shrimp in many guises, and a seeming barge-load of other fresh seafood dishes. Stingaree is proof that you can’t keep a good thing down—it was among the first to reopen following hurricane Ike, the ferocious September 2008 storm that leveled much of the peninsula. The building was damaged, but unlike many of the peninsula’s structures, it wasn’t swept away, and the owners managed to reopen just five months post-Ike. I like to serve this with any simple fish or shellfish preparation. Try it with Big Easy Whole Flounder, page 73, or Champagne-marinated Shrimp Boil, page 67.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.