Louisiana, and in particular the city of New Orleans, is known for its amazing food. One technique that the local chefs there have mastered is blackening, a method by which a piece of chicken, fish, or steak is coated in a peppery crust and quickly cooked over very high heat to—well—blacken the exterior. The Louisiana burger applies this method to a burger. (If you don’t want to take it all the way to black, you can do something called “bronzing,” which follows the same principle as blackening but does so to a lesser degree of darkness.) Blackening is best done in a cast-iron pan. I based the condiment for this burger on the classic New Orleans rémoulade sauce; it incorporates so many of the things that I use on my burgers—such as mustard, hot sauce, mayonnaise, and pickles (sour cornichons, here)—into one delicious spread.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.