A cala is a rice beignet or fritter that used to be sold by New Orleans street vendors back in the 1800s. It was a tasty way of using up leftover rice, since rice was a staple on the table pretty much every day. I first researched cala recipes when I started cooking Sunday brunch at Savoir Faire many years ago. I wanted to find an authentic yeast-raised batter, which causes fritters to develop a more interesting (slightly fermented) flavor than when a baking powder version is used. I love to eat these warm, with strawberry preserves and plenty of café au lait.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.